GRAPE VARIETAL
71% Cabernet Franc, 25% Merlot, 4% Malbec. 

APPELLATION
Sainte-Foy Côtes de Bordeaux AOC (part of the Côtes de Bordeaux group since 2016). 

TERROIR
Clay-limestone soils on hilly slopes straddling Pessac-sur-Dordogne and Gensac near the Dordogne River—conditions that favor Cabernet Franc’s structure and lift while giving Merlot a firm, clean base.

VINIFICATION
Grapes are destemmed and crushed with a brief cold maceration; fermentation runs around 26–28 °C, followed by ~10 months in French oak (largely used) before bottling. 

TASTING NOTES
Dark cherry and blackberry sit alongside hints of graphite, clove, and bay; medium frame with fine, well-knit tannin and a tidy, fresh finish that keeps the wine moving at the table.

FOOD PAIRING
Classic: roast lamb, grilled steak, pork tenderloin with herbs, or hard cheeses. Inventive: mushroom and lentil shepherd’s pie, soy-ginger glazed eggplant, black-pepper cacio e pepe, or Korean-style short ribs.

Sainte-Foy Côtes de Bordeaux sits on Bordeaux’s far eastern edge, straddling hills above the Dordogne and looking back toward Saint-Émilion. It’s classic Right Bank country with clay-limestone underfoot and a climate that ripens Bordeaux varieties without pushing them out of shape. Reds here tend to favor clarity and lift over Left-Bank flash, and that describes this wine to a “T.”

Château Carbonneau is a true family affair. Jacquie and Wilfrid Franc de Ferrière breathed life back into the estate in the early ’90s, rebuilding the cellar and returning to bottling by 1996. Today, their children shape the rhythm of the place—Hugo managing sales and connecting with international clients, Pierre tending vines and fermentations, and daughter Margot greeting visitors. A guest house and tea room add texture to the experience, keeping the château lively in every season.

Set on sun-catching clay-limestone slopes near Pessac-sur-Dordogne and Gensac, the vineyard thrives under organic certification (AB) since 2022. A herd of Blonde d’Aquitaine cattle roams the lower fields, their composted manure enriching the soil—a self-sustaining loop that roots the vines in the rhythms of the land.

In your glass, Château Carbonneau Séquoia leans into dark fruit redolent of blackberry and black cherry, threaded with gentle hints of clove and a subtle splash of leathery earth. The palate is medium-plus in weight with fine, steady tannins, with oak staying in the background to add shape and texture rather than flavor. Plenty of fresh lift keeps the finish tidy with a perfect balance of fruit and structure.

At the table, start with the classics: grilled beef or lamb, roast pork with herbs, and aged cheeses. If you want to branch out, try it with Korean-style short ribs, black-pepper cacio e pepe, mushroom-lentil shepherd’s pie, or miso-glazed eggplant with sesame and scallion. The estate’s own notes also point to “Asian cuisine,” which fits the wine’s deft balance of fruit, spice, and clean finishing lines.

GRAPE VARIETAL
85% Grenache, 15% Syrah. Certified organic (Ecocert). 

APPELLATION
AOC Minervois, from vineyards in the heart of the appellation between Carcassonne and Narbonne (Languedoc). 

TERROIR
Quaternary terraces of angular stones and pebbles over clay—well-drained, heat-retentive soils that favor ripe, balanced fruit. 

VINIFICATION
Fully destemmed; native-yeast fermentation ~15 days under temperature control, then malolactic and a light sulfite addition (2 g/hl). Aged 9 months in concrete tanks; no fining; bottle-aged 12 months before release.

TASTING NOTES
Red and black fruits (cherry, plum) with a gentle spice and dried-herb accent; medium weight, fine tannins, and a clean, fruit-led finish—concrete élevage keeps the profile clear and focused. 

FOOD PAIRING
Grilled lamb or sausages, roast chicken with herbs, ratatouille, mushroom pizza, or lentil-fennel stew; also friendly with hard cheeses and weeknight pasta with olives and anchovy.

Minervois is located in the western Languedoc, between Carcassonne and Narbonne, where the Mediterranean sun, the Tramontane wind, and stony terraces shape the red blends built on Grenache and Syrah. It’s a broad appellation with significant variation in terroir. From the riverbed pebbles on the plains to the limestone benches on the slopes, there’s one consistent theme: the better parcels produce fruit with vibrant energy and definition rather than just bulk and weight.

Domaine des Homs is a family operation farming organically in the heart of the appellation. The estate works a mosaic of plots on quaternary terraces littered with stones over clay and limestone. Farming is hands-on and pared back; fruit is picked on ripeness, not on a calendar, and cellar work sticks to native ferments and modest extraction.

“Clots de Pals” (local shorthand for stone-walled plots) comes off these pebble-strewn parcels: 85% Grenache, 15% Syrah, fully destemmed, fermented with native yeasts under temperature control. It rests in concrete for about nine months, goes to bottle unfined, and sees a year of quiet bottle time before release. The aim is transparency—letting the stones, sun, and wind do the work.

Domaine des Homs Clots de Pals greets the eye with a deep ruby color, alluding to its rich concentration of fruit. After a swirl or two, you’ll enjoy inviting notes of ripe red cherry and black raspberry, subtle notes of black pepper, wild lavender, and just the right hint of earthy minerality. It’s smooth and full-bodied, offering layers of blackberry, plum, and a touch of spice on the palate, superbly balanced by ripe, well-integrated tannins and a refreshing lift that leads to a lingering finish.

This versatile wine pairs beautifully with a range of hearty dishes and perfectly complements lamb chops seasoned with herbs de Provence or a juicy steak in just about any way you prepare it. We also love it with rustic stews like cassoulet or a rich ratatouille!

GRAPE VARIETAL
70% Grenache Noir, 20% Syrah, 5% Cinsault, 5% Mourvèdre.

APPELLATION
AOC Côtes-du-Rhône; fruit comes from parcels at the foot of the south face of the Massif d’Uchaux, north of Orange (Vaucluse). Certified organic and biodynamic (Demeter).

TERROIR
Sandy, well-drained soils derived from siliceous-calcareous sandstone; vines average ~45 years across ~6 hectares on the Uchaux slopes. 

VINIFICATION
Grapes harvested and vinified by variety: destemmed, gently crushed, 8–10 days maceration at ~21–26 °C with daily délestage for the first five days; first winter in concrete tanks, then blending, light filtration, and bottling in June.

TASTING NOTES
Red and black cherry with a trim of plum; supple feel with lively freshness, fine-grained tannins, and a clean, fruit-led finish. 

FOOD PAIRING
Built for hearty southern French dishes—daube, pot-au-feu, ratatouille, charcuterie—and equally at home with a grilled côte de bœuf; serve around 60-65f 

You’ll find Vignoble Simian just north of Orange in the Vaucluse, at the foot of the Massif d’Uchaux. Vineyards neighbor the region’s wooded hills, and the terroir is a favorable recipe of sun and a patchwork of sandstone and limestone that perfectly suits Grenache and Syrah. In true Côtes-du-Rhône fashion, the focus here is on expressive blends, not single varietals. Fermentation and aging lean on concrete vessels, which play a subtle but crucial role—offering purity and restraint where small-format oak would otherwise smother the fruit.

Vignoble Simian “Combe des Avaux” Rouge, comes from a six-hectare site set against the south face of the Uchaux massif. It’s certified organic and biodynamic, and built on a classic mix: 70% Grenache, 20% Syrah, 5% Cinsault, 5% Mourvèdre. Vines average 45 years, rooted in sandy soils derived from siliceous-calcareous sandstone—one reason the wine reads clear and lifted rather than heavy.

Vignoble (Château) Simian is a fifth-generation family estate based in Piolenc. The Serguier family steers the ship today—Jean-Pierre with the next generation, Florian and Marion—farming across Châteauneuf-du-Pape, Massif d’Uchaux, and Côtes-du-Rhône. The domaine has been certified organic and biodynamic for over a decade, a long, steady pivot toward low-input farming that matches the family’s keep-it-simple cellar mantra.

“Combe des Avaux” is handled with a super-light touch after harvest. The grapes are destemmed, crushed, and given an 8–10 day cool temperature maceration with daily délestage early on. The wine rests through its first winter in concrete, the cépages are blended, then it’s lightly filtered and bottled in June.

In your glass, red and black cherry play the starring role with a whisper of plum, dried thyme, bay, and a gentle note of brown spice in supporting roles. The palate is medium in weight with fine tannin and enough freshness to keep the finish on target. It’s an easy-going Southern Rhône; however, it won’t fade mid-meal and will stand up nicely to your favorite pairings.

For pairings, the estate’s own recipe book is a great starting point: daube, ratatouille, grilled meats, and good charcuterie. You can also take it in other directions—lamb kofta with yogurt and herbs, mushroom shawarma, roasted cauliflower with harissa, pizza with olives and anchovies, or weeknight pork chops with fennel and orange.

GRAPE VARIETAL
100% Cabernet Franc (average vine age ~25 years). 

APPELLATION
Chinon AOP (Loire Valley), with estate and parcels around Cravant-les-Coteaux. 

TERROIR
Primarily limestone with gravel and flinty clay, plus small sandy pockets; fruit drawn from the Maisons Bordeaux, Grézeaux, and Granges parcels.

VINIFICATION
Destemmed fruit; alcoholic and malolactic fermentations in concrete over ~3 weeks; aged 7 months in cement tank; bottled April 29, 2024 (12.5% ABV; ~1,600 cases). 

TASTING NOTES
Lively red-fruit profile led by bright cherries and mixed red berries, a light mineral line, and delicate, silky tannins; best served slightly chilled. 

FOOD PAIRING
Goat-cheese tarts, chicken salads, and pan-seared duck are spot-on pairings.

Chinon sits along the Vienne River in the western Loire, where limestone banks and gravel terraces give Cabernet Franc a natural home. Summers are mild, nights are pleasingly cool, and the region’s mix of tuffeau, clay, and stones keeps ripening slow and steady rather than fast. It’s a terroir that produces Cabernet Franc with lift and clarity, perfectly ready for the casual table or upscale dinner party.

Domaine du Fossil is a six-hectare estate centered around the hamlet of Cravant, about ten minutes from the town of Chinon. Farming is organic, and the entire harvest is picked by hand. Vines range from roughly 25 to 70 years old, spread across sites that balance sand and gravel with clay and limestone. The domaine sits next door to Bernard Baudry, and that neighborly influence shows: a calm, low-intervention approach that favors vineyard work over crazy cellar cosmetics.

Le Rouge draws on some of the best local vineyard parcels, including Maisons Bordeaux, Grézeaux, and Granges. Fruit is destemmed, and primary fermentation and malolactic conversion occur in concrete for about three weeks, followed by seven months of élevage in cement. The result is a clean, unvarnished read of Cabernet Franc at 12.5% ABV, bottled in late spring with freshness intact and production kept to a modest scale.

In your glass, you’ll find red cherry, cranberry, and redcurrant, with a quiet line of graphite and a savory herb note that leans nicely into bay leaf instead of bell pepper. The palate is tidy and linear with fine, gentle tannins and lively acidity. A classic Chinon, albeit subtle limestone edge keeps the finish bright and focused.

For classic pairings, enjoy it with roast chicken, pork tenderloin with herbs, grilled sausages, niçoise-leaning salads, or a tomato, goat cheese, and onion confit tart. Or head off-road with tomato and bacon braised white beans with rosemary, mushroom-lentil shepherd’s pie, charred eggplant with tahini, bánh mì with pâté and fermented veggies, or seared tuna with warm green beans and fresh herbs. Slightly chilled is the sweet spot for this Loire red, and we love it about 55-60°F.

GRAPE VARIETAL
100% Pinot Noir.

APPELLATION
Vin de Savoie AOP (Savoie, eastern France). Produced by La Cave du Prieuré in the village of Jongieux. 

TERROIR
South to southwest–facing clay-limestone (argilo-calcaire) slopes with Kimmeridgian-type marls in the hanging valley of Jongieux, near Lac du Bourget; stony, heat-retentive soils help ripening at elevation. 

VINIFICATION
Unoaked; semi-carbonic maceration to emphasize fresh fruit, typically using a good share of whole clusters; fermented and aged in tank. 

TASTING NOTES
Light, supple red with red and black cherry, raspberry, a faint brown-spice note, and a gentle alpine-herb accent; smooth texture, low tannin, and a tidy, mineral-tinged finish. 

FOOD PAIRING
Versatile with roast chicken, trout, charcuterie, mushroom tarts, and semi-firm Alpine cheeses; also easy with ramen, seared salmon, or a simple lentil salad.

Savoie sits in France’s Alpine foothills, north of Chambéry and just east of the Rhône corridor. In the hanging valley of Jongieux, vineyards climb steep, calcareous slopes that catch long daylight and shed cool air down to Lac du Bourget below. Elevations around 350–400 meters and a rain shadow from Mont Charvaz shape a growing season that’s steady rather than rushed.

Pinot Noir from this corner of Savoie isn’t trying to be Burgundy. It leans into a lighter, more filigreed style, built on bright fruit, firm backbone, and a clear, stony edge from limestone and marl. The grape ripens best on south and southwest exposures here, and the diurnal swing keeps flavors focused and happily keeps the ABV in check. It’s a style that definitely welcomes, but doesn’t require a slight chill.

La Cave du Prieuré is a multi-generation family domaine rooted in Jongieux, farming slopes the family has worked for decades. The scale is modest, and the mindset is practical, leading to hands-on work in the vines, thoughtful canopy management, and an emphasis on soil health over shortcuts. Like many vignerons in the Savoie, they focus on a local, neighbor-to-neighbor approach, and I believe that is evident in their wines.

The family’s Pinot Noir is sourced from clay-limestone parcels that warm quickly by day and cool quickly at night. Fermentation runs in stainless steel with ambient yeasts, and extraction is gentle, often with a good dose of whole clusters to keep lift and aromatic snap. It’s aged in tank to preserve clarity rather than add oak seasoning—what you taste is grape and site.

n your glass, you’ll love the vivid red cherry and wild strawberry with a thread of cranberry, a light whisper of thyme, and bay that dusts the finish. Super-fine tannins keep the finish squeaky-clean. There’s a gorgeous stony vibe thanks to the mineral-laden soil structure, keeping the finish clean and ready for another sip.

Pair this garnet gem with roast chicken, seared trout or salmon, mushroom tarts, and Savoyard charcuterie and cheeses for a regional take. Or move it out of the box with sesame-ginger soba with mushrooms, miso-glazed salmon, lentils with roasted beets and walnut vinaigrette, duck bánh mì, or a simple fresh tomato-and-herb pasta. Slightly chilled (55-60F) is the sweet spot for us.

GRAPE VARIETAL
100% Cabernet Franc from ~25-year-old vines. 

APPELLATION
Chinon AOP (Loire Valley, France). 

TERROIR
Primarily limestone with gravel and flinty clay, plus small sandy pockets; fruit drawn from the Maisons Bordeaux, Grèzeaux, and Granges parcels.

VINIFICATION
Destemmed fruit fermented in concrete, with alcoholic and malolactic fermentations running over ~3 weeks; aged 7 months in cement and bottled in February 2024 (12.5% ABV; ~250 cases).

TASTING NOTES
Fresh red-berry profile (strawberry, raspberry) with a light, mineral frame and lively acidity; hints of citrus peel keep the finish precise. 

FOOD PAIRING
Goat-cheese tarts, seasonal vegetable pasta, and chicken salads are spot-on matches; serve well-chilled.

Chinon sits in the central Loire Valley, a patchwork of river terraces and limestone banks best known for Cabernet Franc. While most folks think of Chinon as red-wine country, the appellation also turns out quietly excellent pinks that lean on the same grape, shaped by cool nights, mixed soils, and a long growing season that preserves detail without sacrificing flavor.

Domaine du Fossile farms six hectares at the heart of Chinon, centered around the hamlet of Cravant, about ten minutes from the village itself. The estate is certified organic in practice—no chemicals here—and everything is harvested by hand. Vines range from roughly 25 to 70 years old, and the neighbors include Chinon stalwart Bernard Baudry, whose proximity and friendship have helped shape the domaine’s steady, low-intervention approach.

The soils here are a mix that suits Cabernet Franc: gravel for lift, sand for ease, clay for depth, and limestone—the “fossil” in the name—for line and structure. The 2024 Domaine du Fossile Chinon Rosé is 100% Cabernet Franc from these sites, pressed directly, fermented with ambient yeasts in stainless steel, and bottled without re-introducing the small shot of red wine that some producers use for color. Production is tiny: about 250 cases, yet the price somehow stays Tuesday night friendly.

In your glass, it’s a lovely melange of redcurrant and wild strawberry, with a thread of pink grapefruit rind, and gentle whispers of fresh herbs. The palate is dry and neatly shaped, with a gentle, lees-derived cushion through the middle and a pleasantly chalky snap on the finish.

For pairings, we love this with classic Loire fare: goat cheese tart with fresh herbs, trout or salmon off the grill, niçoise-style salads, roast chicken, and of course, charcuterie. Then push the culinary boundaries a little and enjoy it with bánh mì with pickled veg and cilantro, watermelon-feta-mint salad, smoked-trout rillettes on toast, sesame-ginger soba with cucumber, or harissa-rubbed chicken thighs.

GRAPE VARIETAL
100% Gamay. 

APPELLATION
Vin de Savoie AOP, from the village of Jongieux in Savoie (eastern France). 

TERROIR
Clay-limestone soils with a southwest exposure; stony, well-drained parcels that favor fresh, finely detailed fruit. 

VINIFICATION
Direct-press rosé, raised on fine lees; bottled young for immediate drinking (best within 1–2 years). 

TASTING NOTES
Pale salmon color with red-berry notes redolent of strawberry and raspberry, finishing with a pleasant beam of herbs and crushed flowers. 

FOOD PAIRING
A natural fit for apéritif spreads, tabbouleh, charcuterie, poultry and other white meats, and anything off the barbecue.

Savoie sits in France’s Alpine foothills, north of Chambéry and a short hop from Lac du Bourget. In the hanging valley of Jongieux and Marestel, vineyards climb to roughly 400 meters and face south toward the sun while Mont Charvaz shields them from harsher mountain air. It’s a landscape of broken limestone and chalk that keeps roots searching and flavors precise.

It’s the perfect setting to produce this exceptionally tasty, high-elevation Gamay Rosé. The grape ripens reliably on these steep slopes, and the region’s cool nights keep the wine brisk without losing depth. Direct pressing, native fermentations, and stainless steel are the norm here, letting the site—rather than cellar tricks—do the talking.

Five generations of family vignerons have worked the steep slopes of La Cave du Prieuréand the estate is now led by sixth-generation vigneron Simon Barlet. The estate farms about 20 hectares across Jongieux and Marestel, and despite being quite sizeable by Savoie standards, everything is still done by hand. Local villagers and family handle the vineyard work, paid well above standard, and the approach in the vines is straightforward: no chemical inputs, careful canopy, and sane yields.

La Cave du Prieuré Gamay Rosé is sourced from a three-hectare, high-elevation, chalky parcel. It’s 100% Gamay, direct-pressed, fermented with ambient yeasts in stainless, then left on fine lees for a bit of mid-palate polish. The result is a Savoie rosé that’s clear, focused, and built for picnic, party or porch and is sure to make any meal shine.

In your glass, you’ll love the vibrant hit of vivid strawberry and redcurrant, with barely a touch of pink grapefruit lingering with hints of Alpine herbs. The palate is dry and pleasingly taut, with a clean chalky edge that keeps the finish tidy. The very modest ABV makes that second glass a most viable option.

Pair it classically with charcuterie, grilled lake fish, rotisserie chicken, or a tomato-and-olive salad. Or go a little out of the box with watermelon–feta–mint, smoked-trout rillettes on toast, bánh mì with herby pickles, soba noodles with sesame and cucumber, or harissa-rubbed chicken off the grill. It’s also a quietly excellent picnic wine—one bottle for the spread, one for the stories.

GRAPE VARIETAL
100% Jacquère, an Alpine white native to Savoie known for light body, modest alcohol, and a clean, mountain-fruit profile. 

APPELLATION
Vin de Savoie Apremont AOP, from the Combe de Savoie near Chambéry; the zone includes the communes of Apremont, Les Marches, and Saint-Baldoph. 

TERROIR
Clay-limestone parcels set over the limestone scree deposited by the 1248 collapse of nearby Mont Granier—well-drained soils and an Alpine foothills climate that favor brisk, finely etched whites. 

VINIFICATION
Fermented in stainless steel to keep the variety’s clarity. WIlly’s Apremont is often gently nudged through malolactic conversion, and sees time on lees (without oak) for a lovely touch of texture. 

TASTING NOTES
Citrus-led with lemon and lime, edging into white peach/nectarine; some bottlings show a gentle lemon-curd note from malolactic conversion, finishing dry with a stony, gravelly snap. 

FOOD PAIRING
Spot-on with regional fare like lake fish and Savoyard fondue; also great with sushi, simple shellfish, and fresh goat cheeses.

For those who’ve been shopping at the AWM for more than a minute, you know Blanc et Fils is baked into AWM and RoR DNA thanks to  Kate and Rise over Run. This white jewel from the Savoie was Kate’s first direct-import, and Willy’s wines remain a foundational pillar of what she does. We’re talking tiny vineyard lots, tended by hand—his hands—and offered only in Savoie and here in North Carolina. That narrow footprint isn’t a marketing gimmick; far from it. It’s the natural scale of a one-man craft that’s primarily built for neighbors and friends.

Willy wears two hats and does it with ease. By day he runs one of Savoie’s best wine shops—a front-row seat for championing the region’s growers. By morning and evening, he’s in his vines: about five hectares in the Apremont cru, tucked under the sheer north face of Mont Granier. The site is all broken rock and chalky rubble—calcareous soils that make Jacquère feel right at home.

Viticulture is pared back and practical: no chemical inputs, careful canopy work, and a steady hand on yields for Jacquère, a variety that can run wild if you let it. The goal is simple—clean fruit, reasonable ripeness, and a harvest that tastes like the slope it came from rather than the tools used to grow it.

In the cellar, Willy is a tinkerer with a curious streak. Fermentations are native and conducted in stainless steel; the wine is bottled directly off the lees. He coaxes a partial malolactic to run alongside primary—a neat bit of timing that adds a gentle mid-palate without dulling the wine’s fine line. Side note: he also released the first Crémant de Savoie in 2015, and his remains among the very few (perhaps the only) 100% Jacquère versions you’ll find in the U.S.

Blanc et Fils Apremont (100% Jacquère) is a Savoie celebration of lemon peel, green apple, and a light thread of stone-fruit, finishing with a whisper of Alpine herbs. The lees contact gives lends beautiful texture to the middle palate without adding weight. It’s dry, low-alcohol, and direct—built for the table and happy to be poured generously.

Food is where this shines. Go classic with lake fish, trout, or Savoyard fondue and raclette. Or take it a step further: sushi and sashimi, tempura, goat cheese tarts with herbs, Vietnamese herb salads with lime, or fried chicken on a Sunday afternoon. It’s the kind of everyday Alpine white we love—honest, useful, and uniquely available in Savoie and here in NC.

GRAPE VARIETAL
Sauvignon Blanc–led (often 100% depending on vintage), with a small portion of Sémillon in some years; expect a crisp, fruit-forward Bordeaux Blanc profile. 

APPELLATION
Sainte-Foy Côtes de Bordeaux AOC (dry white), on Bordeaux’s eastern Right Bank near the Dordogne River. 

TERROIR
Clay-limestone soils on rolling hills by the Dordogne provide freshness, tension, and a clean mineral line—classic Right Bank structure for bright whites. 

VINIFICATION
Direct press; low-temperature fermentation to preserve aromatics, followed by regular lees stirring to add body and balance acidity; typically stainless steel with no oak. Vine 

TASTING NOTES
Vibrant notes of pear, grapefruit, peach, and citrus, with accents of Granny Smith and passionfruit; lively, juicy palate that finishes crisp and mineral.

FOOD PAIRING
Excellent as an apéritif and with seafood—think creamy white fish, pan-fried squid, Oléron oysters, and other shellfish

Tucked on Bordeaux’s far eastern edge, the Sainte-Foy Côtes de Bordeaux sits on the right bank of the Dordogne, bordering Bergerac and a short drive from Saint-Émilion. It’s a small, hillside appellation that turns out honest, well-priced wines, including fresh, Sauvignon-led whites that thrive in the area’s clay-limestone soils and Atlantic-tempered climate. 

Château Carbonneau’s Margot is a classic white Bordeaux built on Sauvignon Blanc with a touch of Sémillon, depending on vintage. Named for the family’s eldest daughter and shaped by the owners’ New Zealand connection, it’s a beautifully clean, modern expression of right-bank white Bordeaux made for the porch or table.

Château Carbonneau is a family estate revived in the 1990s by Jacquie and Wilfrid Franc de Ferrière. They returned in 1992, restored the property after decades of neglect, and brought the winery back to life—first vintage in 1996—while opening the chateau to visitors with rooms and a tea room/wine bar. Their children are now involved across sales, winemaking, and hospitality, keeping the operation firmly family-run.

The estate straddles Pessac-sur-Dordogne and Gensac, with vines on the slopes and Aquitaine Blond cattle on the lower pastures—an integrated setup that supplies natural manure to the vineyards. Carbonneau began its organic conversion in 2019 and is now certified organic, with biodynamic certification in progress, marking a steady shift toward lower-input farming.

Margot White Bordeaux shows Sauvignon’s citrus and orchard-fruit core—think grapefruit and green apple—layered with a hint of passionfruit and a clean beam of minerality. Fermented cool in stainless steel with time on lees (no oak), it deftly balances fruit, texture, and definition; in some harvests, slightly later picking adds a subtle tropical tilt without losing shape. 

For pairings, start classic: creamy white fish, pan-fried squid, and Oléron oysters are bullseyes. Then branch out—goat-cheese tart with herbs, sushi and sashimi, Vietnamese herb salads with lime, or roast chicken with lemon and fennel. The wine’s bright line and gentle texture make it easy to slip into weeknight menus and more polished plates alike.

GRAPE VARIETAL
100% Chenin Blanc

APPELLATION
Touraine AOC (Loire Valley), a go-to region for vibrant, value-driven méthode traditionnelle sparklers.

TERROIR
Limestone- and clay-rich soils contribute freshness, tension, and a clean mineral line; the Loire’s temperate climate and river influence promote balanced ripening and crisp acidity.

VINIFICATION
Méthode traditionnelle with secondary fermentation in bottle; time on lees adds texture, fine mousse, and subtle brioche complexity while preserving bright fruit.

TASTING NOTES
Lifted aromas of citrus, green apple, and white flowers; the palate is lively and precise with apple/pear fruit, a saline-mineral snap, and a persistent, delicate bead.

FOOD PAIRING
Terrific as an aperitif; pairs seamlessly with oysters, shellfish, goat cheese, sushi, tempura, fried chicken, and brunch dishes.

Champagne is synonymous with luxury and celebration and is regarded by wine lovers as the Rolls Royce of sparkling wine. It may hold the top spot; however, Champagne isn’t the only game in town when it comes to sparkling wine from France.

Crémant, a sparkling wine produced in various regions outside Champagne, offers a compelling and, most often, more affordable alternative. Crémant adheres to strict production methods similar to Champagne’s, including the méthode traditionnelle, where the second fermentation occurs in the bottle. This secondary fermentation in the bottle imparts complexity and nuance that can easily rival the quality and finesse of many Champagnes. 

The diversity of terroirs and grape varieties across regions like Alsace, Loire, and Burgundy contribute to Crémant’s unique expressions. This variety of terroir and the typically lower prices make Crémant an excellent value-driven alternative for those seeking a Champagne-like experience without the Champagne price tag. This super-tasty sparkler from Château Montdomaine is a perfect example of the value of a regional Crémant.

Louisa and Frédéric Plou are the current owners of Château de Montdomaine, continuing the estate’s rich family history. The property has been deeply linked with viticulture and winemaking in the region for centuries, tracing its roots back to the local origins of the Plou family, making them one of the oldest winemaking families in the Loire Valley. The Plou family’s connection to viticulture dates back to 1508, and their ancestral vineyards are still a significant part of the estate today. 

Château de Montdomaine Touraine Methode Traditionelle Sparkling Blanc is another fantastic hand-picked selection from our friend Kate Stamps. Kate has an incredible knack for searching out world-class wines that are ethically produced, environmentally friendly, attractively priced, and made by the nicest people. 

In your glass, this lovely Loire sparkler is made from 100% Chenin Blanc and makes a terrific, price-friendly alternative to Champagne. In your glass, notes of white flowers, green apples, and pear greet on the nose, framed by a subtle touch of citrus zest. On the palate, an initial zip of citrus gives way to hints of brioche and almond, providing a lovely richness and smooth mouthfeel that balances the classic Touraine minerality throughout the finish.