Domaine Ferret Pouilly-Fuisse 2016
The Pouilly-Fuissé is a blend of the best vineyard parcels with 10- to 35-year-old vines from the Fuissé amphitheater of limestone and clay soils. Each parcel is vinified separately to ensure the finest expression of the fruit. Half the wine is fermented in enameled tanks and half in used oak barrels.
Subtle notes include minerals, yellow fruits, flowers, fresh hazelnuts and spices, with an intense finish. The perfect equilibrium of this wine allows it to retain its vibrancy with age.
Critical AcclaimAll Vintages
Crisp yet luscious with racy acidity and a rich mineral component; fresh, balanced, long, and lively in classic Chardonnay style.
From a selection of parcels, this wine is packed with attractive fruit. Ripe apples, crisp citrus and a hint of rich yellow fruits come together to give a wine that is already delicious and refreshing.
Domaine Ferret’s estate vineyards are comprised of 18 hectares throughout the Pouilly-Fuissé appellation; 14 of these are located in the amphitheater of hills surrounding the town of Fuissé and 4 are near the Roche de Vergisson, in the north of the appellation. These terroirs and the relatively low yields, allow the production of exceptional cuvées. The vineyards are managed sustainably with an aim toward an even more rigorous respect for environmental concerns.
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.