A rare Chenin Blanc from the land of Cabernet Franc. Ultra fresh and brimming with citrus blossom and orchard fruit notes, it has a saline, mineral finish that leaves my palate simultaneously satisfied and begging for more. Try it with fresh trout, grilled whole topped with chimichurri or smoked and tossed into a Niçoise salad.

Made in a fruit-forward, supple, easy-drinking style with very little added sulfur.

Gorges boasts an incredible texture and tension imparted by decomposed, blue-green igneous rock, seventy-year-old vines, and years-long aging on the lees.

Citrusy aromatics, bracing salinity, and a mineral backbone make it a mouthwatering match for tangy, fresh-herb-laden soups like tom kha gai or pho.

Savennières is home to some of the greatest terroirs for this grape variety thanks to its soils of schist, sandstone, and blue slate and its proximity to the moderating Loire River.

Joseph de Maistre’s “Cuvée des Bénédictins” showcases the pure and precise minerality endowed by an esteemed terroir through the lens of organically farmed Sauvignon Blanc.

It fills the mouth with suspicions of honeysuckle and pulpy stone fruits, all while maintaining classic notes of iodine and sea breeze that make this the vinous equivalent of tidepooling.

It is fresh and buoyant enough for casual fare yet has the stuffing to accompany heartier dishes, while its vivid raspberry fruit makes it extremely approachable today, notwithstanding its medium-term aging potential.

A lovely combination of Grolleau Noir and Cabernet Franc, there seems to be a synergistic effect elevating both grapes to create a juicy, spicy, refreshing whole.

The new vintage shows great freshness and brightness, making me think of tart berries picked in the forest just a touch below full ripeness.