Pommard 1er Cru “Les Poutures” AOC 2020

Let's delve deep into the extraordinary origins of this Pinot Noir, which comes from Les Poutures in Pommard. The vintage of this prime growing area is rooted in the natural composition of the soil structure, which is a versatile mix of limestone, clay and loam in a substantial layer of humus. Under the knowledgeable hands of the Lejeune's producers, this specific single-ut is white-grafted. With a careful proportion of 30% whole grapes macerated by moderate footwork, there is sufficient juice to set alcoholic fermentation in motion.

The natural yeasts present throughout the cellar and on the grape skins do an excellent job. After five to seven days, the whole cluster has combined with the mash, a stage known as semi-carbonic maceration. In total, about three weeks are necessary to complete the full fermentation process. The wine is then transferred to wooden barrels, using about 30% new barrels.

The result is a medium and delicately transparent shade of cherry red that provides a visually appealing lead-in to the nose experience. The ripe vintage is clearly noticeable, with red fruits and red flowers harmonising with slight hints of smoke. It shows a little restraint at first, but with patience a full bouquet unfolds with notes of undergrowth, peat, tobacco and earthy tones. A juicy mix of cherries, plums and pomegranate seeds rounds off the whole, with a sweet hint of peony.

On the tongue, this 1er Cru convinces with sweet and sensual notes of cherries, berries and plums. A feeling of light warmth flows through the mouth, countered by a fine acidity that promises freshness. The distinct aromatics of wild berries, cherries, dark stone fruit, tobacco, spices and tonka beans are impressively complemented by supple tannins. This Pommard is a structure full of charm, earthiness and sensuality.

As for food pairing, I would personally suggest the wine with roasted aubergines in pinot noir sauce with honey and toasted slivered almonds. Another option would be stuffed courgettes with risotto and pancetta, or wild salmon with green asparagus and brown butter.