Cyprien Perchaud
The Cyprien Perchaud estate is located in Sainte-Gemme-en-Sancerrois, the northernmost village of Sancerre. The winery was established in 1990 by Daniel Reverdy, where it was eventually passed down to his son, Cyprien.
Production continues to be family-run, with 8 hectares of holdings in Sancerre and Pouilly-Fumé, planted on clay and limestone soils.
The cooler climate in this northern village allows the fruit to stay on the vines longer, creating excellent balance and tension. The grapes have more time to ripen and develop flavor while remaining fresh due to cool breezes.
Respect for the plants and the famous Loire Valley soil (Caillottes, Terres Blanches, and Silex) is para-mount here. The estate farms organically and embraces biodiversity, working without chemicals, and using green harvest techniques to regulate yields and produce the healthiest possible fruit.
The winery is serious about protecting their vision of terroir-driven wines, and so so by harvesting all fruit by hand. It is then very thoroughly sorted – both in the vineyard at the plot, and in the cellar. Vinifi-cation and aging are in stainless steel with indigenous yeasts and little intervention, to further preserve the typicity of Loire Valley terroir.
The reds starts with a cold pre-fermentation that is carried out to preserve the fruit’s brightness. Macera-tion lasts between 15 and 25 days, with daily pump-overs based on tasting. A portion of the juice, 10% to 20%, is aged in oak barrels for 10 months, while the rest is aged in stainless steel tanks.
The whites, after a slow and gentle pressing, fermentation takes place in temperature-controlled stainless steel tanks. We then age the wine on its lees for 6 to 9 months, which helps maintain the freshness and vibrancy of the Sauvignon Blanc while adding texture and length to the wine.
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