Jean-Paul Balland has handed over the running of the domaine to his two daughters, Elise and Isabelle. Isabelle’s husband Julien joined the Domaine in 2017. Burgundy-trained oenologist Isabelle makes the wines, and Elise runs an impressively efficient office. They have some 20 hectares with fine plots on Le Grand Chemarin and Le Chêne Marchand.
Their Sancerre Blanc comes from a mixture of limestone pebbly stones ‘caillottes’ and calcareous-clay ‘Terres Blanches’. The wines are fermented and aged in stainless steel and undergo regular bâtonnage. The wines of Bué are full and rich in style, the Balland wines are a classic example from this village. It is said that Jean-Paul made the best wine in the village and was one of the first in Sancerre to vinify Sauvignon Blanc in new oak.
Intense aromas, fine, very mild of ripe fruits (peach) with hints of citrus and fresh herbs. The nose opens up with scents of anise and mint associated to sweet quince and pineapple. The approach is lively, fresh and floral (honeysuckle, acacia).
Try with scallops, with eel sushi, spinach pie (Spanakopita), pizza with artichokes or grilled trout
