Pommard appellation wine

Pommard Appellation

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Pommard is a village in Burgundy located between Beaune and Volnay. The Pommard appellation covers nearly 340 hectares of vineyards and produces only Burgundy red wines mainly from Pinot Noir and Pinot Gris (locally called Pinot Beurot) grape varieties. Pommard wines are full-bodied and concentrated, and are known for being the most powerful wines of the Côte de Beaune.
The great estates of the appellation are Domaine Bouchard Père et Fils, Domaine Dugat-Py, Domaine Louis Jadot, Méo-Camuzet...

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The best vintages of the Pommard appellation

The best vintages of the Pommard appellation are: 1928, 1929, 1934, 1935, 1937, 1945, 1947, 1949, 1952, 1953, 1959, 1961, 1962, 1964, 1966, 1969, 1971, 1976, 1978, 1985, 1990, 1996, 2001, 2002, 2005, 2009.
The greatest Pommard vintage is 1978, which is considered the millennium vintage.

The greatest estates of Pommard

The great estates producing wines under the Pommard appellation are Domaine Bouchard Père et Fils, Domaine de Montille, Domaine Dugat-Py, Domaine Louis Jadot, Méo-Camuzet, Domaine Leroy, Jean-Marc Boillot...

What are the characteristics of the Pommard appellation?

Pommard is a French Appellation d'Origine Contrôlée (AOC), and also has a European label: Protected Designation of Origin (PDO).
The appellation covers nearly 340 hectares of vineyards, situated between 240 and 380 meters in altitude, and the climate is temperate oceanic with slight continental tendencies.
The Pommard appellation includes 28 Premier Crus, notably Pommard 1er Cru Les Epenots, Pommard 1er Cru Les Rugiens, Pommard 1er Cru Les Arguillières...
Pommard wines age well and are known for being powerful wines with strong tannins in younger bottles and have the ability to improve and develop more complex aromas over time.

Food and wine pairings and tasting tips for Pommard red wines

Pommard red wines pair especially well with red meats and game. A stewed dish such as wild boar stew or coq au vin are primarily recommended. It is advised to serve them at a temperature between 14 and 15°C, and to open them between 2 and 4 hours before serving depending on the vintage. We particularly recommend the JABOULET VERCHERRE Clos de Commaraine 1978, the COMTE ARMAND Clos des Epeneaux 1996 and DOMAINE COCHE DURY Les Vaumuriens 2007.

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