Isabelle & Denis Pommier

Burgundy, France

denis-pommier.com

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The estate of Isabelle and Denis Pommier was founded in 1990 when the Pommiers, a young couple at the time, decided to take over 2 ha of their family’s land to produce their own wine. It took them a few years to get it down right, and their first actual bottled release was in 1994. The estate now spans 16 ha of vineyards with appellations ranging from Petit Chablis all the way up to three Chablis premiers crus (Fourchaume, Cote de Lechet and Troesmes, which is a sub-parcel in Beauroy).

Since the beginning, there has always been a strong respect for the land and the unique terroir of the region, and sustainable farming techniques – lutte raisonnée - were used. In the last couple of years, however, emboldened by the qualitative gains resulting from plowing the soils and working more naturally in the vineyards, the Pommiers are now fully organic.

At harvest, the Pommiers are one of the few estates who hand-harvest a good portion of their production. In fact, all of the... more

The estate of Isabelle and Denis Pommier was founded in 1990 when the Pommiers, a young couple at the time, decided to take over 2 ha of their family’s land to produce their own wine. It took them a few years to get it down right, and their first actual bottled release was in 1994. The estate now spans 16 ha of vineyards with appellations ranging from Petit Chablis all the way up to three Chablis premiers crus (Fourchaume, Cote de Lechet and Troesmes, which is a sub-parcel in Beauroy).

Since the beginning, there has always been a strong respect for the land and the unique terroir of the region, and sustainable farming techniques – lutte raisonnée - were used. In the last couple of years, however, emboldened by the qualitative gains resulting from plowing the soils and working more naturally in the vineyards, the Pommiers are now fully organic.

At harvest, the Pommiers are one of the few estates who hand-harvest a good portion of their production. In fact, all of the 1er Crus, and some of their old-vine villages parcels are harvested by hand, with sorting both in the vineyards and in the cellar. In the cellar, all of the wines are fermented with indigenous yeasts, with Chablis and Petit Chablis fermented 100% in tank, and the 1er Crus and Chablis “Croix aux Moines” [lieu-dit] fermented and aged one-third in barrel (mostly used) and two-thirds in tank for a period of 18 months.

The winery and vineyards are located in and around the village of Poinchy, which is just outside of Chablis itself. The wines from this area tend to be ever so slightly more generous on the palate in terms of power and amplitude, but with a clear line of briny mineral and acid cut that screams “Chablis”, unmistakably. The Pommiers also make a small amount of an intriguing Bourgogne Rouge from vineyards just outside of Chablis near Chitry. The wine is made from de-stemmed fruit and raised in mostly neutral wood. As Pinot from the Yonne should be, it is delicate and light in color, but with beautiful fruit and a floral/blood orange quality that is quite unique. less