R. Pouillon et Fils


R. Pouillon Les Terres Froides Premier Cru Extra Brut |Blanc de Blancs |NV

R. Pouillon et Fils

R. Pouillon Les Terres Froides Premier Cru Extra Brut

Blanc de Blancs NV

$149.99

Mineral, tense, racy yet complex. Notes of red and green apple, silky texture and some wet stone to finish. Fabrice's Blanc de Blancs has always come from the Terres Froides parcel in the village of Tauxièrres-Mutry in Montagne de Reims, and along with Mareuil-sur-Aÿ in the Marne Vallée, these are the only two villages with a 99% rating, just missing 1 point for Grand Cru status!

Fabrice has a half a hectare in this parcel which is a lieu dit of Les Fourches, south-west of the village, closer to Tours-sur-Marne. It has a north exposition and a cool to cold microclimate with risk of spring frost. The soil here is more chalk than clay which can be found closer to the village, and the cool microclimate is perfect for Chardonnay.

Technical details

Vinified in barrel and enameled steel vats. Uses Solera ageing in his reserve wines for extra depth. Reserve wines aged in oak casks | 100% Chardonnay | Base vintage 2014 + 35% Reserve wines | Dosage 3.5g/l

One of the best producers we've seen this year.

The Pouillon family has been growing grapes in the region for over a century, but it wasn’t until 1947 when Fabrice’s grandfather, Roger Pouillon, decided to produce wine from his holdings along with the help of his wife, Bernadette, and his uncle, Louis Baulant, a well-known winemaker and consultant in the region. The estate continued to grow over succeeding decades as grape contracts expired allowing the family terroirs to be reincorporated into the Pouillon estate.  James Pouillon, Fabrice’s father, joined the firm in 1964 and modernized the cellar by adding enamel-lined tanks and gyropalletes.  Fabrice joined his father in 1998 after finishing degrees in both business and oenology school, and he has taken the winery in an exciting new direction. Working in the grand cru of Aÿ and throughout the Vallée de la Marne and the Montagne de Reims, Fabrice is crafting articulate, expressive, terroir-driven wines that are vibrantly aromatic and intricate on the palate.

Fabrice Pouillon is dedicated to the vitality, energy and health of his vineyards. In 2003, he began the work of conversion to organic viticulture and today he incorporates biodynamic principles into his work including compost management, spraying herbal “teas” and applying 500 and 501 treatments. He currently uses only organic compounds for fertilizer, pheromone confusion to ward off pests, cover crops to restore nutrients in the soil and plows alternating rows to keep vine competition and soil aeration consistent despite varied growing conditions. 

 Pair with some Sushi with Ginger, lime and avocado

About the house

One of the best producers we've seen this year.

The Pouillon family has been growing grapes in the region for over a century, but it wasn’t until 1947 when Fabrice’s grandfather, Roger Pouillon, decided to produce wine from his holdings along with the help of his wife, Bernadette, and his uncle, Louis Baulant, a well-known winemaker and consultant in the region. The estate continued to grow over succeeding decades as grape contracts expired allowing the family terroirs to be reincorporated into the Pouillon estate.  James Pouillon, Fabrice’s father, joined the firm in 1964 and modernized the cellar by adding enamel-lined tanks and gyropalletes.  Fabrice joined his father in 1998 after finishing degrees in both business and oenology school, and he has taken the winery in an exciting new direction. Working in the grand cru of Aÿ and throughout the Vallée de la Marne and the Montagne de Reims, Fabrice is crafting articulate, expressive, terroir-driven wines that are vibrantly aromatic and intricate on the palate.

Fabrice Pouillon is dedicated to the vitality, energy and health of his vineyards. In 2003, he began the work of conversion to organic viticulture and today he incorporates biodynamic principles into his work including compost management, spraying herbal “teas” and applying 500 and 501 treatments. He currently uses only organic compounds for fertilizer, pheromone confusion to ward off pests, cover crops to restore nutrients in the soil and plows alternating rows to keep vine competition and soil aeration consistent despite varied growing conditions. 

Food suggestion

 Pair with some Sushi with Ginger, lime and avocado

Descriptors & Texture


Chardonnay Dominant

Winemaking


Barrel-fermented Barrel-maturation

Earth


Mineral

Orchard Fruit


Green Apple Red Apple