Domaine Barraud’s ‘Cuvée En Buland Vieilles Vignes’ Pouilly-Fuissé 2019 is a compelling white Burgundy crafted exclusively from Chardonnay, as per the traditions of the appellation. The 2019 vintage benefited from optimal ripening conditions, producing fruit of great intensity and concentration. This particular cuvée stands out thanks to its old vines, some over 70 years in age, planted on the renowned ‘En Buland’ plot. The deep-rooted vines contribute to a wine of marked complexity and persistence. The vinification process emphasises the terroir, typically involving temperature-controlled fermentation in oak barrels, where select use of new and seasoned wood imparts structure and subtlety without overwhelming the fruit. The nose unfolds layers of ripe orchard fruits—pear and golden apple—intertwined with hints of acacia, toasted hazelnut, citrus zest, and restrained minerality, leading to a palate that balances richness and tension with a lingering, saline finish.
The Mâconnais region, and particularly Pouilly-Fuissé, is celebrated for its rolling limestone hills, marl and clay soils, and excellent natural drainage. The climate here is semi-continental, enjoying the warmth of southern Burgundy, which encourages expressive, sun-drenched fruit, yet with cool evenings that retain acidity and freshness. Historically, the area has long been synonymous with fine Chardonnay, with Pouilly-Fuissé frequently cited as the jewel of Mâconnais whites. The combination of ancient soils and respectful viticulture produces wines of both accessibility and age-worthiness.
This Pouilly-Fuissé pairs beautifully with fine seafood such as grilled lobster or scallops, as well as delicate freshwater fish in beurre blanc. Roast chicken with morilles or tender veal in cream sauce would also highlight its generous texture. Regional classics like quenelles de brochet or comté soufflé match splendidly, drawing out the wine’s subtle nuttiness and minerality.
For optimal enjoyment, serve this wine lightly chilled, ideally between 10-12°C. Decanting for 30 minutes prior to pouring can enhance aromatic complexity. While approachable now, it will develop further nuance with another 3 to 6 years of cellaring.
