From Importer, Kermit Lynch
Sancerre is so beloved that writing about its irresistible pull almost feels redundant. But, in recent years, wines from this Loire Valley appellation have gotten even better and more terroir-focused, so it feels timely to revisit why the best Sancerres can be so alluring. 
     If you have heard us wax poetic about Chablis, you’ll know that this is largely because Chardonnay serves as a vessel for that appellation’s special Kimmeridgian soils. An hour and a half southwest, much of Sancerre stretches across this same limestone and Sauvignon Blanc also turns out to be spectacularly gifted at channeling its trademark minerality and the faintly marine essence of this ancient ocean bed. In the best Sancerres, like Reverdy’s, you taste these elements of the terroir more than any broad characteristics of the grape.
     The Reverdys are one of the appellation’s essential winemaking families and they have thoroughly mastered elegant and delicious Sancerre. Its exquisite balance of fruit, minerality, and acidity make it an ideal candidate alongside all kinds of seafood—raw oysters and fish tacos come to mind immediately—but it would also pair beautifully with a tomato salad (or gazpacho), cucumber noodles, or another creation from your summer harvest.