1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Sancerre Blanc
Sauvignon Blanc 30 years average Clay, Kimmeridgian Limestone 11 ha
Sancerre Blanc “Cuvée Ortus”
Sauvignon Blanc 30 years average Clay, Kimmeridgian Limestone 11 ha
Sancerre Rouge
Pinot Noir 30 years average Siliceous Clay, Gravelly limestone 3 ha
Sancerre Rosé
Pinot Noir 30 years average Siliceous Clay, Gravelly limestone 3 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Vines trained in Guyot

• Michel Reverdy farms 20 different vineyard parcels over 14 hectares of land

• Sustainably farmed with minimal use of treatments

• Harvest usually takes place between September 15th and October 5th


Sancerre Blanc:

• Grapes are gently pressed by pneumatic press immediately following the harvest

• The must settles for 36 hours

• Clear juice is racked and fermented in temperature-controlled stainless steel cuves

• The wine rests on its lees for 2-3 months, stirred 3 or 4 times to keep lees suspended throughout the liquid

• Bottled in the Spring around Easter


Sancerre Blanc “Cuvée Ortus”:

• Cuvée Ortus is only bottled in exceptional vintages

• Selected juice is initially fermented as regular Sancerre Blanc, undergoes malolactic fermentation, but wine is aged in 400-L oak barrels, and the lees are stirred daily for a year. The wine is then racked into neutral cask where it ages and settles for an additional year.

• Bottled unfiltered then aged for another year in bottle before release

• Only made in select vintages; only the 2003 and the 2005 have been released so far

Sancerre Rosé:

• Juice is obtained by direct pressing

• Rosé is vinified like the whites, but at slightly cooler temperatures


Sancerre Rouge:

• Grapes are entirely de-stemmed

• Fermentation lasts for 2-3 weeks

• Must undergoes pump-overs twice a day for ideal tannin and color extraction
• Wine is racked into 400-L barrels for the year, interrupted only by a natural malolactic fermentation in the Spring
• Wine is then racked almost a year after the harvest for the final blending
• Bottled unfiltered

MISCELLANEA

Very pure Sancerre aroma, generous, fresh, without grassy edges.  The palate is expansive, then the nervosity makes its appearance and the finish is dry and lipsmackingly good.  One of the things I love about it is that it leaves on the lips, not the palate, not the throat, but on your lips, a fresh little lemony whisper which makes it a fabulous complement to simple fish dishes.


Kermit Lynch

General Information

Country
France
Region
Loire
Appellation(s)
Sancerre
Producer
Michel Reverdy
Founded
1600
Annual Production
8,500 cases
Farming
Lutte Raisonnée

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