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Pommard Clos Des Ursulines Monopole Domaine du Pavillon 2022 - Albert Bichot
Maison Albert Bichot

POMMARD CLOS DES URSULINES MONOPOLE DOMAINE DU PAVILLON 2022 - ALBERT BICHOT

  France / Burgundy
€105.10
€91.70
QTY
ADD TO CART At your doorstep in 1 - 3 days

The power and elegance of Pommard, with a remarkable 94 points from James Suckling, Decanter, and Wine Spectator!

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Why do we love it?

Albert Bichot’s Clos des Ursulines Pommard Domaine du Pavillon 2022 is an exceptional and classic rendition of Pommard, embodying the most vibrant and robust aspects of Côte de Beaune Pinot Noir. This wine is a true gem of the region, consistently winning awards. It scored an impressive 94 points from James Suckling, Decanter, and Wine Spectator for the 2022 vintage.

 

Bichot family’s legacy is one of exceptional quality and an unwavering pursuit of perfection, spanning from the vineyard to the bottle. With roots in Burgundy and wine dating back to 1831, the family began its journey from the heart of the Beaune and gradually expanded throughout the region, encompassing every cru and great “village.” In recent years, since 1996, they have embraced organic farming, guided by the visionary leadership of Alberic Bichot, ushering in a new and even more remarkable era for the winery.

Pommard, a premier region in the Côte de Beaune, is renowned for its Pinot Noir. Domaine du Pavillon holds exclusive ownership of Clos des Ursulines, a former monastery property that guarantees its rarity and exemplary cultivation. Nestled just a few meters from the renowned 1er Cru vineyards of Volnay, Clos des Ursulines Pommard Domaine du Pavillon 2022 exudes a slightly more ethereal and delicate character. Fermented and aged in French oak barrels (20-30% new) for 14 to 16 months, this wine boasts excellent structure, velvety tannins, and a complex flavour profile that invites Burgundy enthusiasts to savour its beauty.

Albert Bichot’s Clos des Ursulines Pommard Domaine du Pavillon 2022 stands as a testament to the uniqueness of Burgundy wines. Its exceptional qualities make it a classic among great Burgundies. If you’re a Pinot Noir lover, this wine is a must-try!

COLOR

RED

AROMA

MEDIUM

BODY

FULL

ACIDITY

HIGH

Tastes Like

Generous aromas of cherry, raspberry, plum, fig, violet, and dried rose petals, all enveloped by notes of graphite and black tea. Subtle hints of leather, coffee, vanilla, and oak further enhance the complexity.

 

On the palate, the wine is full-bodied, with firm yet ripe tannins and crisp acidity. Black cherry, blueberry, fig, strawberry, and violet are complemented by notes of pepper, vanilla, and tea, creating a truly unique and unforgettable experience.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13.5%
Origin Burgundy, France
Variety Pinot Noir
Aromas Cherry, raspberry, plum, fig, violet, dried rose petals, graphite, black tea, leather, coffee, vanilla, oak.
Bottle Size 750ml
Barrique 14 months
Serving temperature 14°C
Aging 7 years
Closure Cork
Organic No

POMMARD CLOS DES URSULINES MONOPOLE DOMAINE DU PAVILLON 2022 - ALBERT BICHOT

PAIR IT

Pair it with duck fillet with red fruit sauce, beef tagliata with Parmesan and truffle, mushroom risotto with brie

Lasagna in the oven with mushrooms and prosciutto

Ingredients 

  • 20g butter
  • 2 onions, chopped
  • 3 cloves of garlic, melted
  • 750gr Portobello mushrooms cut in half
  • 15gr dried porcini mushrooms soaked in 150ml of hot water
  • 2 tablespoons of fresh thyme leaves
  • 200gr thin slices of prosciutto
  • 200gr grated mozzarella
  • 8 leaves of fresh lasagna
  • 2 tablespoons panko
  • 2 tablespoons grated parmesan cheese 

For the béchamel: 

  • 100gr butter
  • 100gr flour
  • 850ml semi-skimmed hot milk
  • 3 tbsps. grated parmesan cheese

Directions 

Preheat the oven to 180 ° C. Melt the butter in a pan and cook the onions until they are softened. Add the garlic and cook for a few more minutes. Add the Portobello mushrooms, the porcini after you drain them and thyme. Cook for 15 minutes or until softened. Add salt and pepper according to your preferences. 

For the béchamel, melt the butter in a saucepan and gradually add the flour while stirring well. Allow the mixture to saute for a few minutes and then add the milk, by stirring continuously until it thickens. Add salt and pepper. Finally, add the Parmesan. 

In a pyrex pan, apply the 1/3 of the mushrooms, prosciutto and mozzarella. Lay on them a layer of lasagna and 1/3 of the béchamel. Repeat, and finish with a layer of béchamel sauce. Apply panko and Parmesan on top and bake in the oven for 45 minutes or until golden.

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