Pouilly-Fumé Petit 'F', Michel Redde et Fils, 2023
Pouilly-Fumé Petit 'F', Michel Redde et Fils, 2023
- 75cl
- 13%
- White Still
- Sauvignon Blanc
- Organic
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Optimal drinking window: Now - 2028
Pouilly-Fumé ‘Petit F’ 2023 is fresh, bright and classically Loire in style - it’s clean and precise with notes of lemon zest, green apple and pear, layered with a gentle smoky minerality - exactly what you want from young Sauvignon Blanc grown on limestone and flint.
It’s a fantastic food wine too. Pair it with goat’s cheese (especially Crottin de Chavignol), fresh oysters, simple grilled fish, or a plate of lemony roast chicken. It’s also the kind of bottle that shines with lighter festive dishes, seafood starters or anything featuring herbs like dill, basil, or tarragon.
Michel Redde et Fils is one of the key names in Pouilly-Fumé, with a history in the region stretching back to the early 1600s. Today the estate is run across three generations, farming organically and working parcel-by-parcel to express the different terroirs of Pouilly-sur-Loire.
This 2023 is drinking beautifully now, showing all the fresh fruit and mineral precision that makes young Pouilly-Fumé so appealing. Over the next 2-3 years, the primary fruit will integrate further with the mineral backbone, developing more complexity while retaining its essential freshness. The smoky minerality will become more pronounced with time, and subtle honeyed notes may emerge. We'd expect it to hold its peak until 2028, after which it will start its gentle decline, though good Pouilly-Fumé can surprise with its longevity.
Tasting Notes
AppearancePale gold with a bright, crystalline clarity that catches the light.
NoseFresh lemon zest and green apple leap from the glass, backed by that signature Loire smokiness that comes from flint soils. There's a clean mineral edge that speaks of limestone underneath, with just a whisper of white flowers.
PalateCrisp and precise, with citrus driving the front palate before pear and apple flesh add weight mid-palate. The mineral backbone runs straight through, giving structure without heaviness, while that gentle smoky quality adds complexity without overwhelming the fruit.
FinishClean and refreshing with lingering citrus zest and a final hint of that characteristic flint smokiness.
Overall impressionThis is textbook young Pouilly-Fumé: fresh, mineral-driven, and built for food.
Food Pairings
In the Loire Valley, this would naturally pair with the local Crottin de Chavignol goat's cheese, its creamy texture and slight tang playing beautifully with the wine's acidity and mineral edge. River fish like pike or perch, simply prepared with butter and herbs, are classic matches. We also love how Loire wines work with the region's abundant freshwater fish dishes, where the wine's precision complements rather than competes. The locals know that these wines shine with anything featuring the herbs that grow wild along the riverbanks: tarragon, chervil, and dill.
We think this wine would go well with
Serve well-chilled at 8-10°C to preserve that lovely freshness and acidity. No need to decant; this is all about immediate pleasure and food compatibility. We prefer a classic white wine glass rather than anything too large, as the wine's elegance can get lost in a bowl that's too generous. Open just before serving to capture the wine at its most vibrant.
The 'Petit F' comes from vineyards planted on the limestone and flint soils that give Pouilly-Fumé its character. The flint (silex) imparts that gentle smoky minerality we find so distinctive in the best examples, while the limestone provides the backbone and precision. The continental climate of the Loire, with its cool nights and warm days, preserves the acidity that makes these wines so food-friendly and age-worthy.
Pouilly-Fumé sits on the right bank of the Loire, directly across from Sancerre, sharing similar soils but often producing wines with more obvious mineral expression. The appellation covers just 1,200 hectares and is exclusively Sauvignon Blanc, but the diversity of soils creates fascinating differences between parcels. Where Sancerre can be more immediately charming, Pouilly-Fumé tends towards restraint and that distinctive smoky edge that gives the appellation its name.
The 2023 Loire vintage feels like the region caught a break after several years of climate extremes. Spring arrived gently, without the brutal frosts that have haunted growers in recent seasons, and summer brought the kind of balanced warmth that lets vines ripen steadily rather than sprint to the finish line. We love how this steady rhythm shows in the wines — there's a naturalness to the ripening that translates into vibrant, focused flavours across the board.
What landed in our cellars has that classic Loire precision we're always hunting for, but with more flesh on the bones than some of the leaner years. The Sauvignon Blancs from Sancerre and Pouilly-Fumé crackle with mineral energy while actually filling your mouth, and the Chenin Blancs from the middle Loire show beautiful balance between their natural acidity and ripe fruit character. Most of these wines are singing right now — the whites especially have hit that sweet spot where youth and drinkability overlap perfectly. The reds will reward a bit more patience, but honestly, we're already dipping into our allocations because they're so bloody delicious.
FAQs
What does this Pouilly-Fumé taste like?
Fresh and precise with lemon zest, green apple and pear, plus that distinctive gentle smoky minerality that comes from the flint soils. It's classic Loire style: clean, bright and food-friendly.
When should I drink this wine?
It's drinking beautifully now and will continue to develop over the next 3-5 years. We think it's at its most charming while young and fresh, though it will gain complexity with short-term cellaring.
What food pairs well with this wine?
Goat's cheese (especially Crottin de Chavignol), fresh oysters, grilled fish, or lemony roast chicken. It also works brilliantly with dishes featuring herbs like dill, basil, or tarragon.
How should I serve this wine?
Serve well-chilled at 8-10°C in a classic white wine glass. No need to decant - open just before serving to capture it at its most vibrant and fresh.
Is this wine worth cellaring?
While it's gorgeous now, it will reward 2-3 years of patient cellaring as the fruit integrates with the mineral backbone. Beyond 5-6 years, you're drinking it for different pleasures rather than improvement.
What makes Michel Redde special?
They're one of the key names in Pouilly-Fumé with over 400 years of history in the region. Three generations work together today, farming organically and treating each parcel individually to express the different terroirs.
OUR GROWERS
Michel Redde et Fils
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