The Lucien Reymond label was created by Richard as an homage to his grandfather, who was a winemaker in the Rh�ne who �secretly� harbored a desire to make great Sancerre. Working as a micro-n�gociant, Richard sourced the fruit for this bottling from a Biodynamic-certified grower whose holdings extend across the Sancerre AOC and include parcels in all three of the �classic� soil types of the appellation: Chalky Kimmeridgian limestone with clay (terres blanches); stony limestone marl (caillotes); and clay with flint (silex). The different source plots were vinified individually using ambient yeasts and the resultant wines were aged on their lees for 12 months in tank before blending and bottling.�
White grapefruit, green melon, peach pit, honeysuckle and green mango peel balanced by mineral notes of sea salt, herbs, wet stones and crushed chalk.�