Pomerol
rouge • 800 ha
Pomerol is the name of a commune neighboring Libourne, which borders it to the west and south. To the north, the Barbanne stream separates it from Lalande-de-Pomerol, and to the east, it borders Saint-Émilion, in the Cheval Blanc and Figeac regions.
Pomerol and its shaded foliage, its small white houses scattered in the vineyard, its castles, its church, constitute a work of art of the Gironde land. Its origins are very old and go back to Roman times. In a study published on this commune, due to the erudition of J.-A. Garde, we note that the plateau of Pomerol was criss-crossed by two ancient roads, one of which was used by the poet Ausone to go from the port of Condat, near Libourne, to his villa of Lucaniac.
In the 12th century, the powerful Hospitallers of Saint-Jean-de-Jérusalem established their first commandery in Libourne. They built their manor house, a hospital that welcomed pilgrims on their way to Santiago de Compostela, and a church in the purest Romanesque style. It was the Romans who first cultivated the vine in Pomerol, and the Hospitallers continued the cultivation. The vineyard was more or less abandoned and devastated during the Hundred Years War and the English occupation. It was reconstituted during the 15th and 16th centuries, but was again damaged during the Wars of Religion. Tenacious, the winegrowers of Pomerol, used to face the most diverse hazards, replanted. Since that time, the wines of Pomerol have not ceased to acquire more fame and value. But it is during the second half of the 18th century that they take the rise that we know them today. They are more and more sought after by amateurs from all over the world. During the 19th century, the ships leaving Libourne and Bordeaux took their reputation overseas. This reputation was such that, as early as 1900, the winegrowers of Pomerol created a union to defend their appellation, with the particular aim of preventing the winegrowers of neighboring communes from improperly stamping their barrels with the name of Pomerol. Well before the decree-law of 1935 instituting the AOCs, during the judicial phase establishing the so-called simple appellations of origin, a 1928 judgment confirmed by a 1931 ruling, decided that only a well-defined part of the Libourne commune could claim the Pomerol appellation.
In the two previous editions, we expressed our fears that this part of the vineyard would be nibbled away and eaten up by rampant urbanization or the construction of new roads. To date, fortunately, it seems that the wine growers have been able to protect their terroir better than elsewhere and to be vigilant. However, if certain projects have been modified or appear to have been modified, they must remain attentive, because at any moment, the octopus can awaken and stretch out.
Grape varieties
Red grape varieties: 5
Main
- Cabernet franc
- Cabernet Sauvignon
- Malbec
- Merlot
- Petit Verdot
Geographical areas and zones
Geographical area — 3 communes
- Libourne
- Pomerol
- Lalande-de-Pomerol
Rouge sec
Tasting & service
- Aromas of violette
- Aromas of cerise rouge
- Aromas of fraise
- Aromas of griotte
- Aromas of truffe
- Aromas of champignon frais
- Aromas of cerise noire
- Aromas of mûre
Nose intensity
Palate intensity
Serving temperature
18 °C
Attack
straightforward
Acidity
fresh
Length
very long
Average ageing potential
20 years
About the wines
An inspired taster once said: "Pomerol is the wine that makes you love wine".
The wine of Pomerol surprises the taster who does not know the personality of this great wine: to the richness of Burgundy, it combines the finesse of the Médoc and the generosity of Saint-Émilion. Therefore, it is a wine which, even if it already gives a lot of pleasure when young, needs to age, to become adult. It then reveals itself in all the splendor of its talent and solicits our senses: the sight, by the brightness, the velvet, the density of the dress; the smell, by the exquisite and subtle perfumes of red fruits, truffle and violet; the taste, allied to the touch, when in mouth it reveals the silkiness of its body, its roundness given by the merlot and a touch brought by the cabernet which brings a perfect balance. Youthful aromas follow with time on a wonderful bouquet of truffle.
A complete wine, a wine for all pleasures, it goes well with all dishes including foie gras (semi-cooked, cooked in salt, cooked), red meats (roast beef in a crust), game (hare "à la royale"), fish cooked in red wine (lamprey), mushrooms (ceps, truffles in a napkin), cheeses, in short, it is the wine for gourmets.