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DOMAINE COSTE CAUMARTIN POMMARD LES VIGNOTS 2019
Country: France, Bourgogne, Côte de Beaune, Pommard
Grape Varieties: Pinot Noir 100%
Grape Varieties: Pinot Noir 100%
Vinification and Ageing: The vines are pruned in Guyot, disbudded and trellised using the traditional Burgundian technique. Aged for 12 months oak barrels, of which 10 to 15% in new oak.
Tasting Note: An elegant nose with expansive, yet fine aromatics. Both the nose and palate are very mineral with an aerial character not seen in wines from further down the slope. Bright and structured and rather stylish
Food Pairing: Pommard goes very well with spicy or peppered dishes, which are sometimes found in Pommard when it ages. Beef ribs, lamb or poultry stew will enjoy the firm texture of its tannins and its concentrated flavours. Cheeses such as Epoisses, Langres and Soumaintrain will go very well.
The history of the Domaine dates back to the time of the Great Dukes of Burgundy. (1000-1400) The place represented a whole neighbourhood of Pommard. The origin of the current buildings dates back to 1610 up to 1641 the date of the well of the family. In 1793 the Domaine entered in Coste-Caumartin family thanks to the wedding of Antoine Coste. The family was reputed for its activity as ironmasters. Since then, the Domaine was already highly award-winning, including the gold medal at the Paris world-Wide Fair in 1900. The Domaine was managed by the women of the family, the Coste, Debrois, Chenot and then the Sordet families succeeding one another till now. The Sordet family is the last family who took over the Domaine. Jerome Sordet runs the vineyards from 1988 and quickly diversify and extends the vineyards from 9 to 12 hectares. In the period 1988 - 1995 acquires two more appellations Saint Romaine and Beaune 1er Cru and builds a cellar and vat room 400m² to improve, modernize and increase production. From 2014 at the Domaine has settled Benoit Sordet, who managed to improve quite the operation of the Domaine. Domaine produces 65.000 bottles per year, 25% white and 75% red wine.
Tasting Note: An elegant nose with expansive, yet fine aromatics. Both the nose and palate are very mineral with an aerial character not seen in wines from further down the slope. Bright and structured and rather stylish
Food Pairing: Pommard goes very well with spicy or peppered dishes, which are sometimes found in Pommard when it ages. Beef ribs, lamb or poultry stew will enjoy the firm texture of its tannins and its concentrated flavours. Cheeses such as Epoisses, Langres and Soumaintrain will go very well.
The history of the Domaine dates back to the time of the Great Dukes of Burgundy. (1000-1400) The place represented a whole neighbourhood of Pommard. The origin of the current buildings dates back to 1610 up to 1641 the date of the well of the family. In 1793 the Domaine entered in Coste-Caumartin family thanks to the wedding of Antoine Coste. The family was reputed for its activity as ironmasters. Since then, the Domaine was already highly award-winning, including the gold medal at the Paris world-Wide Fair in 1900. The Domaine was managed by the women of the family, the Coste, Debrois, Chenot and then the Sordet families succeeding one another till now. The Sordet family is the last family who took over the Domaine. Jerome Sordet runs the vineyards from 1988 and quickly diversify and extends the vineyards from 9 to 12 hectares. In the period 1988 - 1995 acquires two more appellations Saint Romaine and Beaune 1er Cru and builds a cellar and vat room 400m² to improve, modernize and increase production. From 2014 at the Domaine has settled Benoit Sordet, who managed to improve quite the operation of the Domaine. Domaine produces 65.000 bottles per year, 25% white and 75% red wine.
Case Bottles: 6
Product Id: 0429
For orders €100,00 and above we deliver free to your place
For orders below €100,00 delivery charge €10,00 within city limits
For orders below €100,00 delivery charge €10,00 within city limits
Pinot Noir
Pinot Noir is probably the most frustrating, and at times infuriating, wine grape in the world. However when it is successful, it can produce some of the most sublime wines known to man. This thin-skinned grape which grows in small, tight bunches performs well on well-drained, deepish limestone based subsoils as are found on Burgundy`s Côte d`Or.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climates of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
Pinot Noir is more susceptible than other varieties to over cropping - concentration and varietal character disappear rapidly if yields are excessive and yields as little as 25hl/ha are the norm for some climates of the Côte d`Or.
Because of the thinness of the skins, Pinot Noir wines are lighter in colour, body and tannins. However the best wines have grip, complexity and an intensity of fruit seldom found in wine from other grapes. Young Pinot Noir can smell almost sweet, redolent with freshly crushed raspberries, cherries and redcurrants. When mature, the best wines develop a sensuous, silky mouth feel with the fruit flavours deepening and gamey "sous-bois" nuances emerging.
The best examples are still found in Burgundy, although Pinot Noir`s key role in Champagne should not be forgotten. It is grown throughout the world with notable success in the Carneros and Russian River Valley districts of California, and the Martinborough and Central Otago regions of New Zealand.
