VARIETALPommard and Pommard Premiers Crus are only made from Pinot Noir grapes.
- 10,000 plants/hectare.TASTING NOTES- Deep colour, black cherry juice red.
- The nose is rich with concentrated aromas of red and black berries, woody and spicy notes.
- Very nice structure in the mouth. An ample wine, rich and distinguished with silky tannins, and flavours that are fruity (very ripe red and black fruits), woody and spicy. Very concentrated, powerful, well balanced, a beautiful wine to age.
FOOD AND WINE PAIRINGDrink with fine roasted or oven-grilled meats, prime rib, rump steak with pepper, marinated game or poultry in sauce, not forgetting creamy Burgundy cheeses but not too strong.
SERVING SUGGESTIONSAGEING POTENTIALThis premier cru can be kept in the cellar for 8 to 10 years.
ORIGINThe vineyard of Pommard is located on the Côte de Beaune, in Burgundy, between the village of Volnay to the south and the town of Beaune to the north. The Pommard appellation only produces red wines, all exclusively from Pinot Noir.
The surface area of the vineyard covers approximately 300 hectares, 125 hectares of which are Premiers Crus. The climat " Les Poutures ", whose name comes from "pâtures", covers 4 ha 12 a 74 ca on the lower part of the vineyard, in the middle of the hillside.
The soils are composed of ancient alluvial deposits, clay and limestone, well drained thanks to a pebble of rocky debris. Iron oxide in the form of veins sometimes reddens the earth.
- Exposure to the east and south.
- Altitude: between 250 and 330 metres.
VINIFICATION AND MATURINGTraditional Burgundian vinification. Hand-picked, the grapes are first sorted in the vineyard and then in the cellars as soon as they arrive. After this severe sorting, they are destemmed and crushed, then put into thermo-regulated vats. Vatting lasts 22 to 25 days.
The vinification begins with a cold maceration (8°-10°C) for 5 to 6 days, then the fermentation is carried out with the introduction of Burgundy yeasts, with daily pumping over and punching down. The wine is then aged in 228 litre barrels, of which 35% are new, for 12 to 15 months.
