VINTAGES
Pomerol wine
is not mass-produced or manufactured in compliance with standardised regulations.
To be more precise, it is a true work of art, resulting from a combination of the
Aquitaine climate, Pomerol’s terroir and winegrowers’ work and craftsmanship.
There are numerous wine estates in Pomerol, often of a very small size. The winesshare the same features of delicacy, superb aromas and generosity, but each one has its own individual character.
Every winegrower in fact contributes to this singularity by the way his vineyard is formed (distribution of grape varieties) and the way his wine is made (duration of the vatting period, the intensity of fining, for example).
Pomerol wines are generally ready to drink after five to fifteen years of ageing, depending on the estates, the vintages and also the storage cellars.
To savour an old vintage Pomerol wine in the correct conditions, a few simple, but essential rules should be respected :
- Handle the bottle gently ;
- Stand it upright twenty-four hours before serving ;
- If there is some sediment, which is normal for an old vintage, the wine should be decanted, that is to say poured slowly into a decanter, as this will enhance its marvellous ruby colour. Pouring gently and stopping the procedure at just the right moment, enables the sediment that remains at the base of the bottle to be removed. Decanting also allows the aromas to develop in all the fullness of their expression.
Pomerol is ideally suited to be served in accompaniment to meats, game and cheeses that are not too ripe, if possible.
It then flourishes all its splendid qualities, the powerfulness and generosity of Merlots melting delicately with Cabernets, to give a velvety-smooth wine revealing a delicate touch of truffle.
VINTAGES
The reputations of Pomerol’s vintages often coincide with weather conditions that have particularly favoured the Merlot variety and encouraged naturally abundant yields.
In this way, good consistency is obtained for the ripeness and healthiness of the grapes.
2010 : OPULENT
AROMATIC – ROUND – WELL-BALANCED
A remarkable vintage. Magnificent wines with charming softness and mellowness.
These rich, powerful wines possess marvellous freshness and give many different sensations on the palate. This vintage is a wine for long ageing.
2009 : HEARTY
POWERFUL – FLESHY - CONCENTRATED
An outstanding vintage. Note the similarity between the trilogy 1988/1989/1990 and 2008/2009/2010.
These wines are impressive for their deep, vivid colour, the richness of their plump tannins and for the aromatic complexity they exude. This vintage is a long-ageing wine.
2008 : CLASSIC
FRUITY - COMPLEX – WELL-BALANCED
A traditional Bordeaux vintage. Excellent weather at the end of summer and early autumn brought conditions to make the grapes ideally ripe. Now these wines are splendid, with delicate flavours of violet and red fruit. The tannins are silky, fine and elegant with pleasant length on the palate. This vintage is a long-ageing wine.
2007 : ELEGANT
AROMATIC – WELL-BALANCED - ELEGANT
This was a vintage that required a great deal of attention. Winegrowers had to be vigilant in every aspect of wine production, from the vineyard to the winery. Sometimes wrongly given poor reviews, this vintage in Pomerol provides some marvellously accomplished wines.
2006 : PLEASANT
COMPLEX – WELL-BALANCED - ELEGANT
A classic vintage. These wines with rounded tannins are charming for their smooth, dense texture. Delicate and silky, they have taken some time to open up. They can easily be enjoyed now. Suitable for averagely long ageing.
2005 : POWERFUL
RICH – POWERFUL – FINELY-BALANCED
An exceptional vintage which will remain a legend. All conditions were combined for success. These wines have tremendous aromatic complexity and present huge powerfulness with superb length on the palate revealing flavours of red and black fruit and a touch of violet, characteristic of Pomerol. A wine for very long ageing.
2004 : APPEALING
AROMATIC – GOOD STRUCTURE – WELL-BALANCED
This is a classic vintage for Pomerol to be discovered. These wines are charming for their marvellous balance, utmost delicacy, pleasant length on the palate and for their intense fruitiness. They are ready to pour now (and can be aged longer too).
2003 : UNUSUAL
COMPLEX – CONCENTRATED – ROUND
Distinct warmth for this vintage, it reveals flavours of very ripe fruit and prune. This wine is ideal to pour now and will enable more recent vintages to be left to continue ageing.
2002 : DELICATE
DELICATE – WELL-BALANCED
A more delicate, lighter vintage, but presents good balance. These are pleasurable, aromatic wines which are good to enjoy now.
2001 : CHARMING
PERFECT FINE BALANCE
This vintage is often overlooked. These are very fruity wines with superb roundness; they reveal secondary aromas of undergrowth and truffle. Lovely wines, they are charming and elegant with pleasantly-melted tannins.
2000: MOMENTOUS
COMPLEX – CONCENTRATED – ELEGANT
The first vintage of the 21st century! These are very good, well-structured wines which took a long time to open up. They are now ready to be savoured.
1999: SOFT
COMPLEX – ELEGANT
These wines were slender from the start, but comprised of “tightly-knit” tannins. On the palate they reveal a pleasantly melted sensation; they are supple and pleasant with superb flavours of truffle.
1998: ACCOMPLISHED
COMPLEX – POWERFUL
The delicate, complex expression of Merlot wines. These wines are creamy and their aromatic complexity is remarkable.
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COMMENTS
In Paris, at Alain Passard’s Arpège restaurant
Philippe Denoual presents a range of 17 Pomerol wines in various vintages, 85, 87, 90, 93, 95, in particular. “The 85s and 88s reveal a lovely expression of course when served with small pieces of roasted young pigeon. The 83s, 89s and 93s are a good accompaniment to lobster roasted in Jura yellow wine.”
In Lille, at the Huîtrière restaurant
According to Jean Proye, owner of this restaurant, it is believed that people from northern France still recall that Pomerol’s success began in their region and continued up until to the end of the 19th century. They remain loyal and are still very receptive to the charms of these wines as much as to the freshness of their youth. Pomerol is often served to accompany an entire meal, with fish in sauce, in a pastry crust, with curry or with mushroom sauces.”
(20 Pomerol estates feature on the wine list).
In Illhaueusern, at the Auberge de l’Ill owned by the Haeberlins
Serge Dubs is enthusiastic about the “heart and quality” of Pomerol wines. “People who have tasted them”, he adds “remain buyers of these wines. Pomrerol wines are captivating and charming, perfect to accompany truffles cooked slowly under hot ash and rolled fillet of venison; they show surprising aristocratic discretion when served alongside fillet of sole with meat juices. Of course, they are quite expensive,”…
In Roanne, at the Troigros restaurant
“There has been a tremendously close relationship with Pomerol for the past two generations” Christian Vermorel reminds us. “Pomerol’s roundness, strength and “feminine virility” are a perfect match for Escoffier lamb, game birds, mushrooms, truffles, and Périgourdine truffle sauce on the menu.” (40 vintages of Pomerol feature on the wine list).
In Nice at the Negresco Hotel - the Chantecler restaurant
“Freshness, expressive tannins, fruitiness and good structure, real softness, a rounder sound as it is poured”: this is how Marc Millerot considers Pomerol. He generally suggests it to customers who cannot make up their minds when seeking a wine to accompany an entire meal, or he recommends it with veal cutlet in its roasting juices or with roasted pigeon. Strangely enough, he has observed that foreigners are initially charmed by the phonetics of the name Pomerol!
(12 Pomerol estates appear on the wine list).
In Lyon at Paul Bocuse’s restaurant
John Evrard waxes lyrical about Pomerol: “An area for a fine wine…the pick of the bunch of the Bordeaux wine region” even though some prices restrict his purchases. “There is a regular demand for Pomerol wine from customers to accompany Bresse poultry and pigeon. Foreigners appreciate these wines as much as French people do.” (There are 50 vintages of Pomerol on the wine list).
In Vonnas at Georges Blanc’s restaurant
“I adore it, I like it very much. The elegance, the complexity and the plumpness of Merlot in Pomerol wine delight me. Pomerol is in perfect harmony with the traditional cuisine of Georges Blanc, from Bresse poultry to cheeses. Switzerland is in close proximity and Swiss people are absolutely hooked on these wines and even promote them” Olivier Masmondet points out.
(50 vintages of Pomerol feature on the wine list).
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