Value Pouilly Fume from Kermit Lynch
Régis Minet’s Pouilly-Fumé is an ultra-classic value that's highly sought after at Gordon’s. This Sauvignon Blanc, priced at $25, offers unmatched refinement and soulful complexity for its cost. Such quality is attributed to Régis Minet, a singular and talented winegrower within the appellation, cultivating grapes on Kimmeridgian soil—one of the world's most renowned and crucial soil types for producing fine wine.
This is Loire Valley Sauvignon at its most focused and elegant, grown on flinty soils that give the wine its signature smokiness and stony edge — the hallmark of the Pouilly-Fumé appellation. Régis Minet has long been a quiet master of this style. Farming a small estate in Tracy-sur-Loire, he crafts wines that are clean, linear, and unmistakably expressive of place. The 2023 vintage reflects a classic year in the region: bright days, cool nights, and a long growing season that allowed for slow ripening and aromatic complexity.
In the glass, the wine opens with restrained citrus, white flowers, and just a whisper of gunflint. The palate is taut and mineral, with flavors of lemon zest, green apple, crushed stones, and a hint of white peach. There's no excess here — just clarity, freshness, and the quiet intensity that makes top Pouilly-Fumé so compelling.
For those who favor Sancerre’s structure but prefer a touch more nerve, this is the bottle. And in a world where Loire whites continue to rise in both demand and price, Régis Minet remains one of the most reliable producers for quality and value.
This wine has just arrived, and as always it is also soon to be sold out. The popularity of this Fume is such that we rarely can keep any in stock. Jump in head first and grab what you can.
Tasting Note from Importer Kermit Lynch:
“Minet, now joined by his daughter Lucia, makes a pitch-perfect, pure Sauvignon Blanc from their chalky vineyards along the banks of the Loire River at Pouilly-sur-Loire. A perfect balance between classic Sauvignon Blanc fruit and a gorgeous minerality that brings the terroir straight to your glass. The luscious feel over your tongue is contrasted by a lively, flinty acidity on the finish. Chill it well, and serve it with a fresh baguette and goat cheese for the type of blissful local pairing that is still going strong hundreds of years on.”
