# Pouilly-Fuissé Les Perrières Premier Cru (2023)

- **Producer:** Domaine J.A. Ferret
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €85
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 11–13 °C
- **Aromas & flavours:** lemon, peach, stone fruit, grapefruit, vanilla, butter, toast

## About this wine

Domaine J.A. Ferret, founded in 1840 in Fuissé, is a landmark estate in the Mâconnais region of Burgundy. Famous for pioneering parcel-by-parcel vinification under Jeanne Ferret, the estate was acquired by Maison Louis Jadot in 2008 and continues to operate with its own dedicated winemaking team. The Les Perrières vineyard spans 1.15 hectares on a steep, stone-laden mid-slope directly beneath Clos de Jeanne. Formally elevated to Premier Cru status by INAO with the 2020 vintage, this site features limestone and marl soils covered with surface calcite and flint, producing one of the most linear and structured expressions in the region.

## Interesting facts

- The name Les Perrières derives from the stone-laden surface of its steep mid-slope parcel.
- Madame Jeanne Ferret was a pioneer in bottling parcel-by-parcel wines in Mâconnais.
- The site was officially elevated to Premier Cru status by INAO starting with the 2020 vintage.
- Vines in this 1.15-hectare parcel were planted between 1972 and 1974.

## Food pairing

The vibrant acidity and stony minerality of Premier Cru Chardonnay slice cleanly through rich butter sauces and shellfish fat, while the subtle oak integration compliments mild exotic spices and creamy aged cheeses.

## Wine making process

For the 2023 vintage, grapes were hand-harvested during cool morning hours to maintain freshness. Winemaker Clément Robinet implemented a light 3-to-4-hour pressing cycle with minimal rotation to protect natural acidity. Fermentation occurred in French oak barrels (25% new oak, 75% 1- to 3-year-old casks), incorporating partially blocked malolactic fermentation to retain vibrant tension. The wine aged in oak casks for 10 months followed by 7 months of finishing in stainless steel tanks on 100% fine lees before bottling.