Silex is Sancerre at its most mineral and precise. Made from Sauvignon Blanc grown specifically on flint-rich soils, it combines citrus and white fruit with floral lift, lively acidity and a distinctive stony character. Lemon, grapefruit and white peach sit alongside fresh herbs and subtle blossom, while the palate has enough roundness to keep the wine from feeling austere. What really defines it, however, is the finish: long, dry and persistent, with the flinty, almost smoky minerality that gives the cuvée its name. Compared with a more fruit-driven Sauvignon Blanc, this is all about tension, finesse and terroir – an elegant, food-friendly style that shows exactly why Sancerre remains one of the benchmarks for Sauvignon Blanc.
Jean-Marie Reverdy et Fils Silex Sancerre, Producer
Jean-Marie Reverdy et Fils is the family behind Domaine de la Villaudière, based among the vineyards surrounding Verdigny in Sancerre. Jean-Marie works alongside his wife Catherine and sons Guillaume and Baptiste, continuing four generations of family involvement in winegrowing. The estate’s vineyards are divided across around 80 individual parcels, planted predominantly with Sauvignon Blanc alongside Pinot Noir. This patchwork gives the family access to Sancerre’s three important soil types – terres blanches, caillottes and silex – allowing them to produce wines that highlight the differences between each terroir. The estate has also been certified HVE Level 3 since 2020, reflecting its focus on more sustainable vineyard management.
Jean-Marie Reverdy et Fils Silex Sancerre, Terroir & Winemaking
Silex comes from four parcels of Sauvignon Blanc planted on clay and flint soils, with vines approximately 40–45 years old. Flint is relatively limited within Sancerre compared with limestone and clay-limestone soils, and it tends to produce particularly taut, mineral wines with a distinctive smoky or gunflint character.
The grapes are harvested at optimum maturity and gently transferred to the press by vibration. A long, low-pressure pneumatic pressing is followed by gravity transfer of the juice to tank, reducing unnecessary handling. After around 12 hours of cold settling, fermentation takes place in temperature-controlled stainless steel. The wine then remains in stainless steel for approximately six to seven months on its fine lees, building texture and aromatic complexity without introducing oak flavour.
Jean-Marie Reverdy et Fils Silex Sancerre, Tasting Notes
Pale lemon in colour, with an elegant and precise nose of lemon zest, grapefruit and white peach. Fresh flowers and subtle herbal notes sit alongside wet stone and a characteristic flinty mineral character.
The palate is crisp and energetic, with concentrated citrus fruit supported by refined acidity. There is a gentle roundness through the middle from time spent on the fine lees, balancing the wine’s more linear mineral qualities. Grapefruit, lime and white fruit lead into a long, dry finish marked by stone, subtle herbs and persistent flinty freshness.
Food pairing suggestion: Seared Scallops with Pea, Mint and Lemon Risotto.
Did you know?
Silex is the French word for flint, and in Sancerre it refers to soils containing large quantities of flinty stone. These vineyards represent only part of the appellation but are particularly prized for producing Sauvignon Blanc with intense minerality and distinctive smoky, stony aromas.
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