The Lauverjat family has been farming in Sancerre for generations, but mother-and-son team Karine and Kevin own vines just over the hill in Menetou-Salon: same Kimmeridgian limestone, none of the price creep. They bring the accumulated Sancerre know-how with them, farming sustainably, skipping herbicides and pesticides, even treating the vines with seaweed. The fruit comes from 26- to 30-year-old vines and ferments in stainless steel to keep everything bright and unadorned. This is not a budget shortcut, it’s a Sancerre family’s read on their neighbor’s terroir, made with the same care. If you’ve been priced out of your usual bottle, this is the other side of the hill.