Jean-Paul Thibert and his family cultivate 24 acres of vines, half of which they own, the other half they share crop. The estate vineyards as well as the leased parcels are all situated within the village of Fuisse, the finest of the four towns of the Pouilly Fuisse appellation. Due to the village?s location in a series of dips and rises that retain the ripening rays of the sun and the perfect combination of limestone and slate in the commune?s chalky soil, Fuisse produces the ripest and most flavorful of Pouilly Fuisse. Thibert?s wine is no exception. Jean-Paul and his family are responsible for the cultivation, winemaking, and everything else done at this estate. All of the domaine?s wine is fermented in a combination of stainless steel and Barrique, and then given ageing in barrel. No more than 5 barrels ever seem to get bottled for export.

"Christophe Thibert, who works 16 hectares of vines from his home base in Fuisse, uses a combination of stainless steel tanks, foudres and small barrels to make his wines, bottling with minimal fining and filtration 8 to 12 months after the harvest. Vintage 2002 produced chewy, fresh wines that will not be exceptional agers," noted Thibert. The '01s have been closed from the start and are just now starting to open. This vintage was not as charming at the begining but may have longer aging potential due to its acidity." Steve Tanzer

Pouilly Fuisse la Cote
2002 $35.99 available
"From 50-year-old vines located next to Vignes Blanches but harvested later; made in 90% new oak; 13. 9% natural alcohol) Deeper aromas of tropical fruits and spicy, coconutty oak. Fat, sweet and very ripe, with exotic fruit and floral notes. Very aromatic in the mouth and not overtly oaky. A highly concentrated Pouilly-Fuisse with plenty of stuffing and very good length." Steve Tanzer, International Wine Cellar #112

Pouilly Fuisse les Cras
2002 $28.99 available
"(An unfiltered cuvee that featured 20% new oak) Bright, precise aromas of lemon and powdered stone. Supple on entry, then juicy and delineated in the mid-palate, with lemon, lime and mint flavors. A bit creamier and more buttery than the foregoing wines. Then slightly lean on the back end, with a bit of dryness from the oak." Steve Tanzer, International Wine Cellar #112
2001 $26.99 limited
"Lemon, minerals and toasty oak on the nose. A step up in intensity, depth and cut from the Longeays, with a brisk lemony flavor, firm acidity and very good length. Seems every bit as good as the 2002, with more backbone for aging." Steve Tanzer, International Wine Cellar 1/2/04

Pouilly Fuisse Vigne Blanche
2002 $35.99 limited
"(From a mid-slope site featuring shallow, rocky clay and chalk soil and vines averaging 50 years of age; made in 5% new and the rest once-used barrels) Bright yellow color. Very ripe aromas of yellow fruit confiture, vineyard peach, minerals and spicy vanillin oak. Fat and sweet in the mouth but also boasts excellent cut and acid backbone. Oaky but has the material to support the wood." Steve Tanzer, International Wine Cellar #112

Pouilly Fuisse Menestrieres
2002 $34.99
"Sadly, there are only 75 cases of the outstanding les Menestierers. Revealing boisterous aromas of spices and buttery oak, this wine, fwermented and aged in one new and two second year barrels, reveals impressive depth and concentration. Its falvor profile is composed of vanilla perfumed creme brulee, juicy limes and powerfully expressive minerals." 90 Robert Parker, The Wine Advocate #154

Pouilly Vinzelles les Barres
2002 $23.99
2001 $22.99 available
"Toasty, meaty, smoky nose suggestive of silex Then supple and slightly reduced in the mouth, with intriguing notes of smoke and minerals. Slightly tart on the back. This wine should age reasonably well." Steve Tanzer, International Wine Cellar #112

Macon Prisse en Chailloux
2003 $17.99
:"An excellent value. It's powerful aromas of mineralls immersed in honey reveal the vintage's record heat and ripeness. medium bodied, doftly textured and lush, this highly expressive wine bastes the palate with thick layers of golden rasins and maple coated pears. While it will not be long lived, it is sure to please penny pinching hedonists over the next 18 months." Robert Parker, The Wine Advcocate #154