The Saint-Pourçain appellation is technically in the Loire Valley, but is actually closer to Burgundy and Beaujolais than Sancerre. Both Pinot Noir and Gamay are grown in the region, depending on whether the soils are limestone or granite-based, with Gamay being the grape here. Sylvain Miniot is rehabilitating the reputation of this region's wines, which were once very favored, as well as making a name for himself. He is the winemaker for the local co-op, but has teamed with importer Mary Taylor to produce a wine with his name on the bottle. The certified sustainable grapes are crushed and after an hour on the skins only the free run juice is racked off to ferment, resulting in the beautiful salmon color. The wine remains on the lees for five months to give a creaminess to the mouthfeel and the fact that the aging takes place in stainless steel tanks, keeps the lovely floral aromatics in place. Flavors of tart citrus and cantaloupe with a pleasing grapefruit pith bitterness on the finish.