2022 Domaine Doreau Pommard "Les Vignots", Burgundy, France

$60.99
$60.99

There are 3 units left in stock.

ABOUT THIS WINE

Pommard is a village in the Cote de Beaune sub-region of Burgundy famous for producing powerful and richly flavored red wines. The 2020 "Les Vignots" has perfumed notes of red fruit and savory undergrowth. The finish is long and powerful. "Les Vignots" is the highest site in Pommard and, combined with the poor topsoil, provides a mineral, earthy element that balances the fruit. Domaine Doreau employs Guyot pruning and sometimes Royat cordon pruning, leaving only 8 eyes per stock to limit yield. Through strict disbudding the number of grapes is reduced. An early stripping allows for better aeration of the vines and better maturity. The harvest is done manually. Then the sorted and de-stemmed red grapes are placed in vats and ferment naturally for ten days, with pumping over then daily punching down and temperature control.

ABOUT THIS PRODUCER

Domaine Doreau is in Monthélie, a village in the Côte de Beaune sub-region of Burgundy, 30 miles southwest of Dijon in eastern France. The small estate has been passed down from father to son since the end of the 19th Century. It all began with Pierre Doreau who came to the region to help growers replant vines destroyed by phylloxera. At the same time, he acquired a few plots of land for himself.

Over the years, sons of sons, accompanied by their wives, have assumed control of the business. Today, Jérôme and Emilie Doreau manage the vineyard and the cellar. In 2019, the six-hectare organic estate obtained High Environmental Value certification (level 3), demonstrating their respect for the environment and commitment to sustainable viticulture.

The Doreaus practice Guyot pruning and sometimes Royat cordon pruning, limiting the yield by leaving only eight eyes per stock. The vines are plowed from March to July, allowing natural vegetation to cover the rows for the remainder of the year. Harvesting is manual with fermenting in vats, pumping over, and daily punching.

Aging in French oak barrels (ten percent in new barrels) lasts 12 to 15 months imbuing the wines with elegance, finesse, and a slight woody taste. Once the malolactic fermentation is complete, the wines are racked. At the end of the aging, the wines are unified in vats before being estate bottled.