2005 Domaine de Courcel Pommard 1er Cru Grand Clos des Épenots

Community Tasting Notes (42) Avg Score: 92.0 points

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  4/5/2024 - Wineallover Likes this wine: 93 Points

  This bottle tested much better than the previous one (which was tested in summer heat so maybe not in the best conditions). All bottles from an original carton so either it was tasting conditions, or bottle variation. 10 to go so i will have the time to do a thorough analysis as to what it is :-). Anyway, fully matured and alluring. Clearly won’t get any better than this and will be happy to pop again very soon.

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  12/24/2023 - kendrickbaker Likes this wine: 92 Points

  Dark fruit and a little prune on the nose and maybe just a little past it’s prime in 2023. Good acidity and excellent integrated structure with dense middle taste and a peppery long finish. Drink it up now it’s execellent.

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  7/22/2023 - Wineallover wrote: 91 Points

  Being a bit tough on rating here. This is a good wine but i found it a bit thin (slightly watery), which meant less aromatic intensity. I’ll try another bottle soon to rest my case and hopefully find out it was just a weak bottle! This bottle showed this pommard is probably already on the decline

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  12/24/2021 - lifebreath wrote: 93 Points

  Excellent pommard. PnP with pan seared Red Snapper with sautéed mushroom/asparagus and port reduction. Great balance and integration of primary fruit, earthiness and acidity.

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  8/30/2021 - mflesh wrote: 93 Points

  Enjoyed with minimal decant. Red fruit dominant and mint, earth, fig, red licorice all very present. A little funky perhaps on both the nose and palate, but this actually blew off after 30 minutes or so and left you with a lot of bing cherry, raspberry and dirty black cherry. Acidic, slightly jagged start and finish here and I betcha this would have settled after long enough, but it really disappeared rather quickly so....yeah.... This bottle needs food to round it out and there wasn't a lot of that when it was popped. Well integrated and really quite ready to go now but could also age another 15-20 years with proper cellaring.

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