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Sancerre Origine by Matthias et Emile Roblin 2015

Sancerre Origine

by Matthias et Emile Roblin 2015

Producer : Domaine Roblin

Region : France (France), Loire (France)

Bottle Per Case : 12 x 750 ml

Food Pairing : Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat

Tasting Notes

"Brothers Matthias and Emile are the fourth generation to run this estate based at the Château de Maimbray. Their parcels for Origine, like most of their vines, grow in terres blanches—Kimmeridgean limestone soils—producing a wine that’s almost tropical in its ripeness, while holding clean and pristinely fresh along a straight mineral line. The acidity is integrated into the fruit richness, with papaya, yellow citrus and passion fruit flavors zipped up tight, so the wine is mouthwatering."

93 points - Wine & Spirits Magazine, April 2017

Gold Medal - Concours de Ligers 2016


Bottles Per Case 12 Pack
Bottle Size 750 ml
Producer Domaine Roblin
Region France (France), Loire (France)
Alcohol 12.9% alc./vol.
Style Fresh and crisp whites
Vintage 2015
Farming Method Sustainable
Grapes 100% Sauvignon Blanc
Food Pairing Breads, Cured Meat, Rich Fish, Soft Cheese, White Meat
Descriptors Floral, Fruity, Mineral
Wine Type White
Wood Presence Oaked
Body Medium
Price of Case $419.40

The Producer

Domaine Roblin

The Domaine Matthias et Emile Roblin produces red, white and rose wines from the Sancerre region of France. It is situated in the wine hamlet of Maimbray, situated in the Sury-en-Vaux commune just a few kilometres northwest of Sancerre.

Brothers Matthias and Emile are 4th generation winemakers in this region, with Matthias joining the family business in 2000, followed by Emile in 2006.

Heirs to a family of passion and tradition, Matthias and Emile are resolutely turned towards the future. They invest in modern tools to preserve the fruit as much as possible at harvest time. They are also committed to an approach that respects the environment in the vineyard and in the cellar, to obtain wines that are the most natural expression of their terroirs. They are committed to maintaining small teams and operations in order to control work and transmission processes.


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