Why You'll Love It

• A Sancerre built for weight and texture rather than pure zip, thanks to old vines and a slow, oak-aged élevage.
• The nose layers ripe citrus and orchard fruit with white flowers, crushed stone and a savory, faintly briny edge.
• On the palate it's dense and a touch oily, with green mango, lime leaf and dried herbs carrying through a long finish.
• That finish leans toward oyster shell and wet stone, the kind of saline minerality more often associated with top-tier Chablis.
• Structured enough to anchor a seafood-driven dinner, but complex enough to reward drinking on its own.

How To Serve It

• Serve at 54-57°F, warmer than a typical white, so the wine's texture and aromatics can fully unfold.
• Give it a short 15-30 minute decant to soften any initial tightness and open up the fruit.
• Pour into a large Burgundy stem, which gives the wine room to show its weight and complexity.
• Pair it with pan-seared wild salmon in a saffron cream sauce, or keep it simple with an aged Crottin de Chavignol.