The Enclos is a parcel of 35 year-old vines, grounded by brownish rock debris and calcareous stone. It’s a seersucker of wet stone and salted fruits; it’s sour, tart, and wonderfully green tropical. While some examples of Sancerre are too lean or too green, Roblin masters the threshold of ripeness and appeal while never losing sight of the shiny jackpot of freshness.