This is Thomas-Labaille's village-level Sancerre, but the label tells the truer story: all the fruit comes from old vines in and around Chavignol, on the same Kimmeridgian limestone that makes the estate's top cuvees famous. The Thomas-Labaille family has been farming these slopes for generations, fermenting with native yeasts, aging on lees, and bottling without filtration. The result is Sancerre with real grip and texture — a far cry from the lean bistro version of the wine. A serious entry point into one of Chavignol's most legendary estates.