Pommard les Pezerolles・Montille・1996

Pommard les Pezerolles・Montille・1996

Product name: Pommard Les Pesrolles

Producer name: Montille

Variety: pinot noir

Region: France > Burgundy

Category: red

Capacity: 750ml

¥34,000
 
¥34,000
 

(The following is from the importer's materials)
While wines that can be drunk early are becoming more common these days, we stick to traditional production methods that can withstand long-term aging.

Les Pezrolles is located on a slope close to the border with Beaune. At an altitude of 260-280m, it faces southeast and is directly below the slope of Les Petits Epenos. The soil is heavily clayey, with very few pebbles.

Among the Pommards, this one has a feminine and soft taste, allowing you to enjoy its full, rich flavor.

Back vintages that have been aged for more than 15 years are extremely valuable!

Product name: Pommard Les Pezrolles

Producer: Montille

 

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Montille

The de Montille family is an old family that has been living in the village of Volnay, which is said to produce the most elegant wine in the Côte de Beaune, since before the French Revolution in the late 17th century.
When he inherited the domaine from his predecessor Mr. Hubert, the vineyard was only 3 hectares, but Etienne expanded it. Etienne, who joined the domaine's winemaking in 1983, took over the management of Château de Puligny-Montrachet in 2001, and at the same time became the head of Domaine de Montille. Due to the expansion of the field, the winemaking facility in Volnay is no longer sufficient, and the wine is now made in the cellar in Meursault, which was formerly owned by Lopitou Mignon.

From 2017, all wines produced as Château de Puligny-Montrachet have become Domaine de Montille. Negos is produced as Maison de Montille.

Domaine de Montille is said to be a classic, but today it has undergone a major change to a style that is highly fragrant from a young age, has supple tannins, and can withstand long-term aging! While inheriting the style of Hubert's era, he developed the current style by picking more ripe grapes and carefully controlling extraction methods and fermentation temperatures.