Region: Val de Loire, France
Varietal: Sauvignon Blanc
Tasting Notes: Emile Balland’s estate includes a little bit of Sancerre, but eight of his nine hectares are in the Coteaux du Giennois on the other side of the river, a long riverside strip of mixed vineyards and farmland south of the town of Gien, and the most northerly of the Sauvignon Blanc dedicated appellations in this western quarter of the Loire. Emile farms organically and intervenes as little as possible, so his wines show off the shimmering energy native to the limestone soil. The Beaux Jours cuvée - in rainy vintages, Emile calls this cuvée ‘Attendent les Beaux Jours - starts with fresh, rambunctious aromas of pepperoncini, orange zest, lemon curd, and rosemary. The palate is medium bodied with notes of meyer lemon, wild strawberry, salt and pepper. The acidity is bracing and neatly cleans up after all the fun of the mid-palate, leaving behind fresh herbs and citrus on the finish. Classic Loire Sauvignon Blanc for under $20 is increasingly hard to find. We’re lucky to have this one.
Pairing: Lightly seasoned white fish such as cod, sea bass, snapper, sole, haddock, or halibut. This bottle is also a fantastic match for sushi. Dishes including green herbs such as Parsley, Basil, Mint, Tarragon, Thyme, Fennel, Dill, Chives, and Rosemary. Spices including White Pepper, Coriander, Fennel, Turmeric, and Saffron. Softer more briny and sour cheeses like Goat’s milk cheese, Yogurt, and Crème fraîche. Asparagus quiche, white bean casserole with zucchini, and white lasagna are all fantastic vegetarian options! Try this Creamy White Bean and Fennel Casserole by Aaron Hutcherson. Delicious combo!
About: This delightful Sauvignon Blanc is from the Vin de Pays du Jardin de France appellation, located in the Loire Valley of France. Made by a Sancerre producer, Emile Balland, who was born in Sancerre, “En Attendant Les Beaux Jours” is made of 100% Sauvignon Blanc from 20 year old, sustainably farmed vines planted to clay and sand. Hand-harvested, fermented in temperature-regulated tanks with selected ambient yeasts, this is clean and crisp with aromas of lemon citrus, herbs and minerals, This does not have an ultra 'green' undertone, which some Sauvignon Blancs can exhibit (and honestly something that turns us off!). It has ripeness and juiciness while still being, of course, perfectly dry as a good Sauvignon should be. This would be an amazing value for the Sancerre lover, and an elegant pedigreed alternative for the New Zealand Sauvignon Blanc drinker.
The estate was founded in 2000 and is comprised of around 9 hectares total: 1 in Sancerre and 8 in the Côteaux du Giennois. Emile’s holdings in the Giennois lie within the villages of Bonny-sur-Loire and Beaulieu-sur-Loire where the vineyards rise gently from the banks of the Loire. From these calcareous soils, with sub-strata of silex and clay, come the wines Emile calls “Les Beaux Jours.” The “Les Beaux Jours” red and rosé are juicy blends of Pinot Noir and Gamay, while the white is made of entirely Sauvignon Blanc. This Sauvignon Blanc, “En Attendant Les Beaux Jours,” is made from a mix of estate fruit and fruit sourced from friends in the Loire et Cher region.
