Domaine Michel Rebourgeon Pommard 'Cuvee William' 2020
Average age of the vines is 100 years old. One of the parcels from which this family-named cuvee is produced is ‘La Vache’, which was one of the earliest vineyard replantations in Pommard after the phylloxera epidemic.
18 months in 100% new oak on a village appellation is radical, but the wine supports it. Clear, sweet oaky notes, melted into the density of the wine. Great linear tension pulls the minerality through from attack to mid-palate to finish. A masterful wine.
Is there a more unusual story today in Burgundy?
At first sight, perhaps not. The Domaine Michel Rebougeon, in the heart of Pommard, has origins dating back to the 16th century. It has gone by its present moniker since 1964, and in 1996, Michel’s daughter, Delphine, and her English husband Steve Whitehead took over.
This small domain is made up of prime appellations in Pommand, Volnay and Beaune, 4.25 ha (10+ acres) in all.
Steve had a wine business in the UK in the 1980s, and it was during that time and via that business that he met his future wife, Delphine. When Delphine’s father, Michel, neared retirement age, Steve left his UK business and joined the Rebourgeon family domain.
He and Delphine worked the vineyards themselves. The small production was sold mostly out the door at their ‘caveau’ on the main square in Pommard. So while the domain had classy wines in some of the bell-ringing appellations in the zone, it remained small, discreet and undiscovered.
Now that Steve and Delphine are getting closer to retirement, their son William has taken charge. And the profile of the domain has changed overnight. When these notes were written in 2021, William was 21 years old. His father tells me that he was avidly in the vines every day after school from the age of 8. And his enthusiasm shows. William Whitehead, at a very tender age, shows the maturity and touch of a winemaker with decades of experience, and innate ability.
As always in the Press, there is a lot of hyperbole. But a) before William, there wasn’t much Press about the domain; and b) it’s just true, the kid has talent. The vineyard work, the expression of ‘terroir’ and the generosity of the wines, from the simple regional Bourgognes through to the quasi-grand-cru ‘Rugiens’, is astounding.
Out of the discretion and potential of the Domaine Michel Rebourgeon past, a star is born.
With so many winemakers finishing their 2020 harvest before the end of August, everyone here in Burgundy expected that this hot, sunny vintage would produce atypical wines, overripe, fat and flabby. Why it did not is a mystery to this day.
In fact, 2020 Burgundy, both red and white, is being lauded by the Press and professionals alike as an exceptional vintage, brilliantly fresh, pure, elegant and focused. Yes, the wines are ripe and concentrated, but there is good acidity that more than brings things into balance. This, in fact, defines the Burgundy 2020 style: high acidity and high concentration.
So let’s look, as we do every year, at how the growing season developed, to try to get some idea of what shaped these unexpectedly energetic wines.
In a word, from start to finish, 2020 was precocious. After a mild and humid winter, the vegetative cycle started a month early under sunny skies, with bud burst in mid-April and the first Chardonnay flowers in early May. Then the weather deteriorated. Pinot Noir flowered in cool, damp conditions, and was less successful than Chardonnay, explaining the smaller Pinot crop.
From that point on, there is not much to report weatherwise. It was hot and dry from June through to the end, the driest year since 1945. The grapes started to change color in mid-July, and harvest in August seemed likely.
Now you may think that an August harvest lets everyone get their jobs done and go home early. But remember that there is a big difference between the heat and luminosity of an August afternoon and the cooler, shorter days of September. When maturity comes galloping at you in August, you have to react quickly; a day or two can mean considerable differences in acid and sugar levels.
Indeed, there may have been more stress on the winemakers than there was on the vines. 2020 was in fact an easy growing season, dry, with little risk of fungal problems. The tough part was deciding when to harvest. Do you put off harvesting to try to get to phenolic maturity, or do you pick sooner to keep acid levels up and to avoid higher alcohol levels?
Many opted to pick early. And for the most part, it proved to be the right decision…though we still do not understand why!
Many 2020 wines have alcohol levels of 13%-14%, but many are higher. Delaying picking increased the potential alcohol levels by as much as a degree a week.
At the same time, good levels of phenolic maturity gave ripe, but not overripe tannins. Some call the 2020s ‘crunchy’, which is a tannin level riper than ‘green’ but less than ‘fine’.
Total acidity was generally high, but most of that was tartaric acid. Malic acid, which would normally make up a big percentage of the total acidity, was low. In fact, the wines changed very little during malolactic fermentation, as there was little malic acid to transform into lactic acid.
So, again, we have a vintage that is characterized by high acidity and concentrated fruit. Some are saying that there has never before been a vintage where ripeness and acidity combined to give such brilliant wines with great aging potential. And this is true for both red and white. Freshness, balance, moderate alcohol.
The whites are rich and ripe, but with a crystalline, almost razor-sharp edge. That little touch of lactic acid makes them complex without adding weight.
The reds might bear a resemblance to past vintages. 2005, maybe. But they made wine differently in 2005. Back then, extraction was the goal: get as much out of the ripeness as you could. Today, Pinot is not so much ‘extracted’ as ‘infused’, like tea. This gives wines that are fresher and more energetic, with no less intensity and maybe more spice.
Drink them now, both red and white. There is astounding vitality in the youthful 2020s. But stick to the regional appellations for now because this is above all a vintage for aging, again both red and white. Keep the premier and grand crus for 10-15 years; longer for the best wines. They have the balance to age, and will reveal little by little the complexity that we just get hints of today. These are wines that may shut down for a few years in a few years, that’s to be expected. But be patient; you will be overjoyed to pull 2020 Burgundy from your cellar down the line.
But even just that little touch of lactic acid made the complexity of the whites.
COTE DE BEAUNE
Pommard lies between Beaune and Volnay where the Côte de Beaune makes a slight turn towards the Morvan. After Beaune, it is one of the larger vineyards. There are no grands crus, though there is a perennial debate about which of the best vineyards should be promoted. As in many of the best wine villages, the appellation is split by a combe with the village lying in the mouth of the valley. So here in Pommard, we speak of the north (Beaune) side vineyards and the south (Volnay) side vineyards. And that goes someway to explaining Pommard styles. But Pommard has a quirk: its best vineyards are not necessarily all situated on slopes. In fact many are in the flatland north of the village.
Produced only in the commune of Pommard, appellation Pommard includes 28 premiers crus.
Pommard has a reputation, forged in the 19th century, of being a massive beast of a wine. But look where it sits, between the south of Beaune and Volnay. Time, terroir and oenology have combined to show us a much more subtle Pommard, a wine that is richer and at the same time more elegant than its caricature. It can be deeply colored, and its berry fruit can be supported by cherry pit and plum. And yes it can develop wild aromas and chocolaty textures, but it will never be a tannic giant, but rather a full and gutsy, mouthwateringly rich, fruit-filled nugget.
On the lower slopes and flat ground, the soil is ancient alluvium. Mid-slope, the clay-limestone soils are well drained thanks to the inclusion of rock debris. Higher still are jurassic oxfordian marls, brown calcic soils, and brown limestone soils. In places, the soil is red with iron. Exposures are south or east, and altitudes range between 250 to 330 meters.
Red wines only - Pinot Noir
Production surface area
1 hectare (ha) = 2.4 acres
321.69 ha (including 122.31 ha Premier Cru)
Pommard's density is perhaps its most important feature when combining with food. Most will tell you that because it is so massive, it should be served with game. And is some cases this is correct. But you will find that braised and stewed meat and poultry work well, and the finesse of the wine can accent the rusticity of a simple stew. It is a natural partner for flavorful cheeses Époisses, Langres and Soumaintrain, but also Comté.
On the label, the appellations 'Pommard' and 'Pommard 1er Cru' may be followed by the name of a specific vineyard, known as a climat.The following climats are classified as premier cru:
Clos de la Commaraine
Clos de Verger
Clos des Epeneaux
Le Clos Micot
Les Combes Dessus
Les Croix Noires
Les Grands Epenots
Les Petits Epenots
Les Rugiens Bas
Les Rugiens Hauts
The following climats are village wines from a single vineyard, know as a lieu-dit:
La Croix Blanche
La Croix PlanetLa Levrière
La Plante aux Chèvres
Le Bas des Saussilles
Les Combes Dessous
Les Petits Noizons
Rue au Porc