Grape Variety :
Site: a very famous village located south of Beaune, not too far from that city.
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.
Soil: clay and limestone.
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: 44 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines are purchased from regular supply partners (long-term contracts).
"Pigeage" (punching down of the cap during fermentation): once a day until half of fermentation is done; one pumping over ("remontage") per day till the end of the fermentation.
Pressing: vertical press; separation of free run juice from pressed juice.
Type: in barrels (20% in new oak).
Length: 14 to 18 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.
Follow-up: barrel by barrel.
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
"A great Burgundy, worthy of its reputation. An intense, bright, red colour; a powerful nose, with notes of black cherry and spice, evolving towards aromas of young leather. On the palate, the tannins give a certain impression of firmness, somewhat softened by a nice, harmonious texture. Persistent flavors in the aftertaste".
Beautiful crop. The reds are colourful, structured and very expressive aromatically. The balance between alcohol and acidity is satisfactory.
Temperature: 16°C (61-62°F).
Cellaring: 8 to 20 years.