2024 Technical Specifications
Drinking Window At least five years of cellar aging is recommended for the intended mature pairings; one to two years is suggested for a shorter-aging fondue pairing.
Region Pommard
Tasting Notes Red plum and crushed cherry; raspberry preserve, strawberry marshmallow, peppered cherry, pink peppercorn, rose, carnation, slate, balsamic pine, menthol, bay leaf and pine bark; juicy palate with Sichuan and black pepper, clove, damson, cranberry, pomegranate, liquorice, tobacco, cardamom and vegetal bitterness; ripe tannins, leather, fruit stones and a saline persistence.
Food Pairing Currently hamburger or beef tartare; after short aging, Burgundy fondue; after at least five years, beef bourguignon, duck Parmentier or beef Stroganoff.
Critics Ratings 92
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2023 Technical Specifications
Grape Varieties 100% Pinot Noir
Drinking Window Six to eight years of cellar aging is recommended for the listed mature pairings.
Region Pommard
Sites Two Pommard parcels: Rue Poret and Les Cras.
Indigenous Yeast Yes
Oak Details 20% First Fill New Oak
First Fill New Oak20%
Production Details Fruit from two Pommard parcels with vines described as more than 45 years old; grapes were destemmed and the wine was barrel-aged.
Tasting Notes Dense, luminous garnet; damson, blackberry, blueberry, black cherry, ripe strawberry and raspberry, peony, dark tulip, cocoa, high-cacao chocolate, quince and wine-marinated pear; full, silky palate with plums, powerful black pepper, clove, cardamom, liquorice, chili, marmalade and apricot; focused finish with very ripe tannins and persistent fruit.
Food Pairing Christmas or Thanksgiving turkey, stuffed guinea fowl with gratin dauphinois, and—after longer aging—beef bourguignon made with beef cheek; pork cheek is also suggested.
2022 Technical Specifications
Drinking Window About two years for steak tartare, four to five years for ribeye or hanger steak, and seven to eight years for roast duck.
Region Pommard
Tasting Notes Light garnet; restrained but elegant red and black fruit, peony, chocolate ganache and truffle, blackberry, blueberry, raspberry, red-fruit cream and tartlets, mint and morello cherry; silky, delicate palate with peppered cherry, redcurrant, cranberry, blood orange and marmalade; precise, energetic and sapid finish with ripe tannins, leather and fresh acidity.
Food Pairing Steak tartare, rare ribeye or hanger steak, and roast duck, with progressively longer cellar aging.
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2021 Technical Specifications
Drinking Window Two to three years of cellar aging is recommended for the principal pairings.
Region Pommard
Tasting Notes Dense appearance; cocoa, ganache, chocolate truffle, blueberry preserve, blackcurrant cream, mocha, raspberry and wild-strawberry tart, soot, smoke, polished leather, peony, pink pepper, rose and violet; juicy, fleshy palate with raspberry, citrus peel, red plum, sour cherry, green pepper, mint, verbena, coriander, bark and rocket; sapid, mineral finish with Pommard leather and rising tannins.
Food Pairing Rabbit chasseur or guinea fowl with chestnuts after two to three years; for earlier drinking, lightly seared steak tartare with pommes dauphine.
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2020 Technical Specifications
Drinking Window Already approachable when tasted, with a favorable 15-year aging prognosis.
Region Pommard
Tasting Notes Blackberry, prune, blackcurrant, very dark cherry, pomegranate, ripe blood orange, new leather, peony, tulip, cocoa, concentrated chocolate, smoke, hearth and embers; fleshy cherry, juicy plum, blackberry, prune compote, clove, liquorice, oak bark, pink and black pepper and redcurrant; generous, opulent and very juicy finish with fully ripe tannins.
Food Pairing For early drinking, beef tartare or blue-cooked red meat; with aging, roast beef and gratin dauphinois, guinea fowl, partridge or duck.
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2019 Technical Specifications
Region Pommard
Tasting Notes Tender red fruit with vanilla, strawberry, raspberry, café crème, cappuccino and cigar; underlying black cherry, peony, milk chocolate and delicate leather; smooth tannins, red-fruit coulis and preserves, and ferruginous minerality with a fresh-blood note; coherent, graceful finish.
Food Pairing Veal paupiettes, rabbit stew, or guinea-fowl supreme with cream, subject to the wine retaining its initially open character.
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2018 Technical Specifications
Region Pommard
Tasting Notes Red and brown fruit, plum, cherry, morello cherry, damson, soot, burnt leaves, leather, wild strawberry, strawberry pastry and red-fruit coulis; juicy, fruit-laden palate with cocoa; long, straight, savory finish with ripe tannins, stone, leather and mixed peppers, especially pink peppercorn.
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2017 Technical Specifications
Region Pommard
Production Details Service guidance: briefly pass the wine through a carafe and serve at no more than 16°C.
Tasting Notes Plum, Burlat cherry and peony with red- and black-fruit jelly, grey and white pepper, nutmeg, coffee bean, brown sugar and a geranium-like floral note; fruity, sensual and balanced palate with a relatively sweet impression and a spiced finish.
Food Pairing Veal chop with gratin dauphinois.
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Producer Information
Website
Address
7 RD 974, 21190 Meursault, France
Phone
+33 3 80 21 25 11
Owner
François Mikulski
Cellarmaster
François Mikulski