2023 de Ladoucette Pouilly-Fumé

Pouilly-Fumé owes its name to Pouilly-sur-Loire, the heart of the AOC, and 'Fumé', literally 'smoked', referring to the local name for Sauvignon Blanc, 'blanc fumé'. Here, the term fumé refers 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) is often recognizable. 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 of the French Revolution, the efforts of Comte Lafond were continued by his great-grandson, Baron Patrick de Ladoucette.

The Ladoucette Pouilly-Fumé originates from the four most important terroirs of the region. The harvest from different plots is vinified separately. After fermentation in tanks, a process follows that makes this Pouilly-Fumé so special. The wine rests on the lees for five to seven months. After the second fermentation on the lees, a masterful piece of blending follows. The different characters of the wines come together and are perfectly balanced. The limestone soils impart a vibrant and pure character, the Silex (flint) soil provides length and depth, the gravel soil adds some zest to the whole, and the clay soil provides roundness and body.

In the glass, the Ladoucette Pouilly-Fumé has a pale straw-yellow color, light exotic notes, and a hint of smokiness with fresh grass and asparagus, while the silex/flint provides minerality. Effervescent, crisp, and gravelly. The limestone soil makes it effervescent, the silex adds complexity, the clay gives this Pouilly-Fumé its body, and the gravel soil gives it its zest. If you are looking for a complete Pouilly-Fumé, we can highly recommend the Ladoucette.

WINE AND FOOD SUGGESTIONS

• Goat cheese (such as Crottin de Chavignol)

  • The ultimate 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 crisp acidity complement raw fish, while the minerality provides a beautiful 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 briny, maritime flavors of mussels pair perfectly with the lively freshness and subtle smoky character.

• Salad of avocado, grapefruit, and shrimp

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