Topic of the Week 6/18/2019 - Master

Tasi geography last week from and . Thanks gents!

This week: 1er crus of Pommard

What are the top ones and why? Name a producer for each.

  • I'll chime in with two others to be considered if you can't spend the coin on Rugiens or Epenots, usually the case when my guests wander into "bigger, but not Gevrey or Vosne" Burgundy territory on our menu...

    Les Fremiers is a somewhat lighter and prettier Pommard and is a continuation of Volnay Fremiets (d'Angerville makes a beauty there). A good compromise between Volnay and Pommard. Coste-Caumartin and Domaine de Courcel are nice.

    Les Jarolieres (or Jarollieres, depending who you find) is cuddled up between Fremiers/Fremiets and Rugiens-Bas and delivers value and quality for the price. Jean-Marc Boillot and Pousse d'Or make great examples (the '15 Boillot is always a home run with guests).

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