The Rise of Pommard Case

Quality at this fine Burgundy domaine was very good in 2015, but sadly not quantity, thanks to hail damage. The style here aims for finesse rather than power, with very little extraction in the winery, the use of 10% whole-bunch fermentation to contribute freshness and there was just 30% new oak. The result is a ripe, yet fresh and fine-flavoured wine of unusual, striking elegance for both the appellation and the vintage.Maximum six bottles per member.

A Pommard that always tastes like a silky Volnay, and a little softer and riper than usual in this vintage while remaining fine-boned and pretty. It comes from two parcels on limestone-based soil: one is from 65-year-old vines which was 100% whole-bunch fermented, the other 30 years old which was 33% whole-bunch fermented.

Intense, pretty and fresh nose. Long, silky palate with sweet tannins and elegant frame. Fine textured modern Pommard of great class. The vineyard was originally planted in 1902, with approximately 30% of vines remaining from the original date of plantation. A third has been recently replanted. It is high in clay soil, so the extraction is particularly gentle. There is also a saigné (some of the fermenting juice is drawn off to increase the ratio of solids to must), which increases colour and flavour concentration but without mechanical extraction, which could render harsher tannins.