Pommard

You need only visit Beaune to appreciate this centuries-old tradition, the love of the vineyards, and the wines born of the winemakers’ hard work. As you travel through these lands, you will soon come across Pomone, a small town named after an ancient goddess, the mistress of gardens. All around are vineyards planted with a single grape variety, Pinot Noir, producing a wine, Pommard, which has been described since the Middle Ages as “The Flower of the Wines of the Beaune Region.”

Recognized as an appellation in 1936, it covers exclusively the commune of Pommard. Located in the Côte de Beaune, between Beaune and Volnay, Pommard, with its crus and beautiful estates, marks the spot where the Côte slopes gently toward Autun. It is perhaps the benchmark wine of the Burgundy region. The Pommard appellation comprises 28 classified climats within the Pommard Premier Cru, the most renowned of which are undoubtedly Les Rugiens and Les Epenots

The Pommard and Pommard Premier Cru vineyards are planted at an altitude of between 250 and 330 meters, facing east to south. The lower part of the terroir rests on ancient alluvial deposits, while the middle of the slopes consists of well-drained clay-limestone soils thanks to a layer of rocky debris. Higher up, one finds Oxfordian marl, calcareous brown soils, and calcareous brown soils.

A vineyard nestled on the slopes of hills and small hills at an altitude of nearly 300 meters, with rich, fertile clay-limestone soil, ample sunshine, and ideal rainfall and temperatures— in short, conditions that have allowed, since the Middle Ages, the production of red wines that are robust, tannic, and deeply rooted in this soil, yet subtle and of exemplary authenticity. Made exclusively from Pinot Noir, these Pommard red wines are all Premier Crus.

Pommard’s fame in the 19th century earned it a reputation as a bold and robust wine. In reality, the terroirs, winemaking techniques, and aging process add nuance to this portrait, resulting in a wine rich in subtlety. Pommard is a wine best left to age a bit so it can fully open up, and it is particularly enjoyable when produced by estates such as Domaine Roger Belland, Domaine de Courcel, or Domaine Henri et Gilles Buisson. For Pommard Premier Cru, enthusiasts of the appellation will likely gravitate toward Domaine Leroy, Maisons Bouchard Père et Fils, or Verget, or toward the wines offered by Louis Jadot.

Often, when it comes to red wines, the focus is on robustness, a bold presence on the palate, and a tannic strength that commands respect. But red wines—especially Pommard—are not just about intensity; they also offer a whole range of subtleties, fragrances, and aromas that lie beneath their frank and powerful character. 

The culmination of all this cultivation and vineyard work comes to life in a glass. But drinking it isn’t everything—it’s still something of a ritual. A filled glass of Pommard is, first and foremost, a play of colors: a deep, garnet-red hue. A discerning eye will detect hints of mauve and blue. Then you must bring your nose close to the glass—a pleasure not to be missed, as numerous aromas are present: black fruits, blueberry, blackcurrant, blackberry, and plum. As it ages, Pommard develops denser aromas, evoking leather, aged wood, and bread crust. Then you drink it, and it is at this moment that all its subtleties come to the fore. The attack is clean and distinctly fruity. You can feel the power of the grape, along with nuances of blackcurrant and blueberry. The soil that nurtures the vines is ever-present, with robust aromas that are never overpowering. Food connoisseurs will say that Pommard red wine pairs well with meats, ribeye steaks, stews, game, and cheeses.