Thomas-Labaille's Sancerres are some of the finest produced in the region. Jean-Paul Labaille, son-in-law to founder Claude Thomas, farms his 30 to 80+ year old vines without the use of machines or chemicals. He ferments with native yeasts in fiberglass and cement tanks and ages the wine on its lees in stainless steel and used barrels for 6 months. The wine is bottled without filtration. Wine tastes amazing. I only have one left.
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