Pommard Domaine Ami 2019

Pommard is the label that Domaine Ami dedicates to a village often defined by enthusiasts as one of the last two bastions of value in the Côte d'Or for reds. A territory always devoted to the land and blessed with lush harvests, if it is true that the ancient name of Pomareum mentioned in historical documents can be traced back to the Roman goddess of harvest and vine, Pomona, and thus translated as “the land of fruits”.

Domaine Ami produces Pommard from the pure vinification of Pinot Noir grapes coming from a terroir that has written the history of winemaking in Burgundy. The landscape is characterized by contrasting elements: there are soils characterized by deep brown clays not far from areas where the limestone rock practically outcrops, and in the parcels within the Grande Combe, one touches one of the peaks of the Côte de Beaune, at almost 370 meters above sea level. The grapes hand-harvested at full ripeness are vinified partly as whole clusters and partly destemmed: the direct pressing triggers the spontaneous fermentation by indigenous yeasts, which takes place in old barriques. The aging continues for 18 months in oak barriques, a quarter new and the rest used. There are no filtrations or clarifications before bottling, and no sulfites are used.

Pommard from Domaine Ami presents a ruby red color with an intense yet great transparency. On the nose, the aromas appear intense, sylvan, and fruity: the atmosphere of damp, earthy grass from the underbrush blends with the fruity notes of small ripe berries, blackberry, and blueberry, with a sweeter hint of plum. Lightly, the notes of toasting, woody essence, and a sweet spiciness of vanilla rise in extremis. The tasting reveals a rich and intense body, but at the same time fine and characterized by great freshness: a silky softness balances the persistent and elegantly subtle mineral finish. The interpretation of Pommard by the two “amis” Willy and Paul leaves aside the muscles and extraction here, to allow for a moment of refinement: the pairing is with a carpaccio of raw porcini mushrooms with good oil.