Pommard 1er Cru “Les Argillières” AOC 2020

Let us look at a wine whose lifeblood lies in the village of Pommard, more precisely in the region of Les Argillières. The special terroir with its strong clay and limestone presence harbours a Pinot Noir fruit of unmistakable quality. The Lejeune family remains true to their traditions here - they make this wine in a very individual style.

The process begins with a careful selection of whole grapes, which make up about 30% of the wine to be created. Gentle foot maceration allows the juice to escape - the basis for the subsequent alcoholic fermentation by naturally occurring cellar yeasts. Whole cluster fermentation follows: the berries ferment almost completely, only a few break open and release their pulp juice. This fermentation step is called semi-carbonic maceration and lasts between five and seven days. After about three weeks, the fermentation process is completed and the wine is transferred to barrels. About 30% of the wood is new. A slight sulphurisation takes place, but there is no filtration or clarification.

A first glance reveals a bright, slightly transparent cherry red. From the first second, a wonderful fragrance unfolds - finely spicy, charismatic. Smoky notes mingle with red and dark fruit, cherry confit, a hint of undergrowth, mint, fine yeast bread and the best wood tones.

The tasting presents a juicy, dark-fruited and compact wine. You will notice notes of cinnamon cherries, sweet and sour cherries, dark chocolate, tobacco and spices. A certain warmth and fullness dominate the profile, embodying the special nature of the vintage. But be unconcerned - a crystal clear, silky acidity keeps it all in balance. The tannins are ripe, prominent, and although the finish may still seem a little rough, there is clearly enormous potential in this wine.

Let's move on to the culinary recommendations: Try steamed beetroot in a salt coat with glazed radicchio and mashed potatoes, refined with vanilla foam. Or lukewarm sliced roast beef on a salad of cooked red cabbage, finished with a touch of mole. For a maritime touch, grilled tuna with balsamic blood orange foam on jacket potatoes would be an excellent choice.