Pommard Les Vaumuriens
The vintage
2019 is a fresh and well-balanced vintage. Volumes are low although the quality is outstanding. Characterised by extreme weather conditions and perfectly healthy and aromatic grapes, 2019 saw weak rainfalls (-50% less than usual), several frosts spells in April/May followed by heatwave in summer. The harvests began on Monday 9 September in the Côte chalonnaise and came to an end on the 21 September in the Côte de Nuits.
Appellation
descriptionIntroduction
The village of Pommard neighbours Beaune and is one of the most reputed winemaking villages in the Côte de Beaune. The vineyards are steeped in history and have long enjoyed a reptation for outstanding quality.
Exposition
North-East
Soil
Clay-limestone
Grape Variety
Pinot Noir
Characteristics of our plot
Surface area
0 ha 18 a 62 ca (0,46 Acres)
Characteristics of our plot
Years the vines were planted
1964, 1986
Winemaking
Winemaking
The grapes are harvested and sorted by hand. The proportion of de-stemmed grapes and whole clusters varies depending on the vintage. The wines are punched down daily in order to extract colour, tannins and aromas from the skin of the grapes. After a 19 day vatting period, the alcoholic fermentation is complete. The free-run wine is run off using a gravity system whilst the marc is pressed slowly and gently in order to extract an exceptionally pure press wine. The wines are aged for 12 months in French oak barrels (20-30% new oak) which have been selected for their fine grain and moderate toast. The wines are left to age in our cellars at consistent, natural hygrometry and temperature. The wines spend 2 months in vats at the end of the ageing process.
Tasting
Tasting
This wine reveals an attractive deep ruby red hue. The nose exudes aromas of black fruit and spice combined with oaky notes and a touch of spice. The attack offers a powerful structure with direct tannins underpinned by delicate oaky notes. This wine's excellent structure and aromatic persistency give it good potential for bottle age.
Serve with
Marinaded red meats, game, braised ham, rabbit terrine
Serve at
14°C to 16°C
Cellaring Potential
5 to 8 years
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