Wine runs in the veins of the Reverdy family. For four generations, the family has been inspired by the same values: a hereditary attachment to the Loire Valley, an instinctive passion for the terroirs and an innate respect for people and work. Passion, integrity and accuracy are the key words that drive the members of the estate. Today, Jean-Marie Reverdy, guided by his vocation, makes the estate prosper with his wife Catherine and his two sons, Guillaume and Baptiste. The cellars are located in the middle of the vineyards. This unique situation offers a breathtaking view of the famous Sancerre hill and its vineyards. The Centre Loire is a tourist region renowned for its wines and appreciated for its attractive landscapes.
Terroir
On the hillside, this south-facing plot is located on a clay-limestone terroir locally known as “Terres Blanches”. The vines are about thirty years old and are cultivated using sustainable methods. Grass cover in the middle of the rows, disbudding and leaf removal at the beginning of July are all favourable actions that lead to low yields and excellent maturity. This results in high concentration, good aromas, ripe tannins and an optimal sugar-acid balance. The date of harvest is determined by ripeness checks prior to the harvest.
Winemaking
After a meticulous sorting, the harvest is put directly into vats. A cold maceration of several days is carried out. During fermentation, the cap of marc is regularly pumped over and punched down, thus decompacting the wine. This technique allows us to obtain a structured and concentrated wine. The grapes are then pressed and the wine put into barrels for malolactic fermentation. Finally, the stabilisation and clarification operations are carried out after maturing in barrels for 12 months.
Tasting notes
The colour is an intense ruby. Very pleasant, the nose expresses aromas of fresh red fruits and spices accompanied by delicate woody and smoky notes. The palate is round and persistent, with fruity and woody flavours. This elegant wine has silky tannins and a long, racy finish.
Food pairing
The wine pairing is not trivial. A successful pairing transforms the meal into a real moment of pleasure and conviviality. Served between 12 and 14 degrees, this wine is ideal with a piece of beef with chanterelles, a jugged hare or a roast saddle of lamb. Ageing potential: 15 to 20 years.