Paul Fouassier, who earned his viticulture and oenology degree in 1998, worked in several leading Bordeaux châteaux (Pavie and Angelus among others) before returning to his large family estate in 2001. The estate holds 60 hectares, 50 ha of Sauvignon and 10 ha of Pinot, which he manages with his cousin Benoît. The duo represents the 10th generation, drawing the best from the rigour of Benoît and the go-getter, slightly nutty side of Paul. An internship with Pierre Morey in Meursault, finally convinced Paul to switch to organic viticulture. They’d convert the estate over to organics in 2006 and would be certified biodynamic in 2011. The two 40 year olds are progressively dynamising the health of their soils, and minimising the level of sulphur in their cuvées... The production is vast, but with good intentions, they’ve headed themselves in the right direction. With a range of wines rapidly building critical acclaim in the press, Fouassier more than deserves a place in every cellar.
A nose with notes of lemon confit, liquorice and butter... On the palate: clean and direct, elegant and racy, this is mouthwatering juice, at once tart and saline.
A nose with notes of white flowers and sugared almonds... Palate: a delicate juice, clean and fresh, with beautiful intensity, and lovely bitter notes on the finish.
A fruity nose of white fruits, pear and honey, evolving into citrus fruits, acacia flower, and mineral notes. The palate is very pure and generous, yet delicate with fine acidity. A refined cuvée, marked by its remarkable balance.