Pomerol

History of Pomerol

Unlike its southern neighbour, St. Emilion, Pomerol was not significantly planted in antiquity. Although grape growers might have planted the region’s first vines in the 1300s, Pomerol gained significance in the 1700s. By the mid-1800s, railways connecting the Libournais with Paris improved the possibilities of winemakers to reach broader markets, and they began to earn international acclaim, not for their red blends but for their crisp white wine.

The phylloxera louse devastated Pomerol’s vineyards in the late 1800s, but the region recovered, this time with Merlot as its flagship varietal. The Pomerol Appellation was amongst the first to be created in 1936, when it was defined as a red-wine-producing area. The appellation finally gained widespread recognition in the post-war era, particularly after the famous 1982 vintage. It remains one of France’s finest red wine sources. Today, Pomerol is home to around 150 producers, and the wine is better than ever.

The Grapes in Pomerol

Pomerol is a red wine specialist. Merlot represents 70% of the vineyards, so it’s easy to see why the appellation has become synonymous with high-end Merlot. However, Cabernet Franc also plays a significant role, covering nearly 25% of the vineyards. Cabernet Sauvignon and even Malbec represent the remaining 5%.

Pomerol’s Merlot-based wines are often considered the best in the category, and it’s because the region’s soils are perfect for growing the generous grape. While in other areas, Merlot plays a secondary role after Cabernet Sauvignon; here, Merlot is king.

The Terroir in Pomerol

Pomerol is a small appellation with only eight hundred hectares dedicated to the vine. Given its location, it is often the first Bordeaux region to harvest its grapes. The estates in Pomerol are generally small; the largest, Chateau de Sales, owns around fifty hectares, while many others work with vineyards smaller than a hectare.

Unlike Saint-Émilion, the Pomerol appellation doesn’t surround a large town. Instead, it is a collection of estates around a clay and gravel plateau. It’s no surprise that growers plant Merlot in clay-heavy sites and Cabernet Franc in gravelly patches; Merlot is famously fond of damp, dense clay soils, where it performs better. The legendary blue clay at the plateau’s centre is exceptional, as it helps Merlot vines produce concentrated fruit suitable for making complex and age-worthy wine.

Wine Styles in Pomerol

Unlike most other prestigious appellations in Bordeaux, like those in the Medoc and Saint-Émilion, Pomerol doesn’t have a wine classification. All Pomerol wineries are considered in the same tier, so the estate’s prestige is what differentiates them. There is no doubt that estates like Petrus, Lafleur and Le Pin are more recognisable than others. Still, the appellation’s quality is overall high, and lesser-known estates often represent a better value.

Pomerol wine is always red and almost always made by blending Merlot and Cabernet Franc, although mono-cepage wines exist and are noteworthy. Pomerol wines are always age-worthy and best enjoyed at least five years after harvest. The finest examples will improve for decades, while those from lesser vintages will reach their peak sooner.

Expect black and blue fruit on the nose, with hints of vanilla, espresso and chocolate. Pomerol wines are inky and concentrated, with chewy but round tannins and balancing acidity. Pomerol is best paired with lean red meat, roasts and casseroles. They also pair well with fruit-based sauces and semi-sweet condiments like teriyaki. Pomerol wines can also be paired with semi-cured and cured cheese, while the most memorable examples can be enjoyed as meditation wines. Pomerol wine is worthy of the most memorable occasions.