Domaine Sangouard-Guyot Burgundy Pouilly-Fuissé « Authentique » 2011
Tasting Notes : White flowers on the nose. Silky aromas. Minerally on the palate. Delicate and distinguished. Somewhat austere; elegant. Light-bodied. Hold for 2-5 years. Or for cellaring, 3 – 10 years. This wine has great potential. You can’t help but think it’s going to really be something when it grows up. Decanter gave it a Silver Medal. 13.5% alc.
Production Notes : Vines are about 40 years old. Soils are clay-limestone. This wine is made from the “La Roche” plot from up the rock of Vergisson. The wine stays in thermo-regulated low-temperature tanks for 10 months before bottling. It’s the Vergisson terroir that lends the wine its minerality, balance and power.
Pair With : Crustaceans, fish. Steamed or broiled salmon. Steamed crab. When it’s aged a bit it can handle white meats in cream sauces. Foie gras. Serve at 12 – 13°C.
”Wine gives a man nothing…it only puts in motion what had been locked up in frost.” – Samuel Johnson
You could say this is a quote that sums up Domaine Sangouard-Guyot’s philosophy, or at least, the philosophy of Pierre-Emmanuel and Catherine Sangouard, who are the current generation of their respective families to run the winery. The vineyards have been in the same families since the end of the 18th c. The current estate that Pierre-Emmanuel and his wife, Catherine, run is a combination of his family estates and her family estates.
They follow a vinification process tailored to each of their parcels, 34 in all. In this way, they feel, their Chardonnay can find perfect expression and elegance in all its ranges. They cultivate a total of 11.2 ha., exclusively Chardonnay. They plow their parcels which aerates the earth and allows the vines to find their needed nutrients. The harvest is done by hand; In fact, all the work they do in their vineyards is by hand. That includes the trimming that they do, which is high and close, so that the grapes can optimize the sun and photosynthesis for maturation. Any treatments they do on their vines are done “solo,” that is, side by side in each row directly onto each vine, and with respect to nature and the environment.
In 2011 they built a new winery which includes a new pressing room and underground cellar as well as a vat cellar, a barrel cellar and a storage cellar. These new facilities were completed just in time (August 31, 2011) for the 2011 harvest which began on September 1st of that year. The new facilities allow for the Sangouards to facilitate their winemaking using new technologies while respecting their traditions at the same time. Their new cellars are at one and the same time ecological due to their low energy consumption and their year-round naturally cool temperatures are perfect to age their wines.