Sancerre usually sells itself on the name alone. This one earns it in the details. Etienne Daulny farms fifteen hectares split across roughly fifty separate plots, an accident of Sancerre inheritance that turns into an advantage, because it means he can choose. The Reserve is precisely that choice: a selection of the best south-facing parcels on flinty, chalky ground, hand-harvested and fermented with native yeasts in stainless steel so nothing stands between you and the site. No oak, no gimmicks, just a more concentrated version of what the estate does every year. Sancerre for people who actually like Sancerre.