2016 Pouilly-Fuissé Le Clos Monopole Château-Fuissé, Burgund

Robert Parker's Wine Advocate - 2016 Pouilly-Fuissé Le Clos Monopole, Château-Fuissé

Aromas of Meyer lemon, orange blossom, delicately musky peach, honeycomb and wheat toast introduce the 2016 Pouilly-Fuissé Le Clos, a full-bodied, multidimensional wine with terrific depth and concentration at the core, balanced by succulent acids and concluding with a long, perfumed finish. It's similar in scale to the Brûlées, but it's simultaneously more intense and more controlled; it's also the most elegant of the Château Fuissé's wines. - William Kelley, Aug. 2018

Wine Spectator - 2016 Pouilly-Fuissé Le Clos Monopole, Château-Fuissé

Lemon and apricot flavors mark this rich, powerful white, backed by vivid acidity and channeling a seam of spice on the lingering finish. Needs time to fully integrate. Best from 2021 through 2030. 850 cases made. - Sep. 2018

Allen Meadows' Burghound - 2016 Pouilly-Fuissé Le Clos Monopole, Château-Fuissé

Less evident wood can be found on the petrol, pear, apple and acacia blossom aromas that are trimmed in hints of exotic fruit and citrus rind. The succulent, dense and sappy middle weight plus flavors exude a fine bead of minerality on the precise and admirably long finish. Good stuff. - Allen Meadows, Okt. 2018

Vinous - 2016 Pouilly-Fuissé Le Clos Monopole, Château-Fuissé

(the monopole Le Clos surrounds the Chateau and winery; along with Les Brûlés and Les Perrières, but not the northeast-facing Les Combettes, it's slated to become a premier cru; aged entirely in oak barrels, 80% new): Bright yellow. Sappy aromas of peach, orange zest and spicy, vanillin oak. Densely packed, suave and fine-grained, offering very ripe, concentrated flavors of stone fruits, minerals and almond butter, plus a whiff of flowers. Best today on the complex, long finish, which displays building salinity. This vineyard features clay at the bottom, marl higher up, then limestone at the top, according to Vincent. The yield in 2016 was just 25 hectoliters per hectare. - Stephen Tanzer, Nov. 2017