Pommard’s reputation is a bruiser: iron, clay, tannin, patience. Les Arvelets argues the other way. The vineyard sits high on the slope at the northern end of the commune, on thin stony ground that drains hard and keeps the fruit lifted rather than brooding. Chantereves are micro-negociants who buy biodynamically farmed fruit and push it around as little as possible, and what comes out is a Pommard with its shoulders down black cherry and plum, violets on top, a savory earth note underneath. The tannins are firm but polished rather than chewy. Decant it and drink it now, or give it three or four years and let it fill out.