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Sancerre Origine by Matthias et Emile Roblin 2019

Sancerre Origine

by Matthias et Emile Roblin 2019

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

"The Roblin brothers’ 2019 Origine bottling is really a beautiful and absolutely classic example of terres blanches Sancerre. The bouquet is vibrant and very precise, jumping from the glass in a mix of fresh lime, gooseberry, a gorgeous base of chalky minerality, fresh-cut grass, citrus zest and a topnote of white flowers. On the palate the wine is bright, full-bodied, focused and racy, with a lovely core of fruit, excellent mineral drive and grip and a long, complex and beautifully balanced finish. This is excellent juice. 2021-2030."

93 points - John Gilman, View from the Celler, May-June 2021


Bottles Per Case 12 Pack
Point Score 93
Cellaring Drink Now
Sweetness XD - Extra Dry See Sweetness Chart
Bottle Size 750 ml
Producer Domaine Roblin
Region France (France), Loire (France)
Alcohol 13% alc./vol.
Style Fresh and crisp whites
Vintage 2019
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 Unoaked
Body Medium
Price of Case $479.88

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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