Winemaker Notes
Rich and powerful. Full, intense flavors of wild black fruits with typical tannins from the Pommard’s terroir.
Professional Ratings
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Robert Parker's Wine Advocate
The 2011 Pommard 1er Cru Epenots is entirely de-stemmed and comes from the lieu-dit of “Petit Epenot.” There is just a touch of reduction at first, but that soon blows away to reveal some lovely raspberry, wild strawberry and limestone scents that are very well-defined. The palate is medium-bodied with a gentle but insistent grip on the entry. There is a solid structure, here and very good density. There are layers of raspberry and strawberry fruit but the finish is very mineral-driven – muscular and persistent in the mouth. It is a masculine Pommard that deserves long-term cellaring.
Range:92-94
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Representing 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.