# Château de Pommard (2009)

- **Producer:** Château de Pommard
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €108
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** red cherry, red plum, raspberry, strawberry, vanilla, cloves, cedar, smoke, dried fruit, earth, mushroom, leather, tobacco

## About this wine

Château de Pommard by Château de Pommard is a 100% Pinot Noir from the Pommard AOC in Burgundy, France. Produced by the historic Château de Pommard estate, founded in 1726, this 2009 vintage showcases the unique terroir of the estate's 20-hectare walled vineyard, Clos Marey-Monge. This vineyard is recognized for its geological diversity, with seven distinct soil types contributing to the wine's complexity. The 2009 vintage was characterized by a warm summer, yielding ripe and powerful Pinot Noir. The estate is committed to organic and biodynamic practices, reflecting a deep respect for its land.

## Interesting facts

- The estate's Clos Marey-Monge vineyard is nearly 50 acres and entirely walled.
- Soil experts identified seven distinct soil compositions within the Clos Marey-Monge.
- The estate dates back to 1726, making it one of Burgundy's historic wine properties.
- The 2009 vintage benefited from a hot, dry summer in Burgundy.

## Food pairing

The medium-plus body and fine tannins of this Pommard complement rich protein dishes like duck and beef, while its cherry and earthy notes harmonize with fruit-based sauces and earthy mushrooms. The wine's structure can stand up to robust flavors.

## Wine making process

The 2009 Château de Pommard is a 100% Pinot Noir produced in Burgundy. The grapes are grown in the estate's Clos Marey-Monge vineyard, which is managed using organic and biodynamic principles. Following harvest in late August 2009, the grapes underwent fermentation, likely in traditional vats. The wine was subsequently aged, with historical practices suggesting aging in 100% new oak casks, a method that imparts structure and complex oak-derived flavors.