Localization: Pouilly-Fuissé, Burgundy, France
Tasting Notes: The Poully-Fuissé exudes aromas of orange and apple blossoms, lemon zest, crushed stones. Vibrantly mineral, with a profound core of citrus.
91 points Wine Advocate: The Pouilly-Fuissé La Verchère Vieilles Vignes is rich and dramatic, bursting with aromas of citrus oil, crisp orchard fruit, peaches, and pastry cream. Medium to full-bodied, textural, and enveloping, with a ripe core of fruit, succulent acids, and an expansive finish, it's a muscular, concentrated wine that is already very demonstrative.
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. The petit hamlet of Vergisson, with its high-altitude vineyards, 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, both 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.