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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 24 notes) - hiding notes with no text | | | Tasted by Solidgold on 5/8/2024 & rated 88 points: Little aroma. Flat. Cloudy and herbal with lots of grassy and earthy after taste. Need to finish up. (239 views) | | | Tasted by Solidgold on 4/9/2023 flawed bottle: Cloudy with not much aroma. Sour finish with little tannins. Need to check my other bottles to see if this is corked. Definitely not how it should be. (1283 views) | | | Tasted by Stray90 on 4/9/2023 & rated 80 points: Lack of concentration and depth. Needs time? (1467 views) | | | Tasted by MLevin on 10/1/2022 & rated 92 points: Cranberry, strawberry high acid. Good depth and complexity. Long finish. Fairly tight. (1901 views) | | | Tasted by jamesabdavis on 8/26/2022: Initially tight on the nose. intriguing: deep dark fruit, herbs. Stalks present. Lots of minerality. Later coffee.
Palate is rich but fresh, fresh intensity, all promise. All the elements there for long-term ageing, with impeccable balance. (1994 views) | | | Tasted by SonnyChiba on 11/17/2021 & rated 92 points: Beautiful wine, light red berry fruit on the nose and palate, good purity.
Elegant, very smooth good acidity. Drinks well now. Needed a good 30 min to open up. (2561 views) | | | Tasted by worldtraveler1987 on 3/8/2021 & rated 93 points: Classic burgundy, pale garnet color, spicy and earthy notes, medium acid and medium tannins. Drank very well with cedar plank salmon (2554 views) | | | Tasted by Pascal on 4/6/2020 & rated 91 points: Agréable, moins musclé que ce à quoi je m'attendais d'un Pommard (3367 views) | | | Tasted by Zweder on 6/17/2019 & rated 92 points: Weekly tasting group RWP #334; Burgundy 2010 (@ VD): In the bouquet some rustic flavors. The fruits are still primary; cherries, raspberries and blackberries. On the palate the wine is still a bit locked, but showing cherries, herbs, earth and tobacco. Firm acidity and slightly green, sticky tannin with a good bite. Complex, full bodied and classical wine which needs more ageing. Another 5 years is probably wise. 92+ for now. (3668 views) | | | Tasted by Mazy on 5/18/2019 & rated 90 points: À l'ouverture c'est complexe et sérieux mais les tannins ne sont pas astringents. Par contre, une heure plus tard (on a décidé de ne pas le carafer mais de le laisser ouvert debout en bouteille), il s'est nettement assoupli et... semble simple, monotone. Bon mais sans grande vague. Une déception pour moi. Je boirai la prochaine en PNP mais devrais-je la laisser dormir en cave comme suggéré par les autres CR? (3610 views) | | | Tasted by jgreco on 2/14/2019 & rated 92 points: This 2010 Dom. de Courcel Pommard is a beautiful bright ruby red. On the nose, a a cool forest floor with hints of raspberry and spice develops. Sour cherry and bramble fruit unfold with great tension on the palate. The 2010 finishes with a dusty tannic and lengthy finish. (3273 views) | | | Tasted by pipetree on 11/12/2016: No 5, clear bright ruby with a wide brownish rim. Medium Very Savory on the nose(balsamic, mushroom), soft cheese, dark leaves, medium acidity, dry, dark leaves, medium+ coating dusty tannin, and dark leaves. okay balance, good intensity, good complexity. Of its own style with a lot of soft cheese in it. You like it or you hate it.(an incomplete note) (5275 views) | | | Tasted by Javachip on 7/26/2016 & rated 90 points: Decanted. Clear medium ruby color. Closed, restrained. Faint bouquet of red fruit, stony soil. Does have nice freshness and purity. Hopefully will open up with more time in cellar. Scored for showing today. (4407 views) | | | Tasted by swapdoc on 5/12/2014: Executive Wine Seminars: 2010 Red Burgundies: The 1er Crus: Dark blue berries mixed with some oak on the nose. The balance of wild fruit and perfumed smell of brush, fragrant smoky wood evoked memories of Tuscany. This wine had plenty of depth and fruit. Group score: 13. (7439 views) | | | Tasted by rjonwine@gmail.com on 3/14/2014 & rated 91 points: Medium ruby color; aromatic, ripe cherry, baked raspberry nose; tight, cherry cider, ripe raspberry palate with sweet tannins; needs 2 years; medium-plus finish 91+ points (1081 views) | | | Tasted by Burgundy Al on 3/14/2014: La Paulée de San Francisco - The Verticals (The Fairmont - San Francisco CA): Tasting, brief note. Dense, meaty and large in every way. Powerful red fruit with roast meat and savory spice. Firm and tannic to start, then huge and dense fruit in middle. A serious, backward, brooding wine today that is a fascinated contrast with the '09 tasted next, which is a real charmer. I think this 2010 will be more interesting long-term, but that won't be until around 2025. (7145 views) | | | Tasted by chatters on 9/12/2013: United Cellars Grand Burgundy Tasting 2013 (Royal Automobile Club, Macquarie Street, Sydney): Funky farmyard, muted berry fruit over spice, and slight alcohol warmth. In the mouth there is sour red and black berry fruit, the wine is firm textured with mid palate grippy, slightly chewy tannin. A certain stalky weight, quite savoury. Do I like it - no, not at the moment but I think I will like it in about 5-7 years. (6786 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 Neal Martin
Vinous, Burgundy Under the Radar (Jul 2018) (7/18/2018)
(Domaine De Courcel Pommard Grand Clos Des Epenots 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/28/2016)
(Dom de Courcel, Grand Clos des Epenots Premier Cru Pommard Red) Subscribe to see review text. | By Steven Spurrier
Decanter, Steven Spurrier's top red Burgundys 2010 (1/1/2014)
(Domaine de Courcel, Pommard, 1er Cru Grands-Épenots, Burgundy, France, Red) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (9/13/2013)
(Domaine de COURCEL POMMARD Grand Clos des Epenots) Subscribe to see review text. | By Allen Meadows
Burghound, April 2013, Issue #50
(Domaine de Courcel Pommard "Grand Clos des Epenots" 1er 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, April 2012, Issue #46
(Domaine de Courcel Pommard "Grand Clos des Epenots" 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/10/2012)
(Dom de Courcel, Grand Clos des Epenots Premier Cru Pommard Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine de Courcel Pommard Grand Clos des Epenots) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Vinous and JancisRobinson.com and The WINEFRONT and Burghound. (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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