Original bottle illustration — Bacchus Global
AOC Pommard — Côte de Beaune
CHAI GARNEROTPommard En Boeuf 2023
Within Pommard lies En Boeuf, a 0.3-hectare parcel farmed with quiet attention and vinified without a single addition of sulphur through fermentation and malolactic conversion — a wine that lets the site speak for itself.
- Wine type
- Dry red wine
- Grape
- 100% Pinot Noir
- Appellation
- AOC Pommard
- Origin
- France, Burgundy, Côte de Beaune
- Drinking window
- Youthful on release; opens further over the following years
- Recommended temperature
- 15–18°C
- Alcohol
- 13.5%
- Bottle size
- —
A Small Parcel, A Distinct Voice
Chai Garnerot is the négociant arm led by Caroline Fyot, who also oversees Château de Garnerot in Burgundy's Côte Chalonnaise. Even with purchased fruit, she stays closely involved from vineyard to cellar, letting each parcel's character come through.
This cuvée is drawn from En Boeuf, a single 0.3-hectare parcel in the celebrated Côte de Beaune village of Pommard, where iron-rich clay-limestone soils typical of the appellation are thought to contribute to the wine's structure and depth.
Taste profile
Fresh fruit, fine tannin, a savory finish.
POMMARD EN BOEUF 2023
Scale1–5
BG wine structure estimate
Comparative profile within the Bacchus Global wine range.
Elegant notes of fresh oak, with a youthful yet refined barrel-derived structure
Layers of fresh fruit with a subtle herbal lift and delicate floral notes, over fine, supple tannins; Pommard's structured backbone remains, closing on a saline, savory note and a light, easy-drinking finish
Deep, classic carmine red
Before it reaches the glass
Temperature
Serve at 15–18°C to bring out Pommard's depth
Timing
In its first years after release, decanting or a large glass helps the aromas open; because the wine is made without added sulphites, a light natural sediment may form in the bottle, so pour gently
Glassware
A large Burgundy balloon glass to concentrate the aromas
At the table
Pommard's structure, fine tannins and savory finish guided these choices across Japanese, Thai and Western tables.
Lean, umami-driven cuts, gently spiced braises and classic Burgundian dishes all let the wine's structure come through without competing against it.
Japanese
- Wagyu akami (lean cut) steak
- Sukiyaki
- Seared duck breast
Why it worksLean, umami-forward preparations sit well against the fine tannins, while sukiyaki's sweet-savory sauce echoes the wine's fruit.
Thai
- Mild massaman beef curry
- Thai-style grilled beef (nuea yang)
- Slow-braised beef dishes
Why it worksGentle spice and depth of flavor support the wine's savory finish; dishes with heavy chili heat or pronounced sweetness are best avoided.
Western
- Roast duck with berry sauce
- Boeuf bourguignon
- Grilled lamb
Why it worksClassic Burgundian pairings, where the fruit in the sauce and the richness of the roasted or braised meat meet the wine's tannin and structure.
From cellar to bottle
Winemaking
Pinot Noir is hand-harvested and either partially or fully destemmed depending on the cuvée, then pressed slowly in a traditional vertical press; fermentation and malolactic conversion proceed without any addition of sulphites.
Product detail
Grapes come from the 0.3-hectare En Boeuf parcel in Pommard, farmed under the direct oversight of winemaker Caroline Fyot and bottled under the Chai Garnerot négociant label.
Pommard and the En Boeuf Parcel
This cuvée is bottled under the Chai Garnerot négociant label, the négociant arm operated by Caroline Fyot alongside her estate Château de Garnerot, with cultivation and winemaking overseen directly by her.
Official producer website→Trade information
Contact Bacchus Global for product documentation, availability and trade enquiries.
