Site: 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 Grands Epenots stretch south-east of the premier cru production area, on the Beaune side.The word "Epenots" used to mention a ground covered with thorn. Soil: clay and limestone.
Viticulture
Plantation density: 10,000 vinestocks/ha in order to extract as much as possible from the terroir and limit the production of each vine stock.Pruning: Guyot.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.
Ageing
Type: in barrels (25% 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
"The Pommard Grands Epenots shows a beautiful deep ruby colour. Its nose is elegant and complex with hints of red fruit (blackcurrant, gooseberry, wild cherry), the tradional expression of Pinot Noir, mingling with grilled and spicy notes. On the palate, the wine is ample with ripe and supple tannins. Very long aftertaste".
Serving
Temperature: 16°C (61-62°F)Cellaring: 6 to 20 years.
