Sebastien Giroux, Pouilly Fuissé, Burgundy, France, 2020

Producer Profile

Nestled in Fuissé, within the Mâconnais region—an area stretching 50 kilometres in length and 15 kilometres in width between two valleys—Domaine Sébastien Giroux produces dry white wines exclusively from Chardonnay.

The estate crafts wines from the renowned appellations of Pouilly-Fuissé, Pouilly-Loché, and Mâcon-Loché. A family-run domaine with a winemaking legacy spanning over 300 years, it was taken over by Sébastien Giroux in 2009, following a career in motorsport mechanics. With a vision to modernise while honouring tradition, Sébastien has elevated the estate’s reputation for producing high-quality, terroir-driven Chardonnays at compelling value.

Viticulture

This cuvée is a blend of two climats—"Vers la Croix" and "Les Travers"—both located in the commune of Fuissé at an altitude of 300 meters, with an east-facing exposure. The soils here are predominantly clay, relatively deep, and contain little limestone, contributing to the richness and structure of the wines. The vines average 45 years in age, with "Vers la Croix" planted in 1973, and "Les Travers" planted in two stages: 1960 and 1972. Planting density ranges between 7,000 and 8,000 vines per hectare, and the training system used is Simple Guyot with an arched cane. Viticultural practices are rooted in respect for the land. No chemical herbicides are used; instead, the soils are regularly ploughed under the vine rows, while natural grass is maintained between them. To encourage healthy soil biodiversity, treatments are limited to mineral-based substances, occasionally supplemented with plant-based preparations.

Winemaking

Manual harvesting has been the standard since the 2010 vintage, ensuring careful selection of fruit at optimal ripeness. Grapes undergo a slow, gentle pressing, followed by fermentation with indigenous yeasts at low temperatures to preserve freshness and aromatic purity. The wine is aged for 11 months on fine lees, with half matured in 400-litre barrels and the other half in stainless steel vats. Malolactic fermentation is completed to enhance texture and complexity. A light filtration is applied at bottling, which takes place in early September, just before the start of the next harvest.

Tasting Note

A textbook flinty white Burgundy—bright citrus layered with grapefruit, white peach, and a hint of millefeuille pastry. Mineral-driven, refined, and elegant with cool-climate freshness.

Food Matching

Perfect with refined dishes like seared scallops, lobster with citrus butter, roast chicken in cream sauce, or mushroom risotto.