Pomerol

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Overview

Pomerol is the smallest of Bordeaux’ famous red wine communes, occupying only around 740 hectares. In comparison, neighbouring Right Bank commune Saint-Emilion is seven times as big as Pomerol. There are around 150 wine producing chateaux in Pomerol, each of which owns, on average, 5 hectares of vineyards (most producers don’t make more than 1,000 cases of wine per year).

Pomerol is situated in the Libournais area (named after the city of Libour. . . Read More >

Overview

Pomerol is situated in the Libournais area (named after the city of Libourne which is the centre of the Right Bank) and rising from the Garonne River at the port of Libourne and stretching across the plateau to the border with Saint-Emilion in the west. The best vineyards are planted on a stretch of rich clay soils running through the appellation.

Pomerol wasn’t recognised as a wine producing region until 1923, and the region’s fame is much attributed to the wine merchant, Jean Pierre Moeuix, and all the work he did to promote the region in the middle of the 20^th century, but also to Madame Loubat, the original owner of Ch Petrus.

Classification

In contrast to the other top red wine communes of Bordeaux, Pomerol’s wines have never been classified. However, some of the Bordeaux region’s finest (and most expensive) wines are produced here, including but not limited to Chx Le Pin and Petrus.

Key Grape Varieties

The principal grape variety in Pomerol is Merlot, which is complemented by a dash of Cabernet Franc in most blends. Cabernet Sauvignon is rare to find in Pomerol because the grape variety doesn’t much like the clay soils here; some chateaux have a little in their vineyards, for example Vieux Chateau Certain).

Red wines from Pomerol tends to have a dense, compact, and lush plummy core and silky tannins which make them sexy and seductive from an early age. Compared to Saint-Emilion, Pomerol red wines tends to be more refreshing; while compared to the red wines from Medoc on the Left Bank, Pomerols are more soft, supple, and less structured and with more immediate fruit concentration.

Food Pairing

Right Bank Bordeaux goes well with most types of roast and grilled meat such as beef, veal, and venison, and particularly well with a lamb roast with herbs. Rich and braised meat dishes also tend to go well with the velvety texture which the high Merlot content contributes. Pigeon with foie gras and duck with orange confit are also great choices, as is meaty and or flavourful fish, such as monkfish and red mullet served with rich sauces.

Right Bank Bordeaux also goes well with hard cow’s and sheep’s milk cheeses. Whereas younger vintages of red Bordeaux tend to go well with richer, more flavourfully accessorized and sauce rich foods, older vintages are best enjoyed with a leaner and simpler accompaniment such as for example beef filet with truffle and salsify.