Montbourgeau’s spellbinding Savagnin is produced from 20-year-old vines planted in veins of grey and blue marne, a soil particularly favored by the variety but less common in L’Étoile than elsewhere in the region. Nicole ferments it in steel and employs 30-hectoliter foudres for the first year of élevage; 600-liter demi-muids are used for the second, third, and fourth years, during which time the Savagnin develops a full voile. This electrifying wine combines L’Étoile’s high-tension acidity with broad, almond-tinged golden fruits and a blast of sea salt, and its finish lasts well past the minute mark.