Côte de Beaune
Pommard 1er Cru "Les Chaponnières"
Pinot noir
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In a few words
The ‘Les Chaponnières’ climat is one of the finest terroirs in the Pommard Premier Cru appellation. The clay-rich, deep soil gives the wines a remarkable intensity.
Tasting :
A precise, serious wine with notes of blackcurrant and blackberry. Juicy and energetic on the palate. A fine wine with substance and thickness.
Wine & Food Pairing :
Red meat & Game, Stewed dishes, Strong cheeses (Roquefort, blue cheese, Époisses...)
Geographical location and terroir
AppellationPommard 1er Cru
ClimatLes Chaponnières
Sub-regionCôte de Beaune
DescriptionThe Pommard appellation is located between Beaune and Volnay. It marks the beginning of the south-east orientation of the Côte de Beaune. The area has been developed since the Middle Ages. Today, Pommard is a world-renowned benchmark. The vineyard produces exclusively red wines from the emblematic Pinot Noir grape. Etymologically, the name comes from the name of Pomona, the goddess of fruit and gardens, worshipped by the first inhabitants. In the 11th century, its name was Polmareum, which later became Pomareum, from the Latin Pomarium meaning ‘orchard’. The ‘Les Chaponnières’ climat is one of the finest terroirs in the Pommard Premier Cru appellation. The clay-rich, deep soil gives the wines a remarkable intensity.
Vinification
FermentationThe grapes are harvested by hand and placed in small crates to prevent the bunches from settling. For our red wines, the grapes are taken to the winery, passed through a sorting table and destemmed before being loaded into the vinification tank. Immediately, we proceed to a so-called “pre-fermentation cold maceration” which, by cooling the tank to 10°C, optimizes the extraction of the natural aromas of the grapes and oxygenates the musts. We favor long vatting times with daily punching down for 8 to 10 days to facilitate the extraction of tannins and colors. Finally, the final maceration lasts 3 to 5 days during which the must macerates gently at a controlled temperature to gain finesse and aroma.
Ageing15 months in French oak barrels
BarrelsLightly toasted so-called blonde, 30% new barrels
Service advice
Service temperature14-15°
Ageing potential3 to 7 years
Ideal food pairingquail with bacon and port sauce.
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