PRE-ARRIVAL JOSEPH BURRIER
DUE APRIL 2026
Estate wines made by the ubiquitous Frederic Burrier are either classified organic or in conversion. Jasper Morris MW originally brought these to our attention and notes that Burrier crushes his fruit before pressing to give more texture and richness. He also judiciously used an old fashioned hydraulic press instead of a more modern pneumatic air-bag press for most of the wines. Frederic has trialled not crushing the fruit and using modern presses, but he prefers the textural complexity, phenolic richness and 'backbone' that his crushed chardonnay fruit method gives. He asserts that “you must start with perfectly ripened and healthy grapes.” The mashing/crushing of the fruit gives the wines more phenolic flavours and fleshier / firmer textures with antioxidants and other benefits. The 1er Cru AOC came into play with the 2020 vintage, and it’s been seemingly exponential growth in quality with each passing vintage.
My first port of call in Mâconnais was with Frédéric Burrier at Château de Beauregard, just outside Fuissé. Aside from his instrumental role securing Premier Cru status for Pouilly-Fuissé, Burrier’s cuvées under four different house labels are well worth investigating.....As I have commented in previous reports, perhaps these wines do not receive due respect. Neal Martin
