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WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 2 closely-agreeing Burgundy White 2022 ratings (Chablis; Burgundy Cote de Beaune White).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Product information compiled from producer, importer and reference sources.
Mâconnais Chardonnay from Drouhin's biodynamic négociant portfolio — barrel-fermented with indigenous yeasts, restrained oak, and 2022's heat-tempered precision.
Founded in 1880 and now stewarded by the fourth-generation Drouhin family, Maison Joseph Drouhin completed a full biodynamic conversion across its 100-hectare Burgundy estate — an extraordinary undertaking for a négociant-domaine hybrid of this scale, earning ECOCERT certification for the 2009 vintage.
Pouilly-Fuissé sits in the southern Mâconnais, where Chardonnay roots into limestone-clay soils beneath the dramatic rock faces of Solutré and Vergisson; the elevation and calcareous bedrock drive the appellation's characteristic tension between stone-fruit richness and chalky mineral grip.
Vinification follows Drouhin's white-wine signature: slow pneumatic pressing with free-run juice separated from press fractions, then alcoholic and malolactic fermentation conducted in French high-forest oak barrels using indigenous yeasts, with light bâtonnage during élevage and 10–25% new oak seasoned approximately three years before coopering.
What distinguishes this cuvée within the Drouhin range is its position at the southern frontier of the house's Burgundy portfolio — Pouilly-Fuissé is the most southerly and structurally generous appellation Drouhin works with, yet the house philosophy of finesse over power keeps the oak integration restrained where peers lean into new wood.
The 2022 vintage delivered phenolically ripe fruit with relatively low pH despite the hot, dry growing season; whites show balance and early accessibility with the structure to develop over 3–6 years.
** Vintage may change — please confirm with our team.
Sommelier’s pick: Roasted sea bass with beurre blanc and capers · Grilled lobster with tarragon butter · Veal blanquette with cream and morel mushrooms
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