WINEMAKER’S NOTES:

According to Jean Marc, part of that depth also results from the small touch of Sémillon (the region’s “other” white grape) he includes in the blend, which imparts a certain “je ne sais quoi” that immediately conjures white Bordeaux. A quintessential oyster wine, according to Mary it has all the necessary structure to stand up to richer fish and shellfish dishes like pan-seared trout or broiled lobster.