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Review 2017 Domaine Roc des Boutires Pouilly Fuisse Aux Bouthieres 750ml

2017 Domaine Roc des Boutires Pouilly Fuisse Aux Bouthieres 750ml

$65.00
($65.00 Incl. tax)
available for order
Now upgraded to 1er cru, this sensational and unique terroir is responsible for some groundbreaking expressions in your glass. With intense yellow fruit, licorice, cedar, and viscosity, this ultra fresh Chardonnay is a wild expression of top notch Burg!
About the Wine

Tasting Notes

93 Points Wine Enthusiast - The touch of spice in this wine adds richness to its white fruits. It gives a wine that is both ripe and textured, with lively acidity at the end. This will be a fine wine from 2021.

 
93 Points Wine & Spirits - This domaine’s 1.6-acre Aux Bouthières parcel is deep clay without calcareous rock, planted to vines 55 years old. In a lineup of PouillyFuissé, it stands apart, the terroir speaking in the complexity of the wine. The flavors are bold and completely clean, and though the entire lot aged for a year in oak barrels (30 percent new), the wood influence comes through in cedar and foresty highlights, in richness adding to the elegance of the citrus and apple flavors. A brisk Pouilly-Fuissé suited to several years of bottle age.
 
92 Points Robert Parker's Wine Advocate - Opening in the glass with notes of ripe pears, confit citrus, nutmeg and warm bread, the 2017 Pouilly-Fuissé Aux Bouthières is medium to full-bodied, rich and textural, with an unctuous, chewy mid-palate, ripe acids and a saline, expansive finish that displays plenty of sucrosity from ripe grapes.
 
About The Wine

Exclusively coming from the terroir ‘Aux Bouthières’, 0.66 hectares (1.6 acre) deep, with clay, non calcareous, derived from residual clays “with chaille.” The ‘vielles vignes’ of Chardonnay, located at the southern end of Burgundy, are planted between 250 and 500 meters in altitude, higher than the others AOC from Bourgogne. Thus, they provide both maturity and freshness to the wines.

Vinification 

The berries are driven to the pressoir by gravity, and immediately pressed with the whole bunch in order to filtrate the best and most natural way possible. Once the pressurage is done, the juices are cooled down to 46.4° F (8°C) for 2 days on average in order to make the particles fall in the tank. The cold débourbage enables to preserve the best quality and primary aromas. Malolatic fermentations are happening naturally. Bâtonnages are scarce, while barrels and tanks are used depending on the profile of the vintage.

Aging: 16 months on “lie fine”, 55% stainless-steel tanks and 45% oak aged. French oak from the Tronçais forests. Medium heated.