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Pommard 1er Cru AMI (Willy Roulendes et Paul Perarnau) 2018
14%
0.75L
Intensity
A Burgundian masterpiece combining elegance and power, this Pommard 1er Cru from Willy Roulendes and Paul Perarnau reveals aromas of ripe red fruit and undergrowth.
More infoThe Pommard 1er Cru, produced by Willy Roulendes and Paul Perarnau, stems from a small parcel of less than one hectare, where the clay and limestone-rich soils give the wine its distinctive character. The grapes, carefully harvested by hand, are selected with meticulous care to ensure optimum quality. The winemaking process is natural, allowing native yeasts to trigger fermentation. The wine is aged in oak casks for 12 to 18 months, with a proportion of new oak, giving the juice refined tannins and added complexity.
The intense nose of this Pommard reveals aromas of ripe red fruit and black cherry, with hints of spice and undergrowth. On the palate, this wine is powerful yet elegant, with velvety tannins and a lingering finish that combines hints of liquorice and subtle minerality.
Lot presentation
Pommard 1er Cru AMI (Willy Roulendes et Paul Perarnau) 2018
The wine
The Pommard 1er Cru, produced by Willy Roulendes and Paul Perarnau, stems from a small parcel of less than one hectare, where the clay and limestone-rich soils give the wine its distinctive character. The grapes, carefully harvested by hand, are selected with meticulous care to ensure optimum quality. The winemaking process is natural, allowing native yeasts to trigger fermentation. The wine is aged in oak casks for 12 to 18 months, with a proportion of new oak, giving the juice refined tannins and added complexity.
The intense nose of this Pommard reveals aromas of ripe red fruit and black cherry, with hints of spice and undergrowth. On the palate, this wine is powerful yet elegant, with velvety tannins and a lingering finish that combines hints of liquorice and subtle minerality.
About the Producer AMI (Willy Roulendes et Paul Perarnau)
After moving to Burgundy, Paul Perarnau and Willy Roulendes sealed their friendship forever when they founded Domaine AMI.
After graduating in viticulture and oenology, Willy decided to learn from the best. This led him to the Domaine de Montille near Volnay. During this period, he discovered and fully embraced the strict principles of biodynamic practices. He then headed to Auxey-Duresses to hone his already polished skills by working at Clos du Moulin aux Moines.
Meanwhile, after a spell in England working for an importer, Paul returned to France and headed for Provence, to work at the renowned Dominique Hauvette’s estate. He completed his training with three years in Champagne, where he worked in Bruno Paillard’s vineyard.
The pair who became friends when they met at the Clos du Moulin aux Moines decided to create their own domain, which now boasts fives hectares of vines. The entire operation is organic, with no chemical fertilisers or additives. What’s more, the estate’s trading business has been developed on this time. This allows the winemaking duo to expertly harness all the nuances of the Burgundian terroir.
Read the article on the iDealwine blog
