Presentation
Located in Fuissé, at the heart of the Mâconnais, Domaine JUBARE meticulously cultivates the region’s iconic and singular white grape variety: Chardonnay. The nearly 6-hectare vineyard extends across the commune’s diverse terroirs, showcasing an exceptional range of exposures and slopes, from 0% to 40%. This geological richness allows the estate to produce a range of wines that are deeply faithful to the identity of southern Burgundy, with each cuvée precisely reflecting the nuances of its origin.
Three emblematic appellations define the domaine’s production: Mâcon-Fuissé, Pouilly-Fuissé, and Pouilly-Fuissé Premier Cru. A parcel-based approach is essential here: each wine originates from a specific site and soil, in a constant pursuit of balance between freshness, density, and minerality. Though discreet in size, Domaine JUBARE upholds an ambitious and rigorous vision of winemaking, grounded in authenticity, respect for nature, and measured vinification. Free from artifice, its wines elegantly reveal the full potential of Chardonnay grown on these clay-limestone slopes, in a landscape shaped by vines for centuries.
Location
This Premier Cru wine from Domaine Jubare is sourced from plots located in Fuissé, within areas officially recognized as Premier Cru since 2020 under the Pouilly-Fuissé appellation. These parcels are planted on pronounced slopes with varied exposures — often south-west or south-east facing — ensuring optimal sunlight and slow, complete ripening of the Chardonnay. The soils are typical of high-slope vineyards: ancient limestone mixed with fine marl, offering excellent drainage.
Terroir
The Premier Cru terroir of Pouilly-Fuissé is distinguished by its rich geology and micro-variations: Jurassic limestone, marl, and in some lieux-dits, deeper layers of clay. Warmer exposures and slightly higher elevations than the village-level plots contribute to the wine’s distinct identity. This type of soil enhances minerality, acidity, and aromatic finesse. The steep slopes favor a slower maturation, allowing the grapes to develop nuanced aromas without overripening.
In the vineyard
Vines destined for the Premier Cru cuvée are cultivated with utmost care. Precision pruning, shoot thinning, and strict yield control ensure optimal grape concentration and quality. The soils are either worked or grassed over depending on slope and exposure, to maintain structural balance and water regulation. Hand harvesting is conducted in the most demanding areas to preserve grape integrity and avoid mechanical stress.
Harvest
Grapes are harvested at optimal maturity, often in several passes to ensure even ripeness. Careful sorting is carried out either at the vine or in the cellar.
Winemaking
Grapes undergo gentle pressing — either whole-cluster or lightly destemmed depending on the plot — to reduce herbaceous or bitter notes. Alcoholic fermentation takes place in temperature-controlled stainless steel tanks to preserve the Chardonnay’s primary aromas. Indigenous yeasts are preferred to reflect the character of the terroir. Malolactic fermentation is likely, at least in part, depending on the vintage, to bring roundness and complexity while retaining freshness.
Ageing
Ageing involves a higher proportion of oak barrels (old or new depending on the winemaker’s intent) to bring structure, aromatic depth, and textural complexity. The wine is matured on fine lees for several months, with occasional bâtonnage, contributing volume, roundness, and enhanced mouthfeel. Final ageing may continue in tank or barrel depending on the lot, until the ideal balance is achieved between freshness, density, and subtle oak expression. Bottling typically occurs later than for the “Villages” cuvées.
Serving
Serving temperature: 11–13 °C — slightly warmer than village wines, to allow full aromatic expression.
Glassware: White Burgundy or large tulip glass to reveal full aromatic range and volume.
Aeration: Light decanting recommended, especially for older vintages or oak-aged cuvées, to enhance secondary aromas.
Ageing potential
3 to 5 years
Tasting
Visual appearance: Denser than village-level wines, with pale gold to golden hues and light amber reflections as it ages.
At nose: A complex bouquet of ripe white fruits (peach, pear), mature citrus, white flowers, followed by secondary notes of butter, hazelnut, brioche, flint, and wet stone.
On the palate: A fine, focused entry with remarkable tension. The wine balances bright acidity with a fuller, more textured mid-palate. A silky mouthfeel leads to a long, mineral and lightly oaked finish.
Food pairings
This Pouilly-Fuissé Premier Cru is ideal for refined cuisine that can stand up to its complexity:
Noble fish in sauce (monkfish, sea bass), lobster, langoustines, scallops in butter or cream
Rich poultry dishes (Bresse chicken, veal sweetbreads)
Wild mushrooms, truffle-based dishes
Aged cheeses: aged Comté, Beaufort, or dry goat’s cheese depending on wine maturity
Occasions: elegant dinners, festive meals, or moments that allow the wine to breathe and fully express itself