2024 Anthony Girard, `L'Indiscrète` Sancerre - Liberty

Anthony Girard is the brother of fellow Sancerre winemaker Nicolas Girard, who makes the wines of their family estate, Domaine des Brosses. Anthony discovered his passion for winemaking while working alongside his brother, but ultimately decided to branch out and create his own eponymous label. His boundless energy led him to work for François Villard and Stéphane Ogier in the Rhône, before leaving France to experience harvests in South Africa, New Zealand, Chile and Hungary. After five years of touring the world, Anthony settled back in Sancerre in 2012, purchasing a small, nine-hectare estate near Récy (a hamlet south of the appellation) and building a brand-new winery for his first vintage in 2014.

Anthony Girard uses as few chemicals as possible and manages his vines according to organic principles. Two-thirds of his vineyards, which have an average age of 45 years, are planted on caillottes soils (Sancerre limestones) with the rest on flinty soils. The grapes for Anthony’s Sancerre Blanc are pressed gently in a pneumatic press and the juice left to settle before fermentation in both stainless-steel vats and enamel tanks, using two-thirds indigenous and one-third cultured yeasts. The final wine is then aged for six months on its lees, with occasional bâtonnage, resulting in a precise wine, with notes of grapefruit and white peach with a vibrant mineral core. Richly composed, this is an unmistakable Sancerre with stacks of character.

Anthony's vineyards are located in the south of the appellation between Vinon and Sancerre. The vines are an average of 45 years old. Two thirds of his vineyards are planted on caillottes soils (Sancerre limestones) with the rest on flinty soils, providing more powerful wines. He has always managed his vineyards according to organic principles, using as few chemicals as possible.

The 2024 vintage in Sancerre was characterised by exceptionally wet and humid conditions throughout the growing season, resulting in severe mildew pressure and significantly reduced yields. The vineyards had to be managed with particular care in order to produce wines of freshness and aromatic clarity.

Upon arrival to the winery, the grapes were gently pressed and the must was left to settle for a day. Fermentation took place in temperature-controlled stainless-steel tanks to avoid oxidation and preserve aromatics. In the same vein, no oak was used.

Pale gold in colour with vivid aromas of lemon, green apple and orange peel and subtle mineral notes from the flint and limestone soils. This is a classic Sancerre, perfectly balancing crisp acidity and textbook minerality. The finish is elegant and pure.