From one of the Loire’s most iconic natural wine domaines, Le Buisson Pouilleux sits firmly at the serious end of Sauvignon Blanc. Produced by Clos du Tue-Boeuf (the Puzelat family), this is a wine built from very old vines planted on sandy, gravelly and limestone-influenced soils, farmed organically and worked with a deeply non-interventionist philosophy that has helped define modern Loire “vin naturel” expression.

The 2023 is vinified with native yeasts, partly direct-pressed and partly short-macerated, then aged for around 10–12 months on lees in old Burgundy barrels with bâtonnage, giving both texture and quiet depth while preserving clarity and lift. The result is not Sauvignon in its loud, aromatic guise, but something far more composed and architectural.

On the nose, expect white peach, citrus oil, and crushed herbs wrapped around a core of wet stone and flinty minerality. There’s a subtle floral lift rather than overt tropicality, and the aromatics feel restrained but highly detailed. The palate is taut, saline and finely textured, with an almost airy precision at first that gradually builds into more volume and depth. The finish is long, chalky and energetic, leaving a sensation of tension rather than weight.

This is one of those Loire whites that sits comfortably between purity and texture: more “stone and structure” than “fruit and fragrance,” yet still undeniably expressive. It works equally as a gastronomic white or a contemplative bottle on its own, with enough inner energy to evolve beautifully in bottle over time.