Not many wine writers have the guts to make their own wines, so take a bow Christelle Guibert, my colleague from Decanter for making something as good as this from her native Loire Valley. As the label suggests, it was grown on gneiss soils (in case you were wondering) and was fermented in über trendy concrete eggs. It’s all about old vine texture rather than perfume, owing as much to Burgundy as to the western Loire. Mineral, refreshing and bone dry, this is one of the best Muscadets I’ve ever drunk. Let’s hope this is the first of a range of wines.