Le Haut Mesnil Sancerre Drouet Frères 1992
The 1992 Le Haut Mesnil is a French wine produced by Drouet Frères. This vintage originates from the renowned Sancerre area and holds the official Appellation Sancerre Contrôlée classification. The wine was bottled directly at the estate, as indicated by the traditional "Mis en bouteilles à la propriété" designation. It is presented in a 750 ml bottle with an alcohol volume of 12.5%.
Sancerre is situated in the Centre Loire and is globally recognized as one of the most prominent areas for Sauvignon Blanc. While white Sancerre dominates the production, the area also yields smaller quantities of red and rosé wines made from Pinot Noir. The local terroir is characterized by a diverse soil composition that varies between chalk, clay, marl, and silex, establishing the area as a benchmark for terroir-driven wine production.
The broader Loire region follows the path of France's longest river and is historically famous for its Renaissance castles. The cool climate of the valley supports a wide variety of wine styles across its many appellations. The region encompasses a vast diversity of production, ranging from Muscadet near the coast to Chenin Blanc in Vouvray and Cabernet Franc in Chinon, alongside the prominent Sauvignon Blanc vineyards of Sancerre and Pouilly-Fumé.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Loire
The Loire Valley follows France's longest river and is known for its Renaissance châteaux. The long region holds enormous variety: crisp Muscadet by the coast, Sauvignon Blanc from Sancerre and Pouilly-Fumé, versatile Chenin Blanc in Vouvray, and Cabernet Franc reds from Chinon. The cool climate produces fresh, lively wines, both dry, sweet and sparkling.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
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