From: Pommard, Clos des Epeneaux (Monopole), France
Varietal: 100% Pinot Noir
The outstanding premier cru vineyard in Pommard named Clos des Epeneaux is owned exclusively by the Comte Armand domaine, making it a monopole. Planted from 1930 to 1986 , the soils are covered with stones on the surface, brown soils and hard limestone underneath. This esteemed domaine is located in Pommard in the Côte de Beaune of Burgundy. The wines are made from biodynamic vines, 100% de-stemmed with whole-grape fermentation, 20-30% new oak; the reds are unfined, unfiltered and the whites are fined and lightly filtered.
Tasting notes: Red cherries, herbs, earth, and a kiss of new oak, everything that makes spectacular Burgundy!
Pairing: Stewed meats, fillet mignon, duck, black truffles, if you’re feeling brave, Epoisses de Bourgogne.
Wine Advocate 93-95 pt. The 2016 Pommard 1er Cru Clos des Epeneaux contains 10% whole-bunch fruit. I tasted from two cuvées, one from the young vines and one from the old. The young vines has clean and pure black cherry, red plum and lightly blueberry fruit that conveys a sense of energy. The palate is well balanced with succulent ripe black fruit, very fine tannin, a taut line of acidity but real complexity and tension from start to finish. I love the harmony and effortlessness of these younger vines. The cuvée from older vines demonstrated more black fruit with traces of undergrowth, a little more rondeur with impressive depth and structure on the persistent, marine/oyster shell-tinged finish. This has enormous potential and may challenge the supremacy of the 2015. Drink Date: 2020-2040.
92-94 points, Allen Meadows, Burghound - “A background whiff of wood easily allows the earthy yet quite pretty aromas of plum, violet, dark cherry and soft spice nuances to shine. The mouth feel of the slightly bigger and richer flavors is also admirably sleek while delivering excellent length on the mouth coating and well-balanced finish. This is perhaps a bit less structured than is usually the case as it should be reasonably approachable young if that's your preference”
92-94 points, Vinous - “I tasted the younger- and older-vine components of this wine, followed by the press wine and an approximation of the final blend, which will be bottled with about 13.5% alcohol): Sample from the younger vines (45% of the blend; vinified with 15% whole clusters): Good dark red. Slightly medicinal aromas of red cherry and licorice. Surprisingly dry and backward, with its cherry fruit complicated by pungent licorice and herb notes. Finishes rather suave if a bit tart, with lingering notes of bitter cherry and herbs. Sample from the old vines (45% of the blend; from vines 67 to 93 years of age): Bright, dark red. Distinctly darker and riper on the nose than the younger vines, offering aromas of blueberry, black raspberry and spices. A step up in volume as well, with its dark raspberry and licorice flavors complicated by a licorice note. Very firmly structured wine with a longer, more tactile finish. From the press wine (to comprise about 10% of the blend): Softer, fatter and slightly saline. Finishes a bit tart but this juice should fill in the middle of the blend. An approximation of the final blend: Healthy dark red. Slight medicinal cast to the aromas of cherry, redcurrant and menthol. By far the best and most complete of these samples, offering serious low-yield richness but also terrific definition and energy. This sample somehow displayed captivating violet and mineral notes that were not apparent in any of its components. Lovely depth and restrained sweetness here...”
93 points, Decanter - “The Clos des Epeneaux is again very successful this year, and after two decades of oaky, over-extracted wines from this address, it's a real pleasure to see the inherent elegance of this great terroir beginning to shine forth, unobscured by obtrusive winemaking. Aromas of wild berries, dried rose petal, rich soil, orange rind and summer truffle precede a full-bodied wine with a chassis of fine-grained tannins, a generous core of sweet fruit and a sapid, penetrating finish. It’s clear that the talented Paul Zinetti is consummating the move away from aggressive extraction and impactful new oak that had already begun under Benjamin Leroux.”
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