Oliver immediately put me in his truck and we went out to visit all of his vineyards scattered around the town. He has 7 hectares ranging from a 1914 vineyard to 1938, and some newer ones. His vines are on the traditional Single Guyot with 4 to 6 buds per vine. While in the vineyard he picked up a handful of clay and limestone to show me what makes Burgundy soil so unique (see photo).
We spend some time talking about the difference between Volnay and Pommard. He said Pommard is much more powerful and requires at least 5 years in bottle before drinking, whereas Volnay is softer with perfume and more feminine. The young Volnays I tasted here, and the next day, however, were not that soft. They were highly structured with strong tannins and high acid. Perhaps they were just too young. The Pommards were all big with strong tannins and dark fruit. I really enjoyed meeting with Oliver, his wife and daughter. They hope to export more wine to the U.S.