TASTING NOTES

Mineral and savory with subtle fruitiness of apple, quince and lemon with citrus peel, this medium weight wine is a wonderful food partner for appetizers or dinner. There is both a chalkiness and a creaminess in texture with plenty of lively acidity and energy.

FOOD PAIRING

Enjoy this wine with seafood such as pan-fried white fish, scallops or crab cakes.  It will also pair well with salmon carbonara or smoked trout. White meats such as roasted chicken, turkey or pork loin are the right weight and vegetables like potato gratin or risotto will go very well with it. Try a range of cheeses from goat cheese to Comté.

WINE INFORMATION

Pouilly-Loché is a lesser known appellation in the Mâconnais district of southern Burgundy. The entire appellation covers a mere 32 hectares planted exclusively to Chardonnay, of which nearly 30% belongs to Clos des Rocs. The soils are characterized by iron-rich clay and limestone, often with up to 30cm of dense limestone pebble dispersion at the surface. The resulting wines are leaner than their counterparts in neighboring Pouilly Fuisse and carry a hint of earth, yet they are quite rich in mineral, with enough fruit density to properly support the robust structural elements.

The estate counts 8.6 hectares of vines across seven parcels, principally in Pouilly-Loché, with plots in Macon-Loché and Pouilly-Fuissé rounding out the holdings. No chemical products are used in the vineyard and Olivier is committed to organic processes from start to finish.

Grapes for this cuvee come from two different parcels (one with 30year old vines and the other with 70 year old vines). After hand-harvest the grapes are pressed and the fermentation happens with indigenous yeasts. About 80% of the wine is fermented and aged in barrel. This is the smallest production cuvee of the domain with an average of 300 cases per vintage.

Chicken/Turkey, Cream Sauce Pasta, Duck, East Asian (Chinese/Japanese/Korean), Fish (white), Fish-full flavored (salmon/tuna), Fondue, Ham, Lobster & Crab, Pork, Roasted Root Vegetables, Wild Game