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At some point over the last few years, Sancerre went from a somewhat-affordable high-quality French Sauvignon Blanc to a quasi-luxury sipper, demanding as much as $75-$100 on restaurant wine lists around Los Angeles. Granted, we're willing to pony up for a good Sancerre, but at some point the cost outweighs the benefit.
Sancerre's popularity has long been tied to its bang-for-the-buck proposition. It's been a household staple for countless wine drinkers over the last few decades, especially budding experts who are drawn to its stony minerality and keen expression of "terroir." Planted in limestone and clay-rich soils, Sancerre–perhaps more than any other region in France–has a unique flavor profile that is palpable with every sip.
The secret is the Kimmeridgian soils composed of ancient sea creatures from the bottom of an ocean long dry. Similar to Chablis, those fossilized shells have turned the soil a vibrant white color. With Sancerre, wine drinkers have long claimed you can taste a sea-like salinity in the wines themselves.
Which brings us to Etienne Daulny and his incredible Sancerre that seems like an outright bargain in today's wine climate.
