More than a century before champagne, the Benedictine Monks of the Abbey of Saint Hilaire were already producing Blanquette de Limoux. By 1794, Thomas Jefferson had discovered it and brought it to the United States. Today, this wine has won the acclaim of wine experts the world over. The vineyards are located in Languedoc in Southern France on plots that capture both the Oceanic and Mediterranean influences. Dry, toasty and smooth, Saint Hilarie captivates with a yeasty aroma and creamy texture. The palate is light and crisp with citrus and apple, tangerine oil and lavender.