Of the 25 Sancerres that Jancis Robinson’s website (Master of Wine Tamlyn Currin) reviewed (including such stars as Cotat’s $75 Culs de Beaujeu), their top score went to the superb Verdigny Sancerre of Paul Prieur. In fact, it has their top Sancerre score since the 2015 vintage!
What’s more, her description conveyed just what it is that makes great Sancerre so ineffably and uniquely rewarding:
Impervious on the nose; walking that line of fruit and metal and stone and smoke and spice that cannot be described as savoury or fruity or mineral, and yet it's not anything else. There is saltiness, certainly – a kind of caper brine that is both tang and salt and that you think should belong to the sea but here, it doesn't. It's defiantly itself. It is taut with athletic muscle and curved into poetry. Art and science in a glass.