Domaine Reverdy Ducroux, Sancerre Blanc, Moulin les Lys, Loire, France, 2024

Producer Profile

The first recorded mention of this estate dates back to 1550 and makes Laurent Reverdy the 14th generation to run this dynamic Domaine in Verdigny, overlooking the Loire Valley.

After studying in Amboise and Beaune, Laurent took over from his father Alain in 2000 and has continued a careful programme of investment and sustainable vineyard management. Today, the Domaine cultivates 50 plots, across 35 hectares of the best terroirs in the Sancerre region, mainly around the commune of Verdigny, but with small parcels in the diverse crus and terroirs across the appellation, notably on the argilo-calcaire at Bué, flint in St Satur and the hard chalk caillottes in Crézancy. Sustainability and preserving the future of their vineyards is a priority, with every technique from mechanical weeding, green harvesting, through to their new gravity fed winery, evidence of their strong intention to make wines in a sensitive and low impact way.

Viticulture

The estate spans more than 50 plots across the Sancerre appellation, offering a rich diversity of soils and exposures. Each plot is tended individually to respect its character and potential. The vineyard is managed sustainably, with careful attention to the vine’s natural balance. Harvesting takes place at perfect maturity, allowing the fruit to express itself fully and produce aromatic, gourmand wines that remain true to their terroir.

Winemaking

The grapes are gently pressed using pneumatic extraction to ensure purity of the juice. Fermentation at controlled temperatures preserves the fruit’s aromatic freshness and intensity. Ageing in stainless steel, cement, or concrete vats.

Tasting Note

This Sancerre Blanc 2025 shows an intense, enticing aroma of passion fruit, grapefruit, and citrus. On the palate it is rich, balanced, and generous, with a long, harmonious, and persistent finish.

Food matching

Great as an aperitif. Perfectly paired with fish, shell fishes or the famous local "Crottin de Chavignol" goat cheese.