2020 Domaine du Bouchot Pouilly Fumé "Terres Blanches", Loire Valley, France

ABOUT THIS WINE

From a variety of plots: Les Champs du Roin Haut et Bas, La Côte des Prés, Les Déserts, Le Domaine du Bouchot, Les Champs Frisés, Les Genièvres, Les Bascoins, and Les Champs de la Croix. These plots boast classic Kimmeridgian and Portlandian soils, lending intense minerality to the wines. Average age of the vines is 45 years.

Indigenous yeast fermentation and aging in 10% oak (400 & 600l barrels) and 90% stainless steel with 2g/L SO2. Total sulfur 55mg/L. No filtration.

Pairs well with grilled seafood, especially dishes like grilled shrimp, scallops, or grilled fish with lemon butter sauce. The wine's vibrant acidity and intense minerality complement the flavors of the seafood while enhancing its freshness. Additionally, it can also be enjoyed with goat cheese salads or asparagus dishes, as the wine's herbal and citrus notes harmonize with these flavors.

ABOUT THIS PRODUCER

A family Estate since 1966, in 2018, Antoine Gouffier purchased Domaine du Bouchot, located in Pouilly-sur-Loire, from his mentors, Rachel and Pascal Kerbiquet, embarking on a new beginning. His knowledge of the area is profound; his family, the Minets, own the neighboring vineyards.

In 2009 Bouchot was the first in the appellation to become certified organic, and Antoine has finalized the biodynamic certification. The wines will be labeled with the Demeter logo starting with the 2021 vintage. A 10-hectare property, it is mainly planted to Sauvignon Blanc, with a few vines of Chasselas, on the southwest side of the hill from the village of Saint Andelain. The wines reflect the unmistakable character of each of the vineyards: the Kimmeridgian marl soil is of white clay, limestone, fossilized oysters from ancient seabeds, and the Portlandian terroir (limestone with layered, small rocks) lend a flinty, mineral quality to the wines—the differentiating characteristics lending to a unique purity and clarity.

Antoine believes in minimal intervention in his winemaking, using indigenous yeast and stainless steel for fermentation. He is also experimenting with amphorae. The wines are vinified without sulfur. The Domaine produces 3 different Pouilly-Fumé: Cuvée Terres Blanches from the Kimmeridgian marl soils, Cuvée Les Caillotes from Portlandian soils, and Cuvée 1955 from the oldest vines on the estate. In addition, he produces a Pouilly-sur-Loire made from 100% Chasselas and one Vin de Pays called “Orange,” a 100% Sauvignon vinified on the skin during five months without SO2 and aged for one year in 2-years old barrels with 1g/L SO2.