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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 64 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 3/2/2024: La Paulée de Los Angeles Grand Tasting (The Fairmont - Santa Monica CA): Walkaround tasting, at the Acker table. This will be a great wine, but is certainly still a tight, firm bruiser of a powerhouse that is teasing up with it being interesting now, even if not (yet) exciting. (1314 views) | | | Tasted by Caruso on 2/25/2024 & rated 95 points: Stored in a warmer than textbook cellar since release and developing at a glacial pace. Garnet with minimal lightening in thin layers. From the start a quite intense also complex nose and palate with black and red fruits and earthy notes like forest floor. I have to admit, that this is developing in a totally different way as I expected drinking the previous bottle. This withstands the time and slowly opens up to something interesting. But who wants to wait nearly 20 years after the vintage for a wine not much more than just excellent? I advice to let this stand upright for at least a week, because the sediment is very very fine. 5/13/17/10. -2040+ (1118 views) | | | Tasted by Pancreatitis on 8/19/2023: This was tasted next to a 10yo South Australian Syrah and in all honesty, there wasn’t much betwwythem… (2627 views) | | | Tasted by acyso on 4/25/2023 & rated 93 points: Clos des Epeneaux survey, part II (Chicago, IL): Surprisingly, a decent 2005 (which honestly is few and far between, and I'll throw in my editorial comment that it is one seriously charmless vintage very much like 1986 Bordeaux). This is actually quite close in profile to the 2009, but the fruit is darker and feels more subdued. Almost a leathery tannic note here, with plenty of grainy tannin that still needs to be resolved. Probably the wine with the longest-lived potential tonight, and that's because there's enough fruit here. (3795 views) | | | Tasted by KVM on 4/16/2023: Very dark. A touch of cork taint but not terrible. There is so much dark fruit here, a silky complexion and then the grip! So young...this is quite a performance, despite the TCA. (2754 views) | | | Tasted by RobinTeo on 2/10/2023 flawed bottle: Jake Palace Birthday Celebration: What a pity this was. Could have been quite an incredible showing. (3138 views) | | | Tasted by Sean Tay on 2/10/2023 flawed bottle: Unfortunately a corked bottle. (2673 views) | | | Tasted by Mag357 on 10/19/2022: Natebm-Very dark hue, dark fruited scents with a touch of discreet wood. There is definitely excellent concentration and raw power in this wine, but its fiery backbone does not make a good candidate for pleasure now. Quite over extracted, so patience advised, and I am not sure if it will ever be a friendly companion. (2870 views) | | | Tasted by Pancreatitis on 10/13/2022: Dark garnet.
A real wild, savoury nose, complex, rustic, meaty stew, mirepoix, Sri Lankan spice, dried rose petals.
The palate fresh, youthfully exuberant, bracing acidity, framing vibrant red fruits, powdery limestone mineralite, feminine and beguiling yet simultaneously robust and savoury, mature sous bois, pungent animale in the best possible way. Initially moderately prominent tannin recedes seemlessly with air.
This is a gorgeously seductive, complex Burgundy just in the early stages of maturity and a real hedonistic delight! (2424 views) | | | Tasted by Kevnzworld on 9/29/2022 & rated 94 points: 45 decant Cabo.
Pomegranate, cherry . Good balance
We were concerned that a 2005 was too young hence the decant It neede it. Wonderful (2331 views) | | | Tasted by fizz on 5/21/2022: Dense black fruits, forest floor aromas. Medium to full palate with plenty of material here. A good drink now, but going by this bottle, more time could be rewarded. (2668 views) | | | Tasted by Carlo Sarto on 2/24/2022: Based on recent negative reviews I had to open my first bottle. The initial sniff suggested the wine was not flawed. Tasting said the same. Indeed it is a wonderful wine. Still only in the earliest stage of maturity. Very tight nose and taste at first. Some opening came while in the glass. Much still to develop. Very similar experience with "lesser" 2005's very slow getting to the beginning of maturity. (2937 views) | | | Tasted by The Klipper on 1/9/2022: Gross disgusting broken up cloudy acidic (3215 views) | | | Tasted by WillersC on 12/25/2021 & rated 88 points: In a weird place right now. Some tertiary notes (and maybe a tiny bit volatile) but still very tight. Opened out over 3 hours, and quite broad and long on the palate with lots of savoury notes. Still has lots of tannins, and some overripe notes of a warm vintage. I'm not sure where this is going, but I won't be searching for any more. Bought in 2011 and well stored for the past 10 years. (2833 views) | | | Tasted by winejnky on 12/4/2021 flawed bottle: Incredibly disappointed, this is well past it’s prime, with stewed-tomato and port-like overtones. A hollow, fruitless shell of a wine. Properly stored in a passive cellar. (2943 views) | | | Tasted by mikem01 on 10/31/2021: Opened the first bottle of a half case of this and was frankly disappointed. Beautiful color; fairly restrained, but nice enough nose; and a muddle, overripe taste. Reminded me of some of the lr]esser wines of 2003 and 1990. Raisiny, almost port like flavors, without the purity of port. Had I not known how it had been stored the las 13 years or so, I might has suspected a very mild storage or heat issue. It wasn’t bad, but it certainly wasn’t us to 1er Cru burg standards. (2957 views) | | | Tasted by Papies on 10/18/2021 & rated 90 points: Andrew Edmunds (Andrew Edmunds, London): Frankly struggles at this stage and felt like the winemaker lost out to the 2005 heat and maybe got a bit out of hand. HAs a slight over ripe feel, to the point of having 1-2 port notes.
This definitely takes away the freshness and the elegance and from such pedigree and vintage we definitely expected a lot more. 90-91 at best. (3225 views) | | | Tasted by Rechrom on 6/26/2020 & rated 95 points: Purchased on release and stored in my passive cellar. Which might appear to make a difference, based upon other notes, as perhaps the fact that it has not been in a high end refrigerator for the last 13 years is why it is open right now out of my old school cellar. Great dark fruit, lovely balance, tertiary notes developing. Still dark red with a large amount of time left. Really long and clean on the savory finish. Double decanted. Not anywhere near peak, this wine will be spectacular at peak I believe, score adjusted up for future potential. (5125 views) | | | Tasted by Caruso on 12/26/2019 & rated 91 points: See also notes from 5.03.2017. This is in its sweet spot now. If one can say so, for this tannic monster. The problem here is the overextraction and that the fruit is gone when the tannins only begin to melt away. With food okay. 5/13/15/8 -2023 (5436 views) | | | Tasted by daghaug on 5/10/2019: Mørke bær - blåbær og kirsebær, litt parfyme som nesten går mot maling. Med litt luft overtar skogbunn og andre modningsaromer og frukten forsvinner i bakgrunnen. Fløyelsemyk i munnen. Mer søtlig og intens frukt i munnen, kanskje jordbær og bringebær. Munnfølelsen er ganske ungdommelig på dette tidpsunktet, tross fjorten år, så det er mye å lagre på her. Fine tanniner i ettersmaken, som har et lite snev av jord og modning. Blir sittende lenge på en subtil måte. (6324 views) | | | Tasted by Eudemis on 4/27/2019: Alcohol level illegible. Good long cork with no wine penetration. Very dark colour, especially for Pinot; somewhat cloudy.
The nose is rich but also very lively with red berries and some raspberry in evidence. The mouth is in the same vein, with an unusual combination of richness and liveliness; the oak is perceptible at times, but it is never overwhelming. Unrecognisable from my last tasting (December 2016), and so much better now. There is still more to come in my view.
This is still in a muscular style that is not my favourite, but there is no doubt that the execution is very successful. (5904 views) | | | Tasted by Mascarello59 on 2/10/2019 & rated 92 points: Finally cracked open this bottle that was tapped by Coravin 4-5 times over the last 4 years and overall this has been getting better and better with time. On the nose, red fruit with strawberry components. Pretty advanced nose with a touch of brett.. In the mouth spicy red fruit, iron, and great acidity. Still youthful but this opened up beautifully after about 2 hours decant. Great now but there's probably a lot more around the corner if you wait it out. 92-93p (6014 views) | | | Tasted by appel54 on 2/10/2019 & rated 91 points: Tegelröd, mörk kärna
Moget vin, salmiak, rosor, rejält fatat, tjära, körsbär, målarlåda, gummi
Torrt, stramt, en hel del tanniner, bra längd
Tydligt moget vin som fortfarande har kvar sin vitalitet. (4605 views) | | | Tasted by flat on 12/29/2018 & rated 85 points: extracted hard closed, massacre!!!! (4491 views) | | | Tasted by "Rhône Rider" on 11/5/2018 flawed bottle: banan og mye balsamiske toner. Varmeskadet flaske :( (3261 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Value Through Time: Burgundy 1932-2016 (Aug 2021) (8/1/2021)
(Domaine Comte Armand Pommard Clos des Epeneaux 1er Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Domaine du Comte Armand: Clos des Epeneaux, Pommard (10/1/2018)
(Pommard Clos des Epeneaux 1er Cru, Domaine du Comte Armand, Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2008, Issue #30
(Domaine Comte Armand/Clos des Epeneaux Pommard Clos des Epeneaux 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Comte Armand Pommard Clos des Epeneaux) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2007, Issue #26
(Domaine Comte Armand/Clos des Epeneaux Pommard Clos des Epeneaux 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, March 2007, Issue #15
(Comte Armand Pommard 1er Cru Les Épenots) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine des Epeneaux Pommard Clos des Epeneaux) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/18/2006)
(Dom Comte Armand, Clos des Épeneaux Pommard Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/18/2006)
(Dom Comte Armand, Clos des Épeneaux Pommard Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/18/2006)
(Dom Comte Armand, Clos des Épeneaux Pommard Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Comte Armand Pommard "Clos des Epeneaux" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Jasper Morris Inside Burgundy and Burghound and The World of Fine Wine and JancisRobinson.com. (manage subscription channels) |
| Comte Armand 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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