Biodynamic. The Château de la Carizière in La Haye-Fouassière dates to 1926. Jo Landron took over the estate’s vines in 1998, and immediately began converting the vineyard to organics. The vineyard covers 10 hectares of vines on an orthogneiss terroir, planted with vines aged between 55 and 70 years old. This wine, Le Clos La Carizière, is drawn from four hectares, where the yields are strictly curbed as low as 38 ha/hectare. Harvested by hand and fermented with wild yeasts, the wine aged on its lees for 10 months before bottling. A model of finesse and lightness, it’s a fantastically vibrant and pulpy Muscadet, with beautifully crisp, stony finish.