POMMARD PREMIER CRU
"LES POUTURES" 2022
POMMARD PREMIER CRU
"LES POUTURES" 2022
Grape variety
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 : 2022
The Weather : Uncertain conditions, but mild in the end throughout the season!
The harvest, running from 25 August to 16 September. The grapes were beautifully healthy, with varying degrees of ripeness depending on the exposure.
Balanced, honest white wines. Maturing ought to bring just the right degree of roundness to red wines with varying qualities, depending on the maturity of each plot. We have both sophisticated, fruity red wines with a good Burgundy tension as well as rich, warmer ones.
A pleasant vintage in terms of quality with excellent yields for both whites and reds.
The vinification choices have been crucial as to whether to favour acidity or the alcoholic degree.