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The name isn't marketing — it's geology. Terres blanches is what vignerons in Sancerre call the chalky clay-limestone that blankets the steep slopes around Sury-en-Vaux and Chavignol, and Elisa Gueneau's family has been farming it since before most estates in the appellation existed.
These are 25-year-old Sauvignon Blanc vines, hand-harvested, gently pressed, fermented in stainless steel, and rested for eight months on fine lees — nothing intervening between the soil and the glass. What comes through is tight, mineral, and precise: citrus pith, white peach, a flinty backbone that lingers. This is what Sancerre should taste like.
The name isn't marketing — it's geology. Terres blanches is what vignerons in Sancerre call the chalky clay-limestone that blankets the steep slopes around Sury-en-Vaux and Chavignol, and Elisa Gueneau's family has been farming it since before most estates in the appellation existed.
These are 25-year-old Sauvignon Blanc vines, hand-harvested, gently pressed, fermented in stainless steel, and rested for eight months on fine lees — nothing intervening between the soil and the glass. What comes through is tight, mineral, and precise: citrus pith, white peach, a flinty backbone that lingers. This is what Sancerre should taste like.