Presentation
Domaine Julie Belland, heir to Domaine Roger Belland, is a family estate located south of Côte de Beaune. For six generations, the Belland family has cultivated prestigious terroirs in major appellations such as Santenay, Maranges, Chassagne-Montrachet, Puligny-Montrachet, Meursault, Volnay, and Pommard. Julie Belland continues the work initiated by her father Roger, emphasizing reasoned and sustainable viticulture. Grass cover between rows preserves the microbial activity of the soils and avoids the use of chemical herbicides. Harvesting is manual, with meticulous sorting before vinification. The wines, aged in oak barrels, reveal beautiful aromatic complexity and elegant structure. The whites stand out for their finesse and richness, while the reds offer a superb expression of Pinot Noir with silky tannins and great depth.
Location
This parcel is located at the foot of the slopes, near the Croix de Pommard, heading toward Volnay.
Terroir
The soil is deep and rich in clay.
In the vineyard
Guyot pruning is practiced, with very early shoot thinning and leaf removal (at flowering cap fall) to ensure optimal fruit development.
Harvest
The grapes are harvested entirely by hand, with a meticulous sorting process carried out directly in the vineyard.
Winemaking
Vinification is done with 100% whole-cluster grapes in temperature-controlled stainless steel tanks. A cold maceration of 3 to 4 days is performed with only pump-overs to encourage native yeast development. Alcoholic fermentation begins after a few days, with temperatures maintained between 16°C and 20°C. Once all sugars are consumed, the maceration finishes with a warm phase to fix the color and soften the tannins.
Ageing
The wine is aged for 12 months in 228-liter oak barrels, 30% of which are new. Malolactic fermentation takes place during barrel ageing.
Varietal
Pinot Noir : 100%
Specifications
Age of vines : 50 to 70 years old
Serving
15°C
Ageing potential
10 to 15 years
Tasting
This Pommard "Les Cras" reveals a deep ruby color with garnet reflections. The nose is complex and expressive, offering aromas of red berries, forest floor, and spices. On the palate, the wine is generous and concentrated, with ripe red fruit flavors and a deliciously spicy touch. The tannins are firm yet smooth, providing structure and a long, persistent finish marked by dark fruit and sweet spice notes.
Food pairings
This wine pairs beautifully with characterful dishes such as duck breast with cherries, beef Wellington, or roast pigeon with warm spices. It also matches elegantly with wild mushroom ravioli, truffle risotto, and aged cheeses like Brillat-Savarin or Tomme de Savoie. Its structure and aromatic complexity make it a perfect companion for flavorful, refined cuisine.