Domaine Morat Pouilly-Fuissé Aux Vignes Dessus 2020

£32.95

Triassic Clay, a rare and ancient soil type gives this wine terrific minerality.

Colour

White

Country

France

Domaine

Domaine Giles Morat

Grape

Chardonnay

Region

Burgundy

Vintage

2020

Description

Sitting at the top of a south facing slope these vines, planted in 1981, grow on Triassic Clay, a very ancient soil type that pre-dates the limestone which now covers most of it. Rich in magnesium, it is unique in Burgundy to Pouilly-Fuissé and, Joëlle says, is highly valued both for its drought and rot resisting properties as well as for the freshness and minerality they feel it brings to the wines. Fermented in barrels, of which only 15% are new. One can certainly imagine the clays influence in the wines sun kissed yet restrained flavours.

About the Domaine

Standing outside Domaine Gilles Morat one can see the rocks of both Solutre and of Vergisson, the two massive limestone outcrops which tower over their surrounding vineyards. These rocks stand testament to the ancient geological upheaval which formed the land upon which Gille’s and Joëlle’s vines grow and gave them the fascinating terroirs they now exploit.
Based in Vergisson, the highest village in the appellation, Domaine Morat produce wines which combine Pouilly-Fuissé’s ripe, sun kissed fruit with a modern directness and freshness. It is the altitude at which their vineyards sit which gives their wines their cut, as well as the Morat’s meticulous approach to viticulture; as Joëlle said, ‘There are no good cooks with bad ingredients’.
Morat own 6ha of vineyards, 1.5 in St Veran, the rest, divided into 17 parcels, are in Pouilly Fuissé. Not surprisingly for people so dedicated to their terroir, the domaine has been certified organic since 2001. Grass and wildflowers grow in the vines, the rows are ploughed when needed. All the vineyard work is done by hand, the domaine’s small size means that everything can be completed with exacting precision. In the winery fermentations happen in vat or barrel and use natural yeasts. Very little is done, intervention is kept to a minimum, new oak used sparingly, to allow each terroir to show its full potential.

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