Christophe Foucher's extraordinary wines are made in extremely small quantities in his tiny chai beside his house in Couffy. All the work is done in old barrel and tank, and the wine is bottled by gravity. In this case the wine is matured in old barrels for a year before being racked off the lees and left for another 6 months in tank for a winter bottling. The purity of fruit is incredible - forget the idea of a green, herby Loire Sauvignon; the combination of the time in barrel and the grapes being fully physiologically ripened at harvest yields a wine that verges on the tropical. Like a salty tin of peaches, with the extended lees contact and light oxidative note from barrel adding complexity and depth. The 'trio' is Sauvignon Blanc, Menu Pineau and... well actually, the trio is just a the two. We urge you step in as number three.