This is a Touraine white made with a grape called Fié Gris. This is some kind of clone of Sauvignon. Clocks in at 13.5% alcohol, $15.99. Fermented in old 400-L barrels with (I believe) no other wood treatment.
The wine is a very light straw color. Some tiny bubbles form on the bottom of the glass, although there's no evident tingle in the mouth from CO2. Nose is shy, with a little wax, a little peach blossom. In the mouth, we have acidity dominant. There's a bit of that waxy-peach flavor, but it sits quietly behind the all-singing all-dancing tart acidity. This one won't take the white off your teeth, but it definitely falls into the "food wine" category. There's a sense of slate that goes with it and some chalkiness on the finish. The alcohol shows a bit when it warms up, but it's a worthy trade-off for bringing out a little more fruit.
Overall, a racy, interesting wine.
Addendum: I re-visited this tonight after it sat corked in the fridge for two days. If anything, the nose has become even more reticent, with little to smell. The flavors have changed a bit, though. There's now a definite herbaceous quality that betrays the grape's sauvignon roots. Still plenty of acidity but it's backed off a bit. The peach blossom fruit has become a bit more lemon-oily. Still nice stuff.
Letterman asked Zevon if his condition had taught him anything about life and death. ''How much you're supposed to enjoy every sandwich,'' Zevon answered. (From a 2003 NYTimes article on Zevon by Jon Pareles.)