Domaine Jean-Marc Bouley's Pommard Premier Cru "Les Pézerolles" 2001 is a wine that beautifully expresses the style and heritage of one of the Côte de Beaune’s most respected appellations. Crafted from one of Pommard's esteemed Premier Cru vineyards, "Les Pézerolles," this wine likely centres on Pinot Noir, the noble grape of Burgundy. The 2001 vintage is known for yielding wines of finesse, with moderate structure and vibrant acidity, allowing the terroir’s character to come through. Over two decades of cellaring have likely softened the tannins, revealing more of the wine's tertiary aromas—undergrowth, dried cherry, subtle truffle, and perhaps hints of leather and spice. Winemaking at this level tends to favour a gentle extraction and discreet use of oak, aiming to let the singularity of the vineyard speak for itself.
The Pommard commune, nestled on the gentle slopes south of Beaune, is famed for producing some of the Côte de Beaune’s most structured red wines, though "Les Pézerolles" often leans towards elegance and suppleness compared to Pommard’s more robust expressions. Burgundy’s cool continental climate—marked by distinct seasons and notable diurnal temperature swings—helps preserve freshness in the wine, while the complex clay-limestone soils of the vineyard add depth and minerality. The region’s centuries-old viticultural traditions are evident in the meticulous care of vineyard and cellar alike.
With its evolved profile, this wine makes a distinguished companion to refined cuisine. Traditional Burgundian fare like coq au vin or boeuf bourguignon will harmonise perfectly, with the wine’s acidity cutting through richness and its savoury notes matching earthier tones in the food. It would also shine alongside roasted duck with wild mushrooms, game birds, or even mature cheeses like Epoisses, which echo the wine’s complexity.
To fully appreciate its nuances after so many years of cellaring, serve this Pommard slightly below room temperature, ideally at 15-17°C. Allow the bottle to breathe for at least an hour, decanting carefully to separate any sediment and to let the aromas unfold gracefully in the glass.
