2024 Charles Dupuy Sancerre

Dupuy's vineyards are located in Verdigny, in the Loire Valley in northern France. The plots are primarily in Sancerre, Pouilly-Fumé, and Touraine. The winery's main driving force and passion is the Sauvignon Blanc grape, which is used to create the purest and most authentic wine possible using the most advanced techniques. The company now also produces excellent wines from Chenin Blanc and Pinot Noir.

The estate and wine empire have been owned by Miguela and Joost Willebois since 2004. Joost Willebois, a Dutchman, has French roots; his French ancestors were named Villebois, which later became Willebois. When Miguela and Joost purchased a wine estate in Verdigny in 2004, they named it Villebois. Their wines, under the Charles Dupuy name, are a tribute to Charles Etienne Dupuy, who donated his 80 hectares of land to the then-wine estate in 1920.

After being hand-picked, the Sauvignon Blanc grapes for Charles Dupuy Sancerre AOP wines are fermented in thermoregulated (16-20°C) stainless steel tanks for over three weeks. Malolactic fermentation does not occur, and the wine is then aged for months on its lees (sur lie). The final wine has a pleasant alcohol content of 12.5% with a total acidity of 4.5g/l and only 1g/ltr of residual sugar.

In the glass, the wine has bright golden-green reflections. This beautiful Sancerre is just as a Sancerre should be: crisp, fresh, and lively with mineral notes and citrus aromas. Initially full and round on the palate, followed by a sensation of crunch. A lingering hint of anise. Fantastic acidity balance, flavors of citrus, apricot, and peach.

The combination of freshness, purity and precision makes this wine very suitable for light, fresh and refined dishes.

1. Goat cheese with baguette and green herbs

Sancerre and goat cheese are a classic pairing, particularly due to their shared origins in the Loire Valley. The wine's crisp acidity cuts through the creamy fat of the cheese, balancing the flavors, while the minerality accentuates the cheese's salty notes.

2. Salad with green asparagus, avocado and lemon vinaigrette

The green notes of the asparagus complement the vegetable nuances in the wine, while the freshness of the vinaigrette and the creaminess of the avocado create a beautiful balance with the acidity and texture of the Sancerre.

3. Baked salmon fillet with dill and fennel

The salmon's oily texture calls for a wine with freshness and precision. The Sancerre's acidity refreshes the palate, while the spicy aromas of dill and aniseed notes of fennel complement the wine's floral character beautifully.

4. Whitefish or shrimp sushi with lime and cucumber

The saltiness of the fish and the umami of the soy sauce combine well with the mineral and citrusy components of the wine. The freshness of lime and cucumber enhances the lively character of the Sauvignon Blanc.

5. Linguine with lemon, olive oil and fresh parsley

A light pasta dish with bright flavors is ideal for this wine. Lemon and olive oil emphasize the freshness, while parsley and perhaps a touch of garlic harmonize beautifully with the aromatic intensity of the Sancerre.