Château de Pommard : Pommard Village "Clos Marey-Monge Nicolas-Joseph" 2019

Characteristics and tasting advice for the Pommard Village "Clos Marey-Monge Nicolas-Joseph" 2019 from Château de Pommard

Tasting

Color
Beautiful deep ruby color.

Nose
Intense nose with accents of fresh roses, dried flowers, ripe black fruits and sweet spices.

Palate
Fleshy palate with melted tannins, enriched with notes of cinnamon and clove, indicating a good aging potential.

Service and aging

For optimal tasting, serve at 16°C. This wine can be kept in cellars until around 2039.

A great, fleshy and beautifully complex Pommard wine

The estate
The Château de Pommard embodies over a thousand years of viticultural history in the heart of Burgundy. Founded as early as 909 by Benedictine monks, it is one of the oldest estates in the region. Its evolution spans centuries, notably marked by the Micault family, who built the first château in the 18th century, and then by the Marey-Monge, an influential lineage whose member close to Napoleon Bonaparte will build a second château in 1802. Today, the estate combines this rich heritage with excellent viticulture, in service of the pinot noir, the emblematic grape variety of the appellation.

The vineyard
The vineyard of Château de Pommard extends over twenty hectares in one piece, in the heart of the famous Clos Marey-Monge whose exceptional geological diversity - seven distinct terroirs - allows a complex reading of the pinot noir. Cultivated biodynamically for several years, this vineyard benefits from meticulous work aimed at preserving biodiversity and accurately revealing the typicity of each plot.

The wine
This "Clos Marey-Monge Nicolas-Joseph" 2019 is a Pommard wine made from vines aged 20 to 80 years old on soils composed of flat limestone stones and red clays.

Vinification and aging

The grapes from organic farming are hand-picked, carefully sorted on a vibrating table, then partially destemmed. The vatting is done by gravity in stainless steel tanks, before a prolonged maceration of several weeks, conducted with gentle extraction (few pump-overs and punch-downs). The pressing is done pneumatically, followed by an aging of 18 months on fine lees in French oak barrels (20% new).

Blend
Pinot noir (100%).