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J.J. Vincent Pouilly-Fuisse Marie Antoinette (375ml half-bottle) 2017

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375ML / 0% ABV
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Winemaker Notes

JJ Vincent Pouilly-Fuissé Cuvée Marie Antoinette is a tribute to Jean Jacques Vincent’s mother, Marie Antoinette Vincent. The wine is sourced from several parcels including young vines from the Château Fuissé vineyards of Le Clos, Les Brûlés and Les Combettes as well as several non-domaine yet family owned parcels throughout the appellation.

Cuvée Marie Antoinette is created with a fresh, youthful profile in mind. The grapes are vinified in stainless steel tank with only about 25% of the total blend seeing any time in oak. The resulting wine is pleasing, refreshing and crisp on the palate, with youthful layers of acidity, apple, peach and vanilla.

Critical Acclaim

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Wilfred Wong of Wine.com
COMMENTARY: Historically, the name Pouilly-Fuissé has been bandied about for decades. Wine lovers found it challenging to navigate through the many less than stellar examples. Fortunately, the 2017 J.J. Vincent Pouilly-Fuissé is here to show that these wines can be quite excellent. TASTING NOTES: This wine delivers plenty of flavors and outstanding balance. Its aromas and flavors of ripe apples and lively minerality should pair it nicely with pan-seared flounder with fragrant herbs and citrus. (Tasted: February 12, 2019, San Francisco, CA)
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J.J. Vincent

J.J. Vincent

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J.J. Vincent, France
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Maison JJ Vincent produces a range of wines made with the same care and expertise as those made at the Vincent's historic domaine, Chateau Fuissé. Made from grapes sourced from Maconnais and cru Beaujolais vineyards owned by other members of Jean-Jacques Vincent’s family, these wines are of extremely high quality. Maison JJ Vincent wines are both lovely and approachable wines for immediate consumption and a great introduction to the Chateau Fuissé realm of great wines.

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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.

WLD203277_2017 Item# 521654

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