Pouilly Fuissé 2023 - Famille Paquet

Order a bottle of Pouilly Fuissé 2023 - Famille Paquet

Directly from the estate

Upon taking over the family estate in the Mâconnais region, Mathieu and Camille Paquet set out to create exceptional, evocative wines. Convinced of the outstanding potential of their terroirs, they adopted biodynamic farming methods, tending to each vine individually with passion and respect. Pruning is restrained, shoots are interwoven by hand rather than trimmed, and the harvest is gathered manually in small crates to preserve the perfection of every berry.

To provide a setting worthy of such meticulous craftsmanship, the estate has installed a state-of-the-art gravity-flow winery. This system eliminates the need for harsh pumping and allows the grapes to be pressed with extreme gentleness. Through precise micro-plot selection, the exclusive use of indigenous yeasts, and extended aging in barrels or amphorae, each cuvée is given the time it needs to develop its own personality and express the unique signature of its terroir.

The estate’s flagship wine, the Pouilly-Fuissé, embodies the richness of the clay and limestone soils found at the foot of the majestic Solutré and Vergisson rock formations. Born of a rigorous commitment to organic and biodynamic practices, this wine showcases the nobility and generosity of Chardonnay from the Mâconnais region’s most prestigious and renowned *cru*.

On the eye, the wine displays a brilliant, pale gold hue. The nose offers a rich, captivating bouquet of yellow peach and ripe pear, enhanced by delicate nuances of fresh butter, hazelnut, and subtle toasted notes derived from expertly managed aging. On the palate, the wine is full-bodied, fleshy, and deep, balanced by a fine mineral structure that extends the finish with remarkable persistence.

Rich, complex, and a superb match for fine dining, this Pouilly-Fuissé is crafted to accompany the most refined dishes. It pairs wonderfully with premium fish such as sea bass or pan-seared scallops, flavorful white meats in sauce, or a traditional veal blanquette, while also enhancing cooked pressed cheeses like aged Comté.