Domaine Masson-Blondelet Sancerre Thauvenay French Wines


Apples, citrus and stone fruits dominate the palate, whilst a subtle leesy hint adds texture. There is plenty of concentration, giving way to a fresh and mineral finish.


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Domaine Masson-Blondelet
Type of drink
White Wine
100% Sauvignon Blanc
Loire Valley
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The Artisan Winery
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The Artisan Winery

Camille Berry is the in-house Sommelier for The Artisan Winery. Food and wine writer Camille Berry began her career as a sommelier, working for a variety of esteemed restaurants including Hakkasan San Francisco, and Chef Charlie Palmer's Burritt Room + Tavern, where she oversaw the wine program. She has helped develop dynamic wine lists, cocktail programmes, spoken on panels, and worked as a wine educator.

During the course of her career, Camille has earned various wine accreditations including the WSET Level 3 Advanced Award in wines, Certified Sommelier, from the Court of Master Sommeliers, as well as Certified Specialist of Wine from the Society of Wine Educators, and continues to educate herself further in the world of wine. She has twice competed in the Western Regionals for TopNewSomm: a professional sommelier competition for under-30s and in the Chaine de Rotisseurs' Best Young Sommelier Competition. As a writer, she shares her passion and know-how within the food and beverage sphere through her articles. Camille contributes to publications such as Food and Wine, Prevention, Experience Life, and Taste of Home, in addition to various wine and food-focused websites. She also works as a wine consultant, recipe developer, and copywriter for several world-renowned wineries.

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The Artisan Winery
The Artisan Winery
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The Artisan Winery

Domaine Masson-Blondelet was founded by Michelle and Jean-Michel Masson in 1975 and they were joined by their two children, Mélanie and Pierre-François in 2000. Their seven generations of winemaking experience are brought to bear on a twenty-one hectare estate, which has been free of chemical fertilisers for forty years and free of herbicides and pesticides for over twenty.


The vineyard is located in the small village of Thauvenay and is planted on a complex mix of chalk, flint and Portlandian soils. The vines are thirty-three years old an only organic treatments are used.


After a period of cold settling, fermentation took place in stainless-steel tanks. The wine was given a long period of lees ageing but was not allowed to go through malolactic fermentation. Sulphur use is kept to the bare minimum.


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