Alban Roblin tends these vineyards by hand, with sustainable farming practices throughout.The Jurassic clay-limestone soil here allows the grapes to express the greatness of Sury-en-Vaux Sancerre -- white flower, citrus, flint. Spends six to eight months on the lees, significantly more than most Sancerre whites. Crisp and elegant, with only 1.5 g/l residual sugar and a fine 5.2 g/l acidity. Cut and definition, it is the raison d'être of the region and this Sancerre is about as classic as it gets.

San Francisco Chronicle: "(12.5%) Alban Roblin is the latest in a line of skilled vintners in Sury-en-Vaux. A subtle and minty expression, with accents of fennel and tarragon, and lime-like freshness. (8/10/12)"