Matthias Planchon
Matthias Planchon is one of the most exciting voices emerging from the Sancerre appellation, blending deep historic roots with a fresh, thoughtful approach to winemaking. Born and raised in Sancerre, Matthias comes from one of the oldest vigneron families in the region — the Planchon name appears in local archives as far back as 1573, and his lineage includes figures such as Jules Émile Planchon, the 19áµ—Ê°-century botanist whose work helped save European vineyards from phylloxera. After early years working in his family’s vineyards, Matthias honed his winemaking craft during a formative period working with renowned Sancerre producer Alphonse Mellot, an experience that shaped his respect for terroir and precision in the cellar. In 2017 he took the reins of the family estate, now comprising about 5.5 hectares of old vines planted on the signature limestone and flint soils of Sancerre, which he cultivates according to biodynamic principles, certified by DEMETER.
Sancerre Les Herses
From a 0.98-hectare lieu-dit parcel planted on a flint (silex) terroir—the perruches soils of Sancerre—bringing structure & minerality, with a SE exposure. 45 yo vines fermented in 600-liter demi-muids, with ageing on fine lees for one year, with a further year in stainless steel.
Sancerre Les Chambrates
From a 0.12-hectare lieu-dit parcel located on an argilo-calcareous terroir: a stony, limestone soil with a deep layer of rich clay. 50 yo Vines Fermentated in 300-liter cigar-shaped oak barrels, ageing on lees for one year, & a further year of élevage in stainless steel.
Sancerre Le Tirrepeine
From a 0.15-hectare parcel, “Tirrepeine,” the smallest red parcel in Matthias Planchon’s estate, producing around 600 bottles per year worldwide. 26-year-old vines. Crafted with biodynamic care, fermented and matured for 24 months with 50% ceramic and 50% barrique
Sancerre Le Fort
From a 0.50-hectare lieu-dit parcel, “Le Fort,” located on an argilo-calcareous terroir composed of Buzançais limestone and layered upper limestones from the lower Kimmeridgian, a stone-rich soil that brings structure and pronounced minerality to the wine. 60-year-old vines. Hand-harvested 100% destemmed, with a short cold pre-fermentation maceration followed by a cuvaison of around three weeks. Malolactic fermentation takes place in ceramic tanks and 228-liter barrels, with ageing on fine lees for one year, followed by a further year of élevage in stainless steel
Sancerre Le Paradis
From a 0.90-hectare lieu-dit parcel located on an a stony, limestone soil with a deep clay component—south-facing. 55 yo vines. Fermented in 600l demi-muids and 10-hl wooden vats, with ageing on fine lees for one year, & a further year in stainless steel.
Sancerre La Lampe
From a 0.50-hectare lieu-dit parcel located on an argilo-flint terroir with a vein of tuffeau in the subsoil, east-facing. 55-year-old vines. Fermented in 600-liter demi-muids, with ageing on fine lees for one year, followed by a further year of élevage in stainless steel.
.png){kind=small}
Sancerre Les Herses
​From a 0.98-hectare lieu-dit parcel planted on a flint (silex) terroir—the perruches soils — bringing structure & minerality, with a SE exposure. 60 yo vines.100% destemmed, with a short cold pre-fermentation maceration followed by a cuvaison of around three weeks. Malolactic fermentation takes place in ceramic tanks and 228-liter barrels, with ageing on lees for one year, with a further year of élevage in stainless steel.