Wines Pommard Domaine Albert Bichot - du Pavillon - Clos des Ursulines Monopole - 2021

Viniou Reviews

Domaine Albert Bichot’s Clos des Ursulines Monopole 2021 from Pommard is a standout Pinot Noir hailing from one of Burgundy’s most storied appellations. The Clos des Ursulines is a monopole—meaning wholly owned by the domaine—giving it a singular character and consistency across vintages. 2021 in Burgundy was marked by climatic challenges, but the careful hands at Albert Bichot coaxed finesse and energy from the grapes. This wine embodies what Pommard is celebrated for: richness, structure, and depth, yet with a modern touch of elegance. The winemaking focuses on gentle extraction to highlight the fruit—think juicy cherry, raspberry, and subtle blackcurrant—while oak ageing layers in delicate spice and a touch of earthiness. Tannins are present but polished, promising aging potential but also offering early pleasure with a bit of aeration.

Pommard itself sits in the Côte de Beaune, a region revered for its precise and expressive Pinot Noir. The vineyards benefit from a cool continental climate with marked temperature variations that help produce wines of complexity and balanced acidity. The soils in Pommard are predominantly clay and limestone, with some parcels notably stony. These geological features contribute bold structure and subtle mineral undertones to the wine. Historically, Pommard has enjoyed a noted reputation as one of Burgundy’s most robust red wine villages, producing wines that have adorned the tables of nobility since the time of the Dukes of Burgundy.

For food pairing, the Clos des Ursulines Monopole 2021 shines alongside classic Burgundy fare such as coq au vin or beef bourguignon, but it also pairs beautifully with duck breast, roast lamb, or wild mushroom risotto. The wine’s freshness and aromatic lift allow it to also work with earthy vegetarian dishes. For a regional touch, consider pairing it with oeufs en meurette or local Époisses cheese.

To best enjoy this Pommard, serve it at 15-17°C. Decanting for an hour allows its bouquet and texture to fully express themselves, especially while it is still young. Over time, it will develop further complexity, rewarding careful cellaring for up to a decade.