Pré Semelé 'Mainbré' Sancerre, Loire Valley, France 2024
Nestled in the hamlet of Maimbray in the commune of Sury en Vaux, a few kilometers north of the hilltop town of Sancerre, Domaine du Pré Semelé takes its name from the plot of land on which the winery sits. The Raimbault family has farmed here across four generations: grandfather Maurice first cultivated the vineyards with his brother Camille, followed by Claude and Rémy, who expanded the estate to 30 acres in 1988. In 2001, Rémy's son Julien joined as vigneron and the estate was formally established under its current name. Julien's brother Clément, who trained at Domaine Trapet in Gevrey-Chambertin, Te Mata in New Zealand, and three Sancerre producers including Alphonse Mellot, joined as winemaker. The two brothers now oversee 57 acres (23ha) across 70 parcels — 75% planted to Sauvignon Blanc. The Mainbré is the estate's flagship cuvée, assembling parcels across the Maimbray lieu-dit and representing approximately 70% of total production.
- Winemaker: Clément Raimbault
- Farming: Sustainable viticulture farmed using organic principles; no insecticides or pesticides used. 90% of vineyard rows are grassed to encourage natural biodiversity. No sulfur used at harvest.
- Variety: Sauvignon Blanc 100%
- Terroir: Sancerre AOC, Maimbray, Sury en Vaux, Loire Valley. The Mainbré parcels total approximately 37 acres around the lieu-dit village of Maimbray, with south and north exposures. Soils are calcareous clay composed of 75% Kimmeridgian limestone marl (Terre Blanche) — the same chalk outcrop running from Dover through Champagne and Chablis — and 25% Portlandian calcareous clay (Caillottes). The Kimmeridgian soils contribute mineral power and longevity; the Portlandian adds fruit-forward character and freshness. Average vine age 25 years; planted at 6,500 vines per hectare; yields approximately 65 hl/ha.
- Vinification: Hand harvested into 500kg bins. Gentle 3.5-hour pressing; 48-hour cold settling. Fermented with indigenous yeasts only in a combination of stainless steel tanks and wood foudres.
- Aging: 10 months on fine lees, in part stainless steel, in part wood foudres. Bottled without fining or filtration.
- Tasting Notes: Pale straw with green highlights. Expressive nose of blackcurrant bud, citrus zest, and yellow fruit with a pronounced mineral undercurrent. The palate is focused and precise, with vibrant acidity, a mineral-driven texture, and a long, clean finish.
- Food Pairings: Oysters and shellfish, grilled sole or sea bass, fresh goat cheese (crottin de Chavignol), and herb-driven vegetable dishes.
Pré Semelé 'Mainbré' Sancerre, Loire Valley, France 2024
Nestled in the hamlet of Maimbray in the commune of Sury en Vaux, a few kilometers north of the hilltop town of Sancerre, Domaine du Pré Semelé takes its name from the plot of land on which the winery sits. The Raimbault family has farmed here across four generations: grandfather Maurice first cultivated the vineyards with his brother Camille, followed by Claude and Rémy, who expanded the estate to 30 acres in 1988. In 2001, Rémy's son Julien joined as vigneron and the estate was formally established under its current name. Julien's brother Clément, who trained at Domaine Trapet in Gevrey-Chambertin, Te Mata in New Zealand, and three Sancerre producers including Alphonse Mellot, joined as winemaker. The two brothers now oversee 57 acres (23ha) across 70 parcels — 75% planted to Sauvignon Blanc. The Mainbré is the estate's flagship cuvée, assembling parcels across the Maimbray lieu-dit and representing approximately 70% of total production.
- Winemaker: Clément Raimbault
- Farming: Sustainable viticulture farmed using organic principles; no insecticides or pesticides used. 90% of vineyard rows are grassed to encourage natural biodiversity. No sulfur used at harvest.
- Variety: Sauvignon Blanc 100%
- Terroir: Sancerre AOC, Maimbray, Sury en Vaux, Loire Valley. The Mainbré parcels total approximately 37 acres around the lieu-dit village of Maimbray, with south and north exposures. Soils are calcareous clay composed of 75% Kimmeridgian limestone marl (Terre Blanche) — the same chalk outcrop running from Dover through Champagne and Chablis — and 25% Portlandian calcareous clay (Caillottes). The Kimmeridgian soils contribute mineral power and longevity; the Portlandian adds fruit-forward character and freshness. Average vine age 25 years; planted at 6,500 vines per hectare; yields approximately 65 hl/ha.
- Vinification: Hand harvested into 500kg bins. Gentle 3.5-hour pressing; 48-hour cold settling. Fermented with indigenous yeasts only in a combination of stainless steel tanks and wood foudres.
- Aging: 10 months on fine lees, in part stainless steel, in part wood foudres. Bottled without fining or filtration.
- Tasting Notes: Pale straw with green highlights. Expressive nose of blackcurrant bud, citrus zest, and yellow fruit with a pronounced mineral undercurrent. The palate is focused and precise, with vibrant acidity, a mineral-driven texture, and a long, clean finish.
- Food Pairings: Oysters and shellfish, grilled sole or sea bass, fresh goat cheese (crottin de Chavignol), and herb-driven vegetable dishes.