This dense, concentrated wine is marked by layers of intense wild cherry and red fruit flavors offset by a woodsy, penetrating bouquet of earth with distinct notes of new oak set in a focused, steely tannic structure.
Wine Maker Notes
The grapes are fully destemmed, crushed and fermented in traditional oak tanks over a period of 15 to 21 days, with manual submersion of the cap three times a day; full malolactic fermentation follows. The wine is then transferred to Limousin and Tronçais oak casks, half of which are new, and topped off every 15 days. The cellar maintains a constant temperature of 12 to 13 centigrade (53 to 56 fahrenheit) for the 18- to 24- month period the wine spends in cask. After blending and prior to bottling, the wine rests briefly in glass- lined stainless steel tanks. The château's philosophy of quality is such that, on average, only 40 percent of the harvest, originating from older vines, is ultimately retained for the wine bearing the Château de Pommard label. This concept is similar to that of the Bordelaise "grand vin," which achieves its greatest potential through the separation of wines from young vines into a second wine.
GRAPE VARIETY: 100% Pinot Noir MAXIMUM YIELD: 40 hl/ha (180 cases/acre) MINIMUM ALCOHOL: 10.5% MINIMUM SUGAR: 189 grams