Domaine Bailly Reverdy 'Franck & Aurélien Bailly' Sancerre, 2023

Domaine Bailly Reverdy 'Franck & Aurélien Bailly' Sancerre, 2023

Regular price $34.00

This wine is classically made of Sauvignon Blanc. We would love to pair this with some REALLY GOOD goat cheese. Ask your local cheesemonger for a chunk of Cypress Grove Humboldt Fog, a soft ripened goat cheese from California, or Crottin de Chavignol, a soft-ripened Geotrichum goat cheese from the village of Chavignol in Sancerre. This cuvée is a blend of two of Chavignol’s various geological elements – two thirds of the blend is from clay-limestone based soils with the remainder sourced from rocky limestone soils. About 5% of the total blend is aged in neutral barrels, with the rest aged on its lees for 4 to 5 months in stainless steel.

  • Dry
  • Medium Bodied
  • High Acid
  • Fruit Forward

This product is available for Local Delivery/Pickup from:

  • Morris

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PAIRS well WITH

  • Soft Cheese
  • Charcuterie & Cured Foods
  • Shellfish

Details

From our Importer: Domaine Bailly-Reverdy produces classic, letter-perfect Sancerre. The domaine was created in 1988 but the vineyards have been in the family since the turn of the century. The current generation, led by Franck Bailly, and his nephew Aurelien, has continued the family’s tradition and improved upon it with remarkable consistency and quality.

The domaine works 22 hectares of vines that are all planted in the appellation of Sancerre. Five hectares are in the celebrated village of Chavignol with plots on the best hillsides of Sancerre – Les Monts Damnés, Les Comtesses, and Les Bouffants.

The family farm plots showcasing all the different terroirs of Sancerre – caillottes calcaires -limestone pebbles, terres blanches - white chalky soil, and chailloux - flintstone.

While not technically organic, Bailly-Reverdy does not use herbicides, they plant grass and herbs between their vine rows and practices ‘lutte raisonnée’ in the vineyard (sustainable practices).

The white wines are pressed using a pneumatic press and a cold racking of the must for 12 to 24 hours. Fermentation begins with natural yeast in stainless steel. About 5% aged in used wood, with the remaining wine aging on its lees for 4 to 5 months in stainless steel. No Malolactic.

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