Taste: In the glass, the wine shows a pale straw color with greenish highlights. The nose opens with citrus-driven aromatics of lemon zest, grapefruit, and subtle gooseberry layered with fresh-cut herbs, blackcurrant leaf, and a touch of boxwood. The palate is brisk and linear, with bright acidity carrying flavors of lime, green apple, and crushed stone. A faint herbal bitterness and saline note provide lift, leading to a clean, dry finish marked by citrus pith and a slight grassy edge with a precise mineral line running through the fruit.
Pairing: Sauvignon Blanc with this level of acidity and herbal edge pairs best with foods that share its brightness or contrast its crispness with mild richness. General rules: match acidity with citrus-driven or lightly pickled elements, use fresh herbs to mirror its green notes, and avoid overly creamy or heavy sauces that would overwhelm its structure.
About: Mas La Chevalière is based in the Orb Valley near Béziers, in southern France, and was founded in 1996 by Michel Laroche, one of the most influential figures in contemporary French winemaking. Coming from a long line of winemakers in Chablis, Laroche is widely recognized for modernizing winemaking techniques while maintaining a clear focus on terroir. In Chablis, he was among the first to adopt stainless steel fermentation in the 1970s, a decision that helped define the region’s now-classic style—pure, crisp, and mineral-driven Chardonnay. His work there built an international reputation, but his vision extended further south.
