Domaine Bailly-Reverdy
Bué, Sancerre, Loire Valley, France
Aurelien & Franck Bailly
Domaine Bailly-Reverdy produces classic, letter-perfect Sancerre. The domaine was created in 1988 but the vineyards have been in the family since the turn of the century. The current generation, led by Franck Bailly, and his nephew Aurelien, has continued the family’s tradition and improved upon it with remarkable consistency and quality.
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The domaine works 22 hectares of vines that are all planted in the appellation of Sancerre. Five hectares are in the celebrated village of Chavignol with plots on the best hillsides of Sancerre – Les Monts Damnés, Les Comtesses, and Les Bouffants.
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The family farm plots showcasing all the different terroirs of Sancerre – caillottes calcaires -limestone pebbles, terres blanches - white chalky soil, and chailloux - flintstone.
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While not technically organic, Bailly-Reverdy does not use herbicides, they plant grass and herbs between their vine rows and practices ‘lutte raisonnée’ in the vineyard (sustainable practices).
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The white wines are 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
Wines
Sancerre "Mercy Dieu"
The Mercy Dieu comes from all of Domaine Bailly-Reverdy's plots outside of Chavignol. As a result it represents a great range of all the different terroirs of Sancerre – caillottes calcaires -limestone pebbles, terres blanches - white chalky soil, and chailloux - flintstone. 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
Sancerre "Franck & Aurélien Bailly"
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.
Sancerre "Monts Damnés"
Bailly-Reverdy has a 1 hectare plot on Les Monts Damnés. They vinify and age this wine entirely in stainless steel to best preserve the purity of Sauvignon Blanc grown in limestone.
Sancerre Rosé
100% Pinot Noir from flint and marl based soils fermented and aged entirely in stainless steel.
Pouilly-Fumé
Two hectare of vines that a family member encouraged they start to vinify in 2019. Traditional winemaking using the same methods as with the Chavignol and have a similar cut and minerality.