Domaine du Bouchot Pouilly-sur-Loire Mon Village 2023
We have 8 in stock (Inventory is live and accurate)
The Land
Most people know Pouilly-Fumé, the Sauvignon Blanc that made the Loire's east bank famous. Far fewer know that Pouilly-sur-Loire, the AOC that predates it, belongs entirely to Chasselas, the grape that dominated the region before Sauvignon Blanc arrived and pushed it to the margins. Chasselas is nearly gone here now; Antoine Gouffier of Domaine du Bouchot farms just 0.22 hectares of it, on the lower slopes of the Les Chantalouettes lieu-dit in the village of Saint-Andelain. Sandy clay soils at 190 meters, with vines between 45 and 50 years old. Sauvignon Blanc claimed the richer Kimmeridgian and Portlandian soils higher on the slopes; Chasselas was left to the sandier, lower parcels. That distribution, meant as a slight, turned out to be a gift.
The Wine
100% Chasselas from Les Chantalouettes, hand-harvested with a short maceration on the skins, spontaneous fermentation in stainless steel, and aging in 500L French oak barrels. Certified organic and biodynamic. The 2023 Loire growing season turned difficult after a promising start, with strong mildew pressure through the summer; Pouilly was among the more successful central Loire sub-appellations, finishing with September rains that brought the grapes to full maturity before harvest. Chasselas at its best is light, transparently site-driven, and almost entirely free of heavy varietal character: white peach, subtle floral lift, saline minerality, and a clean citrus pith finish. There is nothing heavy about it.
The People
Antoine Gouffier is a native of Saint-Andelain, which is why the wine is called Mon Village. He left to study winemaking and spent twelve years working internationally, including time in New Zealand, South Africa, the Middle East, and Argentina at Clos de los Siete alongside Michel Rolland. He returned home, took over day-to-day management of Domaine du Bouchot, and purchased the estate in 2019. The domaine was founded in 1985 by Rachel and Pascal Kerbiquet, who converted to organic farming in the mid-1990s and were making biodynamic wines by 2008. Antoine achieved certified organic and biodynamic status in 2020. The estate spans 10 hectares in Pouilly-Fumé and Pouilly-sur-Loire, with vine ages from 30 to 80 years.
Food Pairing
Chasselas is one of the most food-friendly whites grown anywhere, and this one is no exception. Steamed mussels in white wine and shallots, herb-crusted sole with lemon butter, burrata with shaved fennel and sea salt, or a light goat cheese crostini on grilled bread are all natural partners. The wine's texture and salinity keep the food in the foreground. A bottle to open as guests arrive and not put down until it's gone.
We ship wine to most states with a $100 minimum order for shipping. We don't ship spirits nor beer.
Weather shipping advisory: Orders placed during times of extreme heat or extreme cold will be held for no charge until more favorable weather returns.
The Loire Valley, often referred to as the "Garden of France," is a revered wine region that stretches along the Loire River, producing an array of distinct wines, including the crisp, sea-breeze influenced Muscadet near the Atlantic coast, the versatile and expressive Chenin Blanc in regions like Vouvray and Anjou, the elegantly fragrant Cabernet Franc from Chinon and Bourgueil, and the minerally complex Sauvignon Blanc-based Sancerre and Pouilly-Fumé from its eastern vineyards. This is a reflection of the valley's varied terroir and climate, which together foster the creation of wines that are celebrated for their finesse, diversity, and food-friendliness.
Loire Valley
Chasselas is Switzerland's signature white grape, called Fendant in the Valais and Gutedel across the border in Baden. It is a quiet, transparent variety: low in aroma and modest in acidity, so it acts as a mirror for site and for the lees it rests on. On the steep terraces of Lavaux and Chablais, Chasselas gives delicate wines of white flowers, pear, almond and a saline, chalky finish, often with a faint spritz. It is traditionally drunk young with fondue and raclette, but the best growers' wines age gracefully into honeyed, toasty complexity. In France it appears in Savoie (Crépy) and Pouilly-sur-Loire.
Chasselas/Gutadel/Fendant
Certified Biodynamic vineyard farming is a holistic approach building upon organic principles, viewing the vineyard as a self-contained ecosystem influenced by cosmic rhythms. Based on Rudolf Steiner's teachings, it integrates precise agricultural methods with lunar and astrological calendars, using natural preparations from herbs, minerals, and manure to enhance soil and plant health. Certification by organizations like Demeter International requires rigorous inspections to ensure strict compliance. Biodynamic farming seeks not only high-quality wines but also ecological harmony, sustainability, and deeper connections among land, plants, animals, and humans.
