AOC Pommard

The red wines of Pommard are dry and fall into the category of still wines. They are produced between Beaune and Volnay (region of Burgundy-Franche-Comté) marking the point where the Côte de Beaune turns south-east. The vineyard is located on a hillside almost 300 metres above sea level. enjoys an oceanic climate with a semi-continental influence. The soil consists of marly limestone and marl. Its terroir is represented by a mosaic of plots and clos surrounding a charming, atypical village named after the ancient goddess of gardens, Pomona. The Côte de Beaune is renowned for its great white wines, but the red wines of Pommard stand out, made exclusively from the Pinot Noir grape. Since the Middle Ages, Pommard has been known for its solid, tannic red wines. The Appellation Pommard d’Origine Contrôlée was one of the first to be recognized in 1936. There are no Grand Crus, but twenty-eight Premier Crus are spread over the entire hillside. To be more precise, This appellation comprises a total of 337 hectares of vineyards, 200 hectares of A.O.C. village and 137 hectares of Premier Cru. The terroir abounds in fatty soil that beautifully expresses the firmness and excellence of its wines. Some wines, such as Rugiens, Pézerolles and Épenots, are internationally renowned.

The years 1929, 1969 and 1978 represent the best vintages, known as “millennium vintages”.

Its features

Pommard has an extreme red color, described as dark purple. Usually with mauve highlights.

On the nose, the main aromas are blackberry and blueberry. Occasional notes of redcurrant, concentrated cherry or ripe plum. Mature aromas reveal leather, pepper and chocolate.

When tasted, its tender structure and fleshy character express the richness and power of this wine. Fruity on the palate, with a chewy texture. During its first years, Pommard remains very firm, becoming more assertive after about five years. Its ageing potential is estimated at between 5 and 10 years.

Food and wine pairing

Pommard red wines are best paired with meats. Here are a few ideas for main courses: chicken couscous, lamb tagine, entrecote with shallots, pork roast with honey, jugged hare or wild boar à la bourguignonne. Choose cheeses with strong flavours such as : epoisses, langres, soumaintrain and comté. The operating temperature should not exceed 16°C. We recommend the use of Burgundy glasses (balloons) for tasting.