Pale yellow with a golden hue. Complex, concentrated aromas of elderflower, acacia flowers, and wildflower honey. Nuances of fruit candy and pineapple gradually emerge. Refreshing and soft on the palate. Citrus flavors such as lemon are followed by a pleasant acidity that lingers on the finish. Gradually selected at harvest. Pressed and cooled for débourbage. Alcoholic fermentation in temperature-controlled fermentation tanks for six months. Not much filtration before bottling. The owner is Alban Roblin. The Domaine and vineyards are located in the village of Sully-en-Veau, amid a complex landscape of hills. Before 2008, they sold to a cooperative, but in 2009, they established the Domaine to express the potential of their own vineyards in their own style. Of the 12 hectares of vineyards they own, 9.8 hectares are Sauvignon Blanc and 2.2 hectares are Pinot Noir. The Sauvignon Blanc vineyards have clayey soil rich in limestone, and some Kimmeridgean. The average age of the vines is 25 years. Fermented and aged in stainless steel tanks, without malolactic fermentation, it expresses clean, pure, and hard minerality. The Pinot Noir vineyards have reddish-brown soil rich in iron. The average age of the vines is 25 years, with some as old as 45 years. Fermented in stainless steel tanks and aged in barrels. Blended with a combination of new and 7-year-old barrels. The aim is to produce a Pinot Noir in the cool climate of Sancerre that combines roundness and elegance. The vineyards, winemaking equipment, and cellars are very clean and tidy, which Mr. Oshima says is also important for the clarity and cleanliness of the wine.