Pascal et Nicolas Reverdy, Sancerre Rouge, Terre de Maimbray, Sancerre, Loire, France, 2022

Producer Profile

Founded in 1985 by Pascal Reverdy, the winery began as a small, family-run estate in the hamlet of Maimbray, within the Sancerre appellation of France’s Loire Valley.

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.