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.

Burgundy may be the land of Chardonnay and Pinot Noir, but nestled to the south of Chablis is the lesser-known gem of 'Saint-Bris' aka the only appellation in Burgundy permitted to grow Sauvignon Blanc. This expression by Domaine Goisot is a fabulous example grown from biodynamically farmed vineyards. Fresh and aromatic, with notes of ripe lemon, dried herbs and citrus peel. If you prefer your Sauvignon Blanc to be fruity rather than grassy, this is definitely the wine for you.