100% Pinot Noir.
Colour: Intense, deep, black cherry-juice red.
Bouquet: Rich, concentrated aromas of red and black fruit with lovely woody and spicy notes.
Palate: Ample, rich and racy. Beautiful structure with silky tannins, fruity, woody and spicy flavours. Concentrated, powerful and well-balanced, this is a fine wine for laying down.
The perfect accompaniment to roast or oven-grilled meats, rib of beef, rump steak with pepper, marinated game or poultry in sauce, not forgetting creamy Burgundy cheeses that are not too strong.
Serve at room temperature, between 16 and 18°C. (60-64°F).
This Premier Cru can be cellared for 8 to 10 years.
The Pommard vineyards are 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 grapes. The vineyard covers around 300 hectares, including 125 hectares of Premiers Crus.
The ‘Les Poutures’ climat, whose name comes from ‘pastures’, covers around 4 hectares on the lower part of the vineyard, in the middle of the hillside. The soils are composed of ancient alluvium, clay-limestone, well drained thanks to a gravelly bed of rock debris. Iron oxide in the form of veins sometimes reddens the soil. Facing east and south. Altitude: between 250 and 330 m.
Hand-picked, the grapes are first sorted in the vineyard and then in the winery as soon as they arrive. They are then destemmed and crushed before being put into temperature-controlled vats. Vatting lasts 22 to 25 days. Vinification begins with cold maceration (8-10°C) for 5 to 6 days, followed by fermentation with the introduction of Burgundy yeasts, with daily pumping over and punching down of the cap. The wine is then matured in 228-litre barrels, 35% of which are new, for 12 to 15 months.
In 2017, everything came good for the Bourgogne winegrowing region in terms of both quality and quantity.
And after several years of harvests that suffered the whims of the weather, 2017 has provided volumes set to satisfy the market, with wines that are already promising great things to come from this elegant vintage.
After spending the winter building up their strength, the vines profited fully from a very warm spring. Mid-April, in the Chablis area, the vines already had reached the 2-3 spread leaves stage when temperatures dropped significantly and caused widespread frost which heavily affected the vineyards, in particular in the North-Eastern part of the region.
Everywhere else, the budburst in early April ensured a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.
During the summer, a few spells of heatwave alternated with more mixed weather. However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity. The grapes were in exceptional health and required virtually no sorting.
Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced. The only downside were a few areas hit by spring frosts, where yields were below norms.
Vinification went without a hitch and the mood was one of serenity for this vintage when the Bourgogne winegrowing region returned to more habitual levels of quality and quantity.
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