Domaine Gérard et Pierre Morin Sancerre ‘Vieilles Vignes' 2022

Domaine Gérard et Pierre Morin Sancerre ‘Vieilles Vignes’ is a refined white wine from the Loire Valley, known for its crisp citrus notes, green apple, and underlying minerality. This Sancerre is vibrant and zesty, with a refreshing acidity and a clean, lingering finish, making it an excellent example of classic Loire Valley Sauvignon Blanc.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine

Style: Crisp, Mineral-driven

Grape Varietal: Sauvignon Blanc

Tastes Like: Comparable to a New Zealand Sauvignon Blanc, with notes of citrus, green apple, and a hint of flint.

Alcohol Percentage: 13%

Closure: Cork

Size: 750mL

Appellation: Sancerre AOC

Region: Loire Valley, France

Terroir: Chalky limestone soils

Aging: Stainless steel tanks for freshness

Serving Temperature: 8-10℃ – Serve chilled

Domaine Gérard et Pierre Morin is a family-owned estate located in the heart of Sancerre, Loire Valley. The winery is dedicated to traditional winemaking, producing Sauvignon Blancs that reflect the chalky limestone soils and the unique climate of the region. Their commitment to showcasing terroir results in wines with exceptional minerality and vibrancy.

Seafood: Perfect with oysters, smoked salmon, or seafood ceviche.

Poultry: Complements lemon herb chicken or turkey breast.

Pasta: Enjoy with pesto linguine or creamy mushroom pasta.

Vegetarian: Ideal with asparagus tart or a fresh goat cheese salad.

Crottin de Chavignol: A local goat cheese that enhances the wine's crisp acidity.

Australian Brie: Creamy and buttery, provides a lovely contrast to the wine's freshness.

Manchego: Offers a nutty balance to the wine's zesty profile.

Feta: Salty and tangy, pairs well with the wine's citrus notes.

This light and savoury quiche features fresh asparagus and tangy goat cheese, making it a perfect pairing with a crisp Sancerre.

• 1 sheet puff pastry
• 200g fresh asparagus, trimmed
• 150g goat cheese, crumbled
• 3 large eggs
• 1 cup cream
• 1/2 cup milk
• Salt and pepper, to taste
• Fresh chives, chopped (for garnish)

1. Preheat Oven: Preheat your oven to 180℃.
2. Prepare Pastry: Line a quiche dish with puff pastry, trimming the edges. Prick the base with a fork.
3. Blanch Asparagus: Boil asparagus in salted water for 2 minutes, then transfer to ice water to stop cooking. Drain and set aside.
4. Make Filling: In a bowl, whisk together eggs, cream, milk, salt, and pepper. Stir in crumbled goat cheese.
5. Assemble Quiche: Arrange asparagus spears in the pastry shell. Pour the egg mixture over the top.
6. Bake: Bake for 25-30 minutes, or until the filling is set and golden brown.
7. Serve: Garnish with chopped chives and serve warm or at room temperature.