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
Chemin de Traverse
A brilliant dark ruby red, it has a nose of blackberry and cherry. There are also hints of vanilla, pepper and chocolate, which will evolve into aromas of new leather.
Know-how
Grape variety : 100% Pinot Noir
Surface: 1ha 20
Terroir : Clay-limestone soil, many rocky pebbles
Vines: On hillsides, east /south-east exposure
Viticulture : Guyot pruning style, mechanical soils labour, reasoned practices
Harvest: Manual in full baskets, sorted in the vineyard & also on sorting table at the winery
Winemaking: 50% de-stemming 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 pigeages 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 light toast barrels ( 20% new barrels from Chassin).
Gravity racking from the barrels with light filtration Kieselguhr before bottling
Tasting notes
A brilliant dark ruby red, it has a nose of blackberry and cherry. There are also hints of vanilla, pepper and chocolate, which will evolve into aromas of new leather. The palate is round, generous and fruity, with aromas of cherry stones. The tannins reflect the terroir: structured, dense, firm though elegant. The finish is long and silky.
Ageing potential: between 5-8 years in the cellar, a wine that will improve with age.
Food pairings
Serve at 15-17°C in a large wine glass, or decant 1 hour before serving.
Without any doubt, it goes well with red meat, roast game in sauce, lamb or poultry stews. Naturally, it goes well with strong-flavoured cheeses such as Epoisses and Langres, as well as an aged Comté!
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