2023 de Ladoucette Pouilly-Fumé

Pouilly-Fumé takes its name from Pouilly-sur-Loire, the heart of the AOC, and 'Fumé', literally 'smoked', referring to the local name of the Sauvignon Blanc, 'blanc fumé'. The term fumé refers here to the ash-grey colour of the leaves of the Sauvignon Blanc. Pouilly-Fumé wines are generally dry, fresh and balanced, floral and fruity, with a striking minerality in which 'silex' (flint) can often be recognised. Since the end of the eighteenth century, the Lafond family has owned the largest and most renowned vineyards of Pouilly Fumé. After a challenging period during the French Revolution, the efforts of Comte Lafond were continued by his great-grandson Baron Patrick de Ladoucette.

The Ladoucette Pouilly-Fumé comes from the four most important terroirs in the area. The harvest from different plots is vinified separately. After fermentation in tank, a process follows that makes this Pouilly Fumé so special. The wine rests on sur lie for five to seven months. After the second fermentation on the "lie", a fine example of assembling follows. The different characters of the wines come together and are in perfect balance. The limestone soils give a dusty and pure character, the Silex (flint) soil gives length and depth, the pebble soil gives some spice to the whole and the clay soil gives roundness and body.

In the glass, the Ladoucette Pouilly-Fumé has a pale straw yellow color, slightly exotic tones and a bit smoky with fresh grass, asparagus and the flint/silex gives it minerality. Drifting, tight, pebbly. The limestone soil makes it drifting, the flint gives complexity, the clay gives this Pouilly-Fume its body and the pebble soil gives it its spiciness. If you are looking for a complete Pouilly Fumé, then we can highly recommend the Ladoucette.

WINE-FOOD SUGGESTIONS

• Goat cheese (such as Crottin de Chavignol)

  • The classic! The freshness and minerality of Pouilly-Fumé cut beautifully through the creamy, slightly spicy goat cheese.

• Tuna or salmon sashimi with a lime-soy dressing

  • The citrus aromas and tight acids complement the raw fish, while the minerality adds a nice tension.

• Grilled green asparagus with lemon and olive oil

  • The smoky notes of the wine enhance the roasted character of the asparagus, and the citrus keeps it fresh.

• Mussels in white wine sauce with garlic and parsley

  • The salty, maritime flavours of mussels go perfectly with the lively freshness and subtle smoky character.

• Avocado, grapefruit and shrimp salad

  • The combination of creamy avocado and fresh citrus complements the fruitiness and acidity of the wine beautifully.