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Pommard "Les Vaumuriens"

Pommard "Les Vaumuriens"

  • The vintage
    • The climatic conditions were very mixed in 2016. The harvests took place later than usual in order to allow the grapes to reach their optimum ripeness levels. Our wines present fruity aromas. The wines are smooth and fleshy. This promises to be a very distinctive vintage.

  • Appellation
    description
    • Introduction

      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 cut 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 hygrometry-controlled cellars at consistent, natural temperatures. 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

  • The vintage
  • Appellation
    description
  • Winemaking
  • Tasting
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