The “Pommard” selection of Pinot Noir has been around in California for quite some time. Dr. Harold Olmo of the University of California at Davis brought it over from Pommard, France in 1951. It was propagated and eventually planted in vineyards throughout Oregon and Californian and was the dominant selection until the early 1990’s when West Coast grapevines began to fail to Phylloxera. Luckily it survived replanting in some vineyards or was planted in new vineyards by vineyardists who chose to value diversity. “Pommard” has been a dominant component of our previous bottlings of Tondre Grapefield Pinot Noir and it is our absolute favorite Pinot Noir to make and drink – hands down.
The grapes were harvested by hand and transported to the winery and fermented there, using 15% whole clusters. After fermentation the wine gently drained and pressed, settled in a tank overnight, then put down to barrel where it underwent malolactic fermentation and ageing sur lies.