Sauvignon Blanc from Kimmeridgian and marl soils near Vincelottes, organically farmed and worked by hand. Roughly a quarter of the fruit sees whole-cluster maceration for 10 days; the rest is direct-pressed. Fermented with native yeasts and aged on lees for two years in used barrique, then held a further six months in stainless. No filtration, no sulfur.

The result is taut and textural, balancing phenolic grip with cut. Flint, lime, and a savory, saline finish. A striking alternative lens on Sauvignonand on Burgundy.