Appellation Pommard

Pommard is a village in Burgundy located between Beaune and Volnay. The Pommard appellation has nearly 340 hectares of vines and produces only red Burgundy wines, mainly with the grape variety of pinot noir and pinot gris (locally called pinot beurot). Pommard wines are full-bodied and concentrated and reputed to be the most powerful of the Côte de Beaune.
The main domain of the appellation are Bouchard Père et FilsDomaine Dugat-PyLouis JadotDomaine 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.

Pommard's greatest vintage is 1978, which is referred as the millennium vintage.

The largest Pommard estates

The major estates that produce wines under the Pommard appellation are Bouchard Père et Fils, Domaine Montille, domaine Louis Jadot, domaine Méo-Camuzet, domaine Leroy, Jean-Marc Boillot …

What are the characteristics of the Pommard appellation ?

Pommard is an Appellation d'Origine Contrôlée (AOC), and also has a European label: Appellation d'Origine Protégée (AOP).

The appellation covers nearly 340 hectares of vines, located between 240 and 380 meters above sea level, and the climate is temperate oceanic with slight continental tendencies.

The Pommard appellation has 28 premier crus, including Pommard 1er Cru Les Epenots, Pommard 1er Cru Les Rugiens, Pommard 1er Cru Les Arguillières, etc.

Pommard wines have long conservation and are renowned for being powerful wines with strong tannins for the youngest bottles and have the ability to improve and develop more complex aromas over the time.

Food and wine pairing and tasting tips for Pommard red wines

Pommard red wines are highly recommended with red meats and game. A dish with sauce such as wild boar stew or coq au vin are mainly recommended. It is advisable to serve them at a temperature between 14 and 15°C, and to open them between 2 to 4 hours beforehand depending on the vintage. We also recommend Domaine JABOULET VERCHERRE Clos de Commaraine 1978, COMTE ARMAND Clos des Epeneaux 1996 and DOMAINE COCHE DURY Les Vaumuriens 2007.