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$40.00
The Pellé family estate has been cultivating four hectares of Sancerre in the village of Montigny since 1987 (in addition to their parcel in Menetou-Salon). Sauvignon Blanc grown in the Sancerre vineyard’s Caillote soil, a sort of pebbly clay-limestone, consistently produces beautiful, fine-textured wines. The family’s vineyard practices strive to achieve balance: composts are applied to balance soil nutrients, and neither pesticides nor herbicides are used. Work is dictated by day-to-day walks through the stony vineyards.
An exceptional example of fastball Sancerre, and irresistible to boot, Pelle's La Croix Au Garde is light as a feather, layered with delicate citrus, and laden with minerality. Green apples, citrus blossom, lemon oil, and freshly sliced limes all delicately dusted with mineral talc and sea salt. This lengthy finish is marked with whispers of cured lemons, crushed seashells and fresh herbs.
$24.00
Honeyed notes of apricot giving way to a tangy mineral finish. The sort of classic “bistro wine” wine that you’d dream of drinking on a warm summer evening in Paris, it’s fantastic for fresh goat-cheese salads, fish in cream sauce, or even herb-roasted pork or chicken. Just don’t serve it too cold, according to Mary, to avoid masking its full depth and aromatic complexity.
$20.00
Sourced from vineyards that surround the winery and fermented without oak to preserve the underlying expression of its classic terroir, this is Sauvignon Blanc as channeled through the unique prism of Bordeaux.
$28.00
This wine's clean, apple blossom scent and spring-like freshness epitomize the enjoyable, uncomplicated style of Chardonnay for which the Macon is justifiably renowned. Light, gentle but persuasive, Thevenet's Pierreclos reveals the appealing flavor of clarified butter as well as apple, mingled with a touch of lime and a certain "je ne sais quoi", which makes it go down oh…so easy.
$33.00
An arpent is an antiquated land measurement that predated the French Revolution, and Jean–François uses this term to refer to several small parcels of 60-year-old Sauvignon Blanc that are the foundation for this cuvée. It is harvested by hand, fermented by indigenous yeasts in stainless steel tanks, and aged in tank for seven months with some lees stirring.