2024 de Ladoucette Pouilly-Fumé

Pouilly-Fumé takes its name from Pouilly-sur-Loire, the heart of the AOC, and 'Fumé,' literally meaning 'smoked,' refers to the local name for the Sauvignon Blanc, 'blanc fumé.' The term fumé refers to the ash-gray color of the Sauvignon Blanc's leaves. Pouilly-Fumé wines are generally dry, fresh, and balanced, floral and fruity, with a striking minerality in which flint is often discernible. Since the late eighteenth century, the Lafond family has owned the largest and most renowned vineyards of Pouilly-Fumé. After a challenging period during the French Revolution, Comte Lafond's efforts were continued by his great-grandson, Baron Patrick de Ladoucette.

The Ladoucette Pouilly-Fumé comes from the four most important terroirs in the region. Harvests from different plots are vinified separately. After fermentation in tank, 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 blending takes place. The different characters of the wines come together and are perfectly balanced. The limestone soils give a dusty and pure character, the flint soils provide length and depth, the gravelly soils add some spice, and the clay soils provide roundness and body.

In the glass, the Ladoucette Pouilly-Fumé has a pale straw yellow color, slightly exotic notes, and a touch of smoky aromas with fresh grass and asparagus, and the flint adds minerality. It's lively, taut, and pebbly. The chalky soil makes it lively, the flint adds complexity, the clay gives this Pouilly-Fumé its body, and the pebbly soil adds its spiciness. If you're looking for a complete Pouilly-Fumé, we highly recommend Ladoucette.

WINE AND FOOD SUGGESTIONS

• Goat cheese (such as Crottin de Chavignol)

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

• Tuna or salmon sashimi with a lime-soy dressing

  • The citrus aromas and tight acidity 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 combine perfectly with the vibrant 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.