A new négociant project from Romain Guiberteau, Brendan Stater-West, and the Guiberteau family, Chai de la Dive carries the same mineral-driven Saumur sensibility associated with Domaine Guiberteau in a more approachable, early-drinking style. Sourced from organically farmed sites in Berrie and Epieds with Turonian limestone soils, the wine is whole-cluster pressed, native yeast fermented in stainless steel, undergoes full malo, and ages six months in tank before bottling. The result is a bright, textured Chenin Blanc showing quince, yellow apple, chamomile, lemon curd, and wet stone, with chalky minerality, saline acidity, and a more savory, structured profile than most California expressions.