CARACTERISTICS OF FLAVOURS
GENERAL DESCRIPTIONS

Pouilly Fumé
The Blanc Fumé (or Sauvignon) is very sensitive to fluctuations in natural conditions - climate and microclimate, altitude and exposure. With a common, aromatic base, frequently with herbal and mineral notes, and underlying hints of flowers and fruit, wines produced from this grape variety show an extreme spectrum of undertones conveying the facets of the lands and the know-how of the wine producers. Pouilly Fumé wines are most often consumed within six to eighteen months of harvesting, at the peak of their young flavour; some vintages have good, if not excellent keeping potential.
Characteristics of wines

Pouilly-sur-Loire
Easy to drink, with a smoothness from their modest alcohol content and low acidity, Pouilly-sur-Loire wines are nevertheless wines of character, with noticeable differences in taste from area to area. The discreet to moderate intensity of the aromas frequently conjure up fresh almonds or hazelnuts..

DESCRIPTION of POUILLY FUMÉ by SOIL-TYPE

Limestone soils
This is a warm soil, known for its early plant cycle and ripening period. The wines are beautifully fresh with a fine sharpness. Their fruity aromas (blackcurrant), sometimes with light plant hints (boxwood), make their presence felt early, from the first months. Pouilly Fumés produced from limestone soils are frequently ready to drink first, especially those from younger parcels. Their keeping potential increases as the vines age.
limestone

Marls with oyster shell deposits
The vine plant growth is slower here because of the clay content in the soil. The vines ripen more regularly and are less sensitive to climatic variations; knowing how long to wait for higher sugar content without loss of a good acidic balance is the secret here. Thus, they produce crisp Pouilly-Fumé wines, with excellent keeping potential. The aromas are delicate; they remain shy for the first few months, then develop progressively to reach fullness from about ten months onwards. These are complex aromas: fruity, floral (roses) notes, mixed with plant (narcissus) and hints of smoke.
marls

Flint
This soil is ideal for steady production, particularly the deeper it goes. When young, the Pouilly-Fumé produced here is lively and needs good ventilation to open up. The characteristic aromas suggest spices and minerals (gun flint). Keeping potential is always good; these wines should be left at least one or two years to reach their optimum flavour, even longer for more powerful wines.
flint

Clayey-flint soil
The style of the Pouilly Fumés can vary widely here depending on the respective proportions of sand and clay. An increase in sand content makes the wines soft and supple immediately, but they have no staying power. The balance is more lively with extra clay and the aromas take longer to mature. Several months are required to truly appreciate these wines.
clayey-flint


POUILLY FUMÉ TRENDS by VINTAGE
2004The 2004 Pouilly-Fumés are characteristic of the appellation. Structure is vivacious and nervy; aromas are intense. Citrus (grapefruit, lemon) and floral nuances are present and often accompanied by vegetal or mineral notes adding complexity. Some cuvees are closed while young and are worth waiting for until summer when they achieve their full expression.

2003A vintage year with exceptional sunshine, the 2003 Pouilly Fumés have a well-personalised style, whilst remaining true to the overall type. They emit fine aromas, of fresh fruit, preserved fruit and earthiness which open up day by day. They should stand the test of time very well. They are supple in the mouth, but not without freshness. The vintages harvested at the peak of maturity are rich, full-bodied, soft and full. Delicate, the 2003 vintages are easy to appreciate quickly. However, a large number of the most successful vintages should have good keeping potential.

2002Wines combining strength, firmness and finesse. The olfactory expression is elegant and complex with all the diversity from the land. They mature particularly well; full-bodied, they show no sign of losing their aroma. They normally reach maturity within twelve to eighteen months of maturing and storage, but the best bottles could wait several more years.

2001The 2001 vintage reveals white wines with tremendous aromatic intensity and marked liveliness. All the styles and aromatic undertones (floral and plant, fruit and mineral) come together according to the terroir and the date of harvest. They are often crisp and lively in the mouth, with more pronounced acidity and minerality than in the wines produced in the 1990s.

2000From the start of fermentation, they release beautifully complex aromas, full of delicacy. In younger wines, fruity undertones (peach, pear and citrus fruits) and mineral tones (gun flint) dominate, sometimes blended with herbal tones (boxwood, narcissus, asparagus). The wines show firmness in the mouth with strong lingering taste. They are good-quality wines full of character, with the best vintages being kept with interest for several years.
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