2017 Simonnet-Febvre Sauvignon Saint-Bris Burgundy 750 ml

If Chablis and Sancerre had a love child, its name would be Saint-Bris. Mineral, vivid, and super lean—in the hands of member-favorite Chablis producer Simonnet-Febvre, this Sauvignon Blanc transcends the unusual and becomes something entirely unique. 

It’s also incredibly rare. The Saint-Bris appellation has a mere 325 acres planted to Sauvignon Blanc, and it’s completely unknown to most people, even wine aficionados. Very few of these wines make it to US soil, and fewer still impress at such a stellar price. 

As the only village in Burgundy to produce Sauvignon Blanc, this is not only a mind-melting discovery but an undisputable deal. Offering a true hat trick—incredibly scarce, exuding value, and endlessly crushable—this is a must-try for all fans of crisp whites or French wines in general. 

Saint-Bris stands in defiance of the Chardonnay hegemony and offers one of the best windows we’ve found onto the miracle of terroir. Everything about this wine feels like Chablis, from the weight to the saline core to the long, crystalline finish. But entwined with these textural elements we find deeply quenching tropical and citrus-fruit flavors, lighter-bodied than Sancerre or Pouilly-Fumé, but every bit as penetrating. 

Porch sippers take note: This wine is super aromatic and crisp from first to last. We think fans of New Zealand and California styles will be emailing us trying to get more once the tiny allocation runs out. And honestly, turning members down on their new favorite wine is one of our least favorite parts of the business. 

Maison Simonnet-Febvre was established in 1840 and has been producing some of the most outstanding and prototypical wines from Chablis and the broader Yonne ever since. They are one of only a couple dozen producers bottling Saint-Bris, and one of only a handful bringing those wines into the United States. Fortunately for us, our members buy so much Simonnet-Febvre it didn’t take much more convincing to reel in what they had of the Saint-Bris. 

The wines are fermented and aged in stainless steel for up to three years before being bottled and released. That approach favors freshness. After a few years in tank and a couple more in bottle, we think the 2017 is perfectly ripe, perfectly fresh, and perfectly ready for right now.