# Pommard 1er Cru Les Pèzerolles (2023)

- **Producer:** Domaine Joseph Voillot
- **Colour:** red
- **Type:** still
- **Grapes:** Pinot Noir
- **Region:** Burgundy, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €105
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** violet, rose, cherry, plum, redcurrant, vanilla, cloves, toast, leather, mushroom, forest floor, game

## About this wine

Domaine Joseph Voillot is a highly respected, traditional estate based in Volnay, Côte de Beaune. Known for crafting wines of exceptional purity, elegance, and understated power, the estate is currently managed by Étienne Chaix, who continues the legacy of his uncle, Jean-Pierre Charlot. The Les Pèzerolles climat is situated on the northern side of Pommard, bordering Beaune. Unlike the typically muscular and rustic wines of Pommard, this premier cru is celebrated for its delicate, floral, and ethereal character, often earning it the nickname Pommard Volnaysien due to its stylistic resemblance to the graceful wines of neighboring Volnay.

## Interesting facts

- Often called a 'Pommard Volnaysien' because its limestone soils yield an unusually delicate, floral style rather than typical rustic Pommard.
- The wine is sourced from a tiny 0.39-hectare parcel of old vines planted back in 1963.
- Only 200 cases of this exceptional 2023 vintage were produced, making it highly allocated and rare.

## Food pairing

This wine's high acidity and fine-grained tannins make it an exceptional partner for game birds and tender red meats. The bright red fruit profile cuts through the richness of duck and lamb, while the earthy, mineral undertones of the wine beautifully echo the savory notes of wild mushrooms and truffles. The moderate body ensures it does not overpower delicate meats like pheasant or quail.

## Wine making process

The 2023 vintage was crafted from 60-year-old vines grown on a tiny 0.39-hectare parcel of Bathonian limestone and Argovian marl. Following a meticulous hand-harvest and rigorous sorting that discarded 15% to 20% of the crop to ensure pristine quality, the grapes were fully destemmed. Fermentation was carried out using 100% indigenous yeasts with gentle extraction. The wine was aged for 16 to 18 months in traditional French oak barrels, with only 20% new oak to preserve the terroir's signature. It was bottled unfined and unfiltered to maintain its natural character and structural integrity.