Le Saut Mignon, Sylvain Dittière, 2018
After studying Enology, Sylvain interned with Gauby in Roussillon, Thierry Germain & Antoine Foucault in Saumur Champigny.
Vineyards are planted on sand, silt, clay with a subsoil of limestone. Grapes are carefully sorted and then macerated in concrete tank for the reds for a long infusion and whites are directly pressed.
This is a typically direct sauvignon blanc, with bags of acidity and a steely mineral aftertaste. It has ripeness and length that elevates it well above the general cesspit of what Sauvignon Blanc has become known for in recent years. Would sit extremely well with a chalky goat’s cheese….maybe Dorstone, a goat’s cheese made by Charlie Westhead.
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