This dynamic estate in Menetou-Salon has been in the Gilbert family since 1768, and current steward Philippe has taken the wines to breathtaking heights, becoming the first biodynamic producer in this underappreciated Sancerre-bordering appellation back in the mid-2000s, and practicing increasingly bold non-interventionism in the cellar as he indulges his experimental side to great success. Produced solely from Pinot Noir, Philippe’s standout rosé is pressed directly and fermented spontaneously—a rare practice for the category, as most growers want to ensure market-demanded consistency at all costs—and spends six months in steel, undergoing a natural malolactic fermentation which Philippe does not attempt to block. Exuberant and energetic, it offers palate-staining minerality, and evokes crunchy red fruits plucked straight from the vine.