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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | | Tasted by chitowncdpguy on 9/25/2023: Gorgeous. Still some red fruit is pretty and present, but mostly secondary at this point. Lots of earth and mineral flavors. Smooth. Long finish. (525 views) | | | Tasted by Dale M on 11/8/2020 & rated 93 points: Decanted 6 hrs. Lovely, elegant nose, brimming with spices and flowers. It really took a while to get a good read on this, first glass was pretty tight (even with lots of swirling) but eventually this peeled back to reveal a rock solid core of black strawberries, loads of white pepper and a bit of Pommard ruggedness. By the second glass, a savory sous bois and gamey character had me almost thinking of a Northern Rhone, but no, still definitely pinot. Lots of structure and acidity, so many years ahead but enough charm to drink today with a long decant. The more red burgs I drink I am finding that I seem to get less out of them when shared with 3 or 4 people or I only get a glass. Give me the bottle (or with my wife) and 2 to 3 hrs. to slowly explore the wine seems to consistently yield a better overall experience. (2436 views) | | | Tasted by jjagtap on 8/29/2020: Great nose. Full of earth. High acidity, tannins gripy linear structure. Opened up really well 2+ hrs. (2138 views) | | | Tasted by clarktoews on 11/19/2019 & rated 89 points: Super tight when I first opened it and it didn’t improve much over the next 2hrs. Tried the other half of the btl the next day and the sour cherries were even more pronounced than the day before. Not sure what to think about this one..... (2632 views) | | | Tasted by aChave on 10/17/2019 & rated 92 points: On opening, bright and rich. 90 minute decant revealed bright acidity and pretty, high-toned fruit. 2-1/2 hours and the acidity receded in favor of the wine’s depth and roundness. Powerful. Tannins on the finish, but add character rather than detract. First class. (2583 views) | | | Tasted by UFGators on 5/14/2019 & rated 93 points: This is very solid red. Perfect acidity. This can be drunk now or held. Masculine in style and powerful. (2853 views) | | | Tasted by conviction buy on 6/21/2018 & rated 93 points: Slowly bt decant for 2 hrs, ruby color with red fruits and oak spices. Good concentration on palate, balance of sweet fruits and acidity is lovely, tannin almost silky too. Entering the drinking window now, finish is long and fruits resurface which adds to overall enjoyment. (2497 views) | | | Tasted by 5laton on 10/8/2016 flawed bottle: Cork shows travel, suggesting exposure to heat. Wine color is advanced, nose muted and palate tired. Shame. (3595 views) | | | Tasted by KenPlace on 8/1/2016 & rated 90 points: Nice development, a little dry on the palate (dried potpourri and fruit). Very masculine. (3261 views) | | | Tasted by Rupert on 3/20/2013: Fleeting impressions from the Goedhuis tasting (Saatchi Gallery, London SW3): Broad, red fruited. Open and charming. (6323 views) | | | Tasted by drwine2001 on 8/4/2012: Another Burgundy Duo-Tribut and Courcel (Arlequin Wine Merchant, San Francisco): Medium center, lighter edge. Exciting aromatics of spicy red fruit and the usual Pommard ruggedness. Aggressive attack and upfront acidity but real sap and length. Pungent, gamy and quite delicious without the rough edges the nose and entry suggest. This is one of the better 2008s I've had. (5739 views) | | | Tasted by spacewrangler on 11/24/2011 & rated 95 points: This is a ridiculously young wine but is pretty spectacular even now with a hearty decant. Florals, spices, iron, earth and red cherry mingle to combine for a graceful aroma for a Pommard. Worth a look for the nose alone. On the palate it's fairly generous until the finish which is somewhat clipped due to youth, but it's minerally and the tannins are so ripe and the texture is amazing, so you're not left with cotton mouth. Almost reminds me of a young barolo or barbesco in its flavor profile. I love this. (5326 views) | | | Tasted by pbjosh on 10/15/2011: Fresh on the nose with cinnamon and spice and stones, bright red fruits, but also a bit of watermelon candy. Fresh sweet red fruits in the mouth with substantial but not problematic tannins on the backend. Quite initially appealing and imminently drinkable, but with time in the glass the watermelon aspect dominates and I don't know that the wine has the stuffing to balance it out. It may come into balance with aging but I am not tempted to buy more. (4201 views) | | | Tasted by nskelsey on 1/12/2010 & rated 91 points: Yves Confuron picked a week later than most and it shows with this wine which is full of ripe black fruit. Medium light in colour and medium in weight this is balanced with fine tannins and a vibrant fruit finish. Good substance. Estimated maturity: 2015+ (4045 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 Allen Meadows
Burghound, May 2011, Issue #42
(Domaine de Courcel Pommard "Grand Clos des Epenots" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2011, IWC Issue #155
(Domaine de Courcel Pommard Grand Clos des Epenots) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/9/2011)
(Dom de Courcel, Grand Clos des Épenots 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 (1/6/2010)
(Dom de Courcel, Grand Clos des Epenots Premier Cru Pommard Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and Burghound 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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