Pommard 1er Cru
“Les Fremiers” 2002 Bronze Medal – Contest of Mâcon 2004
Pommard vineyards have always been very coveted throughout the centuries, often by princes or religious orders. “Les Fremiers” is not exception to this rule. In the XIV century, this vineyard was the property of Maizière Abbey. This soil owes its name to “Fremyers” which means in old french : firm and robust…
Location : in the first part of the hill at the South of Pommard, just near Volnay. Place name : “Les Fremiers” Surface area : 1.65 hectares Altitude : between 250 and 280 meters on gentle slope Aspect : South-east Geology: the clay-limestone soils, origine of Pommard richness. It is also blended with rock debris, wich give the
elegance and finesse of th e 1st Crus. Age of vines: 28 years Grape variety : Pinot Noir
Vines are pruning in guyot, desuckering, then training with the traditionnal burgundian technique. Fertilisation is sustainable.
Manual sorting of the harvest Yield : 45 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. Than, 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: 9 900 bottles Cases of 12 bottles : 825 Alcohol degree : 13.5% vol
A robe of superb brilliance and deep cardinal red. The wine’s powerful bouquet expresses the finesse of red fruit and morello cherry aromas. A very forward flavour in mouth, of great richness, unveiling a powerful and particulary tannic structure. A wine of great lenght.
Year after year, we find the terroir caracteristics, which combine strength of Pommard, firmness of the fruit and the elegance of the tannins.
Best aged for a minimum of 6 to 15 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