Huber Verdereau `En Vaumuriens Hauts`

Pommard is the village at the very northern tip of Côte de Beaune. Thiebault always listens to what nature gives him—fermenting his wine in stainless steel tanks with one punch down of the cap per day. Very light extraction with 12 months in oak, leading to a rather expressive wine but not too hard on the palate playing on the notes of spices and pepper. The winemaker suggests serving with red meat, matured cheeses and even fish with spicy sauces.