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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by neilsforest on 2/5/2023: Another poor bottle. Still got medicinal nose with harshness on the taste. At best uninteresting . Hard to imagine this ever coming round to anything like what you would expect from this producer/ vineyard (508 views) | | | Tasted by Jonne on 8/22/2021 & rated 92 points: Mycket biffig för att vara en pinot noir. Skulle nog tippat på chateauneuf du pape eller annat sydfranskt om vi provat blint men så var ju 2003 ett mycket varmt år. Fortfarande mörkt granatfärgat med aningen blå toner. Mer än medelfylligt med bra grepp i de finkorniga tanninerna. Plommon, körsbär, aningen fat. Mycket lite av ålderstoner. Maffigt. (868 views) | | | Tasted by Tony Ling on 3/5/2021 & rated 93 points: 1 hour breathing upon opening serving into Zalto Burgundy glass (“Leaf” day): Pale garnet with some fine deposits. Powdery cosmetics, liquorice, savoury spices. More secondary fruits like red prunes, then cherries. Very much fully resolved oak.
Well integrated but slightly less about acidity. Good amount of suave tannins. Good length too.
No need to wait. 93-94 points more towards 93 points.
Second round: more evident VA on nose. More evident on the jammy and ripe cherry fruits which suggests a riper and older vintage. A little clumsy in structure but enjoyable. (1094 views) | | | Tasted by neilsforest on 11/11/2020: I have tasted c4 bottles of this wine over 5 years. They have been awkward and unapproachable to say the least At last , this is a bottle to take pleasure in. Let’s hope the remaining bottles are in the same space! Good balance and nose with decent length. (981 views) | | | Tasted by neilsforest on 3/19/2019: Have opened a few of these in last 2-3 years. They have been very disappointing. Awkward, closed and strong medicinal nose/taste with some bottles. This one was better although it took at least an hour to get past an initial awkward phase. This wine is hard work. Will give it another year (1383 views) | | | Tasted by BeiBar on 11/21/2018 & rated 94 points: Wonderful Pommard. Silky, raspberry, strawberry. Round. A classic. (1117 views) | | | Tasted by winelover20 on 6/13/2016 & rated 90 points: This was the first bottle I liked. No vegetal and medicinal notes I had in the previous two bottle 2 years ago. Its a full bodied pommard with lots of red fruit, start its drinking window. (2236 views) | | | Tasted by carlwhat on 3/5/2016: for a 2003, i really found this wine enjoyable. the wood is starting to fade and integrate with the fruit. i did not find any of the heaviness/fatness that i would normally associate with the vintage. i think the burly characteristics of pommard match well with the hot vintage. (2347 views) | | | Tasted by jfagan on 12/5/2014 & rated 93 points: Decanted for two hours. Deeply colored with a thin clear rim. Ripe, sexy nose is both sweet and savory with exotic spices and cooked down black fruit. Soft but concentrated flavors are lavish but not over-the-top and there is still some tannin in evidence. This was delicious on release and is delicious still. A real stand out for the vintage. Drink now 2018. (3048 views) | | | Tasted by fdusonchet on 12/14/2013 & rated 100 points: Magnifique complexité belle longueur nez fin et bouche gourmande! (3714 views) | | | Tasted by fdusonchet on 1/25/2013 & rated 99 points: Magnifique! emouvant et quelle longueur...
nez de cerise confite, d'amande douce avec de belle note évoluée (iode, un peu de cendre et d'épice). bouche gourmande et puissante et quelle longueur... un grand vin (3940 views) | | | Tasted by portobellovines on 1/18/2013 & rated 85 points: soupy, not unenjoyable but rather new world.... (2745 views) | | | Tasted by fdusonchet on 1/15/2012 & rated 95 points: Very round and complex. Smooth and délicate but slightly okey (3362 views) | | | Tasted by LeChapeau on 12/31/2011 & rated 89 points: Pretty nice fruit on the nose, but a heavy woody note overpowered this. In the mouth it was full and rich, but the woody characteristic was notable in the taste as well. Wood have rated much higher, but I felt like I was sucking on a popsicle stick. Not sure if this was a bad bottle or not. (2665 views) | | | Tasted by jfagan on 6/13/2010 & rated 93 points: This continues to be a stand out of the vintage. Deeply colored and magnificently perfumed with exotic spices and heady floral overtones. Ripe but very noble fruit flavors that come on in waves. Very classy, very complex. Full bodied but well balanced for the vintage. Enough acidity to carry the ripe aristocratic fruit. Just wonderful! 93 points. Now through 2015. (2577 views) | | | Tasted by olm2000 on 3/22/2009 & rated 85 points: didn't show nearly as well as bottle consumed a few months ago...think it had some minor heat damage (2415 views) | | | Tasted by dbkitc on 3/20/2008 & rated 86 points: Deep ruby. Red fruits and resin mixed with stems and a touch of VA (nail polish). Strong and a bit clunky, this really saturated the palate – you can feel the wine on your teeth. A touch medicinal, though there is good grip on the finish. This seems a bit awkward and in need of some serious cellar time. Very big and loaded but needs to sort itself out. There is some serious greenness on the finish. (86+?) (2557 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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 Allen Meadows
Burghound, 2nd Quarter, 2006, Issue #22
(Domaine de Courcel Pommard Grand Clos des Epenots 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2006, Issue #2, 2004 Burgundy: A Second Round of Producers
(Domaine du Courcel Pommard “Grand Clos des Epenots”) Login and sign up and see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2005, Issue #18
(Domaine de Courcel Pommard Grand Clos des Epenots 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2005, IWC Issue #119
(Domaine du Courcel Pommard Grand Clos des Epenots) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/28/2005)
(Dom de Courcel, Clos des Epenots Premier Cru Pommard Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de Courcel Pommard "Grand Clos des Epenots" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Burghound and View From the Cellar and Vinous and JancisRobinson.com. (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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