The Yamagata prefecture is situated in the lower part of the region of Tohoku and is home to mountain ranges that open to the sea. The region’s mostly isolated area keeps it from the hub of bustling cities, but the quality of the region’s sake is well known. There are over 60 sake breweries in the Yamagata region, and the oldest one goes back to the Japanese civil war at the start of the Edo era. The youngest brewery in the Yamagata prefecture still has ancient characteristics. A majority of the sake brewed in the prefecture is crafted and consumed in Yamagata, and only a small percentage of the sake wines actually leave the region. The brewers in the region are also mainly from the prefecture and only roughly 30 percent of the brewers come from outside the region. The cold weather lends a hand to sake brewing and most of the wines created here are crafted from rice that grows in the cold climate. These full bodied sakes are typically clean in taste and have character. The Yamagata prefecture boasts of well balanced sakes that are characteristic and unique in taste. The region continues to advance and develop new brewing methods.
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A blend of four different parcels, the Pommard Village has a fragrant bouquet. The palate is medium-bodied with red fruit laced with Earl Grey. This is a lovely Pommard Village full of charm.
Pair with skirt steak, veal blanquette, small game, shoulder of lamb, pork shoulder, o rstrong cheese.
Bavencoff Bourgogne Pinot Noir is made from 100 percent Pinot Noir.
Color of medium intensity, purplish in its youth at present, changing to ruby then garnet, after several years in the bottle.
The nose offers intense aromas of cherries, kirsch and fresh strawberry. The palate is the perfectly balanced between round tannins and an elegant freshness. It is harmonious and medium-bodied with a silky and elegant texture and a delicious lingering finish.
Alcoholic fermentation in stainless tanks for 3 weeks. Malolactic fermentation : 80% in stainless tank and 20% in one year old casks (Allier).Manual harvest.
Produced from 100% Pinot Noir planted on clay and limestone soils.
Grilled or boiled red meats, roasts, mild game, soft cheeses like Camembert and Brie.