France, Loire

A 17 hectare family property just half a mile east of Pouilly-sur-Loire. Philippe, part of the the third generation to work the estate is quietly spoken but has a firm hand on how he wants to do things. Traditional viticulture reigns here and fuss-free vinification. After débourbage a long cool fermentation (4 weeks at 17C) is followed by a short period on the lees with three batonnages to fill out the palate. The wine, which is bottled in the March after the harvest, has super fruit character (citrus notes, pink grapefruit and pineapple) and also the typical “gun flint” flavour you'd hope to find here - which goes remarkably well with seafood, fish with butter sauce, and goat's cheese.