Established in 1998 by experienced winemaker Jean Rijckaert, who fell in love with the terroir in both the Macon and Jura, this unique estate has cellars and produces wine in both regions. Without heirs, Jean partnered with his brilliant student Florent Rouve and groomed him until he was ready to take over managing the estate and all winemaking in 2013. The “savoir-faire” that made the outstanding reputation of these wines – restricted yields, manual harvesting, slow and moderate pressings, indigenous yeasts, limited batonnage to favor acidity, long aging – has been preserved, perhaps even enhanced, with the incredibly talented Florent taking over at the helm of the estate, while Jean consults at key stages in the process. All wines are aged in oak barrels with no racking, stirring or any disruption during élevage. These beautifully crafted wines soulfully represent some of the best in natural winemaking, which aims to express the typicity of the grape and the specificity of the terroir.
This is a blend of several old vineyards, coming mainly from the slopes of the Roche de Solutré. These vines give grapes that ensure the overall harmony of this wine : structure, balance and typicity of the aromas. South-East exposure. The sunshine and the heat of these white soils allow a good growth and maturity for the grapes. Altitude about 260-280 meters. 100 % Chardonnay
The vines used to create this wine are approximately 45-50 years old. The solid roots of these old vines penetrate deep into the soil and allow the vines to keep their "feet cool", although "the head" is very exposed to the sun and heat. The grapes are rich and concentrated, but keep a structure of finesse and an remarkable elegance of aromas. The grapes undergo a long and careful pressing, using a pneumatical press. Alcoholic fermentation and malolactic fermentation (completely done) are done in neutral French oak barrels, which have prevoiusly been used between 4 to 7 times.
25% of the barrels used for ageing the wine are new oak, as these highlight the structure of the wine. The ageing on the lees takes 15 months, with no racking and no stirring, in order to preserve both the structure of the grape and the typicity of the outstanding terrroir of Pouilly-Fuissé.
Aromas of fresh fruits and white flowers. The palate is full and round, with aromas of peach, apricot, acacia flowers, citrus and a touch of fresh honey. The finish is long, with superb minerality.