Country: France
Region: Burgundy
Subregion: Mâconnais, Pouilly-Fuissé
Vintage: 2018
Colour: White
Grape Variety: Chardonnay
ABV: 13.5%
Bottle Size: 75cl
Closure: Natural cork
Style: Buttery and nutty
Vegetarian: Yes (not certified)
Vegan: Yes (not certified)
Drink With: Fine fish or poultry

The meaning of the word "Clos" in Burgundy has always been linked to an ancestral vineyard, surrounded on at least three sides by dry stone walls built from rocks brought to the surface by the passing of countless seasons. The Château-Fuissé Le Clos vineyard covers an area of 2.7 hectares and it surrounds the château and winery. This wholly owned single vineyard has been part of the domaine since its acquisition by the Vincent family in 1862.

Within Le Clos there are 3 distinct areas linked to the geology and to the age of the vines. The soil of lower slope is mainly clay thanks to erosion higher up, whereas the soils of the middle and upper slopes are dominated by small stones called "chailles", small calcareous stones consisting of flint and clay. The oldest vines are situated mid-slope, having been planted in 1929. The Château-Fuissé Pouilly-Fuissé Le Clos realises a natural synthesis between richness, ripeness and the finesse of mineral complexity.

Château-Fuissé Le Clos is a barrel fermented Pouilly-Fuissé, aged in the cool cellars below the château for 12 months. 80% of the barrels are new, 10% are one year old and 10% are two years old. Quantities are limited, under 500 cases are produced each year.

Terroir - Geology

The vineyard of Pouilly-Fuissé "Les Combettes" is a monopolevineyard of the Château-Fuissé and is situated in the south part of the commune of Fuissé. Combettes means small valley in French and like many other vineyard names, explains the situation or origin of the vineyard. The exposure is South-East and the drainage is optimal thanks to the stony soil (80% limestone). This geology is also responsible for the light and mineral structure in the wines offering lots of delicacy and finesse. In order to allow this expression the wine is vinified in barrels of 3 to 5 years where the oak influence in the wine is very limited. Only the environmental advantages of the oak barrel are exploited as the moderate breathing of the wine through the pores of the wood and the volume wine in contact with the lees is optimal. The light structure of the wine does not allow extensive cellaring as the wine offers its best qualities in its youth and peaks between 3 and 6 years following the vintage.

Area under vine: 1.33 Hectares - 3.3 Acres

Average yield: 50 Hl/Ha – 20 Hl/Acre – 3 Tons/Acre

Density of planting: 9,000 Vines/Ha - 3,600 Vines/Acre

Period of planting: n.c.

Pruning method: Single bowed Guyot cu

Vinification

In order to respect the integrity of the grapes we prefer handpicked grapes and special care is given to the transport and conveying until the presses (whole bunch pressing). We use pneumatic presses with graduate progressive pressing (max. 2 bars), adapted to the quality and maturity of each harvest. The juice is pumped directly into stainless decantation tanks (débourbage). After 12 hours of static rest we separate the clear juice from the top and eliminate the remaining depot of the tank (heavy bourbes). The clear juice goes from decantation directly into the barrels at the Château-Fuissé. Our cellars are temperature controlled. The choice of our barrels, their origin and the proportion of new barrels remains personal and is based on our gustatory experience. Our choices vary and adapt to vineyard and vintage character. We are in favor of natural yeast and as well for a natural start of the alcoholic fermentation. The use of barrels is associated to our typical Burgundian vinification on the lees. This practice brings the lees back in suspension (batonnage) and helps the decomposition or autolysis of the yeast cells. It brings "fatness" into the wine as well as distinctive aromas of its terroir. According to the acid/alcohol balance of the vintage and the judgment of our winemaker Antoine VINCENT, we do full or partial malo-lactic fermentation. Each of our plots are vinified separately and blended progressively after racking and regular tasting. Three months after the fermentation we rack and reunify the different barrels to optimize the integration of oak within the structure of the wine. The final blending of the barrels takes place in the spring after racking. The wines are fined with bentonite (natural clay) if necessary, followed by a light filtration. The wine will rest for an extended period in tank until the bottling. An additional care is given to our choice of corks. Special specifications are imposed to our suppliers in order to assure the quality of their product and their regularity. Our bottles are finally stored in our cellars (13°Celsius- 55°Fahrenheit) awaiting their labelling and expedition.

Wine & Foods

A lighter cooking marries great with this wine like grilled fish, fresh salads and light cheeses.

Recommended temperature of service: 12° Celsius - 54°Fahrenheit