Chardonnay give this wine an expressive nose with intense aromas of lychees, peach and apricot. The palate offers flavours of white peach and ripe pear with a natural acidity.
Sébastien Vaillant’s domaine covers 31 hectares. It lies on clay/flint soils which continue east to Pouilly-Fumé and Sancerre. The flint in particular gives the characteristic mineral quality to all the best wines made in this area. There are also patches of sandy/lime soils over very stony and clay subsoils which add richness and depth. Sébastien’s vines are between ten and 35 years old.
The Chardonnay and Sauvignon Blanc were gently crushed, one third of the must was left on skins to macerate for ten hours before pressing. The varieties were co-fermented in temperature-controlled stainless-steel tanks at 16-17°C, for approximately two months. After fermentation, the wine was racked, blended and aged on fine lees for one month before bottling.
Sébastien Vaillant learnt his winemaking craft while he was cellar manager for Jean Tatin at Domaine des Ballandors in Quincy. His delicious and good value Valençay is a blend of Sauvignon Blanc and unoaked Chardonnay, which Sébastien feels adds body and texture to the blend. The fruit is sourced from his own vineyard which sits in the rain shadow of the nearby forest, providing drier, healthier conditions for growing grapes. Valençay achieved official AC status from the 2002 vintage and is the only area to hold this for both its wine and its distinctive pyramid-shaped goat’s cheese, which is also the ideal accompaniment for the wine.