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POME-PORT
PAGO-PAUL PAUL-PAVI PECC-PENF PENF-PETE PETE-PHEN PHIL-PINE PINE-POLR POME-PORT PORT-PREM PREM-PRIO PRIO-PUTT
Only 4,5 and 5,0 NJP wines (Nenad Jelisic Points) are presented as the best vintages.
If for some wine behind “the best vintages” stands “none”, it means that none of the wine's vintages got 4,5 NJP or 5,0 NJP.
Pomerol, a French appellation that belongs to the wine district of Libournais (Right Bank), which in turn belongs to the wine region of Bordeaux. Pomerol is both the smallest appellation in Bordeaux and the one that produces some of the most expensive wines in it. Pomerol is also the only one of the most important appellations that have never undergone any classification of its wines/châteaux. The appellation has 813 ha planted with vine and the average yield is 42 hl/ha. The majority of Pomerol wines usually reach their peak within a maximum of 6 years, while its best wines can usually be aged between 15 and 25 years, and in some cases over 40 years. A well-made Pomerol-wine should be a sweet spicy, concentrated, complex and fruity wine with flavour of plum, ripe cherry and raspberry, and sometimes truffles. (2024-04)
Pomerol grapes, dominates Merlot (70%) and Cabernet Franc (25%). Small amounts of Cabernet Sauvignon (5%). (2024-04)
Pomerol soils, dominates gravel and clay, which are iron rich. At the border with La Lande Pomerol, dominates gravel intermixed with sand. (2024-04)
Pomerol the best wineries (châteaux), Château Hosanna, Château La Conseillante, Château Lafleur, Château L'Eglise Client, Château L'Évangile, Château Trotanoy, Le Pin, Pétrus and Vieux Château Certan. (2024-04)
Pomerol the best vintages, 1945, 1947, 1950, 1961, 1964, 1970, 1975, 1982, 1989, 1990, 1995, 1998, 2000, 2005, 2008, 2009, 2010, 2015, 2016 and 2019. (2024-04)
Pommard, a French appellation that belongs to the wine district of Côte de Beaune, which in turn belongs to the wine region of Burgundy. The appellation consists of 27 Premier Crus (crus = vineyards). No Grand Crus. (2024-04)
Pommard grapes, almost just Pinot Noir. (2024-04)
Pommard soils, vary. Reddish clay and clay with limestone. (2024-04)
Pommery, Cuvée Louise, Brut (white dry blend sparkling wine; 60% or more Chardonnay and 40% or less Pinot Noir), Champagne, France, the best vintages, until and including vintage 2006 none. (2024-04)
Pommery, Cuvée Louise, Rosé, Brut (rosé dry blend sparkling wine; Pinot Noir and Chardonnay), Champagne, France, the best vintages, until and including vintage 2004 none. (2024-04)
Pommery, Grand Cru, Brut (white dry blend sparkling wine; 50% Chardonnay and 50% Pinot Noir), Champagne, France, the best vintages, until and including vintage 2009 none. (2024-04)
Port wine (port), a Portuguese fortified wine that is made from many grape varieties. The most used are Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo), Touriga Francesa and Touriga Nacional. White port wines are produced in the same way as red port wines. The only difference is that one uses white grapes like Donzelinho Branco, Esgana-Cao, Folgasão, Gouveio, Malvasia Fina, Rabigato and Viosinho instead of red. Port wine's production process is as follows: the grapes are harvested by hand, after the harvest, the grapes are delivered to the winery, destemmed and placed in the low stone tanks (lagares) where they are treaded by real feet or mechanized feet, then the must is fermented together with the skins in the stone tanks or in stainless steel tanks until it has an alcohol strength of 6 to 8% when it is fortified to 19 to 21% with 77% grape spirit. The usual is that one first removes the skins before adding the grape spirit, but some winemakers do the opposite. Now, the wine has to be aged in large oak barrels for a few years before it is released on the market. Unlike sherry, the wine is fortified before the wine fermentation is complete. Port wine is made in several different styles: Colheita (a port wine that must be made from grapes from a single vintage, that must be aged in small oak barrels for at least 7 years before it starts to be bottled and that can be aged in small oak barrels as many as 50 years or more before bottling), Garrafeira (a rare port wine that must be made from grapes from a single vintage and that must be aged in both large oak barrels, between 3 and 6 years, and in large glass containers, for at least 8 years), Late Bottled Vintage (a port wine that must be made from grapes from a single vintage and that must be aged in large oak barrels between 4 and 6 years; longer than Vintage port), Ruby (the simplest port wine), Single Quinta Vintage (a port wine that is made in the same way as the Vintage port, but it must come from one winery and it is produced when the vintage quality is not good enough to be Vintage port), Tawny (a port wine that must be made from port wines from several vintages and that must be aged in large oak barrels from 2 years, the simpler version, up to 40 years) and Vintage (a port wine that must be made from grapes from a single vintage and that must be aged in large oak barrels, between 18 and 30 months, shorter than Late Bottled Vintage port). (2024-04)
NJ Wines
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