Wines Pommard Domaine Montille - Les Pèzerolles - 1983

Viniou Reviews

Domaine de Montille's 1983 Pommard Premier Cru "Les Pèzerolles" is a beautiful representation of Burgundy’s esteemed pinot noir. This magnum, drawn from the well-placed Les Pèzerolles vineyard, embodies both the charm and power characteristic of Pommard. The 1983 vintage, marked by a cool and challenging growing season, has developed finesse with age, allowing tertiary aromas and flavours to emerge alongside classic scents of red cherries, forest floor, and subtle spice. Traditional vinification at Domaine de Montille, with minimal intervention and respectful aging in oak barrels, preserves the purity of the fruit and the distinctiveness of the terroir.

La Côte de Beaune, and particularly the Pommard area, is celebrated for its limestone-rich soils, which contribute to the structure and minerality of the wines. The local microclimate, influenced by the gentle slopes and exposure, creates excellent conditions for pinot noir, producing wines that balance robustness with refined elegance. Pommard’s history stretches back centuries; it has gained renown for producing some of Burgundy’s most substantial and ageworthy wines, with Premier Cru vineyards like Les Pèzerolles standing out for their nuanced character and capacity for long-term development.

For gastronomy, mature Pommard Premier Cru pairs naturally with flavourful, earthy dishes. Traditional Burgundy fare such as coq au vin, boeuf bourguignon, or duck with cherries will harmonise beautifully with the wine’s evolved bouquet and savoury undertones. The wine also finds a wonderful partner in roasted game birds or mushroom-based dishes, highlighting its woodland aromas and enhancing both the wine and the meal. A selection of aged cow’s milk cheeses from the region, particularly Epoisses or Comté, can round off the experience.

Given this magnum’s age and complexity, decant for at least one hour to allow the aromas to unfurl, but handle with care to avoid disturbing sediment. Serve at 15-16°C to bring out its full depth, elegance, and lingering finish, making it an exceptional centrepiece for a special meal.