Domaine Du Nozay - Cyril de Benoist

Near the village of Saint Gemme lies a magnificent 17th-century estate. At its heart stands a majestic château, Nozay. Acquired by the de Benoist family at the end of the 19th century, the estate became a vineyard in 1971 when Philippe and Marie Hélène decided to plant vines there.

Today, 15 hectares of Sauvignon Blanc surround the château. This secluded and unspoiled environment is an exception in the Sancerre wine region. Cyril de Benoist, aware of his privilege, is dedicated to extracting its very essence. After honing his skills in Bouzeron with his uncle, Aubert de Villaine, the current co-manager of the legendary Domaine de la Romanée-Conti, he joined the family estate in 1991. Mindful of his work, this meticulous winemaker constantly listens to his vineyard, striving to understand its terroir in order to better guide it. Domaine du Nozay is a family-run winery, nestled in a haven of peace and tranquility, committed to organic and biodynamic viticulture in Sancerre. The wine produced here reflects this philosophy. Convinced of the benefits of organic and biodynamic farming, Domaine du Nozay has been certified organic since 2011 and biodynamic since 2017 by Demeter. This commitment to environmental responsibility and sound farming practices allows them to guide Domaine du Nozay towards the highest standards of respect for their vines and soils, resulting in exceptional wines. In their cellar, surprisingly carved into a hillside facing due north on the property, the Sauvignon Blanc grapes are harvested by hand from the oldest vines on the estate. The grapes are then immediately sorted on a sorting table. Next, they are pressed using a sequential pneumatic press, followed by a very long, low-pressure process to extract maximum richness, aromas, and fruitiness. The winemaking process takes place in stainless steel barrel-shaped tanks and terracotta jars, creating a natural vortex to prolong the fermentation process as much as possible. No SO2, no artificial yeasts—only the indigenous yeasts of the grapes—no unnecessary additives, and no temperature control are used. Time is allowed to do its work, while the wines are closely monitored through a natural and living winemaking process.