Baron's vineyard has a clay-limestone-silex soil and the old vines give low yields, which is great for the ultimate concentration and complexity of the wines. He prunes severely in the Fall to limit yields further, and uses a sophisticated program of 'lutte raisonnee' (sustainable agriculture) in respect of the environment. The goal here is to grow the healthiest fruit possible!
This 2009 has a zesty, fruity nose of grapefruit, lemon/lime and minerals. Super clean and perfectly dry, it tastes like a cross between a Sancerre and New Zealand Sauvignon Blanc. We served it as an aperitif with scallion hummus and a soft, cow's milk cheese called Saint Marcellin. It will also be a perfect seafood wine, whether it's raw bar or cooked shellfish/white fish offerings.