Domaine des Granges Pouilly-Fuisse 2020
(label for illustration)
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2019 vintage was 92 pts Wine Enthusiast - 2020, as a vintage in general, is rated higher than 2019 for Macon Whites!
 

Hmm… that label… the name… sounds familiar, eh? That’s because this is the “big brother” of the Domaine des Granges Macon-Fuisse and Villages that have become our top-selling white Burgundys. Heck, they are our top-selling Chardonnay from anywhere! With only a few hundred cases of the Pouilly-Fuisse, supply is never enough to meet demand. But we've been gradually "earning" a bigger allocation and have 20 cases this vintage. And what a vintage! 

Okay… so what have we got? True to form, owner Yannick Paquet delivers loads of bright fruit - a fresh nose of Red Delicious apples along with a hint of smoke and vanilla notes from the 10% barrel aging. Twenty percent of the wine is aged in large oak foudre – huge barrels the size of a car that allow for a gentle oxidation of the wine and subtle oak flavors, resulting in a rounder mouthfeel and complex flavors. Like its Macon sibling, the Fuisse is highly aromatic, offering notes of quince, peaches and apricots along with hints of almond and hazelnut. In many ways, I found this reminiscent of a Meursault. Of course, that will set you back at least double these days!

Food options? Well, I came across these recommendations on the appellation website and my mouth hasn’t stopped watering… “a fine match for fried sea-fish or freshwater fish such as trout or pikeperch. But it also goes marvelously well with the Burgundian specialty of snails with butter, garlic, and parsley (escargots de Bourgogne), dumplings of freshwater pike (quenelles de brochet), tripe sausages, as well as choucroute which is sauerkraut served along with various sausages, bacon, pork, and potatoes. After 3 to 5 years in the bottle it would enhance chicken with wild morel mushrooms and white-meat dishes, matching their richness with its power and fullness. One might also try drinking it with chicken with a hundred garlic cloves or a breast of fattened duck with turnips. With the cheese-board it forms varied and original partnerships ranging from local or regional specialties to goat cheeses, Époisses,”

Or reply. Available Friday, in Chapel Hill. Saturday in Hillsborough.