FrancoisMikulski,Pommard2017

A nose of plum, burlat cherry and peony, the classic trio typical of Pommard, add to that a red and black fruit jelly, spices, grey pepper, nutmeg but also coffee beans, brown sugar and a note of floral gum reminiscent of geranium. On the palate it has a fruity juice, sensuality, a relative sweetness, certainly not the tannic and crude Pommard of our grandfathers, easy to drink with a beautiful balance, it reminds me of 1997, 1992 or even 2011 but this has more grace and precision, like for the Burgundy, the spices appear at the finish with white pepper and nutmeg. With a quick swish in the carafe, it can be drunk at 16 degrees, no more, with a nice veal chop and gratin Dauphinois. Raphael Gimenez-Fauvety.