Details:
Product Details
From: Pouilly-Fume, Loire Valley, France
Varietal: Sauvignon Blanc
Taste: This classic Pouilly Fumé blends aromatic and flavor profiles, beginning with a characteristic flinty nose that elegantly reveals floral and zesty fruit scents. Notes of refreshing citrus and spicy undertones follow, from ripe grapefruit to slightly tropical notes like those emulated by calamansi and galangal. Zesty citrus and fruit lead the way on the palate, largely following its aromatic profile, especially highlighting this wine’s flinty minerality followed by calamansi, and galangal flavors. This leads the way to an elongated, mineral-textured finish. You’ll want another glass before you know it.
Pairing: Seared scallops, crudo, ceviche, oysters with a mignonette, clams, baked trout, fried cod, grilled white fish, or lemon-herbed grilled chicken would all pair nicely with this bottle. A favorite pairing with Pouilly Fume during soup season is this Chicken and Rice Soup With Celery, Parsley, and Lemon by Ali Slagle. It will warm you to your bones on a chilly day, and the crisp wine will keep you balanced! If you’re not in the mood for soup, there’s an additional recipe below for Malaysian-Style Ginger-Chile Crab
by John Willoughby and Chris Schlesinger. The slightly tropical, ginger-spiced notes in the wine and the dish will match beautifully, and its hallmark flinty minerality will keep this pairing fresh and interesting when combined with scallions, garlic, and curry powder.
Chicken and Rice Soup With Celery, Parsley and Lemon
by Ali Slagle
Malaysian-Style Ginger-Chile Crab
By John Willoughby and Chris Schlesinger
About. Domaine Tabordet, in the heart of France's Loire Valley, epitomizes the evolution of a family-run winery alongside the rich history of the Pouilly-Fumé appellation. The estate's journey began in the 1960s when Raymond Tabordet, a visionary in viticulture, acquired 4.5 hectares of vines in the Sancerre appellation, situated in the quaint village of Verdigny. This initial venture laid the foundation for Domain Tabordet.
The 1980s marked a significant expansion for Domaine Tabordet, as Raymond's sons, Yvon and Pascal, joined forces with their father. Embracing the family legacy, they ventured into the Pouilly-Fumé appellation, bringing new dimensions to the estate's wine portfolio. This geographical expansion blended tradition and modernity, ensuring the estate's wines reflected the unique terroir of both Sancerre and Pouilly-Fumé.
Pouilly-Fumé's heritage, deeply rooted in the 5th century Roman viticulture, achieved formal recognition in 1937 as an Appellation d’Origine Contrôlée (AOC). The appellation is renowned for its 100% Sauvignon Blanc wines, distinguished by smoky, flinty aromas – a signature trait derived from the high silex (flint) concentration in its soils. Domaine Tabordet, through its meticulous farming and vinification approaches, has successfully captured the essence of these unique terroir characteristics in its wines.
The generational shift continued in 2012 with Marius, Pascal's son, and Gaël, Yvon's son, joining the estate. Their arrival heralded a new era of innovation and environmental stewardship. Marius, in particular, championed the transition to certified organic viticulture, focusing on natural vineyard management and vinification processes to best express the diverse terroirs. Gaël, managing the technical aspects, ensured the precision and care in vineyard practices, from harvesting to pruning.
Today, the estate, guided by Pascal, Marius, and Gaël, encompasses 21 hectares – 16 in Pouilly-Fumé and 5 in Sancerre. Their collective vision has led to adopting new techniques and growing methods, like plant-based teas and SO2-free vinifications. The 2021 vintage marked a milestone as the first to be certified organic, and the introduction of biodynamic practices further underscores their commitment to nurturing the ecosystem.
This region is characterized by a temperate climate, with nuances influenced by its proximity to the Loire River. The river acts as a climate moderator, helping to temper extremes in temperature, which is beneficial for the growth and ripening of Sauvignon Blanc grapes. Summers are generally warm but not excessively hot, allowing for gradual ripening, while the cooler nights help preserve the grapes' acidity and aromatic compounds. Additionally, the region often experiences sunny days and adequate rainfall, creating an ideal balance for vine health and fruit development. This combination of climatic factors produces wines with pronounced aromatics, crisp acidity, and distinct minerality.
Domaine Tabordet's philosophy extends to every aspect of their winemaking. From enriching the soil with high-quality composts to adopting thoughtful pruning techniques and plant-based treatments, they ensure the health and balance of the soil, plants, and environment. Their approach to harvesting and vinification is equally thoughtful. Depending on the cuvée, they employ manual or mechanical harvesting, avoid sulfur and other additives in vinification, and rely on indigenous yeasts unique to each terroir.
The estate produces 12 cuvées, including four estate cuvées and eight single-vineyard cuvées. Each cuvée is distinct, vinified in various tanks – stainless steel, wood, and sandstone – and may undergo different aging and filtration processes. Their dedication to natural processes and minimal intervention allows the unique character of each terroir to shine through in every bottle.
Once harvested, the grapes undergo careful sorting and gentle pressing to extract the juice. Fermentation uses indigenous yeasts, which are naturally present in the grape skins. This approach allows for a more authentic expression of the vineyard's unique characteristics in the wine. The fermentation process is closely monitored and conducted at controlled temperatures to preserve the delicate aromas and flavors of the Sauvignon Blanc.