Lots of countries now do sauvignon blanc. You might be partial to something from New Zealand, Chile or South Africa, but sometimes you can't beat a drop of the original, Sancerre. This is made from grapes grown in chalky soils which are picked by hand and fermented using wild yeasts in old oak vats and stainless steel. This is a fine Sancerre that while absolutely delicious now especially with a plate of oysters, will repay keeping for a few years.
Peaches and lemon peel with smoky and green pepper notes with just a hint of nuttiness on the finish. Crisp and intense.
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