Winemaker Notes
Pousse’s vines sit at the top of the slope, along a stone wall; soils are clay-rich, which contributes to the wine’s supple mouthfeel. One-third of vines was planted in 1925; the rest in the 1970s and 1990s. Hand-harvested. Destemmed and fermented on indigenous yeasts in temperature controlled tanks. Aged in French barrique (30% new) for 18 months. Unfined and unfiltered.
Professional Ratings
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Jasper Morris
Bright ripe purple. The nose is backward but suggests a fine volume of fruit. Some dark notes, a dusting of chocolate, weight more at the back of the palate, firm tannins but they have ripened and there is a good weight of fruit for sure. Medium plus length.
Barrel Sample: 91-93
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Representing some of the darkest, deepest and sturdiest Pinot Noir of Burgundy, Pommard is one of the two villages in Côte de Beaune—along with Volnay—that is recognized for its impressive Pinot Noir. While it can’t boast any Grands Crus vineyards, its extraordinary Premiers Crus vineyards are aplenty.
Les Pézerolles, Les Épenots, Clos des Épeneaux, Les Chanlins, Les Jarolières, Les Fremiers and particularly Les Rugiens are among the most outstanding Premiers Crus.
The best Pommards will be concentrated in flavors such as black cherry, blackberry and dark chocolate, have dazzling aromas of violets, menthol or wild herbs and a firm and powerful finish. They typically demand some time in the bottle to reach their peak.