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  • French White Burgundy Wine, Domaine Sangouard 2011 Pouilly-Fuissé Au Gaulia

    Domaine Sangouard
    2011 Pouilly-Fuissé
    Au Gaulia

    $24

    This is a ripe, rustic and young wine. Unlike the Pouilly-Fuissé from Domaine Thibert Père & Fils, which requires aging, Sangouard’s Pouilly-Fuissé is ready to drink right now!

    • Butter, hay, bright lemon, smoke, and flint meld on a youthful nose. Light-bodied, with lively, lemony acidity, stony minerality, and a lengthy finish. Vibrant and refreshing. Finely tuned—with an instrument’s precision—tension, precise structure, clean fruit flavors and an appetizing savory note on the finish. The texture is rounded with a slight creaminess. This is just beginning to become approachable. Should be hitting its stride in 2015–2016.

      Food pairing: Shellfish, Japanese food, goat cheese

  • French White Burgundy Wine, Domaine Thibert Père et Fils 2011 Pouilly-Fuissé Les Ménétrières

    Domaine Thibert Père et Fils
    2011 Pouilly-Fuissé
    Les Ménétrières

    $39

    A clean, modern wine that perfectly illustrates what happens when talented winemakers work hard to bring out their terroirs. While Chardonnays form Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are silky, with a lingering fruit finish.

    • Sweet baking spice, ripe fruit, and mineral notes feature on the nose with hints of vegetation and confectioneries in the background. Light on the palate, with lively acidity balancing an impression of sweetness. A floral element, chalky minerality, and savory notes show on a dry finish displaying lingering, over-ripe, red apple flavors. Youthful, but tasty now. Likely to drink well through 2019.

      Food pairing: Lightly roasted chicken or shellfish

  • French White Burgundy Wine, Domaine Thibert Père et Fils 2011 Pouilly-Fuissé Vignes Blanches

    Domaine Thibert Père et Fils
    2011 Pouilly-Fuissé
    Vignes Blanches

    $39

    Winner of the bronze medal in the Decanter World Wine Awards, this Chardonnay is clean, modern, and a perfect illustration of what happens when talented winemakers work hard to bring out their terroir. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s are are silky, melony, with a lingering fruit finish. Best after some aging.

    • The nose suggests smoke, nuts, vegetation, black butter, and pungent spice. Concentrated ripe fruit and a candied note give an impression of sweetness, while citrus, smoky oak, and nuts round out the palate flavors. Rich and intense, but balanced by good acidity. An unusually silky texture and the lingering, fruity finish are especially appealing.

      Food pairing: Light meats, poultry and fish

  • French White Burgundy Wine, Domaine Thibert Père et Fils 2010 Pouilly-Fuissé Les Ménétrières

    Domaine Thibert Père et Fils
    2010 Pouilly-Fuissé
    Les Ménétrières

    $39

    A clean, modern wine that perfectly illustrates what happens when really talented winemakers work hard to bring out their terroirs. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are silky, melony, with a lingering fruit finish.

    • A delicately perfumed, complex nose, initially with floral scents, minerals (talc), toast, and subtle pineapple, evolves in the direction of riper, lusher scents. Achieves a surprising balance, managing to seem rich—with toasty, buttery flavors—but not at all heavy; in fact, it has an almost ethereal quality, a lightness that rests on a backbone of acidity that seems perfectly adjusted to the richness it offsets, an acidity that holds through a lingering finish. Among the finest Pouilly-Fuissé wines you’re likely to encounter. Delicious now, but will improve.

      Food pairing: Aperitif, fish—grilled or meunière, scallops, mushroom risotto

  • French White Burgundy Wine, Domaine Thibert Père et Fils 2010 Pouilly-Fuissé Vignes Blanches

    Domaine Thibert Père et Fils
    2010 Pouilly-Fuissé
    Vignes Blanches

    $39

    Winner of the bronze medal in the Decanter World Wine Awards, this Chardonnay is clean, modern, and a perfect illustration of what happens when really skilled and talented people work hard to bring out their terroirs. While Chardonnays from Southern Burgundy have traditionally been dry and mineral, Thibert’s wines are are silky, melony, with a lingering fruit finish. Best after brief cellaring.

    • Closed at present but with hints of butter and pineapple, toast, and caramel on the nose. Highly extracted, concentrated, rich fruit flavors on the palate are balanced by a healthy dose of acidity that makes this wine drinkable now, but it’s still evolving and a little more time in bottle is likely to reveal greater subtlety.

      Food pairing: Herbed, grilled fish; oysters; pasta in light cream sauce; roasted chicken

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