The 2019 rosé offers Sancerre's quintessential salmon pink colour and lifted notes of nectarine, pineapple, yellow plum and a whiff of raspberry.

Service: Serve at 7 to 8 °C.

Food Pairing: Excellent with crudités, charcuterie, white meat, Asian, and Italian food.

The winemaker Didier Raimbault took over the vineyard business from his father Roger in 1996 and has been instrumental in their growth.

Based in Verdigny, the Raimbault family has been making wine from the Sancerre region since the mid-17th century, though its most important history only began in 1960. With only 2 hectares, a horse, and a small tribe of goats, the family cultivated their grapes by hand. In 1966, Roger bought their first tractor and was able to add to their land. Little-by-little vineyard land was acquired and finally attained 6.5 hectares by 1996 when his son Didier joined him. Though they work 17.5 hectares over an incredible 51 different parcels today, they never lost sight of creating more artisanal wines. Today, they produce 3 whites from Sauvignon Blanc as well as two reds and a rosé from Pinot Noir.

Sancerre is the result of a blend of wines coming from different parcels of two soil types: “terres blanches” and “caillottes”.

Wine&Earth Sustainability Review Pending

The Raimbault family vineyard, with a lineage of grape cultivation spanning ten generations, demonstrates an environmentally conscious approach to viticulture. Over the decades, this estate has transitioned from a modest 2 hectares worked by hand and horse, to a significant 17.5 hectares across 51 different parcels, by enjambeur tractor. Their practice of reasoned viticulture, or Lutte raisonnée, respects the natural expression of terroir while conscientiously maintaining the vines. Soil management varies strategically across the vineyard, with two-thirds cultivated and one-third grass-covered to prevent erosion, especially on steeper slopes. Fertilisation is tailored based on soil analysis and vine vigour, ensuring nutrient applications are precise and considered. The Raimbaults do make limited selective interventions against diseases, treating vines when there's a genuine threat.

Rosé | Still | 75cl | 13.5% ABV

Cellaring: Drink now.

Vinification: Made from pinot noir. This red-skinned grape is pressed directly after the harvest. After the juice has been left to settle, it is fermented in temperature-controlled, stainless steel vats at temperatures of between 17 to 18°C degrees.

The wine is racked and treated with bentonite (in-order to stabilise it) and filtered before bottling, which takes place in the Spring. This is a light, fruity wine with a pale hue.

• Vegan - Independently Certified