Domaine Rougeot - Pommard "Clos des Roses" 2022

This Pommard "Clos des Roses" is elegant, earthy and balanced.

This plot of Pommard is facing South-East, and is next to the river which crosses Pommard on the Volnay side. In this part of the village one can find ancient alluvial soils.

The nose is delicate with notes of rose petals, fresh strawberry, spice, cherry and earthy flavours. The palate is silky showing a fragrant and profound style in no shortage of complexity. In its youth, decant the wine at least half an hour before serving and serve it in Pinot Noir glasses. You can cellar it for up to 15 years. It goes well with olives, stronger styles of cured meat, spicy dishes, beef steak, blue cheese and cheeses made with cow’s milk.

Racked and sulphured two weeks ago. Mid crimson. There is an attractive savoury character alongside the rose petals. The fruit is very pretty on the palate as the roses come to the fore. Not obviously Pommard but a very attractive wine. Drink from 2027-2032. 89-92 points - Jasper Morris, Inside Burgundy.

100% Pinot Noir.

What we say
Technical notes

"That plot of Pommard village makes incredible wines, ready to age and bring you all the magic of one of the most famous village of Burgundy. Historically, every Burgundy wines were compared to the ones from Pommard, being a very influent village. Today, it has not changed. The wines are deep in colour and of a good structure."

This specific plot of Pommard can be sensitive to rot because of its proximity to the Pommard river. To avoid any risk, the team at Domaine Rougeot keep a very close eye on the winery’s sorting table, to make sure there are no rotten grapes. The whole bunches amount is 80%, there is no cap punching* during the vinification, and a rather long vatting period of three weeks for soft extraction to occur. During this period, the wine is pumped over the cap to get a stronger colour and to extract the nice flavours that the berry offers. Then the wine is pumped into oak barrels, 20% new oak barrels, for its maturation of fifteen months before bottling.

*Cap punching is a red winemaking technique used to extract phenolic compounds (colour pigments, tannins and flavours) from the grape solids. It keeps the grape solids soaked, preventing spoilage.

What we say

Technical notes

*Cap punching is a red winemaking technique used to extract phenolic compounds (colour pigments, tannins and flavours) from the grape solids. It keeps the grape solids soaked, preventing spoilage.