Domaine Barraud Pouilly Fuissé 1er Cru La Maréchaude "Clos de La Verchère" 2020

$49.99 $59.99

Only 3 left!

Alcohol: 13%

Grape(s): Chardonnay

Localization: Pouilly-Fuissé, Burgundy, France

Tasting Notes: This has a lovely, spicy, ripe apple fruit and a delightfully creamy texture with no hint of heaviness. The domaine has always produced single-vineyard wines and this is one of the most long-standing. It is made from south-facing vines in a clos downslope from Les Crays. The fruit is lightly crushed prior to pressing and fermented on native yeasts in cask

Food pairing: Serve this wine as an aperitif or with mixed salads, roasted chicken with herbs, or fresh French cheeses.

The Domain: "Daniel Barraud is without question one of the finest growers in all of the Mâconnais and there is a credible argument to be made that his remarkable consistency vaults him right to the very top of the list … this man almost never misses." --Alan Meadows, Burghound

Domaine Daniel et Julien Barraud is the source of Vergisson’s finest organic wines and sets the standard for world-class white Burgundy from the Maconnais. With its high-altitude vineyards, the petit hamlet of Vergisson is where the region’s finest wines are made.

The history of the Barraud family began in 1905. Jean-Marie Barraud, a sharecropper, installed himself in the village of Vergisson, in the Maconnais. He saved his earnings until in 1912, he was able to purchase vineyard land, the first parcels of the future Domaine Barraud. 

Toward the end of the 1930s, the estate's second generation was bottling their own wines on the property, with the first wine from the legendary 'Les Crays' vineyard appearing in 1947.

In the 1970s, wines from the Maconnais were slowly being discovered by the wider world for their high quality and serious value when compared to white Burgundy from the Cote d'Or. 

Winemaker Daniel Barraud -- the family's fourth generation -- and his wife Martine today are widely held as one of the top winemaking families in the region. Their son, Julien, began working at the Domaine in 2006.