Pomerol

With only 800 hectares under vine, Pomerol is the smallest of all the major Bordeaux wine producing appellations. 

It is home to many tiny domaines, which produce little more than 1,000 cases per year.

Pomerol can be a surprise for the unaccustomed taster because, in addition to the richness of a Burgundy, it exhibits the finesse of a Médoc and the generosity of a Saint-Emilion. It needs to age, to grow up, and then, having come of age or having become an adult, it can reveal all the splendor of its talent and excite most of our senses: sight, by  the brillance, the velvety feeling and the density of its robe; smell, by the exquisite and subtle perfumes of little red fruits, truffes and violets; taste, allied to touch, when it unveils the silkiness of its body, its roundness and its "flesh" on the palate.

Pomerol is the perfect match for pratically any kind of food, specially foie gras (semi-cooked, cooked, or in salt), red meat (roast beef en croute), game animals (lièvre sauve royale), fish cooked in red wine (lamprey), mushrooms (ceps, truffes à la serviette), cheese (almost all of them).