Pommard

Annual production 900 bottles
Grape Variety Pinot Noir
Soil Clay and iron limestone
Average Vine Age 40-60 years old
Situation A well located plot with full south exposure

The grapes are hand-picked and 100% destemmed after sorting. Pre-fermentation maceration (12°C) for 5 days. Fermentation in temperature controlled vat with pumping-over and punching of the cap twice a day at the beginning. Warm post-fermentation maceration before the wine is put in barrels.

Ageing 18 months in oak barrels with moderate use of new oak. Complete malolactic fermentation. Bottling without filtration, very little use of SO2.

Color Deep, dense garnet color with purple hints.
Aromas Dominated by black cherry and wild plum, with a subtle hint of dark chocolate and iron-like minerality rounding out the nose.
Taste The entry is supple and generous, filling the mouth with black cherry and plum. The mid-palate reveals the classic Pommard grip, but the tannins are tightly knit and velvety. It possesses a lovely salinity on the finish that keeps the richness in check.
Food Matching Roasted lamb - Tuna steak - Beef Bourguignon