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Chateau de Meursault Pommard Clos des Epenots Premier Cru 2012

Pinot Noir from Pommard, Cote de Beaune, Cote d'Or, Burgundy, France
  • RP92
14% ABV
  • RP93
  • WS91
  • RP90
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14% ABV

Winemaker Notes

The name of this wine refers to the thorny bushes that used to thrive freely on the vineyard land. A deep, brilliant ruby hue, it has aromas of ripe black fruits and baking spices. Fruit -forward and balanced this light-bodied wine has flavors of ripe black fruit, clove and floral with high acidity.

Pairs best with beef Bourguignon, poultry dishes or mature cheeses.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
Tasted blind at the annual "Burgfest" tasting in Beaune. The 2012 Pommard 1er Cru Clos des Epenots from Chateau de Meursault has a slight reduction on the nose, but there is some decent mulberry and redcurrant fruit underneath. The palate is medium-bodied with supple tannin, soft and quite fleshy, almost Volnay-like in style but very appealing and easier drinking than its peers. It seems to coalesce nicely in the mouth, saline and focused towards the finish that has very good substance. This is a well-crafted Pommard given the difficulty of the season and another impressive wine from the fast-improving Château de Meursault.
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Chateau de Meursault

Chateau de Meursault

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Chateau de Meursault, Pommard, Cote de Beaune, Cote d'Or, Burgundy, France
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The fiefdom of Foulot Mill, that was later to become Chateau de Meursault, was created in the 11th century, during the reign of Robert the 1st. From 12th to 16th centuries, the owners of the fiefdom changed several times due to the struggle between the Duchy of Burgundy and the King of France. Starting from the 17th century, the Blancheton, the Serre, the Boisseaux and nowadays the Halley families succeeded each other – all of them having the same ambition of developing the reputation of Chateau de Meursault and its wines.

Some of the darkest, deepest and sturdiest Pinot noir of Burgundy, Pommard is one of the two villages in Côte de Beaune—along with Volnay—that is recognized for its impressive Pinot noir. While it can’t boast any Grands Crus vineyards, its extraordinary Premiers Crus vineyards are aplenty.

Les Pézerolles, Les Épenots, Clos des Épeneaux, Les Chanlins, Les Jarolières, Les Fremiers and particularly Les Rugiens are among the most outstanding Premiers Crus.

The best Pommards will be concentrated in flavors such as black cherry, blackberry and dark chocolate, have dazzling aromas of violets, menthol or wild herbs and a firm and powerful finish. They typically demand some time in the bottle to reach their peak.

Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Villages or Cru level wines.

CGM30354_2012 Item# 155135