There is Sancerre rouge and then there is Reverdy Sancerre rouge! Michel Reverdy has dedicated a goodly proportion of his career to figuring out how to make world-class Pinot Noir in Verdigny. He finally determined the right cooper and the right barrel size perfectly adapted to his Pinot and has the art of the process completely dialed in. In 2015, he truly excelled. You can expect beautifully focused and detailed Pinot fruit, freshness, noble tannins, and the ideal structure to give support to the wine with no aggression. It is hard to believe Loire Valley Pinot can be this good.
Daniel and his son Simon are no slouches themselves when it comes to producing fine, Sancerrois Pinot Noir. Daniel used to age this special cuvée from their oldest and best Pinot vines in used Hospices de Beaune barrels. Simon has expanded the repertoire to include larger demi-muids and foudres, improving its delicacy of expression. For those in need of expanded Pinot Noir address books as Burgundy continues to be buffeted by innumerable pressures, our growers in Sancerre with their world-class soils and savoir faire deserve your attention.
The rarest of the Reverdy cuvées, Ortus was really an invention at the urging of Kermit, who has a fondness for Sauvignon with full malolactic fermentation, aged in wood, bottled unfiltered, generally treated like a white Burgundy. Kermit once told me the story of how Didier Dagueneau asked him which barrel in his cellar was Kermit’s favorite after he had tasted them all, and Kermit picked the barrel that Didier not so fondly referred to as “the mistake” (that is, the only one that did its malo). You have probably never imagined that Sauvignon could taste like this. Serve it as you would a Chardonnay from Burgundy, grandly.