Pale straw with a green edge. Dill, snap pea, and honeysuckle on the nose — Loire herb character that reads savory before it reads fruity. The palate is dry and flinty with a saline kick that keeps pulling you back for another sip. Lemon verbena and kiwi carry through to a clean, mineral finish.

This is Loire Sauvignon Blanc at its most honest. Sourced from family farms across the valley, fermented on wild native yeasts with no additives, no oak, and minimal sulfites — the kind of wine that tastes like a place rather than a recipe. If you've only had Sancerre, this is how the rest of the valley drinks.