Michel Delhommeau’s Muscadet is distinct from many neighboring Muscadet producers because his vines grow out of Gabbro soil, an especially pure form of lava that has cooled into pure crystalline form, very different from the limestone that much of Muscadet grows on. Vines that grow on gabbro soil struggle to dig into the hard rock, but once there find an abundance of mineral nutrients to draw into their grapes. All their farming is organic certified, and the winemaking is low intervention, without added yeast and minimal sulfur. Once at the winery, Michel tries to touch the wine as little as possible while his wine rests on the lees for six months. There are no oak barrels for even the grandest cuvees. The Saint Vincent is their flagship cuvee, and the very make and model of a modern Muscadet. Aromas of acacia blossom, lemon peel, and salty seabreeze lead into a palate of lemon, tangerine, and kiss melon that has plenty of brine on the finish.