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Producer: Domaine Antoine OlivierGrape Varieties: 100% Pinot NoirOptimum Drinking: Within 10 yearsWine Style: Fine elegant complex redAlcohol by Volume: 13%Closure: Natural CorkCountry: France
A full bodied and textured Pommard, showing a lovely purity of fruit, complemented by a touch of spice from oak ageing.
Domaine Antoine Olivier was founded at the end of the 1960s, from a few vineyards left by Antoine Chevalier Moreau to his grandson, Hervé Olivier. Hervé began extending the estate by purchasing historic, old vineyards across Santenay, some of which had not been used for a century, paying particular attention to famous white wine vineyards. The quality of these soils is now recognised in a series of brilliant wines, in particular the exceptional white Santenay, something of a rarity in what is predominantly a red wine growing area. Today, Hervé’s grandson Antoine Olivier and his sister Rachel manage the estate. They are dedicated growers and follow organic practices in the vineyard. Their philosophy is to combine modernity with respect for the Burgundian soils and this stunning collection of wines really showcases this.
Significant frost hit the vineyards in April 2016, which resulted in low yields of 25 hectolitres per hectare. Fortunately the weather conditions improved during the summer with warm, sunny days from July through to harvest time. This enabled the grapes to reach maturity and deliver finely balanced wines showing more classic characteristics.
The appellation of Pommard sits between Beaune and Volnay. The grapes for this cuvée come from Noizons terroir, which is situated on the eastern side of the Pommard appellation. The vineyard is managed with respect for the unique attributes of each site’s terroir and is farmed sustainably and organically, although it is not certified. Some biodynamic philosophies are also followed. The grapes are hand-picked and carefully sorted prior to vinification.
Traditional Burgundian vinification took place with minimal intervention. The grapes were vinified as whole clusters. Fermentation took place with natural yeasts and without any ‘pigéage’ or punching down of the cap. The wine was 100% barrel aged for 12 months: 50% was aged in new oak, 50% in one year old oak. The wine then rested for a further six months in tank, prior to being bottled, without fining or filtration.
Game and red meats.
Pinot Noir 100%
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