Domaine Bailly-Reverdy Sancerre Chavignol 2017
Made of 100% Sauvignon Blanc, Sancerre is a classic French white wine to serve as an aperitif, with white fishes, sushi, or goat's milk cheeses. This bottling from the coveted Chavignol area of Sancerre is from the illustrious Domaine Bailly-Reverdy under their Franck & Aurelien label. This quality-driven family produces classic Sancerre with fruit, acidity and minerality in harmony, making them food-friendly and a true pleasure to drink.
The present 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 most recently his nephew Aurelien (son of Franck’s brother Jean-François) 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, 15.8 hectares of Sauvignon Blanc and 6.5 hectares of Pinot Noir. Just before Franck’s father, Bernard, retired, the domaine purchased a 5 hectare domaine in Chavignol with vineyards on the very reputable hillsides – Les Monts Damnés, Les Comtesses, Les Bouffants. They now own approximately 6 ha of vines in Chavignol, most of which are used for the Chavignol cuvee. The vines are planted on the very steep slopes of Chavignol: 2/3 are planted in the clayey-limestone terres blanches and 1/3 in the rocky limestone pebbles caillottes. Bailly-Reverdy does not use any chemicals nor herbicides in the vineyards, they plant grass and herbs between their vine rows and practice ‘lutte raisonnée’ in the vineyard (which is sustainable and as close to organic as possible).
This beautiful Sancerre is made from soils which are a combination of chalk and clay (2/3 Marly soils and 1/3 Pebbly limestone). The vines are planted on steep slopes, that's why in most cases, the work to be done in the vineyards is very difficult. After hand-picking and sorting the grapes in the vineyards, they are transferred to the cellar with great care in order to avoid bruising the skins. The pneumatic pressing and cold settling lasting from 12 to 24 hours take place before the natural fermentation in thermo-regulated tanks. This vinification method gives the wine its typicity and respects the terroir.