Presentation
Ideally located at the foot of the famous Roche de Solutré, in the hamlet of Pouilly, the Trouillet estate, currently managed by William (4th generation), extends over twenty hectares. Its history reflects a beautiful dynamic: Jules Guérin, William's great-grandfather, started with a sharecropping of 4 hectares that his son Jean then exploited for 45 years. The gradual expansion of the estate over generations allows the production of several recognized appellations today: Pouilly-Fuissé, Saint-Véran, Pouilly-Vinzelles, Pouilly-Loché, and Mâcon-Solutré. The vines are cultivated with a respectful approach to the terroir, with meticulous soil work and manual harvesting. Vinifications preserve the aromatic purity of the wines, thanks to low-temperature fermentations and aging on fine lees in tanks or oak barrels. Specificity of the estate: a precise and authentic approach to Chardonnay, which enhances the richness of the Mâconnais terroirs.
Location
Assembly of several plots located mainly in the municipality of Solutré Pouilly, totaling 6 hectares.
Terroir
A clay-limestone terroir.
Harvest
The grape harvest is done by hand.
Winemaking
Sulfur-free winemaking.
Ageing
100% French oak barrels (500 liters) including 10% new barrels.
Varietal
Chardonnay : 100%
Specifications
Age of vines : 50 years years old
Ingredients & nutrition ›
Serving
10 to 12°C
Ageing potential
2 to 3 years
Tasting
This Pouilly-Fuissé "Vieilles Vignes" from Domaine Trouillet comes from old vines rooted in rich clay-limestone soils, giving the wine exceptional depth and complexity. The color is bright golden with slight green tints. The nose is intense and elegant, offering ripe fruit (pear, quince), candied citrus, white flowers, and subtle notes of hazelnut, vanilla, and fresh butter, reflecting its carefully managed oak ageing. On the palate, the attack is full and round, with a fine mineral tension. The wine is generous and well-balanced, with a long, delicately oaked finish and great aging potential.
Food pairings
This fine Chardonnay pairs beautifully with refined dishes such as scallops, sea bass en croûte, Bresse chicken in cream sauce, or parmesan risotto. It also enhances aged cheeses like Beaufort, Comté, or Brillat-Savarin. Serve between 11 and 13°C, decanting recommended for young vintages.
