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Magnificent New 2017 Pouilly-Fuissé

Pouilly-Fuissé was once the darling of American wine drinkers -- fun to pronounce, rich and voluptuous in texture. Popularity bred overproduction, and quality suffered in the 80s. But in the last few decades local winemakers have begun to reclaim the wine, and today Jasper Morris calls it “the most dynamic white wine appellation in Burgundy.”

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Perfect $25 No Oak White Burgundy

We love enjoying wine en plein air. There’s a certain harmony in enjoying a natural wine with the sun on your skin -- a product of nature adid the natural world. And among our favorites are the vibrant, exuberant, life-filled organic white Burgundies of Nicolas Maillet.

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Dazzling, Pure Unoaked White Burgundy. $28

Of all the white Burgundy we import, none is a purer expression of Chardonnay than Nicolas Maillet’s classic Maconnais cuvées. They’re cool, round, unadulterated Chardonnay with excellent balance and no oak. If the Côte d’Or offers Burgundies of pedigree and refinement, then the Maconnais offers Burgundies of vibrancy and joy.

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Nectar-like No-Oak White Burgundy, $24

Nearly all white wines from Burgundy spend some time oak. The barrels help develop the texture wines’, adding a roundness through micro-oxygenation. And while they’re typically less heavily oaked than many New World wines, the toasty notes are an important part of the great white Burgundies of Chassagne, Puligny, and Meursault. But not all white Burgundies are oaked.

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Elegance and Richness in White Burgundy: Old-Vine Pouilly-Fuissé

Excepting the famous towns surrounding Montrachet, the richest and most luxurious white Burgundies come from Pouilly-Fuissé. Grown an hour to the south of the Côte d’Or in the Maconnais, the wines of Pouilly-Fuissé show Chardonnay’s soft and opulent side. When carelessly made, Pouilly-Fuissé can be heavy and flat; but from a careful producer it can be a revelation.

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$22 Unoaked White Burgundy: Honeysuckle and Lemon

The monks of the Burgundy countryside play a crucial role in the story of French winemaking. For about a thousand years between the 5th and 15th centuries, French monks tended vines and made wine on the now famous slopes. Through tasting the products of the rich Burgundian soils (and often the soils themselves), they first developed the idea of terroir.