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Thibaud Boudignon is one of those wines we get a small amount of only once a year. It’s an insider’s pick, found only at the hardest to get into restaurants, and largely consumed by those in the wine industry. It’s also one of those wines that is usually described as having lots of “minerality,†“high acidity,†and even by one as having “a tight core of saline terroir enveloped within ripe medium-bodied fruit.†We aren’t even really sure what that means. So, here’s what’s up with Boudignon, why it’s delicious, and why we think it’s going to cost a lot more one day.Â