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Pommard has been considered the typical Burgundy for centuries: deep red in colour, powerfully aromatic, solid and trustworthy. The very name Pommard has a generous ring to it and it fills the mouth as it fills the glass. Pommard lies between Beaune and Volnay, where the Côte De Beaune makes a slight turn towards Autun. These lands formerly belonged to the Dukes of Bourgogne, to religious houses including the abbey of Cîteaux, or to old families such as the Marey-Monge family. As early as the Middle Ages, Pommard was thought of as the flower of Burgundy wines - the wine to which all others were compared. The appellation, one of the first to be so designated in 1936, grows only red wines from the Pinot Noir grape.

Pommard's lower slopes have ancient alluvial soils. Mid-slope, the clay-limestone soils are well drained thanks to the inclusion of rock debris. Higher still are Jurassic (Oxfordian) marls, brown calcic soils, and brown limestone soils. In places, Pommard's soil is reddened by the presence of iron. The exposure is south or east and the vineyards lie at altitudes of 250-330 metres.

The fame of Pommard in the 19th century earned it the image of a wine that is both forceful and virile. In actuality, time, terroir and methods of vinification have all combined to create a more subtle reality, a wine that is both richer and more sensitive. Pommard's colour is the deep, dark red with mauve highlights that caused Victor Hugo to speak of it as “night in combat with day”. Its aromas are redolent of blackberry, bilberry, or gooseberry, cherry pit and ripe plum. Often, wild and feline notes develop with age. At full maturity, it tends towards leather, chocolate and pepper. Pommard needs to be given time to open up to its fullest extent and to display its mouth-filling texture, its firm but delicate structure, its fruit-filled palate, and its chewy tannins, which by then will be properly rounded out.

This illustrious representative of the Côte De Beaune with its dense and substantial tannins revels in furred or feathered game, braised or roasted, which will find in Pommard (and especially in the premiers crus) an invaluable collaborator. Thickly cut steak, lamb, or stewed poultry will respond to its firm-textured tannins and concentrated aromas. It is a natural partner for cheeses with well-developed flavours: Époisses, Langres and Soumaintrain, but also Comté.

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