Pommard RugiensPremier Cru
Grape Variety :
Site: in the southern section of Pommard, Pommard Premier Cru Rugiens are located above the Clos des Poutures.
History & tradition: there must have been vines planted here for a long time. More than 2,000 years ago, the Gauls selected and propagated the Pinot Noir grape in this location. A temple dedicated to Pomona, the Celtic goddess, may be at the origin of the name.
The word "Rugiens" is a derivative of "rouge" (red) and it describes the colour of the soil.
Soil: clay and limestone with a high iron content.
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: the whole production of grapes is purchased.
Maceration and vinification take 2 to 3 weeks
Maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
- Type: in barrels (15% in new oak).
- Length: 15 months.
- Origin of the wood: French oak forests.
- Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin
"Pommard Premier Cru Rugiens is rich and powerful with a superb structure. Tannin lends some firmness to the structure, made somewhat softer by a harmonious velvety texture. Aromas remiscent of red and black fruit mingle with mineral notes due to iron contained in the soil. A long and flavourful aftertaste".
The reds were vinified harmoniously. We managed to keep a good proportion of whole bunches in a great number of cuvées. The malolactic fermentations were late and as they lasted over a long period, the wines acquired fullness and complexity. They display a neat and bright ruby-red colour. The wines are elegant, long on the aftertaste and with ample character. 2010 will certainly provide some great wines.
Temperature: 16°C (61-62°F)
Cellaring: 6 to 20 years.