Domaine de Reuilly 2024 Reuilly Blanc "Les Pierres Plates", Loire

If you’ve shopped at The Wine Country for awhile, you may have noticed during the summer months Domaine de Reuilly’s rosé wine made from Pinot Gris.  Yes, Pinot Gris’ skins can produce a pinkish cast.  But Reuilly is one of the string of Sauvignon Blanc villages of the eastern Loire Valley not far from Sancerre and Pouilly-Fumé, and the region is best known for that white wine and a smattering of Pinot Noir.  In fact, the 2024 Reuilly (roo-EE) has a gorgeous aroma and drinks much like a Sancerre, only a little softer on the palate with the same grapefruit hint you get in many of the Sauvignon Blancs in this part of the Loire.  With brilliant acidity, this wine is simply wonderful.

"When was the last time you explored a landlocked area and found ancient, fossilized seashells scattered in the soil? In Reuilly—as in Chablis and other appellations that stretch across France’s terroirs made up of Kimmeridgian limestone—you could fill a bucket with 150-million-year-old shells in just a few vine rows if you look closely enough.  As exhilarating as it is to find them, this feeling is taken to another level when you take a sip of wine made here and taste something marine, evoking that ancient time when these lands were covered by ocean. In Les Pierres Plates, Sauvignon Blanc is the medium to this terroir’s message, and what a medium it proves to be! Sure, you can find faint hints of the grape’s quintessential flavors, but what really shines through are the soil’s chalky, stony, and slightly saline imprints, making it an utterly mouthwatering white wine.  Les Pierres Plates offers a great pairing choice for all the spring veggies popping up at your local market, but it’s also a no-brainer with anything from the ocean, especially raw oysters, grilled white fish atop a bed of sautéed greens, or pasta with clams."-Tom Wolf, Kermit Lynch Imports.