Domaine Bouchié-Chatellier, Pouilly-Fumé

Robert Poirier established the La Renardière Domaine close to a small wood with a healthy population of foxes, `renardière` translates as foxhole. He was a pioneer with a passion for modernism; he cleared the hillsides, planted vines in the Kimmeridgian marl, introduced new pruning methods, and won the estate’s first medals.

A firm believer in the potential of Pouilly-Fumé, he expanded the estate over the years and even opened a wine bar named "Au Pouilly" in Nevers.

The grapes are sourced from 30 year old Sauvignon Blanc vines grown on the hill of St Andelain in a mix of Silex and Kimmeridge clay soils. The individual parcels are vinified separately. The grapes are gently pressed pneumatically.

Prior to fermentation in stainless steel tanks, the must is naturally clarified by cold stabilisation and some of the grapes are macerated on the skins for a short period to maximise flavour complexity. Either wild or selected yeasts are used, depending upon the conditions - indigenous yeasts are believed to add more character.

The fermentation is cool and slow over 3 weeks and the wine remains on the fine lees. The gravity fed cellar is on two levels and is fully temperature controlled.