Château Fuissé : Pouilly-Fuissé 1er cru "Les Brûlés" 2024

Tasting notes and characteristics of Château Fuissé Pouilly-Fuissé 1er Cru "Les Brûlés" 2024

Tasting

Appearance
This wine reveals a magnificent pale yellow colour, illuminated by subtle white gold highlights. The whole appears perfectly limpid and remarkably brilliant.

Nose
The aromatic bouquet proves particularly ample, carried by generous aromas of beautifully ripe fruits. It is enhanced by indulgent nuances of burnt sugar and delicate toasted notes.

Palate
From the very first sip, the texture reveals itself as rich, round and wonderfully ample, while retaining a remarkable freshness that balances the whole. The long, powerful finish unfolds complex flavours of acacia honey, brioche, toasted bread and hazelnut, sublimated by an elegant smoky note.

Food and wine pairings
This cuvée pairs marvellously with noble fish such as salmon, turbot or sole. It will also enhance a Bresse poultry, white meats served with a cream sauce with Paris mushrooms or morels, as well as foie gras.

Serving and cellaring
To fully appreciate this wine, it is recommended to serve it at a temperature between 12 and 13°C. This wine can be cellared and enjoyed until around 2032.

The powerful expression of a great Pouilly-Fuissé terroir by Château Fuissé

The estate
Located in the heart of Burgundy, in the Mâconnais, the estate was acquired by the Vincent family in 1862. Today, the fifth generation, embodied by Antoine and Bénédicte Vincent, runs this property of around 40 hectares. Château Fuissé stands as a true benchmark brand internationally, renowned for the exceptional quality of its wines. The 15th-century château, still inhabited by the family, forms the nerve centre of this historic property that passionately showcases its unique terroirs.

The vineyard
This wine comes from a small monopole climat of around 0.685 hectares, classified as premier cru of the Pouilly-Fuissé appellation since 2020. The plot enjoys an ideal, predominantly south-facing exposure, on a steep slope reaching 30%. The vines, planted at a density of 9,000 plants per hectare and trained using the single arched Guyot method, thrive on a deep soil of Bathonian origin. This challenging terroir, composed of blue clays and marls, requires essentially manual work to deliver controlled yields of around 40 hl/ha.

Winemaking and ageing
After manual harvesting, the whole grape bunches are transported to the press for a gentle, gradual pneumatic pressing. The juice rests cold for twelve hours for settling. Fermentation is carried out with indigenous yeasts, entirely in new oak barrels. Ageing continues on the lees with bâtonnage, accompanied by malolactic fermentation. A partial racking takes place after three months, followed by a summer blending. The wine then rests in stainless steel tanks, with a possible bentonite fining, before bottling and cellaring at 13°C.

Grape variety
This cuvée is crafted from Chardonnay.