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Chateau des Quarts Pouilly-Fuisse Clos des Quarts Monopole 2016

  • V94
  • TA94
  • BH92
750ML / 0% ABV
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Winemaker Notes

Critical Acclaim

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V 94
Vinous
(Olivier Merlin pulled this sample from barrel just after he showed me the 2015 from bottle): Pale, bright yellow. Scented, highly complex nose combines delicate yellow stone fruits, ripe pear, fresh pineapple, orange zest and flowers. At once seamless and delineated, offering an uncanny blend of power and finesse. A wonderfully intense, penetrating midweight with harmonious acidity and a total absence of rough edges. The very long, resounding finish shows serious salinity as well as compelling lingering fruit sweetness. A very complete wine in the making.
Barrel Sample: 92-94
TA 94
Tim Atkin

This old vine site in Chaintré - the average age is 75 years - is producing some fantastic wines in the hands of Olivier Merlin and Dominique Lafon. Now in its fifth vintage, it comes from a cool, east-facing terroir and is wonderfully elegant and restrained, with finesse, focus and very subtle oak. 2020-26

BH 92
Burghound.com
Smoky notes of reduction and phenolic elements (olive oil-like characters) precede impressively voluminous and rich medium-bodied flavors that retain a lovely sense of refinement on the textured, stony and beautifully long finish. I very much like the depth and this is a wine of punch and finesse.
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Chateau des Quarts

Chateau des Quarts

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Chateau des Quarts, France
Chateau des Quarts is a 2.23 ha (though parts of it are not yet planted) joint venture between Olivier Merlin and Dominique Lafon. A further 40 ares can and will be planted. The Clos is located inside the Quarts vineyard where it occupies the upper part of the slope. The ferruginous topsoil is shallow there and the bedrock below it is Bajocian crinoidal limestone, forming a similar terroir to that of Chambertin, Clos de Bèze, as well as parts of Romanée-Saint-Vivant and the Clos de Vougeot. The Clos is a true clos with all but a few meters of its great wall not standing. This is of more than symbolic importance. Topsoil washed downslope by erosion remains trapped at the bottom of the vineyard by the walls. If soil was ever replaced at the top of the Clos, it is more than likely that it has always come from the Clos itself. The Clos faces due east and is planted at a higher density than is habitual in the Maconnais, 10,000 vines per hectare rather than 6,500 to 8,000. The vines are very old. The oldest were planted in 1917, and Olivier estimates they make up a third of the vineyard. The balance is 55 to 60 years old. The wine is made in Olivier’s cellar, but winemaking and élevage decisions are collaborative. Vineyard management is now organic. Bunches are pressed whole without foulage. Fermentations are allowed to proceed naturally in barrel, 6 to 7% of which are new, and the rest 1 to 3 years old. After malo, the wine is racked into neutral barrels to finish the elevage. Total elevage is a little short of 18 months. Olivier occasionally filters but does not like to fine.
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Pouilly-Fuissé

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The source of some of the most sought-after white wines of the Mâconnais, Pouilly-Fuissé is produced exclusively from the Chardonnay grape and tends to be slightly richer in style than wines from its northern neighbor, the Côte de Beaune—mainly due to warmer weather. Wines from Pouilly-Fuissé have some versatility; they can be enjoyed young and can also often improve with a little time in the cellar. Pouilly-Fuissé wines are considered some of the best values for white Burgundy.

Similar to the Côte de Beaune, the soils of Pouilly-Fuissé are mainly limestone and clay. The appellation includes the communes of Fuissé, Solutré (which includes Pouilly), Vergisson and Chaintré. The richest Chardonnay comes from Fuissé and Solutré-Pouilly, whereas the Chardonnay at higher elevation, from Vergisson, expresses more minerality and finesse. Pairing Pouilly-Fuissé with lobster or King Crab will bring great joy not only to your palate—but also your pocketbook!

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Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. In Burgundy, the subregion of Chablis, while typically employing the use of older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy its lighter style.

PBC9195891_2016 Item# 447492

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