The Inside Story from Italian Wine Merchants

Expert Picks: Pousse d’Or and…Pousse d’Or

Posted on | March 28, 2016 | Written by Crystal Edgar | No Comments

Crystal 2014Every week my colleague Joe and I discuss our “wines of the week,” those bottles that left a lingering impression and were remarkable for their ability to raise our eyebrows and get us excited. The last few for me have been stylish red Burgundies that blew me away, and if I had to choose a few favorites from this special French region, Volnay, Pommard, Morey-St-Denis and Chambolle-Musigny would be at the top of my list. Today I share two gorgeous wines from a producer that makes me fall in love with the reds of the Côte de Beaune each time I open a bottle.

Located a few kilometers from Beaune in the commune of Volnay, Domaine de la Pousse d’Or is one of Burgundy’s most prestigious names and the estate’s silky voluptuous wines exemplify why. Pousse d’Or’s 32 acres of vineyard are spread among the communes of Volnay, Pommard and Santenay, each producing distinctive and stylish wines. With a rich and vibrant history that can be traced back to the Dukes of Burgundy in 1110, Pousse d’Or is one of the leading producers of the region and one that should have space in any serious wine cellar. I wanted to highlight two spectacular offerings from the fairytale 2013 vintage, and both are gorgeous.

Domaine de la Pousse d’Or 2013 Corton Clos du Roi $109.00

Deriving from a 3.5-acre vineyard, this wine offers mysterious aromas of tobacco, dark red fruit character, earth, smoke and hints of baking spices. There is incredible depth and complexity tightly bound with soft yet firm tannins. With outstanding length on the finish, this is a serious a wine that will only get better and better with time.

Domaine de la Pousse d’Or 2013 Volnay Clos des 60 Ouvrees $109.00

This small monopole is a very special plot responsible for wines that show an aromatic yet rustic side of Volnay. The wine is beautifully polished with playful tannins, rich earth and spice notes and a lingering, silky finish. I enjoyed this with IWM Chef Mike Marcelli’s braised duck leg with sunchoke and chestnut, and I was in absolute heaven.


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