This Sauvignon Blanc comes from a site comprised of Jurassic period soils with Kimmeridgian clay holding fossilized oyster shells. The appellation of Saint Bris is officially in the region of Burgundy, located to the southwest of Chablis. That Kimmeridgian clay is of the same pedigree found all over Chablis, including in the grand cru sites of Les Clos, Les Preuses, and Vaudésir, to name a few. For that matter, it is also part of the same subterranean band of soils found in of Champagne, Sancerre, and in the Cliffs of Dover. The Sauvignon Blanc vines farmed by the father-son team of Guilhem and Jean-Hugues Goisot range from 10-40 years of age, they use biodynamic practices, the grapes are harvested by hand, and the resulting wine is aged in stainless steel on its fine lees. You will be all smiles if enjoying this wine with soufflés, shellfish, Chèvre, Munster, and Roquefort. Mercy.
Label I.Q.: The direct Latin translation of ‘Exogyra Virgula’ is ‘Oyster Comma’.