If you’re a fan of Chablis and similarly mineral styles of white, then this will spin your wheels. It’s seriously driven and fresh, with a gentle, creamy texture that comes from aging on lees. It’s just asking for Oysters, so get shucking.

Started by Marc Ollivier in the 1980’s, this estate sets the benchmark Muscadet sur lie. Set on rocky slopes in the west of the Loire valley facing the Atlantic Ocean, Muscadet (not the variety) is made from Melon de Bourgogne. Ageing the wines on lees, the yeast cells left from fermentation, brings creamy texture to these racy, fresh wines. Since Marc retired in 2019 Remi Branger and Gwénaëlle Croix have taken over the estate, converting it to organic and biodynamic production.