2016 | Joseph Voillot | Pommard Les Rugiens

This cuvée offers aromas of red fruits and pepper. The mouth is supple, structured by very fine tannins and underlined by a pleasant freshness and a good length.

Reviews:

• Wine Advocate: The 2016 Pommard 1er Cru les Rugiens, of which there are four barrels this vintage, has a finely tuned blackcurrant and raspberry-scented bouquet with just a soupçon of black tea and undergrowth. This is one of the most complex aromatics from the domaine. The palate is very well balanced with supple tannin, well-judged acidity, harmonious and very natural in style with a lilting, quite pure finish that perhaps just lacks the sustain of an non-problematic vintage. Still, there is much to admire about this Pommard and it will age with style. This is potentially Jean-Pierre's best wine this vintage.

• Burghound: A cool and highly restrained nose reluctantly offers up its aromas of red currant, violet, spice, anise and a hint of wood. The sleek, ultra-intense and overtly muscular big-bodied flavors possess evident power on the almost pungently mineral-driven, austere and very firmly structured finale. This should age well for years to come yet there is enough buffering sap to probably permit it to be enjoyed after only 6 to 8 years. In a word, excellent.
  

Producer Information

A family business for five generations, the Joseph Voillot estate, in Volnay, covers 10 hectares divided into 35 plots and 17 appellations, from Volnay, Pommard, Meursault and Beaune. In 1995, Joseph Voillot retired and it was his son-in-law, Jean Pierre Charlot who took over the reins of the estate. Jean-Pierre Charlot is a scholar of oenology, a subject he taught for a long time in Beaune. The work in the vineyards and in the cellar is very classic, but everything is done well. In the vineyard, the soils are worked two to three times a year and in the cellar, vinification is traditional and by plot, with indigenous yeasts and punching down. The aging lasts between 16 and 18 months, with about 25% new barrels.

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