A tiny, solitary white producing appellation west of Chablis but east of the Loire, St. Bris is a bit of a peculiarity as it is technically part of Burgundy but produces non-Burgundian grapes. St-Bris produces highly aromatic whites with qualities of grapefruit, mandarin, peach, lychee, salinity and spice.

“Exogyra” is an extinct genus of fossil marine oysters dating back to the Jurassic era, deposited deep into the earth under the vines; “Virgula” means comma, referring to the curved shape of the oyster shells. The wine goes remarkably well with oysters.

The wine is vinified in steel and is lees-aged, leading to a chalky, citrus-driven, and bright final wine marked by flavors of crushed seashells, wet rocks, and lemon zest.

St-Bris wine is wonderful with shellfish, goat cheese, spicy curries, and raw bar favorites.