Vinous Media 89
"Greenish straw. Lively aromas of lemon, lime and honeysuckle. Juicy, focused citrus flavors give way to richer, sweet pear in the middle palate, with chalky minerality providing spine. A peppery tarragon quality lingers on the lively finish. " ~ ST
Wine Advocate 88
"Bright citrus color. The 2013 Sancerre has fresh aromas of citrus oil and fruits, crushed limestones rocks and some herbs like citrus thyme. This is a still young, full-bodied and mineral-focused wine of good complexity, with an attractive citrus flavor in the salty, still developing aftertaste. Drink now (though it is not yet fully round) and in the next four years." ~ SR
" From 14.5 hectares of vines (up to 50 years old) on the slope in the cru Chavignol (which is one of the most famous of Sancerre). The terroir of Chavignol are vaired, and here Bailly-Reverdy has 2/3 of its vines planted in the clayey-limestone and 1/3 in the rocky limestone pebbles (caillottes calcaires).
Fermentation takes place with natural yeasts and occurs in temperature controlled stainless steel. About 5% of the Sauvignon Blanc is aged in used wood, and the remaining wine continues aging on its lees for 4 to 5 months in stainless steel. Batonnage as dictated by the needs of the vintage. MLF is blocked.
Production: approx 2100 cases per year
This excellent domaine produces classic, letter-perfect Sancerre: fruit, acidity, and minerality are all in perfect harmony, making them incredibly food-friendly and endlessly enjoyable. The present 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 most recently his nephew Aurelien (son of Franck's brother Jean-François) has continued the family's tradition and improved upon it with remarkable consistency and quality.
The domaine works 22 hectares of vines that are all planted in the appellation of Sancerre, 15.8 hectares of Sauvignon Blanc and 6.5 hectares of Pinot Noir. Just before Franck's father, Bernard, retired, the domaine purchased a 5 hectare domaine in Chavignol with vineyards on the very reputable hillsides – Les Monts Damnés, Les Comtesses, Les Bouffants. They now own approximately 6 ha of vines in Chavignol, most of which are used for the Chavignol cuvee which MSW sells. The vines are planted on the very steep slopes of Chavignol: 2/3 are planted in the clayey-limestone terres blanches and 1/3 in the rocky limestone pebbles caillottes.
While not technically organic, Bailly-Reverdy does not use herbicides, plants grass and herbs between their vine rows and practices 'lutte raisonnée' in the vineyard (sustainable practices). " ~ Winery notes
Domaine Bailly-ReverdyView all from Domaine Bailly-Reverdy
Domaine Michel Bailly is located on the limestone slopes overlooking the lazy Loire River in one of the appellation's best sites (and eponymous village), "Les Loges." The estate is currently run by Michel's son David Bailly since 1998, but the family has been in the town of 'Les Loges' making wine since 1789 (history alert: the year of the French Revolution).
The domaine has a total of 17 hectares of vineyards – all estate owned – for a total production of just under 6000 cases. The soil is comprised of mainly marne (fossilized sea-life of either Portlandian or Kimmeridgian eras), limestone and small amounts of clay and sand. organically farms their vineyards and winemaking follows a traditional path with fermentation in temperature-controlled stainless steel with the wine remaining on the fine lees until bottling the spring following harvest (usually 6 months).
Farming Practice:Practicing Organic