Famille Paquet – Pouilly Fuisse (750ml)

  • Wine Type

    White Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region

    Pouilly Fuisse

  • Grape


  • Farming Method

    OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More

  • ABV


  • Food Pairing

    BrieRoast ChickenSeafood

Domaine Famille Paquet is located at the foot of the cliffs of Solutré and of Vergisson, in the commune of Davayé in the Macon region in southern Burgundy.  The domaine was created in 1980 by Jocelyn and Muchel Paquet and at that time called Domaine des Valanges.  In 2015, their children, Camille, Mathieu and Jean-Baptiste, took over their parents’ estate.  Today Camille manages both the viticulture and winemaking while Mathieu and Jean- Baptiste are responsible for wine sales. They perpetuate the know-how of  their parents with the same passion, sharing the same vision:  offering great white Burgundy reflecting the terroir at  affordable prices.  Their vineyards enjoy optimal sun exposure of south / south-east slopes on clay limestone terroirs. This terroir is wonderful  for Chardonnay, producing very expressive, mineral, floral wines with a great fruit intensity.  Today, the family estate of almost 27 hectares of organically farmed grapes produces more than 218,000 bottles per year, in the Pouilly-Fuissé, Saint-Véran and Mâcon-Villages appellations. 

Tasting Notes

A fine, subtle and open bouquet with notes of ripe fruits and floral tones.  The palate is quite rich and round with excellent structure and balance.  Pair with appetizers, grilled fish, white meats and cheeses.  Enjoy now or lay down for 3 to six years. 


Harvest is always manual, and grapes are transported in small  boxes to preserve their integrity. Part of the must is fermented in stainless steel and part in barrel. After a cold sedimentation of the juices, the must is fermented in vats with temperature control (18-22 degrees). Fermentation is carried during three to four weeks. Malolactic fermentation takes place after the primary fermentation, aging for 12 months on the fine lees, undergoing and lees stirring (bâtonnage) in 20% new French oak barrels.  

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