PASCAL & NICOLAS REVERDY, France
In 1993, Pascal’s brother Nicolas joined the business, helping to grow the domaine’s reputation for quality and terroir-driven wines. Together, the brothers cultivated vineyards rooted in tradition, with a strong commitment to sustainable viticulture and precision in winemaking. Tragedy struck in 2007 when Nicolas was killed in a vineyard accident. In the wake of his death, his widow Sophie stepped in to help run the estate, alongside Pascal and his wife Nathalie. Their combined efforts ensured the continuity and spirit of the domaine, honoring Nicolas’s legacy while guiding the estate into a new chapter.
Viticulture
Th estate spans approximately 17 hectares, with around 12 hectares dedicated to Sauvignon Blanc and 5 hectares planted with Pinot Noir. This vineyard distribution reflects the domaine's focus on crafting both white and red Sancerre wines of exceptional character. The vines grow on classic Kimmeridgian clay–limestone soils, locally known as “Terres Blanches,” which impart a distinctive mineral tension to the wines. Some parcels also include pockets of Portlandian limestone, contributing further nuance and complexity to the estate’s expressions of terroir. The Reverdy family practices sustainable and largely organic viticulture, with a strong emphasis on ecological respect and terroir-driven authenticity. Farming follows the principles of lutte raisonnée—a reasoned and minimal-intervention approach—combined with techniques such as cover cropping, canopy management, hand-harvesting, and rigorous vineyard sorting. Green harvesting is used when necessary to control yields and ensure optimal fruit quality. Low yields are a hallmark of the domaine, often as low as 40 hectoliters per hectare. This, along with detailed vineyard work, manual harvesting, and a philosophy of minimal intervention in the cellar, ensures that the wines reflect both the precision and purity of their origin.
Winemaking
Harvest is carried out entirely by hand, with grapes carefully sorted by parcel to preserve the integrity of each terroir. Once in the cellar, the fruit undergoes gentle pneumatic pressing to extract juice without harsh tannins or bitterness, maintaining the delicate character of the varietals. The Sauvignon Blanc is vinified at cool temperatures in stainless steel tanks or large ovoid oak vats, depending on the cuvée. This method preserves the grape’s vibrant aromatics and crisp acidity, while aging on fine lees adds texture and depth to the finished wines. For the Pinot Noir, the grapes are fully de-stemmed and then fermented, sometimes incorporating a proportion of whole bunches to enhance complexity and structure. Select Pinot Noir cuvées are aged in barrels or large foudres, allowing subtle oak influence and a refined, balanced expression of red Sancerre.
