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 Pouilly-Fuissé 1er Cru "Au Clos" AOP 2020
Grapes: 100% Chardonnay
ABV: 13.5%
Vineyards:
The "Au Clos" vineyard is one of the most prestigious Premier Cru sites in the Pouilly-Fuissé appellation, located in the heart of Solutré-Pouilly. The vineyard benefits from a unique microclimate and clay-limestone soils, which contribute to the wine's richness and minerality. Sustainable and low-intervention practices are employed throughout, with a strong emphasis on minimal chemical use and traditional winemaking methods.
Winemaking:
The grapes are hand-harvested and immediately pressed in a pneumatic press. The juice is allowed to settle for 12 hours at 18°C, ensuring natural sedimentation. Fermentation is primarily conducted in stainless steel tanks, with a portion undergoing fermentation in oak barrels to add complexity. The wine undergoes 100% malolactic fermentation and is aged in oak casks for 9 months before bottling at the Domaine. The bottles are stored for an additional month before release.
Appearance:
A golden colour that reflects the wine’s maturity and complexity.
Nose:
The nose reveals emerging complexity, with enticing aromas of honey, almond, and a hint of citrus, offering a balanced and inviting bouquet.
Palate:
This wine delivers a harmonious blend of mineral and almond flavours, with a refined texture that is both round and delicate. Subtle notes of citrus add freshness, balancing the richness from its oak aging. The mineral backbone enhances its finesse, and the long finish is marked by lingering hints of almond and a touch of honey, offering both complexity and elegance.
Food Pairing:
An excellent match for crustaceans, scallops, white meats in sauces, and even spicier dishes. Its balance of richness and freshness makes it versatile for a variety of dishes.
Serving Suggestions:
Serve between 11-13°C to enjoy its complexity and length.
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