Saint-Véran AOP 2022

Domaine de Pouilly, located in Solutré-Pouilly at the heart of the Pouilly-Fuissé appellation in southern Burgundy, encompasses approximately 20 hectares over many plots. Managed by brothers Vincent and Pierre-Antoine Besson, the Domaine’s history spans a legacy of five generations of winemaking, starting with their Grandfather Pétrus in 1933. Vincent did his first solo vintage in 1999 before being joined by his brother, marking a new chapter in the Domaine’s history.

Many of the vineyards are at least 50 years old, including some of the very oldest in Pouilly, but also covering the neighbouring appellations of Macon, Saint Veran, and Beaujolais. Most are a terroir of clay-limestone, and the brothers are exponents of sustainability and minimum intervention.

Their impressive ancestral cellars are exactly how you imagine a Burgundy cellar to be, with refinement taking part in a variety of different oak barrels and vats, depending on the vintage, appellation and terroir. Vincent and Pierre-Antoine personally oversee every aspect of production, from vine care to marketing, ensuring their wines reflect their artisanal craftsmanship and deep-rooted expertise.

The wines are consistently rich, complex, and opulent, underpinned by a freshness and drinkability that reflect the unique terroir, microclimate, and vinification methods of each vineyard. Given their quality, the wines consistently over-deliver considering their price, especially when compared to their cousins a bit further north on the Côte d’Or.

Domaine de Pouilly Saint-Véran AOP 2022 
Grapes: 100% Chardonnay
ABV: 13.5%

Vineyards:
The Saint-Véran vineyard, located in the Mâconnais region of southern Burgundy, benefits from clay-limestone soils and a warm microclimate, ideal for the Chardonnay grape. This terroir imparts richness and minerality, characteristics that are further enhanced by sustainable viticultural practices, with a focus on minimal chemical use and hand-harvesting.

Winemaking:
The wine is vinified using traditional Burgundy methods, including fermentation in stainless steel tanks to retain the purity of fruit. Minimal intervention ensures the wine reflects its terroir, while lees aging adds depth and a refined texture.

Appearance:
Pale gold, clear and bright.

Nose:
Aromas of white flowers and white-fleshed peaches, with hints of hazelnut, honey, and evolving mineral tones (chalk or flint) as the wine ages.

Palate:
The palate is balanced and refined, with fresh notes of stone fruit and white peach. As it evolves, the wine reveals more complex flavours of hazelnut, honey, and a subtle mineral backbone that adds structure and length. The finish is long and elegant, with great ageing potential.

Food Pairing:
Pairs beautifully with roast veal, chicken in cream sauce, and fish with white butter sauce. Its balance of fruit and minerality also complements white meats in general.

Serving Suggestions:
Best served between 10-12°C to fully appreciate the aromas and complexity.