Pommard Guichard-Potheret & Fils 1986
This 1986 red wine is produced by Guichard-Potheret & Fils, a historic Négociant-Éleveur founded in 1815 and based in Mercurey. The wine holds the Appellation Pommard Contrôlée classification, originating from the renowned Pommard area in eastern France.
Pommard is located in the Côte de Beaune, just southwest of Beaune. It is one of the most famous areas in Bourgogne for red wine and is notable for being one of the few communes in the district that exclusively produces red wine, with no white wine cultivated at all. While Pommard has no Grand Cru vineyards, it features several highly recognized Premier Cru sites and is traditionally known for a firmer, darker, and more structured style compared to neighboring Volnay. The 1986 vintage in this area received a score of 82 points and is characterized by a rustic structure that required a long time.
The broader Bourgogne region was shaped by medieval monks who meticulously mapped the countless terroirs, turning the cultivation of the limestone soils into an art form with a fine-meshed system of climats. The region focuses almost entirely on Pinot Noir and Chardonnay. This specific wine is made from Pinot Noir, an elegant blue grape that is widely cultivated in Bourgogne, as well as in Champagne, Germany, Oregon, and California.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
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Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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