The Pouilly Fume is a blend of many different parcels which are predominantly limestone soil, fermented and vinified in stainless steel, with only natural yeasts to allow a pure aromatic expression of Sauvignon Blanc character. The palate has lots of ripe grapefruit flavours with flinty/ smoky hints and a beautiful crisp finish.
From vines that average 30 years of age on Kimmeridgian marl, Portlandian (chalk), and clay-silex/flint (yes, all three soil types) nearly 10,000 vines are planted per hectare (very dense) and the entire site is ploughed in the 19th century method (i.e. by hand or mule). Only natural yeast is used and the wine is grown, raised and vinified with biodynamic/organic methodology.
Jonathan hand ploughs the soil to encourage deep rooting, employs butage, and uses organic compost throughout the vineyard. He debuds in the springtime—a technique of removing certain buds to increase quality in the remaining ones—though he does not green harvest. Upon harvesting by hand, the vines yield an average of 30 hectoliters per hectare.