POMMARD PREMIER CRU LES POUTURES

POMMARD PREMIER CRU
LES POUTURES 2019

click on one of the vintages below for further information

2019 2020 2021 2022

Grape variety

100% Pinot Noir.

Tasting notes

Colour: Intense dark ruby.

Bouquet: Aromas of a certain virility, on a fruity, woody and animal framework of great complexity.

Palate: The structure is solid, the tannins still present. The chewiness is remarkable, the flavours are all at once fruity, animal, spicy and liquorice. Quite powerful, this is a racy wine with a strong character.

Wine and food pairing

Drink with fine roasted or oven-grilled meats, prime rib, rump steak with pepper, marinated game or poultry in sauce, not forgetting creamy Burgundy cheeses but not too strong.

Serving temperature

Serve ideally at room temperature, around 16-18°C (60-64°F).

Ageing potential

A Premier Cru that can be kept in the cellar 8 to 10 years.

Origin

The vineyard of Pommard is located on the Côte de Beaune, in Burgundy, between the village of Volnay to the south and the town of Beaune to the north. The Pommard appellation only produces red wines, all exclusively from Pinot Noir. The surface area of the vineyard covers approximately 300 hectares, 125 hectares of which are Premiers Crus.

The climat " Les Poutures ", whose name comes from "pâtures", covers 4 ha 12 a 74 ca on the lower part of the vineyard, in the middle of the hillside.

The soils are composed of ancient alluvial deposits, clay and limestone, well drained thanks to a pebble of rocky debris. Iron oxide in the form of veins sometimes reddens the earth. Exposure to the east and south. Altitude: between 250 and 330 metres.

Vinification and maturing

Hand-picked, the grapes are first sorted in the vineyard and then in the cellars as soon as they arrive. After this severe sorting, they are destemmed and crushed, then put into thermo-regulated vats. Vatting lasts 22 to 25 days. The vinification begins with a cold maceration (8°-10°C. / 46-50°F.) for 5 to 6 days, then the fermentation is carried out with the introduction of Burgundy yeasts, with daily pumping over and punching down. The wine is then aged in 228 litre barrels, of which 35% are new, for 12 to 15 months.

Vintage : 2019

Winter was mild across whole Burgundy. Bud break started early April in our Domaine’s vineyards.

On April the 5th, a significant frost-freeze made damages in several plots. The villages of Rully and Mercurey were then less affected by a second freeze wave that occurred from the 13 to 14th of April, as the growers and people organized smoke screens to protect the vineyards.

The first grapes bunches appeared around the 20th of April.

Spring maintained damp but cold overall, during the whole month of May until flowering which began mid-June (10-15 of June.). This type of weather provided coulure and a very slow vegetative development of the vine.

Summer was then very hot (heatwave) and dry and causes “millerandage”.

Harvest took place in our estates from the 9th to the 24th of September under a radiant sun. The grapes showed good maturity and perfect balance. Throughout our estates volumes were down around 30%, with some plots more affected than others.

POMMARD PREMIER CRU LES POUTURES 2019