Long before New Zealand -- and even most of California -- figured out sauvignon blanc, Bordeaux produced cheap, quality wines. They're not what they were 10 and 20 years ago, unfortunately, but some producers can still do what needs to be done.
Chateau Boisson is one of them. This wine ($10, purchased) is close to what white Bordexaux used to be, though it does have too much New Zealand-style citrus and not enough of what used to be the region's trademark minerality.
Still, it's a professional and competently made wine that is worth trying. Drink it chilled on its own or with the usual sauvignon blanc dishes: grilled seafood, oysters, and anything with garlic and parsley.
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