La Soufrandiere Pouilly Vinzelles Climat Les Quarts 2020 1.5L

Winery Background and History: La Soufrandière is the estate project of the Bret Brothers—Marc‑Antoine, Jean‑Guillaume and Jean‑Philippe—who broke from the local co-operative around 2000 to bottle estate wines directly. Based in Vinzelles, Burgundy, they embraced organic practices early and achieved biodynamic certification in 2006. Their approach emphasizes low yields, old vines (some over 80 years), and minimalist winery intervention to showcase terroir expression.

Producer and Wine Maker: The three Bret siblings manage vineyard and vinification. They source grapes from their own oldest vines in Les Quarts, hand-harvest, ferment with ambient yeasts, age primarily in older oak, and limit sulphur addition. Some lots are made into “Zen” cuvée with zero added sulfur at bottling.

Vineyards and Micro Climate: The Climat Les Quarts vineyard sits at a top slope in Vinzelles on east-southeast facing marl over Bajocian limestone soils enriched with siliceous crystals. Vines aged 40–80 years yield concentrated, mineral fruit under a Mâconnais climate of warm days and cooling nights to balance ripeness and acidity.

Vinification & Aging Methods: Grapes are hand-picked and gently pressed. Fermentation begins with indigenous yeasts. A portion of wine ages in oak barrels (often older barrels) for approximately 17 months before settling in tank. Malolactic fermentation completes in barrel and sulfite additions are kept minimal.

Tasting Notes: The 2020 shows citrus zest, white peach, beeswax, and wet stone aromas. On the palate it is rich yet tensile with saline minerality, vibrant acidity and palate-cleansing finish. It remains intense, balanced and age-worthy with lingering complexity. Critics describe it as rich and dense without heaviness, with a salty note that enhances tension and craving.

Food & Wine Pairing: Best matched with seared scallops, crab salad, lemon‑butter poached fish, poultry in cream sauce, or soft cheeses. Its mineral acidity elevates seafood and creamy dishes; it also pairs beautifully with goat cheese or light poultry.

Service Methods and Temperatures: Serve chilled at 11–13 °C in a tulip or classic white Burgundy glass. Decanting is unnecessary. Best enjoyed shortly after opening to preserve vibrancy of aromatics.

Storage and Aging Potential: Excellent cellaring potential; drink window spans from 2024 to 2038. Under proper conditions (12–14 °C, ~70% humidity), the wine develops evolving mineral complexity and creamy depth over a decade and beyond.

Grape Varietals & percentage used: Chardonnay 100% — Chardonnay is the only permitted grape in Pouilly‑Vinzelles AOC, including Les Quarts climat. 

ABV (Alcohol by Volume): Approximately 14 % as reported for the Pouilly‑Vinzelles Climat Les Quarts (Magnum and bottle formats). 

Scores:

James Suckling 93Maconnai