4/26/2024 - shemmy wrote: NR

Domaine de la Pousse d’Or has existed in one form or another for nearly a millennium—stretching all the way back to the famed Dukes of Burgundy. The history can be seen beneath the vaulting stone ceilings of the ancient cellars the brick floors are literally worn down from hundreds of years of cellar work. In 1997, with the purchase of the domaine by Patrick Landanger, a new moment was begun in the winery’s long history. Landanger farmed the vineyards organically from the start and then, from 2014, biodynamically. Patrick’s son, Benoit, took over the estate in 2023 after his
father’s passing. He is as much a passionate experimentalist as his father. The domaine’s name was originally La Bousse d’Or or “golden earth.” Pousse comes from the French phrase “Ça pousse” said at bud break to capture the urgent energy of the new growth. At one point in the domaine’s history it held the famed vineyards of Romanée-Conti and Clos de Tart and at that time the owner held the holdings in Volnay
with the same reverence. The wines are known for aging a tremendously long time. And despite the wines pedigree and history, they remain an incredible value in Burgundy. The wines are crafted as naturally as possible. All the juice is moved with gravity. Wine is bottled unfined and unfiltered in sync with the lunar calendar.

En Caillerets is one of the Volnay 1er cru that many think deserves to be recognized with grand cru status. In their (mid 19th and early 20th century) rankings of Burgundy’s terroirs both Dr. Lavalle and his successor Camille Rodier recognized this vineyard in their surveys as tête de cuvée, their highest ranking. The vineyard is beautifully exposed to the southeast,
sloping mildly with a mix of limestone and marl, with large stones in the soil which hold warmth and help the site drain. This has sour red cherries and black
raspberries, red plums and a shelf of stone beneath it all. It is held in a cool wind of mint and cinnamon.

FOOD PAIRING
scallops wrapped in speck, celery root puree, red wine braised endives / braised lamb, nettle and black trumpet mushroom crostata

SERVICE NOTES
Coming from the cellar of Pousse d'Or, this wine is lovely right now. No decanting needed. Serve it a touch cool to start.

For those receiving both the barrel-aged and the apmphora-aged versions of this wine, I highly recommend opening them up at the same time so you and your guests can experience the differences and similarities the aging vessel brings to the wine. Or you can get a jump start on your aging and tuck it away for another 5- 10 years.

VARIETY
pinot noir

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