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Pomerol

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MerlotCabernet Franc

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Place & climate

  • Location: Northeast of Libourne and east of the Isle, on a gently sloping plateau and terraces above its valley. Saint-Émilion lies to the east; the Barbanne marks Pomerol’s northern edge.
  • Soils: The plateau has important clay and gravel; sandy sectors also occur.
  • Grapes: Merlot usually leads, with Cabernet Franc important at some properties.

Grapes & classification

  • No official ranking: Pomerol has no official classified-growth hierarchy.
  • Principal estates: Petrus and Trotanoy are major Pomerol estate references.
  • Taste tendency: Often full, plum-fruited and textured, but substantial tannin is possible.

At the table

  • Assess: Assess Merlot-led fruit, the fullness of the middle and the finish of the tannins. Plush texture can coexist with firm structure, and the wine’s alcohol and freshness still need checking.
  • Pair: Tournedos Rossini, veal with morels or grilled duck breast can suit the wine’s weight. Choose a less rich sauce if the bottle is mature, delicate or less concentrated.
  • Service: Start around 16–18°C. Taste before giving a closed young wine air, then follow its evolution; use gentle sediment separation close to service when a mature bottle actually has a deposit.