I spent a morning just outside of Sancerre with Bernard Reverdy and his family. We talked about their wines and how they continue a family tradition right in the heart of French viticulture. Sancerre is all about the citrusy fruit, the minerality and the Holy Grail; the acidity levels which are barometers of understanding quality in good white wine making. The climate is perfect for making Sauvignon Blanc wines. It is here in Sancerre that one can uncover the delicacy that is the malic and lactic acids of the Sauvignon Blanc varietal. The idea is to provide a wine that makes the tongue yearn for more and perhaps to think about eating a well prepared meal. Very few have managed to make wines of this character year in, year out. Undulating hills of Limestone-clay and kimmerigian marl type soils provide the structure in the wines which in the whites are 100% Sauvignon Blanc. The vines are on average twenty-five years old, with six-thousand six-hundred plants per hectare. A slow cool fermentation is preferred and maturation takes place on the Lees. Citrus, white flowers and minerality are indigenous notes to a complex Sauvignon Blanc. On the palate, the golden brilliance is well reflected by a beautifully balanced structure with freshness and a long and persistent finish. This wine is a great accompaniment with any white fish, and best with Crottin de Chevignol or any other Goats cheese.