POMMARD PREMIER CRU
"LES POUTURES" 2021
POMMARD PREMIER CRU
"LES POUTURES" 2021
Grape variety
Tasting notes
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
Ageing potential
History
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.
Vinification and maturing
Traditional Burgundian vinification.
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 : 2021
Nature certainly set a challenge for the winegrower and the winemaker with this vintage.
It began with very warm temperatures at the end of February which led to an early bud break.
The historic frost in April then destroyed young shoots that had emerged too early, significantly affecting the future harvest. Changing weather continued to characterize the vintage through to the harvests.
There were spells of rain from May to mid-August, obliging winegrowers to be constantly on the alert. The only periods of relative calm were during flowering, which took place in good conditions for the formation of the future fruit, and the véraison (colour change), which benefited from the return of the sun from mid-August.
The vagaries of the weather contributed to the development of outbreaks of disease, which were contained thanks to the tireless efforts of our winegrowers. In spite of this, considerable sacrifices had to be made to ensure a high level of quality, and rigorous sorting of the fruit in the vineyard and on arrival at the winery was necessary.
This vintage also required a major technical effort. The vinifications had to be carried out with meticulous attention and precision with a particular care over the extraction of colouring matter, the balance of the structure and the aromatic expression of the red wines, and of the freshness, balance of acidity and aromatic potential of the white wines.
PDF file