This month in our wine focus article we focus on the Vignoble du Mâconnais region.
The Domaine des Boutires, which was acquired in 2016 by the owners of the Château du Moulin à Vent, has produced three Pouilly-Fuissé wines that will hit the market for the first time in 2018.
“The Domaine des Boutires gives us the opportunity to fulfil our desire to take control of every stage in the winemaking process from the vines to the wine itself,” explains Edouard Parinet. “Pouilly-Fuissé is an appellation in the making, producing wines that fit perfectly with current drinking trends, and which offers a wonderful challenge to me and my young team,” he adds.
Of the estate’s three cuvées of Pouilly-Fuissé, two are plot selections: Pouilly-Fuissé En Bertilionne and Pouilly-Fuissé Aux Bouthières. All three came to market in January, with the 2016 vintage, the first of the new owners.
In 2016, the Domaine des Boutires in Solutré (Saône-et-Loire) was purchased by Jean-Jacques and Edouard Parinet, along with Brice Laffond. This acquisition represents a key part of their trio’s project as it brings together five hectares of old vines across the Pouilly-Fuissé appellation.
Wine focus: Pouilly-Fuissé
From the Wine-producing region of Vignoble du Mâconnais (Saône-et-Loire).
Elegant and full of charm, this white wine has a colour ranging from pale to deep gold, flecked with green. Different families of aromas make up the bouquet: mineral notes (silex), almond and hazelnut, citrus notes (lemon, grapefruit, and pineapple), white fruits (peaches), bracken, acacia, breadcrumbs, buttered brioche, and honey. In the mouth it is possible to discern the differences between wines from different plots. The texture is opulent, and the structure, thanks partly to the wine’s natural richness, is full of flavour. It is by nature delicate and distinguished. This wine is not to be confused with the Pouilly-Fumé, which comes from the banks of the Loire River.
According to the Bourgogne wine steward
Straightforward, rich and complex, it has a characteristic hint of minerality which allows it to partner noble crustaceans (king prawns, lobster, crawfish) as well as foie gras. With acidity and smoothness so nicely in balance, it goes well with white meats such as veal or poultry in cream sauce, as well as many varieties of goat’s cheese. Its aromatic power means it can also match spicy and perfumed exotic dishes such as couscous, fish tajines, or sweet-and-sour prawns. Sushi is also enhanced by its minerality.
Serving temperature: 11 to 13°C.
