Pommard "La Rue au Port" (Red)

Origine

In the 12th century, the priory of Saint Etienne de Beaune owned vineyards in the "Rue au Port" a remnant of village life in the Middle Ages: The word "port" means "passage", “la rue du port" indicated the road linking the village to the road between Beaune and Chalon-sur-Saône, which the travellers had to take after they had paid their toll.  The powerful “Confrérie du Saint-Sacrement de Pommard” (brotherhood), whose existence is documented in titles dating from the 13th century, levied feudal haulage duties for the loading and passage of vehicles carrying goods.  This road, particularly well maintained by the brotherhood, enabled the produce of Pommard and the villages further up (mainly wine), to join the main road.  An excise post was located at the entrance of the village. This 2.90 hectares plot is located at the foot of the village.

Vinification

The grapes are fully destemmed and then vinified in concrete or stainless steel vats with punching down and pumping over operations, depending on the wine and daily tastings. Pre-fermentation maceration lasts 3-6 days at 13°C, followed by 2-3 weeks fermentation depending on the year, at a maximum temperature of 33-34°C. Malo-lactic fermentation occurs during the 12 months ageing in oak barrels, of which 10-15% are new.

Notes de dégustation

The wine possesses a deep ruby red hue.  Intense aromas of blackcurrants and other black and red berries can be found on the nose. The archetype of Pommard wines from the bottom of the slope, this wine is powerful on entry to the palate with firm tannins, all wrapped up in lovely fruit which gives it a nice freshness. Over time, it becomes smoother on the palate, revealing a lovely mellow character.  This wine is certainly one of the most powerful Burgundy crus.

Mets d'accompagnements

Pommard pairs very well with spicy or peppery dishes, aromas that are sometimes found in Pommard when it takes on age. Steaks, lamb, or chicken stew will match the firm texture of the wine's tannins and its concentrated aromas.  Cheeses such as Epoisses, Langes, Soumaintrain and Comté will also pair very nicely.

Ageing potential
6-12 years

Serving temperature
15-17°C