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Burgundy, France
Rugiens produces Pommard’s most powerful and argueably, greatest wines. Famously, there is a clear difference between the less-favoured higher section and the lower, but that distinction is effectively removed by Ben’s plot being at the bottom of the high section and his brilliant handling of the wine. 30% whole bunch (younger vines 100% de-stemmed, older vines 50% de-stemmed). Wild yeast fermented and then aged for 12 months in barrel (up to 20% new oak). A distinct wet stone/minerality element on the nose, along with black plum and vivacious dark berries. The palate is medium-bodied with plump, pure black fruits that echo the nose and a rich, generous finish that is balanced by a brilliant line of acidity. Drink from 2027 onwards with duck ragout or stir fried beef fillet and onions.
Rugiens produces Pommard’s most powerful and argueably, greatest wines. Famously, there is a clear difference between the less-favoured higher section and the lower, but that distinction is effectively removed by Ben’s plot being at the bottom of the high section and his brilliant handling of the wine. 30% whole bunch (younger vines 100% de-stemmed, older vines 50% de-stemmed). Wild yeast fermented and then aged for 12 months in barrel (up to 20% new oak). A distinct wet stone/minerality element on the nose, along with black plum and vivacious dark berries. The palate is medium-bodied with plump, pure black fruits that echo the nose and a rich, generous finish that is balanced by a brilliant line of acidity. Drink from 2027 onwards.
Pair with with duck ragout or stir fried beef fillet and onions..
Varietal / Blend: Pinot Noir
Decant: We insist!
Closure: Cork
Farming Practices: Practising Organics
Benjamin Leroux, the gifted manager/winemaker of Domaine Comte Armand launched his own label with the 2007 vintage. Leroux works with vineyards he manages, vineyards he owns and also buys fruit (never juice or wine) from growers with who he can work closely; growers that produce the quality of fruit to match Leroux’s exacting standards. Half of the vineyards that Leroux works with are currently organic or biodynamic (this percentage is growing) and 100% of the sites are ploughed with no herbicides or pesticides used at all in any of the sites.
Leroux’s knowledge of the Côte is encyclopedic and he has been able to unearth some very interesting, previously hardly known sources for his portfolio. It’s important not to underestimate how close Leroux works these growers as that is one of the keys to his ability to coax the finest fruit quality from the vineyards. It goes without saying that he never buys juice or finished wine, only fruit, and that he nominates the harvest dates and will pick himself if necessary.
