La Soufrandiere Pouilly Vinzelles Climat Les Longeays 2021

Winery Background and History: La Soufrandière is a boutique domaine in Vinzelles, Burgundy founded by the Bret Brothers—Marc‑Antoine, Jean‑Guillaume and Jean‑Philippe—who launched their wine production around 2000 after years of grape sales. They champion organic and biodynamic farming practices in the Mâconnais region. Their wines are celebrated for purity, low-sulphur minimalism, and expressive terroir-driven character. The domaine comes from a legacy of local growers reasserting their family vineyards and reestablishing direct estate bottling.

Producer and Wine Maker: The Bret Brothers oversee all aspects of viticulture and vinification. Delivering a minimalist approach, they hand-harvest their Chardonnay parcels, ferment with ambient yeasts, age in older oak barrels, and limit sulphur use. Their aim is to let vineyard expression shine through—clean, focused wines with saline minerality and texture.

Vineyards and Micro Climate: The Climat Les Longeays sits on 0.54–0.60 ha at around 250 m elevation on east‑southeast facing slopes in Vinzelles. Soils are clay‑limestone rich in iron oxide with mid‑slope exposure. Vines planted circa 1973 benefit from well-drained soil, balanced ripening days and cooling nights. The microclimate yields freshness, tension, and bright acidity.

Vinification & Aging Methods: Grapes are hand‑picked and gently whole cluster pressed. Fermentation is spontaneous with ambient yeasts. The wine matures 11 months in 228 L oak barrels followed by roughly 6 months in tank for natural settling. Malolactic fermentation completes fully in barrel. Sulphur usage is minimal.

Tasting Notes: Aromatically vibrant with lime zest, green apple, jasmine, crushed stone and orange rind. The palate is linear and taut with fine acidity, saline minerality, citrusy pears and subtle creaminess. The long finish is clean, balanced, with a refreshing saline tension.

Food & Wine Pairing: Pairs beautifully with lemon‑chicken in kaffir lime coconut cream, pear‑ricotta ravioli with nut butter sauce, cod with almond cauliflower, fresh goat cheese or mild shellfish. The bright acidity and saline profile elevate umami and creamy sauces.

Service Methods and Temperatures: Serve well-chilled at 11–13 °C in a Tulip or classic white Burgundy glass. For greater aromatic complexity, allow 15–20 minutes of aeration before pouring. Ideal for immediate enjoyment with food integration.

Storage and Aging Potential: Excellent aging capacity; peak drinking window spans from 2024 through 2038. Proper cellaring (12–14 °C, ~70% humidity) can deliver evolving richness and mineral complexity through 2035–2040.

Grape Varietals & percentage used: Chardonnay 100%

ABV (Alcohol by Volume): 12.5 %

Scores:

Wine Spectator – 92 (Neal Martin for Burghound)

Robert Parker – uses Wine Advocate scores so not separate

James Suckling – 93