Château de Pommard : Pommard Village 2023

Characteristics and tasting tips for the Pommard Village 2023 by Château de Pommard

Tasting

Colour
This wine displays a beautiful ruby colour, enhanced by delicate purple highlights.

Nose
The bouquet is particularly intense, releasing seductive aromas of red fruit intertwined with elegant notes of rose.

Palate
The attack is ample, supported by tannins that are both tender and perfectly integrated. The wine ends on a subtly spicy finish.

Food and wine pairing

This cuvée pairs beautifully with roast or grilled red meats, such as rack of lamb, roast beef or duck breast. It also complements full-flavoured poultry and feathered game, as well as classic Burgundian cheeses like Époisses, Langres or a mature Comté.

Serving and cellaring

To fully appreciate this Pommard Village 2023, serve it at a temperature of 16°C. With fine ageing potential, it can be cellared and enjoyed until around 2033.

The elegance and structure of a great wine from Pommard

The estate

Founded in 1726 with the construction of its first building, Château de Pommard is a true institution in Burgundy. Now run by Michael Baum and the Carabello-Baum family, the estate is home to the renowned Clos Marey-Monge, an exceptional 20-hectare vineyard. The property stands out for its deep commitment to biodynamics and its desire to pass on Burgundy's heritage. Blending historic legacy with a contemporary vision, the estate has become an essential destination for lovers of fine wine.

The vineyard

The grapes for this Pommard come from the vines of the prestigious Clos Marey-Monge, recognised as the largest privately owned monopole in the region. This unique terroir, entirely enclosed by a stone wall, rests on a mosaic of limestone, clay and sand soils. The entire vineyard is farmed according to the demanding principles of biodynamics, allowing the terroir to express itself in all its purity.

Winemaking and ageing

The Pommard Village 2023 begins with hand harvesting followed by rigorous sorting. The fully destemmed grapes are transferred by gravity into stainless steel vats. Alcoholic fermentation is initiated by indigenous yeasts, followed by vertical pressing and malolactic fermentation. Finally, the wine is aged for 18 months on fine lees, split between stainless steel vats and French oak barrels, 10% of which are new. The wine is bottled unfiltered.

Grape variety

100% Pinot Noir