Domaine Fouassier
Sancerre Clos Paradis
Domaine Fouassier
Sancerre Clos Paradis
The Fouassier family is one of the oldest winegrowing families in the village of Sancerre. Benoit and Paul Fouassier, cousins at the head of the estate today, are the 10th generation of Fouassier to have worked the estate's vines since 1742. The Fouassier family pioneered vinification by lieu-dit in the early 1980s. Since then, their work has focused on selecting the best parcels to express in the bottle the taste of the terroir on which the vines flourish. All work is carried out as naturally as possible, which is why the estate turned to organic and biodynamic farming over 15 years ago.
Wine Production
100% Sauvignon Blanc, grapes go through pneumatic pressing and undergo spontaneous fermentation with native yeast. The wine is aged for one year on the lees in stainless-steel tanks. Work in the cellar is based on the lunar calendar.
Tasting Notes
Nose of pear, honey, acacia flower, wet stone, a little touch of grapefruit. With aeration, stone and citrus take over. Full, airy and rounded mouthfeel, stretched by a fine acidity that lengthens the wine. Lingering finish, between the chewiness of chalk and the bitterness of citrus zest, the whole is very soft and refined.
Food Pairing
Saint-Jacques tartare with citrus zest, roasted monkfish.
The Fouassier family is one of the oldest winegrowing families in the village of Sancerre. Benoit and Paul Fouassier, cousins at the head of the estate today, are the 10th generation of Fouassier to have worked the estate's vines since 1742. The Fouassier family pioneered vinification by lieu-dit in the early 1980s. Since then, their work has focused on selecting the best parcels to express in the bottle the taste of the terroir on which the vines flourish. All work is carried out as naturally as possible, which is why the estate turned to organic and biodynamic farming over 15 years ago.
Wine Production
100% Sauvignon Blanc, grapes go through pneumatic pressing and undergo spontaneous fermentation with native yeast. The wine is aged for one year on the lees in stainless-steel tanks. Work in the cellar is based on the lunar calendar.
Tasting Notes
Nose of pear, honey, acacia flower, wet stone, a little touch of grapefruit. With aeration, stone and citrus take over. Full, airy and rounded mouthfeel, stretched by a fine acidity that lengthens the wine. Lingering finish, between the chewiness of chalk and the bitterness of citrus zest, the whole is very soft and refined.
Food Pairing
Saint-Jacques tartare with citrus zest, roasted monkfish.
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
Clos Paradis comes from a 5.1 hectare vineyard in the heart of Sancerre. Vines with an average age of 45 years are grown in soils with limestone from Buzançais and limestone "lités supérieurs" on lower "Kimmeridgien" on slopes with a southern exposure. The vineyard is cultivated using organic and biodynamic methods.
