Viniou Reviews
Château Pommard's Cuvée Clos Marey-Monge Monopole 2015 is a prime example of a distinguished Pommard from Burgundy's famed Côte de Beaune. Produced exclusively from Pinot Noir, this wine hails from a parcel classified as a monopole, which means Château Pommard is the sole owner and therefore able to closely manage every aspect of its cultivation and vinification. The 2015 vintage benefited from a warm, dry growing season, allowing for excellent ripeness and concentration. The winemaking process is meticulous and traditional, with manual harvests, careful sorting of grapes, and aging in French oak barrels, some of which are new, resulting in a harmonious blend of red fruit purity and subtle toastiness. The wine typically displays a deep ruby colour and reveals complex aromas of black cherry, blackberry, violet, earth and spice, complemented by fine tannins and impressive structure, offering both immediate pleasure and notable cellar potential.
The Côte de Beaune, and particularly the village of Pommard, is renowned for producing some of Burgundy's most robust red wines. The land here is characterised by clay-limestone soils with iron-rich, marl components, imparting power and depth to the Pinot Noir grape. The region's semi-continental climate, marked by warm summers and cool autumns, brings vibrancy and precision to the wines. Historically, Pommard has held a reputation for sturdy, age-worthy reds since the 18th century, attracting admirers from around the world. Château Pommard itself stands as a testament to this legacy, with centuries of careful stewardship and a focus on sustainable, quality-driven practices.
For food pairing, this Pommard is superbly suited to classic dishes such as duck breast with cherries, coq au vin, or even local Burgundian specialities like boeuf bourguignon or escargots with garlic and herbs. Its structure also stands up well to roasted lamb, game, and mature cheeses like Époisses or Comté. The wine's elegance and depth make it versatile enough for refined mushroom dishes or earthy lentil preparations as well.
For optimal enjoyment, decant the wine for at least one hour before serving to allow its bouquet and tertiary aromas to unfurl. The ideal serving temperature is between 16 and 18°C, which will highlight its fruit, spice, and subtle oak nuances whilst preserving freshness and balance.
