The vineyards of Pommard have always been highly coveted over the centuries, either by princes or by religious orders. “Les Fremiers” is no exception to the rule. In the 14th century, they were the property of the Abbey of Maizière. This place name comes from Fremyer which in old French means farm, solid. Indeed, the strength of this wine is to combine elegance and firmness. All the power of its terroir is expressed, wrapped in very fine tannins.
The grapes are fully destemmed and then vinified in concrete or stainless steel vats with punching down and pumping over operations, depending on the wine and daily tastings. Prefermentation maceration lasts 3-6 days at 13°C, followed by 2-3 weeks fermentation depending on the year, at a maximum temperature of 33-34°C. Malo-lactic fermentation occurs during the 12 months ageing in oak barrels, of which 10-15% are new.
Its shows a superbly bright, deep cardinal red colour. Nice intensity, with very fine red berry and sour cherry aromas, develops on the nose. The fairly firm, robust wine coats the palate on entry, showing very fine tannins, wrapped up in lovely fruit, inside a full body, resulting in a particularly long-lingering finish. Each year, the wine displays the characteristic traits of its terroir: the alliance of the power of the Pommard terroir, the liveliness of the fruit and the elegance of the tannins.
Steaks or grilled rib of beef, served with a pepper sauce. Lamb or chicken stews, stewed pork cheek with a pepper sauce, venison grand veneur, mushrooms stuffed with chopped ham, Corsican coppa with toasted sesame bread, mountain charcuterie, braised or roasted game animals and birds, etc. Cheeses such as Epoisses, Langres, Soumaintrain, Amourde-Nuits, Livarot or Pont l’Eveque. And, of course, dark chocolate-based desserts.