Winemaker Notes
Blanchet’s Pouilly-Fumé has a nice balance of ripeness and crisp acidity with vibrant citrus fruit and a clean, mineral-driven finish. Drinking like a sunny summer day, this wine is easy to drink on its own or make a great food wine.
Professional Ratings
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Wine & Spirits
From 40-year-old vines on silex soils, the juice spontaneously fermented in stainless steel where it rests before bottling, this is a complex and generous Pouilly-Fumé, with musky lemon notes and a juicy line of energy. It’s creamy and rich, with the nuttiness of fresh pea shoots—a match for the tandoori gobi (cauliflower, garlic, ginger and Amul cheese) at Adda in Long Island City,
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Wine Spectator
Elegant and mineral-driven, with beautiful cut to the gooseberry, lilac and quince flavors. White pepper and coriander notes emerge midpalate, as this goes toward a richly spiced finish that draws you in for another sip. Drink now through 2027.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
Famous in the Loire and throughout the world for perfumed Sauvignon blanc, Pouilly-Fume sits due east, across the Loire River from Sancerre. Limestone soils with clay and flint (also called silex) contribute to the wines' freshness and often times smoky, flinty, mineral character.