Domaine LejeuneLes Trois Follots Pommard
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Les Trois Follots Pommard from the Domaine Lejeune
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Trois Follots Pommard of Domaine Lejeune in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Les Trois Follots Pommard of Domaine Lejeune in the region of Burgundy often reveals types of flavors of cedar, non oak or oak.
Food and wine pairings with Les Trois Follots Pommard
Pairings that work perfectly with Les Trois Follots Pommard
Original food and wine pairings with Les Trois Follots Pommard
The Les Trois Follots Pommard of Domaine Lejeune matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of quick meatloaf, old-fashioned pork roll or mixed paella valenciana.
Details and technical informations about Domaine Lejeune's Les Trois Follots Pommard.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Les Trois Follots Pommard from Domaine Lejeune are 2009, 2014, 2015, 2011 and 2012.
Informations about the Domaine Lejeune
The Domaine Lejeune is one of of the world's greatest estates. It offers 30 wines for sale in the of Pommard to come and discover on site or to buy online.
The wine region of Pommard
Sturdy bastion of the Côte de Beaune: signature Pinot Noir as exclusive king red — deep red with mauve glints, frank and powerful with notes of blackberry, blueberry, redcurrant, concentrated cherry and ripe plum, evolving into leather, pepper and chocolate with age, firm tannins and dense structure. More powerful and tannic than its neighbours (Volnay, Beaune), needing a few years' cellaring. Village AOC (1936) between Beaune and Volnay, rich clay-limestone, 28 Premiers Crus (Rugiens, Épenots).
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Dry extract
Non-liquid constituents of wine.
