Domaine François Crochet

Doing much of the work in the vineyards himself, François is committed to hand-harvesting to maintain the quality of the
resulting wine. Though he is unable to make enough to keep pace with demand, these wines are some of the most precise and refined Sancerres you will ever taste.

Viticulture

The vineyards, averaging 30 years of age, are spread across more than thirty parcels in Bué, Sancerre, Crézancy and Thauvenay, with additional plots recently added from Carine’s family in Verdigny and Sury-en-Vaux. Yields are carefully managed through spring bud reduction and, when needed, a later green harvest. Everything is picked by hand, reflecting the domaine’s tiny, intensely hands-on nature, with François personally overseeing—and often carrying out—the vineyard work himself, no small feat given the estate’s fragmentation. The vineyards are certified organic and farmed with a biodynamic sensibility.

Winemaking

The grapes are harvested by hand, allowing them to be sorted first in the vineyard. The Sauvignon Blanc grapes are table-sorted if necessary, when they arrive at the winery in trailers. The grapes are transferred to the presses by means of a belt. Pressing ensures high-quality juice without damaging the grapes. Fermentation takes place in stainless steel tanks under controlled temperatures of 14 to 18°C depending on the cuvée. The Pinot Noir grapes are brought to the winery in 40 kg crates and are table-sorted before being destemmed. The grapes are transferred to the presses by means of a belt to avoid damaging them. Following cold maceration, fermentation takes place under controlled temperatures. The juice is run off after a few days of maceration. Gradual pressing gives off a pure press juice. The wines are then aged in barrels - 228 or 600-litre barrels - and in tanks; the proportion varies depending on the vintage and the cuvée.