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Daniel & Julien Barraud Pouilly-Fuisse La Roche 2014
Critical AcclaimAll Vintages
Ten years later, Joseph and Marguerite take over. An audacious and veritable visionnary, Joseph knew how to recognize the great future parcels, and purchased many fields to plant vines. A competent entrepreneur, he very quickly understood the advantage of selling to restaurants and cafés. Towards the end of the 1930's, he was one of the first in the area to bottle the wine on his property. The first cuvée 'Les Crays' appeared in 1947.
In 1959 Henri Barraud began to work on the family domaine with his wife Monique, a native of Fuissé. The author of our motto « Working well saves time », Henri, a thoughtful country man, maintained the domaine without counting his efforts. In 1971, the AOC Saint Véran was created. The parcel from this appellation « les Pommards » was the first to be bottled in 1978.
The Barraud family's fourth generation installed themselves in 1979 and inherits a part of the domaine. With the same willpower and modernity as his grandfather, Daniel and his wife Martine develop the domaine and begin commercializing bottles of Macon Vergisson and Saint Véran 'En crêches'. In 1990, they acquired the house and the Clos de la Verchère. The initials DB appeared at this time on the label. Passionate about wine and environment, Daniel Barraud is a member of the association GEST Beaune, an association invested in preserving terroirs.
Their son, Julien, began working on the domaine in 2006 and learned the family techniques. After studying in Beaune, and several apprentiships, Julien decided to accentuate artisanal cultivation on the domaine. Developing work methods according to his vision, such as plowing each vineyard, Julien perpetuates the tradition and respect for terroir while pursuing the evolution of the domaine.
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!
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.
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.
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.