History

The history of this named vineyard dates back several centuries. In the XII century, Saint-Etienne Priory of Beaune owned vineyards in the lane “Rue au Port”.
In fact, this name evokes life in the village during the Middle Ages : the word “port” meaning “passage” (way), “La Rue au Port” indicated the pathway linking the village to the Beaune-Chalon sur Saône road, which the travellers had to follow after having paid their toll.
The powerful brotherhood of Saint-Sacrament of Pommard, whose existence is recorded in titles from the XVIII century, enjoyed feudal haulage duties for the loading and passage of the vehicles carrying goods and mainly the wine.

Terroir

Location : below the Pommard
Place name : “Rue au Port”
Surface area : 2.90 hectares
Altitude : 230 meters
Geology : clay-limestone soils with marls, which make a very firm wine, one of the most well-structured burgundy
wines.
Age of vine: 25 years
Grape variety : Pinot Noir

Viticulture

Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian technique. Fertilisation is sustainable. Soils scraping. Manual sorting of the harvest
Yield: 48 hl/hectare

Vinification and Maturing

Grapes are entirely destemmed, then vinified in concrete tanks with punching of the cap and pumping over ajusted to daily tasting. The maceration on skins lasts 3 to 5 days under 15°C, followed by a fermentation at a maximum temperature of 33/34°C.
The period of vinification depends on vintages. It is during between 15 days to 3 weeks.
Then, wines are put into oak barrel during 12 months, with a maximum of 5 to 10% of new oak.
Release date for the vintage 2006 : February 4th-8th, 2008
Annual production: 19 000 bottles
Cases of 12 bottles : 1600
Alcohol degree : 13% vol

Tasting notes

Its robe has a deep ruby red colour. Its blackcurrent and red and black fruitsnose is intense and powerful. In the mouth, its flavours are dominated by rich tanninswhich show a marked acidity, and a mellowness which appears when the wine has benefitted from a few years of maturation.
This very firm wine is definitely one of the most tannic and robust of the Burgundian crus.

Cellaring

Best aged for a minimum of 6 to 12 years according to the vintage.

Matching wine with food

Grilled rib of beef with a pepper sauce, thick cut beefsteack, lamb, or stewed poultry, Pork cheeck stew with pepper sauce, Venison Grand Veneur, Large mushrooms stuffed with mince ham, Mountain charcuterie and Corsica Coppa on sesame toast.
Cheeses with well-developped flavours : Soumaintrain, Citeaux, Amour-de-nuits, Epoisse, Livarot but also Comté…

Serving temperature : after a decanting of 2 hours serve it at a temperature of 17C°/ 62.2 °F