eagle_eye

9.3

Honeysuckle and almond. Bery nice! — 14 days ago

Alvaro Bustillos

9.4

Rpm seafood — a month ago

Lawrence Bernstein

9.1

6/26 - beautiful wine. 91 — 3 months ago

Robert Stackowiak

8.9

Lots of green apple on the palate with a bit of mineral (limestone). February 2026. — 6 months ago

Sipping Fine Wine

9.0

Pale lemon color, with aromas of citrus, stone fruits and herbs. On the palate flavors of pineapple, peach and citrus with floral notes and slight spice. Medium+ finish, vivid acidity ending with lemon citrus, herb and stony mineral spice. — 8 months ago

Alberto Cdm

9.0

32 anni. Ancora buonissimo benché abbia passato il suonpicvo — 9 months ago

Kamall

9.1

Balanced, stony mineral Sauv blanc. Very elegant. A little less expensive that Didier Dageneau! — 5 years ago

Alvaro Bustillos

9.0

Ugrch @ metropolitan — 13 days ago

Charlie Abbott

Sommelier Casa Mono

8.9

Wayyyyyy too tightly wound to be enjoyed currently, intensely citric and leesy — a month ago

Alvaro Bustillos

9.3

Ines en beach club monaco — 4 months ago

Joe Fischer

9.1

Yellow with aromas of apple, pear, honeysuckle, and dandelions. A nice minerality with nice acidity and long finish. Great with our Lobster Mac and Cheese done on the smoker. — 6 months ago

Katie Dooley

9.3

Floral, grass and wet dog on the nose.
Lemon peel, honeydew and gravel on the palette. Excellent with food — 8 months ago

Todd Stone

8.9

Pale yellow with a nose of green apple & pear with some oak. In the mouth it’s quite smooth with a slight buttery feel and green apple, grapes and pear. Oak is there as well and while dry, a slight hint of sweetness. Very nice! — 4 years ago

with Peggy

John Crockett

9.4

Deep golden hue. Apple & pear with a hint of mango maybe?Well its got a very nice white grape taste too. Soft on the palette. All in all a very nice, nice light to medium-bodied wine that can be drunk fine on its own — 5 years ago

Manav Shah

9.5

Excellent! — 13 days ago

Brandon Boesch

9.4

Lovely wine. Went perfect with food. Lemons, some almost on the verge of smoke, I think the oak influence, stone fruit all over the place. Long finish. Great at Caruso’s in Montecito. — a month ago

Devlon Moore

9.5

Drank on March 23. Incredibly alive and punchy. What a wine. — 5 months ago

William Lauder

9.5

One of the best Sauvignon Blancs I’ve ever had. — 8 months ago

Freddy R. Troya

9.0

Vignobles Lacheteau – Pouilly-Fumé / 2024
Pouilly-Fumé AOC – Loire Valley / France 🇫🇷

Overview
100% Sauvignon Blanc from the eastern Loire, grown on classic Pouilly-Fumé terroirs dominated by limestone and flint (silex). This style emphasizes tension, minerality, and restraint rather than overt fruit, showcasing the smoky, stony expression that defines the appellation.

Aromas & Flavors
Crisp lemon zest, grapefruit peel, green apple, and white peach, layered with flinty smoke, wet stone, and subtle herbal notes. The aromatic profile is precise and lifted, with restrained fruit framed by mineral depth.

Mouthfeel
Medium-bodied with bright, linear acidity. Clean, focused, and energetic on the palate, finishing dry and refreshing with a saline-mineral edge and lingering citrus tension.

Food Pairings
Classic goat cheese (Crottin de Chavignol), oysters, shellfish, grilled fish, lemon-herb chicken, asparagus dishes, or light vegetable-forward plates.

Verdict
A textbook Pouilly-Fumé that delivers clarity, minerality, and balance. Not flashy or tropical, but elegant, terroir-driven, and highly versatile at the table.

Did You Know?
The “fumé” in Pouilly-Fumé refers to the smoky, flinty character derived from silex soils, not oak or smoke exposure, one of the Loire Valley’s most distinctive Sauvignon Blanc signatures.

🍷 Personal Pick Highlight
This is exactly the style of Sauvignon Blanc I gravitate toward: mineral-driven, restrained, and quietly complex. A refreshing counterpoint to overtly aromatic New World expressions, and a reminder of why Loire Sauvignon remains one of my benchmarks for elegance and precision. — 8 months ago

Martin Buchholz

9.0

Very nice with our New Zealand Lamb dinner — 5 years ago