Bordeaux native Thibaud Boudignon is currently one of the most exciting up-and-coming producers in the Loire Valley. He has been producing organic and biodynamic wines under his own name since 2009 and emphasizes a minimalist mentality in his cellar. Fruit for his Anjou Blanc comes from 1.5 hectares of vines rooted into clay over schist bedrock soils. Post hand-harvest, fruit is destemmed and gently pressed, followed by vinification in a combination of steel and oak. This varietal Chenin is mouthwateringly delicious, marked by notes of juicy green apple, pear skin, and rain-kissed rocks. Pair with seafood, salads, and #TacoTuesday.