Louis Jadot Pommard Clos de la Commaraine Premier Cru 2006
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The Clos de la Commaraine lies in the very center of Pommard, above and directly outside the village of Pommard at the mid-point of the slope. The vineyard covers 9.25 acres enclosed within a vine-covered stone wall. The slope is exposed due east and is characterized by deep, well-drained soils containing many pebbles. Part of an underground spring runs through the subsoil. The vines range in age from 15 to 45 years. As of the 2000 vintage, Maison Louis Jadot acquired exclusive production rights to this monopole, vinifying the wine traditionally in open fermenters over the period of roughly twelve days. The resulting wine is full and firmly tannic, generous rather than elegant. The ripe red berry nose is offset with leather and earth notes carrying onto a dense, mouthfilling palate and long finish.
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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.