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From the ripe but fresh 2018 vintage this is a bright, yellow peach-scented wine fromFrédéric Burrier’s excellently run Château de Beauregard. Much care is taken in the vineyard, including moderate yields, ploughing of the vineyards.
Product Code: BU72621
View all products by Maison Joseph Burrier
The Burrier family, who have lived in Burgundy for 500 years, own both Château de Beauregard in Pouilly-Fuissé and the négociant Maison Joseph Burrier, and have done so for six generations. The current generation in charge is Frédéric Burrier, who returned to the family business in 1999 after many years at Jadot. The charismatic, passionate and industrious Frédéric has done much to raise the quality bar in this tiny enclave of the southern Mâconnais. The family holds 22 hectares of Pouilly-Fuissé, 7 hectares in Saint-Véran and 12 hectares in Beaujolais. Half of the Beaujolais vines are in Fleurie, but there are also small plots in Morgon, Moulin-à-Vent, Saint-Amour and Chiroubles. The vines range from 35 to 45 years old on average, and are located at some of the most prestigious plots in their respective appellations. In Fleurie, for instance, the vines are mostly at the highly respected Poncié site which borders Moulin-à-Vent, whereas in Moulin-à-Vent itself the family owns a superb vineyard called Les Petits Bois.All of the family’s Beaujolais is made at a winery in Fleurie. The various crus are all vinified in a traditional style, and most spend some time in oak – for Saint-Amour and Morgon this is seven to ten months, Moulin-à-Vent spends around nine months in oak, and in the case of the Fleurie, just half of the blend is aged in oak, usually for around six to eight months. The Burriers’ 22 hectares of Pouilly-Fuissé vines are split between the three villages of Fuissé, Solutré-Pouilly and Vergisson, with Château de Beauregard itself set on a rolling plateau in Pouilly-Fuissé, with one of the best views of the rocks of Vergisson and Solutré. As sometime president of the local comité interprofessionel, Frédéric works tirelessly to achieve the kind of respect for Pouilly-Fuissé that is enjoyed by the Côte d’Or, and certainly the fine, complex chardonnays produced in the high, cool village of Vergisson have a lovely tension between freshness ad richness, not unlike the balance of a Meursault or a Puligny-Montrachet. The other point of interest here is the bewildering (though not to Frédéric) number of different barrels, with which he likes to experiment. What interests him, he points out, is ‘the élévage, not the wood’, which never dominates his wines. He makes several estate Pouillys from different plots, including the exotic Vignes Blanches, the generous and charming Insarts both from the warm Fuissé amphitheatre, aristocratic Maréchaude and restrained Charmes both from the cool climate of Vergisson, which could pass for Puligny, elegant Vers Cras from the limestone plateau that surrounds the château, mineral, waxy Chataigners, and rich, Meursault-like Vers Pouilly which lies on the border with Pouilly.Each wine is fermented in a combination of tank and barrels of different ages, from various coopers, using different woods. Grand Beauregard is an assemblage of the best barrels, parcels and crus, blended when Frédéric has tasted and digested every one of them and given 24 months in barrel, though like all Burrier wines, it has the knack of absorbing wood. Only 12 barrels of this nectar are produced in each vintage.The family’s 43-hectare portfolio includes 7 hectares in Saint-Véran. Towards the bottom of the slope at Chasselas they have the cool Vernay vineyard, which produces a fresh, brisk wine which is bottled without oak, as well as (in increasing order of richness) La Roche and then En Faux which are both usually fermented 50% in tank and 50% in barrel. These are close to the quality of much basic Pouilly-Fuissé but can be had for around two-thirds of the price.Frédéric also produces three Mâcons and is developing a newish plot of pinot noir, planted in 2002 from which he produces around a thousand bottles a year, snapped up by local restaurants. In 2015 Frédéric bought an interest in Domaine de la Rochette in the nearby commune of Bussières having noted it as a property capable of making excellent Mâcon.From his négociant arm, Maison Joseph Burrier, we buy The Society’s Exhibition Pouilly-Fuissé, a Mâcon-Fuissé and a lovely Viré-Clesé from vines planted in 1947 at Quintaine, all made from bought in grapes.For a man with so much going on, he seems remarkably relaxed. ‘Je suis passionné, non stressé’ he says. And it shows in his wines.
The maturity of the grapes reflects the year’s unbroken sunny summer weather. From 25th June until the harvest it was warm and, apart from the odd storm, there was little or no rain, allowing the grapes to ripen fully. By contrast plentiful spring rain had created a good reserve of water in the soil for the vines to draw upon, so that there was neither heat stress nor raisining of the grapes later in the season.That water supply, along with a successful flowering, ensured a generous harvest the size of which mitigated some of the heat and explains why the grapes are ripe but not overripe. Anticipating their precocity, the producers began harvesting at the end of August and brought in ripe and balanced fruit in very good health, with no fungal diseases in evidence. The resulting white wines have a striking purity of fruit about them.
"The Wine Society’s notes on this producer describe their low-lying, cool site of Le Vernay as producing ‘brisk’ examples of Saint-Veran, and I feel this is a very apt description. This has a real backbone of acidity, and a hint of oxidisation that, mixed with green apple, spiced quince, peach and lemon notes, creates a really bright, complex and slightly challenging wine. It went fantastically with soft cheese, but, unlike many other unoaked examples of white Burgundy, I would struggle to take this on without food. Overall I would definitely recommend this, just drink it at the dinner table, not on the sofa."
I would recommend this wine
Sussex Express 9th Dec 2020
"If you prefer the
unoaked style of white burgundy, The Wine Society comes up trumps once more.
[This wine, from one of] my favourite regions is tank fermented to preserve the
fresh fruit flavours. Crisp and appealing, with enough body to pair with roast chicken
or turkey. Perfect also with a variety of seafood – scallops with black
pudding, giant prawns and garlic mayonnaise or pan-fried wild seabass fillets.
Dream on…..!- Richard Esling"
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