Aromas of bergamot, dried elderflower, spiced pink grapefruit, nougat, and cold wet clay lead the nose. The palate is tense and vibrant, with saline depth, fine mousse, and a long, bone-dry finish.

Bertrand Gautherot founded Vouette & Sorbée in 2001, converting a family grape-growing operation that had long sold fruit to the large houses. He achieved Demeter biodynamic certification in 1998 and describes himself as a farmer first, running a self-sustaining property with chickens and cattle alongside five hectares of vines across six lieux-dits.

Blanc d'Argile draws primarily on the Briaunes parcel in Buxières-sur-Arce, a cool, west-facing site at 200 to 250 meters that holds moisture well. The soil is dense Kimmeridgian and Portlandian limestone-clay, closer to Chablis than to Champagne's chalk. The wine is fermented with native yeasts in French oak, aged eighteen months on lees, and bottled with no dosage, no chaptalization, and no filtration.

Pairs well with oysters, sushi, grilled fish, roast chicken, shellfish, and aged hard cheeses.

Serve well chilled but not ice cold. Enjoy now or cellar mid term for added complexity.