This Muscadet has a lovely whisper of florality, perhaps the aromatic footprint of organically farmed old vines with no added yeast and a modest use of sulfur. When the flowers subside, the salt kicks in, leaving your palate both charmed and salivating for more.

ABOUT ERIC CHEVALIER

Eric Chevalier is out to prove that Muscadet is a versatile white, with countless purposes beyond washing down oysters. He boldly switched to organic farming and ditched his machine harvester for the tried-and-true two hands and a pair of pruning shears—sadly, both uncommon practices in the region. His cellar work further differentiates him from the Muscadet masses, as he relies solely on indigenous yeasts for fermentation, uses tiny doses of sulfur, and filters minimally. Of the twenty-five hectares he farms, the largest percentage of his production is dedicated to Melon de Bourgogne. No other grape variety can translate a salty ocean breeze quite like it. At Éric’s domaine, just a stone’s throw from the Atlantic coast, the vineyards lie in the direct path of incessant onshore winds. And yet the first impression in his Muscadet is a lovely whisper of florality, perhaps the aromatic footprint of organically farmed old vines with no added yeast and a modest use of sulfur. When the flowers subside, the salt kicks in, leaving your palate both charmed and salivating for more — Anthony Lynch