Domaine Bailly Reverdy 'Franck & Aurélien Bailly' Sancerre, 2024 chateauneuf but left to macerate for

but left to macerate for four days to build some more delicate flavor and structure

Experience Domaine Guillaume Gilles Cornas

It boasts a lovely floral nose in the glass

and passionfruit

Created using the traditional method of the Pays d'Auge

Domaine Bailly Reverdy 'Franck & Aurélien Bailly' Sancerre, 2024 chateauneuf but left to macerate forThis wine is classically made of Sauvignon Blanc. We would love to pair this with some REALLY GOOD goat cheese. Ask your local cheesemonger for a chunk of Cypress Grove Humboldt Fog, a soft ripened goat cheese from California, or Crottin de Chavignol, a soft ripened Geotrichum goat cheese from the village of Chavignol in Sancerre. This cuve is a blend of two of Chavignols various geological elements two thirds of the blend is from clay limestone based