Winery Léonce BocquetPommard 1er Cru 'La Refène'

Red wine of Pommard 1er Cru 'La Refène' of Côte de Beaune of France

The Pommard 1er Cru 'La Refène' of Winery Léonce Bocquet is a red wine from the region of Pommard 1er Cru 'La Refène' of Côte de Beaune.
This wine generally goes well with poultry, beef or veal.

Discover the grape variety: Pinot noir

Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.

Informations about the Winery Léonce Bocquet

The winery offers 94 different wines.

Its wines get an average rating of 3.7.

This winery is part of the Patriarche.

It is in the top 5631 of the best estates in the region

It is located in Pommard 1er Cru 'La Refène' in the region of Côte de Beaune

The Winery Léonce Bocquet is one of wineries to follow in Pommard 1er Cru 'La Refène'.. It offers 90 wines for sale in the of Pommard 1er Cru 'La Refène' to come and discover on site or to buy online.

The wine region of Pommard 1er Cru 'La Refène'

The wine region of Pommard 1er Cru 'La Refène' is located in the region of Pommard Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Latour-Giraud or the Domaine Ballot Millot produce mainly wines red. The most planted grape varieties in the region of Pommard 1er Cru 'La Refène' are Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Pommard 1er Cru 'La Refène' often reveals types of flavors of black fruit, earth or red fruit.

The wine region of Côte de Beaune

The Côte de Burgundy/cote-de-beaune/beaune">Beaune is a key wine region in Burgundy, eastern France. It owes its name to its main town, Beaune - the epicentre of local wine production and trade. Renowned for producing some of the world's most expensive white wines (most of which bear the name Montrachet in one form or another), the region also produces a handful of Burgundy's finest red wines, including those from the premier crus Pommard and grand cru Corton. As with most Burgundy wines, the white wines are made from Hardonnay">Chardonnay, the reds from Pinot Noir.

News related to this wine

An overview of the Rully appellation

The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines ...

An overview of the Rully appellation

At the heart of the terroirs of Mâcon-Cruzille

Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Cruzille, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWi ...

The word of the wine: Presses

The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.