1605 San Pablo Avenue, Berkeley, CA 94702


Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Sancerre Rosé “Le Colombier”
Pinot Noir 20 years Clay, Limestone 2.7 ha
Sancerre Blanc “Côte des Embouffants”
Sauvignon Blanc 20 years average Limestone 18 ha
Sancerre Blanc “Pierre-François Xavier”
Vieilles Vignes
Sauvignon Blanc 40 years + Clay, Limestone, Silex .30 ha
Sancerre Rouge “Pierre-François Xavier”
Vieilles Vignes
Pinot Noir 30 years Silex .7 ha
Sancerre Rouge “Le Colombier”
Pinot Noir 25 - 30 years Clay, Limestone 4 ha
* "ha" = hectares; one hectare equals roughly two and a half acres


Sancerre Rosé “Le Colombier”:
• Direct press
• Wine does not undergo malolactic fermentation

Sancerre Blanc “Côte des Embouffants”:
• There is no actual “clos,” or parcel enclosed by a wall, in the Embouffants vineyard
• An extremely steep slope (40-50%) with full south exposure
• Altitude of 240-290 m
• Very light, stony soil, only 20-25 cm deep
• Limestone bedrock with over 40% active limestone
• Single Guyot training
• Planting density of 7000 vines per hectare
• Vinified and raised in temperature-controlled tanks
• Juice transferred from press to tank with gravity
• The must is left to settle for 24-36 hours after the gentle pressing with a pneumatic press
• After pressing, juice cold soaks for 24 to 36 hours
• Fermentation lasts 15 to 20 days in stainless steel tanks
• Wine aged for 3 months before first racking, aged for 8 to 12 months in total

Sancerre Blanc “Pierre-François Xavier” Vieilles Vignes:
• Only made in great years
• A blend of 3 terroirs: Grande Côte, in the commune of Verdigny (clay-limestone terroir), Embouffants in the commune of Chavignol (limestone terroir), and Les Chailloux (silex) in the commune of Sancerre
• Assembled from the oldest and best parcels from all over the estate
• After pressing, fermentation occurs in oak barrels
• Wine aged in same barrels for 12 months
• Total production of 4 barrels, 1 of which is new
• Pierre-François Xavier is the name of the current generation’s great-grandfather
• First vintage was in 1990 and it has been made 9 times since then

Sancerre Rouge “Pierre-François Xavier” Vieilles Vignes:
• Grapes are partially destemmed
• Fermented in stainless steel tanks
• Aged in new and used oak barrels for 12 to 18 months
• Aged in bottle for 2 years

Sancerre Rouge “Le Colombier”:
• Grapes are 100% destemmed
• Fermented in stainless steel tanks
• Aged in stainless steel tanks for 10 months
• Aged in bottle for 8 months

General Information

Éric & Jean-Philippe Neveu
Annual Production
11,500 cases
Haute Valeur Environnementale (certified)
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