Vincent Girardin : Pommard Village "Vieilles Vignes" 2024

Characteristics and Tasting Notes for Vincent Girardin's Pommard Village "Vieilles Vignes" 2024

Tasting Notes

Appearance
A deep, intense red hue is revealed in the glass.

Nose
The aromatic bouquet is rich, releasing scents of black fruits such as blackcurrant and black cherry. These mingle with subtle notes of spice and violet, along with hints of undergrowth, game and precious wood.

Palate
Full-bodied and structured, the palate reveals a lovely richness underpinned by present yet delicately coated tannins. The acidity brings a fine tension that stretches into a persistent, slightly mineral finish.

Food and Wine Pairing

This food-friendly wine pairs beautifully with red meats, dishes in sauce or game. It will also enhance mushroom-based preparations as well as mature cheeses.

Serving and Cellaring

To fully enjoy this Pommard 2024, it is recommended to open it an hour before serving and to taste it at a temperature between 14 and 16°C. With fine ageing potential, it can be cellared for ten to fifteen years.

The Power and Finesse of a Pommard Red Wine

The Estate

The estate's history began in 1980 when Vincent Girardin took over two hectares of family vines in Santenay, in Burgundy. Over the years, the structure grew with the creation of a demanding négociant business. Since 2012, the estate has belonged to the Compagnie des Vins d'Autrefois. Under the technical direction of Éric Germain, the house now farms around thirty hectares, some of which are cultivated biodynamically, and continues to produce wines renowned for their purity and precision, faithfully reflecting the richness of Burgundy's terroirs.

The Vineyard

The vines that give rise to this Pommard flourish on the Côte de Beaune, within several renowned climats of the appellation. Averaging 65 years of age, they are planted on south-east-facing slopes, resting on clay-limestone soils. The vineyard is farmed sustainably, with rigorous green harvesting and high trellising that promotes optimal berry ripening.

Winemaking and Ageing

Hand-harvested grapes undergo partial destemming before fermentation. Fermentation takes place in temperature-controlled stainless steel tanks using indigenous yeasts, accompanied by gentle punching down and pumping over. After gentle pressing, the wine is transferred to barrels for ageing on fine lees for around 14 to 15 months in oak barrels, a moderate proportion of which are new. Bottling is carried out without fining or filtration.

Grape Variety

Pinot Noir (100%).