Pouilly-Fuissé ‘Cuvée Terroir’
Pouilly-Fuissé is the premium wine of Macon, 100% Chardonnay, with a reputation of making a more fuller style.
Roger Luquet’s original vineyards are situated in the center of the village of Fuissé, an old Roman village, and they make their flagship Cuvée Terroir from the fruit of the oldest vines, average age 55 years.
Harvesting is done by hand in the traditional way. The wine is vinified in stainless steel tanks – no oak for this cuvee – to preserve the natural fruit of the grape and the characteristic of each vintage.
This is a classically generous and rich wine, with a hint of hazelnuts, toasted almonds and exotic fruit.
Pouilly-Fuissé Cuvée Terroir can be kept for 6 years.
It makes a delightful aperitif and goes well with shellfish, fish with sauce, quenelles, sweetbreads and foie gras.
About the Producer
Domaine Roger Luquet
Domaine Roger Luquet is a genuine family operation dating back five generations. Its major growth occurred when Roger Luquet took over the running of the 4.7ha estate in 1966.
The original vineyards situated in the centre of the village of Fuissé were expanded and the Domaine incorporated others in St Véran in 1972 and Mâcon Blanc in 1984. A total of 30ha are planted exclusively with Chardonnay giving a production capacity of over 240,000 bottles.
Roger, the 4th generation of the Luquet family, retired in 2007 (although he continues to help out during the busy times) handing over to the 5th – son Patrick working in sales and son-in-law Thierry Mathieu responsible for developments of the vineyards. With daughter Christine working at the Domaine since 1987, Luquet is a family enterprise with a true family spirit and a shared passion.
Luquet’s philosophy has always been to work with each plot of vines in separate tanks to maintain their authenticity and retain their typicité, i.e. varietal and terroir character.
Most of the wine is vinified in temperature-controlled stainless steel tanks. This allows the wine in each tank to be individually cooled to control alcoholic fermentation or to be heated if required during winter, and also to accelerate the process of full malolactic fermentation.
