Rodolphe Demougeot Pommard 2018

Demougeot’s Pommard has a good balance of characteristics drawn from two very different village parcels. La Rue au Porc was planted in 1948, and En Boeuf was planted on a south steep slope in 1979. 100% of the grapes are destemmed and placed in cement and stainless steel vats. The grape must is chilled down to eight degrees and then allowed to start a spontaneous fermentation that usually lasts about two to three weeks depending on the vintage conditions. They are lightly extracted using the infusion approach, which is to say very little is done to disturb the grapes during the fermentation and maceration. Once pressed, it’s settled in a tank overnight and gravity fed into the barrel the wines where they stay without racking until preparations for bottling. As he does with the white wines, the first sulfite addition is made at bottling and they are spared excess use of new oak during the aging. Aged for 14-16 months in 75% old French oak and 25% new. This wine may receive light filtration but is never fined.