Domaine Glantenay 2012 Pommard

Domaine Glantenay 2012 Pommard

$74.99

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About The Winery: Located in Volnay, five kilometers south of Beaune, Domaine Pierre et Fils Glantenay operates nine hectares of vineyards spread over the appellations Volnay, Pommard, Monthélie and Chambolle-Musigny.

Established in the 16th Century, the winery has been in the hands of the Glantenay family from generation to generation and soon will turn over the reins to William Glantenay.

The concept of terroir is essential to wine quality, it is necessary to clarify that the clay-limestone soils of Volnay and Pommard are located at mid-slope, exposing the vineyard microclimate. Thus, the vines draw on this ground the elegance and finesse of Volnay, but also the power and tannins of Pommard. The grapes give life to the body, color and unique flavors.

About The Wine: The vines are pruned hard to take 35 to 40hl/ha at most, and the low yield combined with vine age gives Volnay wines extra depth and Pommards with extra dimension to join the structure.

Thierry Glantenay is a meticulous and talented winemaker who uses no more than twenty five percent new oak for any of his wines, allowing for a beautiful synthesis of pure fruit, delicate framing and a beautifully transcribed expression of terroir in each and every wine. There is a refined elegance and perfumed precision to the Glantenay wines which are amongst the most exciting to taste in the Cote d'Or.

During harvest time, a team of pickers cut all the grapes by hand and sort on site. The winemaker ensures that all the wines are harvested at full maturity in about ten days.

Once harvested and returned to the winery, the grapes are placed on a table where they are again sorted by hand and scratched and undergo natural fermentation. Pulp, juice and the grape skins are then directed to a tank where they will stay for a two weeks for fermentation and maceration during which time it is punched down by hand on a daily basis.

At the end of this period the fermented juice is transferred from the tank to oak barrels and aged for 18 months.

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