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| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 23 notes) - hiding notes with no text | | | Tasted by Sanh@ on 2/4/2024 & rated 96 points: 처음 열였을 때는 향도 잘 피어오르지 않고 팔렛도 비어있었음
브리딩 네시간 이후부터 열리기 시작해서 이후로 시시각각 변화무쌍
가죽, 마굿간, 장미 위주의 뉘앙스와 입을 쪼으는 타닌감 젖은 낙엽, 숲의 팔렛이 뒤따라오고 은은한 오크와 미네랄리티, 향신료 후추와 같은 스파이시 계열도 느껴짐
5년정도는 더 묵힐만한 퀄리티
지샹에 못지않은 퍼포먼스 (177 views) | | | Tasted by PierrinoM on 4/15/2023 & rated 95 points: Supersoft. Nicely melted tannines. (679 views) | | | Tasted by jamesabdavis on 8/26/2022: Stalky clove spice, black cherry fruit, minerals on the nose.
Tart cherries on the palate, medium intense with high acidity. Quite present tannin on the finish, slightly green and stalky again. A bit on the lean side. Others have said this is a very ripe wine so I’m a bit nonplussed. It seems a little bit green from the stalks to me. (961 views) | | | Tasted by Mark van Delft on 3/5/2022 & rated 93 points: Great Pommard: Red currant, tobacco leaf, cherry, prune, medium body, dry yet powerful finish. (1129 views) | | | Tasted by Mark van Delft on 6/9/2021 & rated 93 points: Excellent Red Burg: earthy, fig, raisins, blackberries, soft espresso, softened tannins, tea leaves, light to medium body, yet powerful / velvety, persistent finish. (1783 views) | | | Tasted by Paul D on 12/23/2020 & rated 92 points: 2/6, OK cork (c25% soaked).
Pale/medium garnet core, pale garnet rim. Lovely, aromatic, black cherry fruited nose, notes of earth, smoke and a slight herbal edge. Medium/full bodied, dark fruit, smoke, herbal notes, becoming gamey, firm tannins vibrant acidity, very good length, if still slightly constricted finish. This is definitely starting to meld though, next bottle 2-3 years. (2041 views) | | | Tasted by chitowncdpguy on 6/10/2019: Wow. Decanted two hours before drinking. It threw a lot of sediment.
The nose is pretty subtle - mostly earth and a little smoke. The palate is lovely - lots of cherry, mineral, wild spice, hints of smoke. This is all nicely balanced and it has a finish that just keeps hanging on. (2434 views) | | | Tasted by Paul D on 9/30/2018 & rated 92 points: 1/6, cork 40% soaked.
Pale/med garnet core, narrow pale garnet/mahogany rim. A little reticent on the nose to begin with, dark fruit, spice, touch of earth and herbal notes. Medium/full bodied, dark fruited, note of liquorice, fine but firm tannic backbone. Leanish, long, dark-fruited, slight savoury edge. Excellent, should improve as it opens out. Next bottle 2-3 years. (2801 views) | | | Tasted by nskelsey on 2/26/2018 & rated 93 points: I first tasted this wine in 2009 and it was an absolute monster of power and concentration. Not a style I particularly like, but enormously impressive all the same. 9 years on it's beginning to come together, but still has a long way to go. This Domaine tends to pick much later than its neighbours and harvesting here didn't take place until October and this is quite evident in the ripeness of the fruit. In colour this sample is tending towards amber, but on the nose it is gloriously ripe and densely perfumed tending towards the dark fruit end of the spectrum. On the palate there's earth, mineral and game notes with a slight medicinal undercurrent of menthol. I know that doesn't sound overly appetising, but I find it a distinctive characteristic of this wine and gives it an impressive austerity in the same way as a Clos de Vougeot; you certainly wouldn't mistake this for a Chambolle! The finish is firm and of good length too. What is noticeable is the tannin! This sample is 11 years old and tastes like it was bottled yesterday. I decanted it for two hours and everything began to come together a little, but at the moment it is very much a food wine. This is going to take years to come around, which gives me slight cause for concern as one doesn't want the fruit drying out before the tannins integrate, but given the ripe concentration of fruit here it should have the substance to beautifully mellow in time. If you have a few bottles cellared then there's not an argument for not opening up a bottle now to see how things are developing, but if you only have one or two then I really wouldn't broach them for another 5 years at least, and probably more. Impressive winemaking. Estimated maturity: 2020-2030+ (3394 views) | | | Tasted by gresch on 4/27/2017: Drank a glass over the course of 5.5 hours w/out food. For most of the evening, this kept getting worse for me. My experience didn't correspond with most of the other notes on this wine. More & more wood kept coming out. After about 5 hours, and an ounce left in the pinot glass, sediment started to appear.
I think that that's also when the fruit started to come out too - or my palate could have just become acclimated to the tannins. At that point, some sweetness emerges along w/ the tannins. Worryingly though, the body and finish are starting to thin out. I'm going to hope that in 5 years or so these can fire together before the bottles run out of gas.
Then again, maybe it was this particular bottle. (3683 views) | | | Tasted by Sycamore on 3/8/2017: Tannins predominant. Try again 2020-ish. (3735 views) | | | Tasted by MV2007 on 2/20/2017 & rated 90 points: No decant but followed over 1.5 hours. Reticent but complex nose of dark fruit and tilled earth, pepper. Smooth with fine, softening tannins. The aromas repeat on the palate with hints of tea. The flavors are lighter than expected and the finish shorter. This was a much less vibrant bottle than the one I had two months ago. (3023 views) | | | Tasted by chitowncdpguy on 11/26/2015: Beautiful. Better with food, but good on its own. The fruit profile is dark, but this is all about the ground: earthy, peppery, hints of stony minerality, and lots of tea flavors emerging on the long finish. Body is a little lighter than medium. Lots of structure.
Decanted this 5 hours before dinner. It had no sediment to speak of. (4060 views) | | | Tasted by rossi.wine on 5/18/2015 & rated 91 points: Much more "classic" Pommard than the 2007 Domaine de Montille 1er Cru Les Pezerolles - darker fruit, good depth to the nose, earthy with a slight vegetal note. On the palate still quite firm showing powerful tannins. Slightly mineral. Drying finish. Needs time. 90-91+ (3880 views) | | | Tasted by rjonwine@gmail.com on 3/14/2014 & rated 91 points: Medium cherry red color; lifted, aromatic, rosehips, cranberry nose; tiht, tart red fruit, cranberry, mineral palate; medium-plus finish (605 views) | | | Tasted by Rupert on 3/20/2013: Fleeting impressions from the Goedhuis tasting (Saatchi Gallery, London SW3): Surprisingly, in comparison with the 08, this was leaner, with an earthy edge. (5711 views) | | | Tasted by drwine2001 on 8/4/2012: Another Burgundy Duo-Tribut and Courcel (Arlequin Wine Merchant, San Francisco): Duller ruby than the '08. Penetrating licorice nose. Lighter weight and initially thin, but then it showed some nice black fruit and some flesh to buffer the prominent acidity. Pretty refined feel but ultimately more astringent with less to it than the '08. (5286 views) | | | Tasted by darvid on 2/21/2011: BTG pour. Medium-light color, light body. On the nose, all but unrecognizable as Pommard, let alone a Courcel Epenots. Smells more like Chambolle. Palate impression is also generic and lacking in impact. Only on the finish do correct, but wispy, horizontal tannins and Pommard crunch begin to manifest, in a tentative way. A pleasant drink and little more. Editorial: The variability of 2007 Burgundy is something to behold. The vintage is known for transparency and most of the wines show well young. The most successful lose very little in the way of typicity, body, and flavor authority, and will be very good to excellent over the medium term. This sample is not among them.
PS - I am a big fan of Courcel and of this cuvee in particular. The sample described above bears no relation to the AM, ST, JR, and individual reviews I've now seen. Maybe this needs a revisit. (5607 views) | | | Tasted by peternelson on 11/27/2010 & rated 88 points: 2nd day open: soft leather, subtle spice notes, mouth is acidic, very minerally, lots of concentration, but earth and mineral aspect seem to dominate. Cola and root flavors, with slightly astringent tannins. This needs time to develop and to open up. Also on the verge of getting a cold which may have affected taste. (3413 views) | | | Tasted by nskelsey on 1/9/2009 & rated 94 points: What an unbelievable wine! Yves Confuron reckons his 2007 wines are better than his 2005s and on this showing I'm not going to argue. In fact, if these are better than the 2005 then one could ask if these are the best wines Courcel has ever produced. The grapes were picked late so the colour is very dark and purple is pronounced; nose is restrained at the moment; on first tasting your mouth tingles as the acidity hits and then layers of tannin coat your teeth and palate. This is a monster. The concentration, extract and fruit is extraordinary. Not remotely rustic, but elegance bridled with incredible power. What a blockbuster. I ordered a case on the spot, but I wouldn't expect to open another bottle for at least 10 years, probably more, and it should last for literally decades. For me this was unquestionably the wine of the tasting. It is also good value compared with some other premier cru. Estimated maturity: 2019+ (4586 views) | | | Tasted by Paul D on 1/8/2009: Howard Ripley 2007 Burgundy Tasting (Middle Temple, London): Cask sample. Dark fruited, spicy, some oak evident but seems in proportion. Comparatively full on the palate, with good acidity and fruit and a lingering finish. Promising. (3919 views) | | | Tasted by Jeremy Holmes on 10/2/2008: Still going through malo but looking like it could be a real beauty. There are loads of sweet dark fruits along with some pine needle sap and meat. It is the most obviously structured of the wines with an iron like grip on the finish but quite shapely tannin. (2388 views) |
| By Charles Curtis MW
Decanter, Domaine de Courcel: Producer profile and 10 wines tasted (2/11/2024)
(Domaine de Courcel, Pinot Noir, Pommard, 1er Cru Grand Clos des Épenots, Burgundy, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/13/2016)
(Dom de Courcel, Grand Clos des Epenots Premier Cru Pommard Red) Subscribe to see review text. | By Allen Meadows
Burghound, April 2010, Issue #38
(Domaine de Courcel Pommard "Grand Clos des Epenots" 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/11/2009)
(Dom de Courcel, Grand Clos des Epenots Premier Cru Pommard Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2009, Issue #34
(Domaine de Courcel Pommard Grand Clos des Epenots 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, March 2009, Issue #23
(Domaine de Courcel, Pommard Premier Cru Clos des Épenots) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Domaine du Courcel Pommard Grand Clos des Epenots) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and JancisRobinson.com and Burghound and The World of Fine Wine and Vinous. (manage subscription channels) |
| Domaine de Courcel Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPommard 1er Cru Maps of vineyards on weinlagen.info |
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