Situated between the winery building and Fuissé’s old church, the Le Clos parcel is 1.65 acres, and one of the few parcels to enjoy an eastern exposure. Half of the vines are 20 years old, while the other half are at least 40 years of age. They grow on a thin, topsoil covering, limestone and shale. The wine is fermented in oak barrels and sees significant barrel maturation, a part of which is on lees.

90 Points
VinousMedia.com
2016 vintage
92 Points
Wine Advocate
2016 vintage
Harvest Note
2016 saw an atypical harvest . The picking began on September 21st with a small team, collecting grapes from two perfectly ripe parcels. In order to allow the remaining vines the opportunity to benefit from the rain, the picking halted for a few days with the conclusion on September 27th. The ripeness levels were good and the weather was fine resulting in grapes with a lovely golden color and musts that were magnificent and structured. This was a small yield vintage, stemming from a spring-time hail storm, but you can expect a refreshing vibrance and liveliness from the 2016 vintage.
Tasting Note
This is a powerful yet elegant wine that offers refined flavors of fresh almonds, apricots, yellow fruits and minerals. Overall it is vivacious and balanced, with an exceptional, intense finish.
Food Pairing
Grilled or poached fish in a cream sauce, lobster, crayfish, turkey, poultry and soft, creamy cheeses.
Technical Data
GRAPES: 100% Chardonnay
APPELLATION: Pouilly-Fuissé
PH: 3.4
ACIDITY: 4.16 g/l
ABV: 13%
MALOLACTIC FERMENTATION: 33%
RESIDUAL SUGAR: 1.1 g/l
Unique Selling Points
  • Refined potency will allow wine to age many years
  • Old vines aged 20 and over 40 years old
  • Tête de Cru and Cuvée Hors-Classe are precursors to new classification (Premier Cru) sites within appellation currently under consideration by INAO

About the Grape

Chardonnay
Though it has a distinctive profile, Chardonnay reflects other factors such as soil composition and vinification technique. Chardonnay is a reliable, hardy and prolific vine whose only real vulnerabilities are frost and uneven development of fruit.
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