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Pouilly-Fuissé Les Ménétrières, Jules Desjourneys (magnum) - 2019

Fabien Duperray is not one to do things by halves. He has isolated his best terroir, which only yields one barrel a year, and has put it in magnum, to give thanks to this "Grand Cru" which is one of the most legendary terroirs of the region, once popularised by the mythical Domaine Ferret. Rather than describe the wine to you, we'll let you discover it. However, you should know that William Kelley, in charge of Burgundy for the Wine Advocate, is crazy about it and considers it to be one of the greatest white wines of Greater Burgundy. Nothing less than that.
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Cuvée produced in confidential quantities. Plot facing south, south-east. Terroir based on calcareous colluviosols at the bottom of the slope, deep and complex. Composition: brown limestone, silty-clay then orange clay, not limestone.


Vinification and maturation over a period of 18 to 22 months, with maturation in barrels and glass carboys for 11 months and the rest in stainless steel tanks. At bottling, there is little or no filtration.

Suggestions for accompaniment

River fish in foil - Sole with beurre blanc - Pan-fried scallops - Fresh or semi-dried goats from the Mâconnais.


Fabien Duperray has all the talents of wine, or almost all of them. A "haute couture" wine merchant in his first life (he still is!) in order to offer the greatest wines of Burgundy and elsewhere to restaurants and international customers, he also launched himself into the production of great wines from Beaujolais (where he lives) with the 2007 vintage; then into the production of whites from Mâconnais since the 2014 vintage, in collaboration with the winemaker Christophe Thibert.

Today he is unanimously recognised for this double production in France, in Europe and even throughout the world, winning the best rankings and scores. The recipes for his success are simple and at the same time very demanding: organic and even biodynamic viticulture, which does not cheat and goes to the end of its ideas; meticulous work on the soils; drastic control of yields; and finally a unique precision in the choice of harvest dates (to the nearest half-day).

In the cellar, the wines are matured with little or no wood, in order to preserve the identity of each cru and not to disguise the identity of the terroir, including the whites, which is rare in Burgundy. We therefore propose the following three wines to measure the very high quality of the work accomplished.


The wines of



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