Bertrand Bachelet Pommard (750ml)

  • Wine Type

    Red Wine

  • Size


  • Vintage


  • Country


  • Region


  • Sub-Region


  • Grape

    Pinot Noir

  • Farming Method

    ConventionalMost products with this label come from producers who do their best to avoid any intervention at all but it’s possible that some of the aforementioned preventative measures and additions are deemed necessary. Learn More

  • ABV

  • Food Pairing


A passion for wine was what led Bertrand Bachelet to take over the family estate from his father, Jean-Louis, in 2011. He is the fourth generation in the line of Burgundy winegrowers.  Bertrand currently runs the 13 hectares that stretch from Maranges to Pommard in the Côte de Beaune. The estate is based in Dezize-les-Maranges, one of three villages of the Maranges appellation. This appellation accounts for the greatest portion of the estate’s production.

Tasting Notes

Deep ruby red in the glass.  The nose evokes red fruits, cherry, raspberry and strawberry with some milk chocolate and pepper notes.  The palate is medium to full bodied with bright acidity and well-structured tannins.  Enjoy with roast meats or with strongly flavoured cheeses, such as Époisses.  You can open this an enjoy it now but the wine should develop well and gain complexity over the next five to ten years. 


Pommard is a village level appellation, situated between Beaune and Volnay in Cote de Beaune, known for its red wine, displays much heterogeneity, both in terms of exposition and of soil type.  The vines of the estate are situated in two localities, Les Vaumuriens and Les Chanlins, at the top of the hill, and are south-east-facing.   This wine is made from 100% Pinot Noir grown on limestone soil containing some iron.  The grapes are rigorously sorted before being partially or totally destemmed, depending on the characteristics of the vintage. Vatting, in concrete vats, lasts for about three weeks, with regular temperature controls. Extractions are taken with very little intervention, just some pigeage and remontage.  Aged in wood (25% new barrels) for twelve months, followed by a period of three to six months in stainless steel vats to stabilise the wine before bottling

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