Damien Laureau’s Champ Bourcier is born from the labor of hand-harvested, organically nurtured grapes, thriving in the embrace of the Loire Valley’s rhyolite soils, a magmatic rock woven with micro-granite threads. These soils bestow a distinctive mineral essence, enhanced through a 12-month aging process in French oak barrels. On the palate, anticipate crisp green apple, honeyed pear, and delicate florals, all counterbalanced by a revitalizing undercurrent of acidity. Its mineral backbone and fruity vibrancy harmonize with fresh seafood, such as oysters or seared scallops. For a delectable contrast, try it with creamy goat cheese or a platter of charcuterie.
