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The grapes to produce Pouilly-Fumé Domaine Tabordet were very gently pressed by a pneumatic press, to avoid any stalky flavours. The juice was then left to settle so it was as clear as possible, racked and then fermented in temperature controlled tanks with the use of neutral yeasts. Pouilly-Fumé Domaine Tabordet was aged for six months on its lees, prior to being bottled.
The vineyard is situated in the heart of the Pouilly Fumé appellation on the right bank of the Loire River. The vines are trained according to the Guyot method. The vineyard is carefully cultivated throughout the year with debudding of the vines, tilling of the soil to reduce the need for weed killers and certain parcels are left with grass cover to limit the vigour of the vines. Deleafing takes place at the end of June. The soil in the vineyard is made up of Kimmeridgian marl, which is a chalky clay, flint and pebbly limestone, known locally as “caillottes”. The soil imparts the distinctive mineral and flinty characteristics to the wine. The harvest takes place between midSeptember and mid-October when the grapes have reached optimal maturity.
Domaine Tabordet is a 19 hectare estate, including five hectares in Sancerre and 14 in Pouilly-Fumé and it’s run by Pascal and Marie-Laure together with their son Marius. The domain is very much a family business, run in a traditional spirit, but using the latest winemaking technology. The Domaine Tabordet vineyards are managed with the utmost respect for sustainability and biodiversity. The resulting wines are a true reflection of the diverse terroirs which make up their estate, showing characteristic flinty flavours, with good weight and a full body.
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