Pommard 1993 - Chateau de Pommard

Pommard 1993 - Chateau de Pommard

Presentation of the domain:

Château de Pommard is one of the most famous wine estates in the Côte de Beaune, located in Burgundy, in the village of Pommard. The estate is known for its elegant and complex red wines, made from the Pinot Noir grape variety. It covers more than 20 hectares and produces wines classified in the Pommard, Corton, Beaune and Meursault appellations.

Château de Pommard is now owned by the Carabello-Baum's family, who moved to Burgundy from San Francisco in 2014. That same year, the estate began its organic and biodynamic conversion. The first vintage entirely in biodynamics will be marketed in 2022.

Presentation of the vintage:

Pommard is one of the most prestigious appellations of the Côte de Beaune and produces powerful and tannic red wines, capable of aging for many years. The Château de Pommard cuvée is one of the most representative of this appellation, produced from selected vines and carefully aged to offer a complex and elegant wine.

The bottles, although identical in terms of content, have different aspects. One is signed by the Laplanche house, the historic family that owns the Château de Pommard. On the other bottle appears the name Giraud, a family that had taken "shares" in the estate for an extremely short period. On the vintages that followed, only the name Laplanche will be present.

About the 1993 vintage:

The 1993 vintage is a very good vintage in Pommard. It was marked by a hot and dry summer, which favored an optimal maturity of the grapes. The harvest took place in September, in perfect weather conditions. The grapes were healthy and concentrated, which made it possible to produce powerful and aromatic wines.

Food and wine pairing:

The 1993 Château de Pommard is a wine that pairs perfectly with red meat dishes, such as grilled beef fillet or duck breast. It also goes well with dishes in sauce and mature cheeses.

Service tips:

The 1993 Pommard should be served slightly chilled, at a temperature of around 18°C ​​before allowing it to warm up in your glass. It is recommended to decant it an hour before tasting to allow the aromas to fully develop.