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  • Pouilly-Fuissé
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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!

    • Fruit-driven but balanced, with a touch of oak influence apparent. Pear and grapefruit are the leading players with vanilla in a supporting role. There’s abundant, lingering citrus on the finish, the acidity nicely balancing the ripeness of the fruit. A bottle to keep in your cellar until around 2016 or to enjoy now with shellfish.

      Food pairing: Shellfish

  • 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.

    • A pretty, pale gold with an attractive, expressive nose suggestive of sweet melon, citrus, and butter but with sappy and floral hints as well, eventually even developing some delicate but more exotic notes such as coconut. A little reserved at first, but, once open, achieves a remarkable balance between evolving, rich, almost unctuous, buttery characteristics and a taut acidity. A marvel of poise. A real overachiever for this appellation. Delicious now, but likely to improve.

      Food pairing: crab, oysters, mussels, seafood pasta, chicken or veal with wild mushroom cream sauce

  • 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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