Sourced from a handful of rows grown without herbicides or pesticides on bright white, chalky limestone soils. Boulay’s vines sit directly adjacent to Edmond Vatan’s famed ‘Clos la Néore’ plot. The hand-harvested grapes are fermented with indigenous yeast in stainless steel tanks then racked into a combination of mostly steel barrels and a small portion (10%) of large, used French oak barrels.
As good as Sauvignon Blanc gets. An explosive nose opens with vivid clarity, displaying ripe citrus, gooseberry, quince, flint and a touch of cooling green herbs. The mouth-watering palate is brimming with energy, deeply concentrated mid-palate minerality and crunchy citrus fruits. As joyous to drink as it is hard to find.