# Pouilly-Fuissé Village "Vieilles Vignes" Domaine Cordier (2025)

- **Producer:** Domaine Cordier Père & Fils
- **Colour:** white
- **Type:** still
- **Grapes:** Chardonnay
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €37
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** lemon, grapefruit, peach, apricot, apple, pear, butter, cream, vanilla, toast, hazelnut, honey

## About this wine

Domaine Cordier, established in 1968 by Roger Cordier in the village of Fuissé, is now managed by his son Christophe, a recognized quality pioneer in the Mâconnais. The estate is celebrated for its obsessive, parcel-by-parcel approach to viticulture, treating these southern Burgundy vineyards with the same precision typically reserved for Côte d'Or Grand Crus. The 2025 vintage represents a milestone of concentration and early ripening, shaped by warm summer conditions that produced low yields of exceptionally healthy, small-berried fruit. This bottling highlights the estate's commitment to preserving the heritage of their oldest vineyards, with vines aged between 50 and 80 years rooted in the classic clayey-limestone slopes of Fuissé and Vergisson.

## Interesting facts

- Sourced from extremely old Chardonnay vines ranging from 50 to 80 years of age, yielding highly concentrated berries.
- Domaine Cordier achieved full organic and biodynamic certification starting with the 2024 harvest.
- The wine is aged for 18 months, combining French oak barrels and stainless steel to balance richness with tension.

## Food pairing

This full-bodied, high-acid white Burgundy demands dishes with matching weight and richness. The creamy texture and subtle oak integration pair beautifully with buttery sauces, roasted poultry, and sweet shellfish, while the vibrant acidity cuts through rich fats and cleanses the palate.

## Wine making process

The winemaking process at Domaine Cordier is designed to respect the integrity of the old-vine fruit. Harvesting is done entirely by hand, followed by a gentle whole-bunch pressing to extract only the purest juice. The must is moved strictly by gravity, avoiding harsh pumping. Spontaneous fermentation occurs using only indigenous yeasts. The wine undergoes an extensive 18-month aging regimen: it spends the first 10 to 12 months on its original fine lees in 350-liter fine French oak barrels, followed by 6 months in stainless steel tanks to lock in freshness and mineral tension. The wine is bottled by gravity without fining and with only a very light filtration.