Pommard 1er Cru
Les Rugiens-Bas
With its mauve tints, the robe is a deep, dark purple-red. Rich and complex bouquet with black fruit aromas of blackcurrant, raw cocoa and peppery notes.
Pommard 1er Cru
Les Arvelets
With its mauve hues, its robe is a deep crimson red. The nose evokes notes of wild berries (blackberry, bilberry), together with cherry, violet and mineral notes.
Know-how
Grape variety : 100% Pinot Noir
Surface: 42 ares
Terroir : Oxfordian marls, Brown limestone and calcareous soil loaded with iron oxide
Vines: On hillsides, south exposition, on a slope at the bottom of the valley, 50 years old
Viticulture : Guyot pruning style, mechanical soils labour, sustainable practices
Harvest: Manual in full baskets, sorted in the vineyard & also on sorting table at the winery
Winemaking: 30% de-stemming (depending on the vintage), i.e. 70% stems in vats
Transfer to concrete vats (without sulfiting), followed by crushing
Cold pre-fermentary maceration at 10-12°C with 2 pump-overs/day (3-6 days)
Alcoholic fermentation with indigenous yeasts in open vats 1 pigeage and 1 pumping over daily, with limited pipeages for greater finesse
Vatting lasts between 20 and 25 days before transfer to barrels
Malolactic fermentation in barrels
Aging on lees : > 1 year in French oak barrels ( 35% new barrels from Chassin, slightly heated). Gravity withdrawal of the barrels with light filtration Kieselguhr before bottling
Tasting notes
With its mauve hues, its robe is a deep crimson red. The nose evokes notes of wild berries (blackberry, bilberry), together with cherry, violet and mineral notes. As it ages, it evolves towards aromas of wild undergrowth. With its roundness, it has a fruity palate with blackcurrant and cherry aromas that evolve towards chocolate. The rich, supple, silky tannins give it a delicate and fine structure that is also assertive and persistent. The acidity on the finish ensures a beautifully fresh wine.
Ageing potential: between 10 and 12 years in the cellar; "good things come to those who wait »!
Food pairings
Serve at 15-17°C in a large glass, with the option of decanting. Without fail, it is ideal for red meat, duck and game birds or poultry stews. Naturally, it goes well with strong-flavoured cheeses such as Epoisses, Langres and Soumaintrain, as well as an aged Comté.
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