Claude Manciat - Pouilly Fuisse Courtelong 2021
Clos Noly is named after the oldest vineyard at Domaine Manciat-Poncet which is based in Chaintré, owned and managed by the jubilant Marie-Pierre Manciat, who represents the 5th generation of vignorons in her family. There are 23 total hectares spread out among 5 villages. The Domaine is meticulously run with the utmost focus on bringing in perfect fruit. Clos Noly practices sustainable viticulture. The yields at this domaine are routinely 20-30 percent lower than what is allowed in each given appellation allowing Marie-Pierre to craft wines that are rich and powerful while remaining focused with an emphasis on the calcaire rich soils of each terroir.
Sourced from 40+ year old vineyards located in predominantly calcaire soils; 85% stainless steel and 15% in 1-3 year old barrels for 9 months. High toned and purposeful nose of white flowers, stone fruit and a wisp of smoke and toast; orchard fruits are the focus here which remain in front of the calcaire structure and toasty elements, very long and intense finish that beg for another sip. "Aromas of apple and orange blossoms give way to a lively mouth full of crisp orchard fruits and a honeycomb like texture and flavor. Absolutely stunning! “quite a punchy, enticing bouquet with Golden Delicious, orange pith and slight waxy scents… The palate is fresh and vibrant with Clementine, white pepper and a tang of ginger that becomes quite pronounced with continued aeration. Give this a year or two in bottle as it has something up its sleeve.” WA on the 90+ pt 2016
Food options? Well, I came across these recommendations on the appellation website and my mouth hasn’t stopped watering… “a fine match for fried sea-fish or freshwater fish such as trout or pikeperch. But it also goes marvelously well with the Burgundian specialty of snails with butter, garlic, and parsley (escargots de Bourgogne), dumplings of freshwater pike (quenelles de brochet), tripe sausages, as well as choucroute which is sauerkraut served along with various sausages, bacon, pork, and potatoes. After 3 to 5 years in the bottle it would enhance chicken with wild morel mushrooms and white-meat dishes, matching their richness with its power and fullness. One might also try drinking it with chicken with a hundred garlic cloves or a breast of fattened duck with turnips. With the cheese-board it forms varied and original partnerships ranging from local or regional specialties to goat cheeses, Époisses,”
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