Pommard

A visit to Beaune is all it takes to grasp the full extent of this culture, shaped by centuries of love for the vines and the wines produced by the hard work of the winemakers. As you travel through these lands, it's not long before you come across Pomone, a small town named after an ancient goddess and mistress of gardens. All around are vines planted with a single grape variety, Pinot noir, and a wine, Pommard, described since the Middle Ages as "the flower of Beaune wines".

Recognized as an appellation in 1936, it concerns exclusively the commune of Pommard. Located in the Côte de Beaune, between Beaune and Volnay, Pommard, its crus and its fine residences mark the point where the Côte slopes slightly towards Autun. It is perhaps the benchmark wine of the Burgundy region. The Pommard appellation comprises 28 climats classified as Pommard Premier Cru, the most famous of which are undoubtedly Les Rugiens and Les Epenots.

The vines of Pommard and Pommard Premier Cru are planted between 250 and 330 meters above sea level, facing east to south. The lowest part of the terroir lies on ancient alluvial deposits, then, in the middle of the slopes, on well-drained clay-limestone soils, thanks to rocky debris. Further up, we find Oxfordian marl, brown calcareous and brown calcareous soils.

A vineyard on the slopes and small hills at an altitude of almost 300 meters, a generous, rich clay-limestone soil, sufficient sunshine, ideal rainfall and temperatures - in short, conditions that have enabled us since the Middle Ages to produce solid, tannic red wines, well planted in this soil, but subtle and exemplary in their truthfulness. Made exclusively from Pinot Noir grapes, these Pommard red wines are all Premier Crus.

Pommard's fame in the 19th century gave it the image of an insistent, virile wine. In reality, terroirs, vinifications and age nuance this portrait to offer a wine rich in sensitivity. Pommard is a wine to be left to age a little so that it opens up fully, and will be particularly appreciated when offered by estates such as Domaine Roger Belland, Domaine de Courcel or Domaine Henri et Gilles Buisson. As for Pommard Premier Cru, lovers of this appellation are more likely to choose Domaine Leroy, Maisons Bouchard Père et Fils or Verget, or the crus offered by Louis Jadot.

When it comes to red wines, the focus is often on solidity, virility on the palate, and tannic strength that doesn't let you down. But red wines, and Pommard in particular, are not just about blood, they're also about a whole range of subtleties, fragrances and aromas that hide behind a strong, straightforward character. 

The culmination of all this cultivation, the work of the vines, takes shape in a glass. But there's more to drinking than that, because it's all part of a ceremony. A full glass of Pommard is first and foremost a play of colors, a deep, garnet-red robe. A discerning eye will detect mauve and bluish nuances. Then you have to put your nose to it, a pleasure not to be missed as many aromas are there, black fruits, blueberry, blackcurrant, blackberry, plum. As it ages, Pommard develops denser aromas, evoking leather, old wood and bread crust. Then you drink it, and it's at this moment that all its subtleties come to the fore. The attack is frank and fruity. You feel the strength of the grape, but also nuances of blackcurrant and blueberry. The earth that supports the vines is not far away, with solid, but not aggressive, aromas. Gourmets will say that Pommard red wine goes well with meats, beef ribs, stews, game and cheeses.