Domaine Ferret Pouilly Fuissé Hors Classé Les Ménétrières 2018
France / Burgundy
Andy's Tasting Notes
The perfect combination of richness and poise – creamy, honeyed and toasty notes. Impeccable balance and structure. Super stylish – a joy to drink.
Production notes – Vineyards: Covering less than a hectare, this south-east facing site bears vines between 10 and 40 years old, producing sublime, rich, complex wines.
Production notes – Vinification: Fermentation and aging take place in oak barrels: 20% new barrels, 80% one year to three year old barrels, during 10 months. Maturing goes on for 8 months on lies in stainless steel vats.
Three labels of Pouilly Fuissé are produced from the Domaine – Classic, Tête de Cru and Hors Classé. In simple terms they represent an unofficial village, Premier Cru and Grand Cru classification based on the quality and personality of the wines produced from the different, specific sites.
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Price per bottle £41.40
With a history dating back to 1840, Domaine Ferret is a jewel at the heart of Pouilly-Fuissé, located in the most famous “climats” of the Fuissé amphitheatre. Since 1840, Domaine Ferret has had an uninterrupted tradition of female winemakers, a tradition that continues today with Audrey Braccini – winemaker and manager of Domaine Ferret.
Audrey Braccini was born in 1979 in the Lorraine region of northeast France, where she grew up admiring her father’s dedication to cultivating his wine cellar. Inspired by his passion, Braccini moved to the heart of the renowned wine region of Languedoc-Roussillon, and enrolled in Montpellier University’s prestigious enology program. After successfully earning a master’s degree in vineyards and wine, she launched her career in Beaujolais and quickly became infatuated with the Gamay grape.
In 2008, Braccini’s talents earned her the position of director for the historic Domaine Ferret estate in the nearby Mâconnais region. Drawing on her years of experience and expertise, she dove headfirst into the regional Chardonnay and Pouilly-Fuissé appellations.
Audrey’s philosophy is to make great quality wines which are a true expression of the ‘terroir’, the vintage and her passion for winemaking. Her aim is to make the most of what nature offers, to do her best with something that is beyond our control, keeping the purity and delicacy and not forgetting that what we have in our hands is one of most beautiful gifts of nature.
Food matchCreamy fish dishes