Nanogyra 2020, Alain Cailbourdin, Pouilly-Fumé

Food and wine pairing

It will go particularly well with white meats, especially with cream (chicken with morels in cream sauce), as well as with foie gras or goat cheese.

This wine is vinified by Loic Cailbourdin since the 2019 vintage

Starting with the 2019 vintage, Cailbourdin could no longer call their vintage "Les Cornets," so they refreshed the look and gave it the name Nanogyra. The wine produced today comes exclusively from parcels where the limestone of the soil is particularly rich in fossils of small oysters called nanogyras virgulas. The name Nanogyra is therefore a nod to the shells that lived 140 million years ago and which today help define the profile of the wine.

Terroir

Born on clay-limestone slopes typical of the Pouilly-Fumé vineyard (Kimmeridgian marls), these wines draw their power from the terroir. Full-bodied, they take a little longer to open up and express all their power after a year of maturing. One discovers aromas of white flowers (hawthorn, acacia flower), followed by nuances reminiscent of blackcurrant buds, pineapple, apricot or white peach, depending on the vintage, to end with distinctly mineral notes, often described as "gunflint".

After a few years, the aromas often evolve towards quince or mango. Some vintages have developed mushroom aromas, like the 1996 and 2000, which are clearly reminiscent of white truffles. The expression in the mouth is virile, powerful and long. This Pouilly-Fumé is for those who are looking for full, rich and generous wines.