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Domaine Auvigue Pouilly-Fuisse Solutre 2015

  • WS92
  • WE90
750ML / 13.5% ABV
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  • WS91
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750ML / 13.5% ABV

Winemaker Notes

The limestone soil of Solutré produce lively, mineral wines with aromas of white flowers and hazelnuts. A rich, round wine.

Serve with shellfish, grilled fish, white meats or goat cheese.

Critical Acclaim

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WS 92
Wine Spectator
A dense, chewy style, with apple, pear and spice flavors supported by vivid acidity and a chalky sensation. A cleansing wave of acidity frames the finish. Best from 2018 through 2025.
WE 90
Wine Enthusiast
The smoothness of white wines in this vintage is very apparent in this ripe, rounded bottling. With enough acidity and citrus flavors to balance the melon and peppered-pear flavors, the wine is balanced and full in the mouth. Age until 2019.
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Domaine Auvigue

Domaine Auvigue

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Domaine Auvigue, France
The Auvigue family has been working its vineyard for generations, closely following traditional Burgundy methods. The grapes come from family estates or are carefully selected from the best areas of the Pouilly Fuisse, Saint Veran and Macon appellations. To allow each parcel to remain true to itself, Jean-Pierre and Michel Auvigue always adapt the vinification process to the climate. So the climates of “La Frerie”, “Les Chailloux” or “Les Crays” in the Pouilly Fuisse region are allowed to give their very best.

Brothers Jean-Pierre and Michel Auvigue run Vins Auvigue from the village of Charnay-les-Macon. They are the fifth generation of winemakers who started out in Beaujolais, their grandfather one of the first to commence domaine-bottling in the region during the 1940s. They only use organic products in the vineyards that are predominantly based around Solutre. Leaf thinning is usually eschewed and there is prudent use of oak in the winery.

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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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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.

Tasting Notes for Chardonnay

Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's 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 Food Pairings for Chardonnay

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 Secrets for Chardonnay

Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

YNG288076_2015 Item# 525225

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