Description
From a 0.68-hectare plot of very old vines, David Bienfait produces a first-class Pouilly-Fuissé 1er Cru Les Crays. There is a perfect balance between the wine’s aromatic complexity of citrus fruits, its roundness on the palate and its finely chiselled minerality. The power is impressive, as is the freshness that accompanies the tasting from start to finish. The delicate flesh of a lobster and creamy poultry dishes will bring out its best.
In the vineyard, in the cellar
David Bienfait’s Pouilly Fuissé Vieilles Vignes in detail:
- Terroir: This wine comes from very old vines planted in 1940, facing due south on a steep hillside. The vines benefit from a subsoil composed of grey marl covered by limestone scree and a surface layer of clay-limestone soil, which is very stony on the surface; they consistently produce small, very ripe grapes. Yields are controlled at between 55 and 60 hl/ha.
- Area: 0.68 ha
- Farming: organic (uncertified)
- Vinification / Ageing: Hand-harvested, slow and gentle whole-bunch pressing, 100% vinified in oak barrels for 12 months. Alcoholic fermentation is temperature-controlled and takes place over 2 to 3 months. Bottling takes place in November.
(Source : Pouilly-Fuissé | David Bienfait)
What to eat with a Pouilly-Fuissé 1er Cru Les Crays by David Bienfait?
- Scallops
- Lobster
- Creamed poultry
- Very mature hard cheeses (Comté)
