Pommard, 2021 by Benoit Sordet
Origin Existing on a plot of land next to 'La Rue Port,' located at the foot of the village and a plot that lies at the field site called "The Village". Winemaking The grapes are 100% destemmed and vinified in concrete or stainless steel vats with punching down and pumping reasoned by wine, according to the daily tastings. The maceration lasts 3-6 days at 13 ° C, followed by fermentation of 2 to 3 weeks depending on the year, to a maximum temperature of 33/34 ° C. The malolactic fermentation takes place in the 12 months of aging in oak barrels, of which 10% - 15% are in new barrels. Tasting Notes Her dress has a deep color, a deep ruby red. On the nose, aromas of cassis and other red and black fruits are intense, sometimes supplemented notes a little spicy. It offers palate, firm but certainly pretty wrapped fruit which makes it comfortable even younger. Over time, the mouth swells revealing a good soft.
Origin Existing on a plot of land next to 'La Rue Port,' located at the foot of the village and a plot that lies at the field site called "The Village". Winemaking The grapes are 100% destemmed and vinified in concrete or stainless steel vats with punching down and pumping reasoned by wine, according to the daily tastings. The maceration lasts 3-6 days at 13 ° C, followed by fermentation of 2 to 3 weeks depending on the year, to a maximum temperature of 33/34 ° C. The malolactic fermentation takes place in the 12 months of aging in oak barrels, of which 10% - 15% are in new barrels. Tasting Notes Her dress has a deep color, a deep ruby red. On the nose, aromas of cassis and other red and black fruits are intense, sometimes supplemented notes a little spicy. It offers palate, firm but certainly pretty wrapped fruit which makes it comfortable even younger. Over time, the mouth swells revealing a good soft.
Pommard, 2021 by Benoit Sordet
Origin Existing on a plot of land next to 'La Rue Port,' located at the foot of the village and a plot that lies at the field site called "The Village". Winemaking The grapes are 100% destemmed and vinified in concrete or stainless steel vats with punching down and pumping reasoned by wine, according to the daily tastings. The maceration lasts 3-6 days at 13 ° C, followed by fermentation of 2 to 3 weeks depending on the year, to a maximum temperature of 33/34 ° C. The malolactic fermentation takes place in the 12 months of aging in oak barrels, of which 10% - 15% are in new barrels. Tasting Notes Her dress has a deep color, a deep ruby red. On the nose, aromas of cassis and other red and black fruits are intense, sometimes supplemented notes a little spicy. It offers palate, firm but certainly pretty wrapped fruit which makes it comfortable even younger. Over time, the mouth swells revealing a good soft.
Origin Existing on a plot of land next to 'La Rue Port,' located at the foot of the village and a plot that lies at the field site called "The Village". Winemaking The grapes are 100% destemmed and vinified in concrete or stainless steel vats with punching down and pumping reasoned by wine, according to the daily tastings. The maceration lasts 3-6 days at 13 ° C, followed by fermentation of 2 to 3 weeks depending on the year, to a maximum temperature of 33/34 ° C. The malolactic fermentation takes place in the 12 months of aging in oak barrels, of which 10% - 15% are in new barrels. Tasting Notes Her dress has a deep color, a deep ruby red. On the nose, aromas of cassis and other red and black fruits are intense, sometimes supplemented notes a little spicy. It offers palate, firm but certainly pretty wrapped fruit which makes it comfortable even younger. Over time, the mouth swells revealing a good soft.