Thibaud Boudignon has been producing rich, mineral-driven wines in Savennieres since 2008 but only recently began making wines under his own name. He has been the maître de chai for Château Soucherie since 2008, leading the estate to 100% organic viticulture. It is his love of expressive Chenin Blanc that led him to renovate a small cellar on the outskirts of Savennieres to make his own wines, working around 3.5 ha of vines on shallow soils of grey schist, volcanic soil and sand. He has been crafting wines with intense focus, shimmering acidity, rich texture and purity of fruit .
Occhipinti is located in Vittoria, in the southwestern corner of Sicily, and winemaker Arianna Occhipinti’s reputation seems to grow with every vintage. Her first vintage was 2004, though it wasn’t until 2005 that her wines were internationally distributed. he wine is a blend of Albanello, a variety native to the Ragusa area near Vittoria, and Zibibbo (AKA Muscat of Alexandria) sourced from Marsala, in northwest Sicily. The wine is fermented dry; Zibibbo lends a floral, aromatic complexity while Albanello adds structure.
Pouilly-sur-Loire produces one of the greatest Sauvignon Blancs in the world. Regis’ vineyards sit at 750 feet, surrounded by hills on the far east of the Loire River, and centered on the limestone and clay of the Kimmeridgian chain. The scattered flint in these vineyards imbues the wines with a character quite distinctive from the neighboring village of Sancerre. This wine is clean, fresh, flinty and a true expression of Sauvignon Blanc with mouth-watering acidity, depth of flavor, and fleshy texture.
Famous for his Vouvray and Montluis, Chidaine believes in minimal intervention and biodynamic agriculture. This Sauvignon Blanc from vineyards in the town of Husseau in the appellation Touraine is a great example of his philosophy. Brilliant acidity, a nose of freshly clipped grass, citrus and grapefruit peel and great mineral presence. A typical Loire Valley Sauvignon.