These wines are made in the saignee (bleeding) method, bringing the Pinot Noir grapes in immediately from picking and then bleeding some of the juice from the grapes after they’ve spent a few hours in contact with skins and seeds. This gives it the full aromatic fireworks show, as well as that signature, gorgeous pale salmon color that we see in Sancerre.
Reverdy Ducroux may have one of the biggest advantages of all. Apart from being in the midst of their 14th generation of Ducroux winemakers with Laurent, they also have parcels right near the town of Verdigny – incredibly prime real estate with rolling hilltops chalk full of rock Kimmeridigian limestone soils, giving a complexity and mineral component to the wines that most others can’t replicate.
It’s why since the 1970’s many of these wines have found a place on wine lists throughout the French Michelin star dining scene, and also why it’s so dang hard to get our hands on any.
But for the one time this year where whatever is left of the wine is released to the masses, I made sure that we came first – securing 30 cases of one of the classiest pink wines anywhere in the world. It’s super pure, with bright citrus notes, a round fleshy mouthfeel, cherry, raspberry and lemon flavors with tremendous balance and a fantastic minerally finish.
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