Pommard 1er Cru “Les Poutures” AOC 2020

Wine description for Pommard 1er Cru “Les Poutures” AOC 2020 by Lejeune

Pommard is regarded as the most angular Burgundy among the village appellations of the Côte de Beaune – and yet Domaine Lejeune demonstrates that the appellation can also speak softly. On this estate, founded in 1783 and housed in the former monastery of the Brotherhood of Saint Sacrement, work is still carried out as it was 240 years ago: foot-trodden and fermented in the oldest open wooden vat in Burgundy. From this idiosyncratic blend of tradition and modernity (organic certified since 2021) comes a Pommard that harmonises earthiness and sensuality.

Colour & appearance

Medium, slightly translucent cherry red – unclouded, as one would expect from a wine bottled without filtration.

Nose

Rather reserved in its youth, but increasingly expressive with air: cherries, plums and pomegranate seeds, overlaid with red flowers and a sweet aromatic note of peonies. Behind these emerge undergrowth, peat, earth and tobacco, with a hint of smoke hovering over everything.

Palate

Sweet and sensual in its fruit of wild berries, cherries and dark stone fruits, interwoven with spices, tobacco and tonka beans. A gentle warmth envelops the fruit, yet a fine acidity keeps the wine lively. The tannins are present but already pleasantly supple – a Pommard with both structure and charm.

Finish

Long and earthy, with lingering dark fruit and spicy depth – Pommard in its most elegant form.

Terroir & origin

Les Poutures lies immediately south of Les Rugiens, close to the village, and is one of the three Premier Cru heartlands of the domaine. The soil of limestone, clay and loam with a humus-rich top layer yields fuller, darker wines than the neighbouring vineyard site of Les Argillières; the region’s high iron oxide content colours the soil red and imparts depth.

Grape variety & vinification

Pure Pinot Noir. Around 30 per cent whole bunches, foot-trodden, fermentation with natural yeasts as semi-carbonic maceration over five to seven days, with approximately three weeks’ skin contact in total. Maturation in wooden casks with around 30 per cent new wood, neither fined nor filtered, only lightly sulphured.

Food recommendations

Wonderful with venison fillet with soba noodles and mushroom dashi, with roasted spiced pumpkin with risotto and pancetta, or with pan-fried sweet potato slices in a Pinot Noir broth.

Special features

A wine from one of the oldest functioning fermentation cellars in Burgundy – organic certified, partly ploughed by horse, bottled unfiltrated. Rarely does such craftsmanship combine with so much drinking pleasure.