It was Sauvignon Blanc that lured Bertrand to Valençay and the soils, which are chalky and sandy clays flecked with flint – the perfect ingredients for making a Loire Valley Sauvignon Blanc with a forceful varietal expression and plenty of citrus and green fruit flavors. The fact that this is the epicenter of French goat cheese production is only a happy coincidence. While he is permitted to add Chardonnay, Bertrand feels that it only detracts from the quality of his Sauvignon Blanc.
