Domaine Vacheron Rosé Sancerre 2025

We are honored to get a few bottles of this fantastic Sancerre rosé from the talented Vacheron cousins. Made in tiny quantities and always so packed with minerality and glorious acidity, this is the rosé that all other rosés look to when they want more complexity and depth. Staggeringly good rosé that stands as one of the best anywhere… if you don't buy it quickly, we will drink it all, long before summer ends!  

The Sancerre region is located basically right in the middle of France, situated at the head of the Loire River atop porous limestone and hard flinty soil. Domaine Vacheron sits just a few minutes from the town’s center and has gained the reputation of one of the great, pioneering producers from Sancerre. Starting with only 5 hectares in 1968 procured by Jean-Louis Vacheron, today the family’s holdings span 43 hectares of some of the finest sites in the Loire Valley.

The majority of the vineyard plots are planted to Sauvignon Blanc, but about 12 hectares are reserved for Pinot Noir – which this wine is made of 100%. Practicing hand-harvesting, the team here strives to produce the purest style of wines possible and utilize certified organic and biodynamic farming practices with no use of synthetic chemicals on their plants. Their dedication to careful agriculture and practiced winemaking has granted them the honor of being considered one of the best Sancerre producers in all the land.

But, clearly their jaw-dropping efforts don’t stop with their focus on their iconic Sancerre blancs. This newest vintage of their underground-famed Pinot Noir rosé astounds and grips with its lively balance of fruit and mineral flavors. Utterly refreshing and vivacious, it’s an intricate wine with notes of orange blossoms, blood orange, crushed raspberries, wet chalk, and a hint of Maldon sea salt and white pepper. An all-in-all delight to drink – and worthy of your time, attention, and investment for one of the best rosés of all time.

FOOD PAIRINGS: Rosé all day, anyone? I love this alongside a salty meat and cheese board, complete with briny Castelvetrano olives, a great gruyere, and dry-cured salami.