Endowed with beautiful, deep garnet red colour, this Pommard Clos des Ursulines reveals a fruity nose with aromas of cherry, blackcurrant and fig. Over the years these aromas will evolve toward notes of coffee and leather. Full and round on the palate with ripe tannins and rich, but not heavy, substance. This wine is powerful and well-structured yet remains subtle, elegant, silky and almost ”feminine” due to the vineyard’s proximity to Volnay. The finish is silky and velvety.
Wine Spectator 90 points - Black cherry, violet, black currant and spice aromas and flavors signal this smoky red. Rich in the context of the vintage, with a supple texture and a lively profile. Fine length. Best from 2015 through 2023.—B.S. (Mar 12 2014)
Pommard is one of the most famous villages in the Cote de Beaune and is well-known for its red wines. The
reddish-brown soil is rich in hard piedmont limestone which yields some of Burgundy’s most tannic, robust wines. They are more powerful than the neighbouring wines from Beaune and are often considered to be ”masculine” wines. The Clos des Ursulines, a peaceful haven dotted with centuries-old pine trees, is located at the heart of Pommard. It is undoubtedly this tranquillity that once enchanted the nuns from the Ursuline convent who were the first owners of the estate. This walled vineyard is now the favourite spot for the current generation of Bichot children to play at hide-and-seek when the family gets together for one of their grand reunions. This 4-hectare monopole is located at the
southern end of the Pommard appellation toward Volnay. At the foot of the slope, clayey calcic brown soil overlies hard Middle Jurassic limestone. Facing east/south-east, this vineyard benefits from excellent exposure to the sun which yields quality fruit. The high proportion of clay in the soil lends both structure and depth to the wine.
|Serve with exquisitely prepared red meats, feathered game and wine sauces. This Pommard Clos des Ursulines is the perfect match for veal chops with shallots, lamb curry, stewed venison or roasted wild boar with port. It is also well-suited to most full-flavoured cheeses such as Époisses, Livarot or Pont l’Eveque.
Serving & Cellaring
Serve between 15° and 17°C.
This wine will reach its peak after several years in the cellar. It may be laid down for 7 to 10 years or more.