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$43.00
Domaine de Sacy Sancerre Blanc is a remarkable expression of Sancerre's finest terroir, crafted from old vines up to 70 years old, organically farmed in the renowned Kimmeridgian limestone soils. This terroir, also found in Chablis, imparts exceptional density, structure, and the ability to age for decades. The wine bursts with flavors of ginger, gooseberry, lemon, ripe pear, and peach, with a distinctive wet stone minerality. The Kimmeridgian soils, filled with fossilized marine life, lend a subtle, sea-like essence, making this Sancerre one of the richest, purest, and most delicious examples you'll encounter.
$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.
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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.
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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.