DOMAINE BALLAND

Jean-Paul Balland has handed over the running of the domaine to his two daughters, Elise and Isabelle. Isabelle’s husband Julien joined the Domaine in 2017. Burgundy-trained oenologist Isabelle makes the wines, and Elise runs an impressively efficient office. They have some 20 hectares with fine plots on Le Grand Chemarin and Le Chêne Marchand. New impressive cellars were completed just in time for the 2015 vintage and the wines are even better! The wines of Bué are full and rich in style, the Balland wines are a classic example from this village.

It is said that Jean-Paul made the best wine in the village and was one of the first in Sancerre to vinify Sauvignon Blanc in oak. We certainly don’t believe that Isabelle is doing any less well – lovely wines. A pneumatic press is used for all of their wines and they are all racked before blending and bottling.

Their Sancerre Blanc comes from a mixture of limestone pebbly stones “caillottes” and calcareous-clay “Terres Blanches”. The wines are fermented and aged in stainless steel and undergo regular bâtonnage.

The Ballands’ Rosé comes from a mixture of clay and limestone pebbly soil. Only the press juice of the Pinot Noir is used and the wines are aged and fermented in stainless steel.

The Grande Cuvée comes from a few specially selected parcels of just 2 hectares of clay and limestone pebbles. 60% of the wine is fermented and aged in 600L new oak barrels which gently coat the wine adding incredible depth and complexity. The remaining 40% is aged and matured in stainless steel. The wine is matured for 12 months with regular bâtonnage.

balland.com