Pommard EpenotsPremier Cru
Pommard EpenotsPremier Cru
Grape Variety :Pinot Noir
VineyardSite: a very famous village located south of Beaune, not too far from that city.
History & tradition: there must have been vines planted here for a long time. More than 2,000 years ago, the Gauls selected and propagated the Pinot Noir grape in this location. A temple dedicated to Pomona, the Celtic goddess, may be at the origin of the name.
The Pommard-Epenots stretch south-east of the premier cru production area, on the Beaune side.
Soil: clay and limestone.
ViticulturePlantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.
Yield: 44 hl/ha - low on purpose, in order for the grapes to reveal every nuance of the terroir.
Grape Supply: grapes and wines are purchased from regular supply partners (long-term contracts).
Vinification- Maceration and vinification take 2 to 3 weeks
- Indigenous yeasts
- Maceration and fermentation temperatures under total control.
Joseph Drouhin seeks total control of the process of extraction; extraction gives colour and substance but should never be detrimental to the finesse and typical character of the wine.
AgeingType: in barrels (20% in new oak).
Length: 14 to 18 months.
Origin of the wood: French oak forests.
Weathering of the wood: Joseph Drouhin insists on total control of the weathering for a period of 3 years, one of the contributing elements to the elegance of the wine.
Throughout the ageing process, decisions are taken only after careful tasting evaluation, barrel by barrel. The data obtained is then completed through technical analysis. As with every other Joseph Drouhin wine, absolute priority is given to the true expression of terroir and character of the vintage.
Tasting note by Véronique Boss-Drouhin"Pommard Epenots displays a beautiful deep ruby colour. Complex, intense and also elegant nose with hints of red fruit (blackcurrant, gooseberry, wild cherry), the tradional expression of Pinot Noir, mingled with light violet and liquorice touches. There is a clear-cut and lively impression when first tasting the wine, quickly followed by a feeling of nice acidulous roundness. The wine is ample and powerful. Its structure remains elegant. The tannins are very much alive but silky. Long aftertaste with nice spicy flavours".
VintageThe reds were vinified harmoniously. We managed to keep a good proportion of whole bunches in a great number of cuvées.
The malolactic fermentations were late and as they lasted over a long period, the wines acquired fullness and complexity. They display a neat and bright ruby-red colour.
The wines are elegant, long on the aftertaste and with ample character. 2010 will certainly provide some great wines.
ServingTemperature: 16°C (61-62°F)
Cellaring: 6 to 20 years.