# Domaine de la Villaudière Sancerre Blanc (2025)

- **Producer:** Jean-Marie Reverdy & Fils
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, lemon, grapefruit, grass, gooseberry, pear, smoke

## About this wine

Domaine de la Villaudière, managed by the Reverdy family for four generations, is situated in the village of Verdigny, overlooking the iconic hill of Sancerre. Today, Jean-Marie Reverdy, his wife Catherine, and their sons Guillaume and Baptiste run the estate. This cuvée is crafted as a mosaic of Sancerre, blending grapes from 47 distinct, southeast-facing plots. By combining fruit from the three classic soil types of the region—stony limestone (Caillottes), calcareous clay (Terres Blanches), and flint (Silex)—the family reconstructs a complete, multi-dimensional expression of the appellation in a single bottle. The estate has been certified Haute Valeur Environnementale (HVE) Level 3 since 2020, reflecting their long-standing commitment to sustainable viticulture.

## Interesting facts

- This wine is a true mosaic of Sancerre, blending grapes harvested from 47 distinct plots surrounding the village of Verdigny.
- The estate uses gravity-flow design in the cellar to gently move the juice without pumping, protecting it from oxidation.
- The Reverdy family has been dedicated to viticulture in the historic Sancerre region for four generations.

## Food pairing

The high acidity and distinct mineral salinity of this Sancerre cut cleanly through rich, oily textures and complement the tangy profile of goat's cheese. The wine's vibrant citrus and floral notes elevate fresh seafood and light poultry dishes without overpowering them.

## Wine making process

The grapes are harvested at optimal maturity and immediately transferred to the press via vibration tables within three hours of picking. A slow, low-pressure pneumatic pressing is performed, after which the juice flows strictly by gravity to fermentation tanks to minimize oxygen exposure. Following a static cold settling (débourbage) of 12 to 24 hours, fermentation takes place in temperature-controlled stainless steel tanks at low, steady temperatures between 15°C and 20°C. The wine is then aged on its fine lees in stainless steel vats for five to seven months, enhancing its mid-palate texture and complexity before clarification, stabilization, and bottling at the estate.