Whether from famous Bourgogne villages, regional appellations or homage cuvées, the House’s wines carry the Bouchard Aîné & Fils imprint, which since 1750 has become a prestigious signature, synonymous with excellence and know-how thanks to exceptional men.

Full of history and flavours, they are a complete range to allow all connoisseurs and enthusiasts around the world to discover the richness and incredible potential of the noble grape varieties of their region of origin.
POMMARD BIO

click on one of the vintages below for further information

2022  

100% Pinot Noir.

Colour: Crystal-clear cherry red.

Nose: Complex and powerful, dominated by fruit (morello cherries, citrus fruit, fresh figs), wood, undergrowth and spices.

Palate: Powerful and full-bodied. Flavours of cherries, wood and spices.  Very full-bodied structure with smooth tannins.  Magnificent balance.  Pommard wines are firm, with lots of colour and an intense bouquet.

Ideal with roast game, grilled red meats, cheeses (especially cheeses ripened with a marc de Bourgogne).

Serve ideally between 15°C and 16°C / 59-61°F.

A great wine for laying down, which can easily be kept for 5 to 8 years after the vintage, or even longer in the right conditions.

Pommard is one of the most famous villages in the Côte de Beaune, situated 5 km south of the town of Beaune on the route de Grands Crus. The appellation covers 322 hectares and produces only red wines, with 36% of its wines classified as 1er Cru. It is the best-known red wine appellation in the Côte de Beaune, and the favourite vin de garde of the French.

On the lower slopes, ancient alluvial deposits, then in the middle of the hillsides, the clay-limestone soils are well drained thanks to a pebbly deposit of rock debris. Further up, we find Oxfordian marl (Jurassic), brown calcareous and brown calcareous soils. Iron oxide sometimes reddens the soil.

Facing east and south. Altitude: between 250 and 330 metres.

This wine comes from organic vineyards.

The grapes are collected in small ventilated crates, then painstakingly sorted at a table. Next, the grapes are entirely destemmed but not crushed (they remain whole) and transferred by gravity into a wooden vat. Maceration lasts around 3 weeks, with more-or-less frequent cap punching. The wine is aged for 14 to 16 months in oak barrels (20% new oak). Lastly, the wine is bottled with very light filtration.