LOIRE VALLEY, FRANCE

A note from the winemaker: Hand harvested. Native yeast fermentation in egg-shaped concrete tanks. No racking before aging. Winemaking is approached naturally, so depending on the vintage, there is spontaneous malolactic fermentation.

On the nose, subtle notes of honey, pineapple, and orchard fruits (green apple, pear). On the palate, these notes continue, coupled with salinity, minerality, and a long finish.

Food Pairings: Oysters, grilled chicken with vegetables & wild rice, or fried goat cheese salad.