Vigneau Chevreau was founded in 1875, and has remained a family-run estate ever since, today under the stewardship of Christophe and Stephane Vigneau. The vines are planted on all three of Vouvray's distinct soil types, sandstone tuffeau, limestone clay, and flinty Silex. This dry cuvee is planted on the flinty bits, which helps explain how deeply textured and brilliantly mineral it is. The Vigneaus farm biodynamically, which helps to keep the yields low for more flavorful, concentrated wine.

The aroma of great Chenin is always maddeningly complex, and this is about as good an example as money can buy. Honeycomb, Orange Pekoe, lemon curd, chamomile, lime leaf, ginger and sea salt. The palate is similarly packed with flavor, from orange to tangerine, lychee and lemon blossoms. Full bodied with a leesy texture that finishes with a clean burst of acidity and a lilt of orange and flinty minerality. Serve this alongside slow roasted duck, chicken or turkey, sweet potatoes, and squash.