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|Appellation/Sub-Region||Saint Bris AOC|
|Vineyard/Cellar Practices||Organically Grown|
Although sharing the same Kimmeridgian soils as Chablis in Burgundy, the sauvignon blanc-based wines of Saint-Bris-le-Vineux take their stylistic cues from Sancerre, just one and a half hours to the West. It is the only town in Burgundy with sauvignon blanc. Clotilde Davenne grew up in Burgundy’s countryside and planted her first vines in 1989, and has since grown her domaine to over 18-hectares of small plots in three different appellations (Chablis, Irancy and Saint-Bris). Her sauvignon blanc grapes are from limestone soils; they are fermented in stainless steel with no malolactic fermentation, which preserves a lovely green apple tartness. The wine is racked and bottled after spending four months on the lees for textural depth. Her Saint-Bris showcases the great qualities of this aromatic white grape: zesty citrus fruit with a mineral-driven, seashell core. A nose filled with lemon curd and tart green apple provides the opening salvo, giving way to a palate full of juicy white fruits, more invigorating citrus, and chiseled minerality with a crisp but significant mouthfeel that still remains bright and lively. Organically grown.