Isabelle et Denis Pommier - Irancy Grain de Survie 2021

Bettane & Desseauve

About the estate:

This charming couple of winemakers has taken a significant step forward by switching to organic viticulture, which began earning certification with the 2014 vintage. The grapes’ beautiful ripeness is well balanced by a lively acidity derived from the limestone soils, and barrel aging is increasingly designed to preserve the nuances of the terroirs. Grown on a very distinctive subsoil known as “Hauterivien,” the Petit-Chablis is consistently remarkable for its richness; the red wine from the Yonne is among the very best in the region; and the Premier Crus from the Poinchy area (Léchet, Beauroy, Fourchaume) are now reliable choices for wine lovers. Like others in the area, the estate unfortunately suffered from the weather conditions of the 2016 vintage. Sadly, 2017 began with a terrible frost… Hence the “grain-de-survie” cuvée, sold through the wine trade, to offer a small amount of wine to regular customers. The “Petits-Chablis” and generic Chablis wines lack their usual precision, while the Premier Crus will hold up better. We can’t wait for the 2018s!

Guide Hachette des vins

About the wine:

In his role as a wine merchant, this Chablis winemaker seamlessly transitions from Chardonnay to Pinot Noir. The label alone is stunning. But that’s not all. This cuvée, aged in barrels for 16 months, stands out for its highly aromatic nose, featuring red fruit notes, followed by a full-bodied palate that is persistent, fresh, and warm all at once—with a balance that is simply perfect.

About the estate:

Based in Chablis, Isabelle and Denis Pommier run an 18-hectare estate founded in 1990 that consistently produces high-quality wines. After managing their vineyard using sustainable farming practices for 15 years, they obtained organic certification in 2014.

RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France

About the estate:

Isabelle and Denis Pommier settled in the village of Poinchy in 1990, with 2 hectares of vineyards (23 today). Some of the Premier Cru wines undergo partial fermentation in oak, and all winemaking is carried out using indigenous yeasts. The entire production is of impeccable quality, particularly the entry-level wines. Certified organic since 2014, this estate has produced superb wines that are always well-ripened, though they do not always exhibit the desired freshness: with regret, we are removing the star, hoping for a return to better balance in the near future.