Domaine Yves Martin is a small, family-run estate with nineteen hectares of vines in the famed Sancerre town of Chavignol. The current winemaker and proprietor is Pierre Martin, who took over from his father Yves in 2005.

The domaine is in conversion to organic viticulture, so they are still awaiting certification, but they have never used herbicides or pesticides. The subsoil here is the lime-rich Kimmeridgian marl that Sancerre is famous for, and the top soil is very stoney. They own vineyards in each of the two famous terroirs of Chavignol: “caillottés,” which is stony and chalky; and “terres blanches,” which is composed of clay and limestone.

The winery is located in the center of Chavignol, and features gravity-fed cellars partially carved into the limestone bedrock. All fermentation happens spontaneously in temperature-controlled steel tanks. Most of the wines are aged in stainless steel (although a couple of the cuvées are aged partially in barrels) and all are aged on the fine lees, lending a nice richness to the wines. The result is mineral-laden, refreshing Sancerre with citrusy lime notes and a lingering finish.

Pairing: Roasted Chicken, Scallops, Oysters

Grape: Sauvignon Blanc 

Soil: Kimmeridgian clay 

Viticulture: Organic