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Happy Friday, Artisans!
The Paquet family has only been making Burgundy since the early ‘80s, when parents Jocelyne and Michel bought 6 hectares near Saint-Véran. Saint-Véran is separated from Pouilly-Fuissé by the imposing cliffs of Solutré, a massive heft of limestone that seems to burst from the earth. When it became time for the next generation to take over, they were richly prepared. All three sons had been working in the wine biz, albeit behind the scenes in import/export houses or in marketing.
Luckily for the Paquets, their office jobs provided the capital necessary to Burgundian expansion. So they began organic certification, and brought their holdings from 6 hectares to nearly 30, in and around Pouilly-Fuissé and the original village of Saint-Véran. Here, we’re well south of Chablis – and south of Meursault – so the sun shining on the gentle slopes means no problems producing fully ripe Chardonnay. It is much easier to farm organically here than in Chablis, and Famille Paquet will soon be certified.
But like Chablis, and in contrast to much of Meursault, this part of Burgundy has a reputation for taking a light touch in the cellar. Everything that Paquet does is light and natural. The fermentations occur spontaneously. Sulphur is added only at bottling. Oakiness is eschewed, with only 20% of the barrels new, and a transfer from barrel to steel cask after around 12 months for a further 6 months of rest before bottling.
The result is the most pure, mouth-watering, and addictive White Burgundy that drinks as if it costs twice as much.
You'll wish you didn't get "just one" case—just like how we wish we could get more than just the 10 cases that remain. Move fast to get them at the lowest pricing in the USA.
All my best,
—James Tran
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