Jean Reverdy et Fils Sancerre Caillottes 2022

Renowned Sancerre winemaker, Jean-Marie Reverdy, together with his sons Guillaume and Baptiste, come from a family of winemakers dating back several generations. They produce exquisite wines from vineyards surrounding the pretty village of Verdigny. The unique location offers stunning views of the famous Sancerre Hill and its vineyards. Patience, perseverance and precision are the bywords of the Reverdy family. From the management of the vineyards to the production of the wines, the family continues to build on the work begun by the previous generations, which gives their wines a captivating blend of authenticity and modernity.

The winery produces this stunning Sancerre Sauvignon Blanc from vines grown on the renowned Caillottes soil, known for producing fruit with elaborate aromatics. The ‘Caillottes’ Sancerre offers a specific sense of place, capturing the chalky minerality and zesty citrus fruit that’s part of the region’s identity and why it’s celebrated worldwide as the epitome of Sauvignon Blanc. Grown sustainably without herbicides, this rare terroir gives the wine remarkable ageing potential. The south to south-easterly exposure ensures that these hillsides plots enjoy optimal sunshine every year. Organic fertilizers are used to limit yields and vigor, in order to concentrate the fruit and terroir flavors in the berries. The estate is certified with the HVE level 3 certification, which officially recognizes the environmental performance of winegrowers, including biodiversity conservation, plant protection strategies, managed fertilizer use and water resource management.

The grapes were harvested at perfect maturity and rigorously sorted. After a slow and gentle pressing at low pressure, the juice was run off by gravity into the tanks to be settled. The larger impurities were naturally decanted at cool temperatures for 12 to 16 hours, allowing the clear juice to be racked off afterwards. Alcoholic fermentation took place with wild yeasts in temperature-controlled stainless-steel tanks at 15 to 20°C. The wine was then aged on its fine lees for eight months in order to develop its full potential.