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, and is efficient and complementary, each with a well-defined role, drawing the best from the rigour of Benoît and the go-getter, slightly nutty side of Paul. An internship with Pierre Morey in Meursault and an encounter with Paul Barre in Fronsac finally convinced Paul to switch to organic viticulture. They’d convert the estate over to organics in 2006 and would be certified organic and biodynamic by Biodyvin in 2011. The two 40 year olds (with the help of 27 employees!) are in the process of progressively dynamising the health of all their soils, switching to 100% hand harvesting, 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, Domaine Fouassier more than deserves a place in every cellar.