Pouilly-Fuissé

Pouilly-Fuissé is surrounded by the rocky outcrops of Solutré and Vergisson that are emblematic of its vineyards, reminding us that from a height of 500 metres, 200 million years of history are looking down on us! Indeed, 20,000 years ago, one of the most fully evolved prehistoric cultures flourished here. This appellation includes the four villages of Solutré-Pouilly, Fuissé, Vergisson and Chaintré.

Lying on a foundation of fossiliferous limestone identical to those found further north in the Côte d’Or, Pouilly-Fuissé's Bajocien escarpments of Solutré and Vergisson owe their dramatic profile to the presence of hard fossil corals which have resisted erosion. The vines of Pouilly-Fuissé are planted on the slopes and at the foot of these two hills, on clay-limestone soils of Jurassic origin mixed with scree from up-slope and, in one spot, schist. The hillsides are cut into by little steep-sided streams which give the slopes an easterly or south-easterly exposure. Altitudes are 200 to 300 metres above sea level.

Elegant and full of charm, Pouilly-Fuissé is a white wine that has a colour ranging from pale to deep gold, flecked with green. Different families of aromas make up the bouquet: mineral notes (flint), almond and hazelnut, citrus notes (lemon, grapefruit, and pineapple), white fruits (peaches), bracken, acacia, breadcrumbs, buttered brioche, and honey. On the palate it is possible to discern the differences between wines from different plots. The texture is opulent, and the structure, thanks partly to the wine's natural richness, is full of flavour. It is by nature delicate and distinguished. This wine is not to be confused with the Pouilly-Fumé, which comes from the banks of the Loire River.

Straightforward, rich and complex, Pouilly-Fuissé has a characteristic hint of minerality which allows it to partner noble crustaceans (king prawns, lobster, crayfish) as well as foie gras. With acidity and smoothness so nicely in balance, Pouilly-Fuissé goes well with white meats such as veal or poultry in cream sauce, as well as with many varieties of goat's cheese. Its aromatic power means it can also match spicy and perfumed exotic dishes such as couscous, fish tagines, or sweet-and-sour prawns. Sushi is also enhanced by its minerality.