Sauvignon Blanc in Beaujolais is not a thing, which is precisely why Raphael Saint-Cyr makes it. Sauvage comes off clay-limestone soils at his organic estate in Anse and is vinified with no additives and no fuss, in a quantity so small it barely leaves France. Where a lot of Sauvignon leans hard on the aromatics, this one is taut and stony, with the fruit kept on a short leash. It’s a genuinely odd bottle from a producer who clearly enjoys making them.