Alcohol: 13%
Grape(s): 100% Sauvignon Blanc
Localization: Loire Valley, France
Tasting Notes: It displays intense aromas of flintstone, citrus, white peach and linden flowers. Rich and fresh in the mouth with mineral notes, citrus fruit and a long finish. Perfectly balanced, clean and pure.
Notes: Reverdy's Sancerre Blanc is made from select parcels from the villages of Verdigny, Saint-Satur, Sancerre, and Thauvenay. The diversity of soils brings complexity, power, and minerality to the wine.
Cold fermentation in stainless steel tank. No oak, no malolactic fermentation.
Food Pairing: A delicious wine, perfect with fish dishes, especially salmon, and a local goat cheese Crottin de Chavignol.
The Domain: Domaine Jean Reverdy is located in Verdigny, one of the top villages in Sancerre. The domaine dates back to 1650 and has been in the family for about 10 generations. The family grew vines & various other crops, but in the 1950s, they began focusing solely on wine production.
Owner Christophe Reverdy, son of the late Jean Reverdy, now produces around 100,000 bottles per year on average and exports 70% of the total production to UK, Germany, Sweden, Japan, and the USA.
The domaine spreads over 12 hectares (29.64 acres) - 9 hectares Sauvignon Blanc & 3 hectares Pinot Noir – and produces red, rosé, and white wine. Vines are 25+ years old. The vineyard is divided into 15 parcels located on the hills of Verdigny, Saint Satur, Sancerre, and Thauvenay.
Three soil types are present:
silicious-clay soils, "Terres a Silex" (east of the hills) - 55%
pebbly limestone soils, known as the "Caillottes" - 35%
clay and limestone white soils, the "Terres Blanches" (west of the hills) - 10%
The vineyards of Sancerre measure 2,500 hectares (6,175 acres) total and spreads over 14 communes: Bannay, Bué, Crézancy, Menetou-Ratel, Ménetréol, Montigny, St-Satur, Ste-Gemme, Sancerre, Sury-en-Vaux, Thauvenay, Veaugues, Verdigny and Vinon. The Sancerre A.O.C. was created in 1936 for the white wines and in 1959 for the reds.
