2023 Domaine Bailly-Reverdy ‘Franck & Aurélien Bailly’ Sancerre

Green apple, lemon, flint. 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. Pair with morsels of Crottin de Chavignol, the local goat milk cheese named after little mounds of goat droppings. You haven’t even lived yet if you have yet to consume these two together.

Picture-perfect Sancerre. Bailly-Reverdy is one of the top houses for Loire Sauv Blanc. (founded in 1952).
The current generation, led by Franck Bailly and his nephew Aurelien, son of Franck’s brother, Jean-François, has continued the family’s tradition with improved wines that have remarkable consistency and quality.

The domaine consists of 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.

Farming/cellar: practicing organic (Bailly-Reverdy does not use any chemicals / herbicides in the vineyards, they plant grass & herbs between their vine rows and practice ‘lutte raisonnée’ in the vineyard – which is sustainable and as close to organic as possible). 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