Tasting note
Antoine Gouffier has created a style at Domaine du Bouchot that combines the purism of the Loire with international finesse. This Pouilly-Fumé is a Sauvignon Blanc of concentration and depth, rooted in the calcareous Caillottes terroir with its starfish fossils – a wine of remarkable structure and a subtle, Atlantic coolness.
- Colour & appearance
- A bright straw yellow with green reflections, appearing almost transparent in the glass. The clarity of the colour already hints at the precise, cool structure.
- Nose
- A more subtle, almost maritime aromatic profile: fresh seaweed, oyster shell and sea spray mingle with intense herbs such as mint, chervil and coriander. Behind this lies a discreet bready note with freshly chopped almonds, along with white pepper and toasted coriander. Flint and limestone become almost tangible; the fruit remains delicate and defined with grapefruit, white peach and Nashi pear. Traces of passion fruit and lychee appear in filigree form.
- Palate
- On the palate, fruit and stone merge into a profound unity. The Sauvignon Blanc feels delicate and subtle, veiled in minerality. A fine peppery spice and hints of cold smoke dominate the retronasal aroma. The stony character conveys coolness and a certain seriousness; elegance, origin and the invigorating herbal freshness define the finish.
- Finish
- Long-lasting with pronounced depth. The limestone and herbal freshness remain present; a lingering impression that speaks more of minerality than of fruit.
- Terroir & origin
- The vines of these Caillottes parcels are planted on limestone – the “Calcaire à Astéries” with fossilised starfish – across 1.68 hectares in Saint-Andelain. The vineyard sites face west to south-west at an altitude of 190 metres; the average age of the vines is 35–40 years. Gouffier has taken up the legacy of pioneers: in 2009, du Bouchot became the first organically certified estate in Pouilly-Fumé.
- Grape variety & vinification
- Sauvignon Blanc, spontaneously fermented with indigenous yeasts – 60 per cent in stainless steel tanks, 30 per cent in 350–400-litre casks, 10 per cent in concrete eggs. Harvesting takes place in early September with yields of 55 hl/ha. Bottled without filtration. Since 2020, the estate has held Demeter certification.
- Food recommendations
- Perfect with Vietnamese-style oysters with fish sauce, coriander & chilli or cold-sliced roast beef with sauce gribiche. Burrata with salsa verde also finds a stylish counterpoint here.
- Special features
- Bottling without filtration follows the biodynamic lunar calendar – on a fruit or flower day during the waning moon. The result is a wine of purist clarity that reinterprets the Pouilly-Fumé appellation with depth and structure.
