Big fan of this producer and this wine in general. This followed a killer bottle of old Pommard and seemed a bit one dimensional. Should have had the order reversed! Great fruit, black, red berries. Some spice. On the burly side and very 06. Still a big enough wine that air helps. Good balance and complexity. Long life ahead for this 06 like most of the vintages of this wine. No rush.
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There is very little lift here. Barn animal and dark ripe fruited nose. the palate is charred and toasty with lingonberries, plum sauce, and tar. The finish is all earth and vanilla.
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This is good stuff. Perhaps a bit tight but has enough fruit to make it enjoyable. Drink now-3 yrs I think to get the balance of fruit and maturity right
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Rather interestingly this has started to dry out from the heights it was hitting 5 years ago. Colour is a medium brick red throughout, indicating that it has noticeably begun to age, but the nose remains enticing. Medium in weight, on the palate its primarily red fruit based combined with the trademark Epeneaux minerality. On the base it's got noticeable tannins that are beginning to dry this sample out. The immediate reaction is that it needs time to mellow, but I suspect it isn't going to; this has all the signs of the tannins outlasting the fruit. This is not to say this isn't a lovely wine, because it is, but it doesn't quite attain the heights that this vineyard and Domain are capable of. It's sweet spot was clearly 2014-2017. This was the last bottle of the case and all of them have provided a lot of pleasure.
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Difficult to coax much enjoyment out of this. Pommard may not be the "easiest" of appellations but this was hard going, without much charm. Not sure that time does much to help this but I'll hold my remaining bottles for another 5 years and see what happens.
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PNP. Similar to my last note this is okay out of the bottle but 30 minutes to warm and open even better. A good mix of mature fruit and some tension/austerity from some structure on the finish that is not at all intrusive but makes it a better food wine right now. Might soften and open a bit more with age but can be enjoyed now. A-
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From 75cl, perfect cork, opened 2 hours, decanted 1 hour before serving. Immediately after opening: A clenched fist: scent of fresh blood, iron and dried herbs, highly astringent on the entry; imperious, important tannic entry; long finish with grippy tannins and residual warmth of ripe dark red fruit. After aeration: yes, this is a good medium-bodied wine, but you'd really have to like the style to enjoy it unreservedly. Aromatic entry with juniper berries, almost Fernet Branca-like astringency and bitterness; highly acidic plum fruit on the mid-palate; tongue-furring tannins on the finish. No, this isn’t charming PN, more like Madame Pinot in full leather drag on a Harley. I can understand both the small group of CT ratings around 88P and the larger group around 92P: as after this experience I’m quite certain I’ll never, ever again spend 56 EUR (let alone the current auction value of 103 EUR) on a bottle of Pommard, I’m happy to sit on the fence and give 90P(?)
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Needs 60-90 minutes of air but showing mature color, minerals and even an metallic element on the nose, but with enough air there are round, ripe tannins and a balanced wine that will likely improve a bit with age. A-
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The tannic backbone that was evident upon decanting mostly melted away over time. Good fruit with a nice dry finish. I have a few bottles left, but I'm going to enjoy them in the near term.
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Pale garnet. Cherry, strawberry, tea leaf spice, sous-bois, mushroom, clove, smoke. Developing. Dry palate, high acidity, med+ tannins, still quite grippy, med body and alcohol, med+ finish. This was much better than the Coravin simple. Really benefited from opening well in advance and one hour in the decanter. Fruit balancing the tannins and acidity. This is already quite well evolved and my hunch is that the fruit will start to fade now so I’d recommend drinking in next 2-3 years.
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Coravin sample. Medium garnet. Dried red fruit, slight floral note, forest floor, mushroom, tea leaf, clove. Developing. Dry, high acidity, med+ tannins, a bit drying, lacks concentration on the palate and finishes a little short. Disappointing but in line with other notes - CT and pro.
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Quatrième essai en quinze ans, et de loin le plus concluant : la patience a du bon ! Le vin mérite une bonne aération pour livrer une matière enfin détendue, très belle, fluide et dense à la fois. Au nez, l'élevage assez classieux est encore présent, mais assez fondu, et se mélange à des notes de ronce, de tabac, on est clairement dans une phase secondaire très agréable. Le vin est large, généreux, on n'est pas sur du pinot ultra délicat ou raffiné, mais c'est très efficace, les convives ont adoré. Très bien, la prochaine dans 3/4 ans pour voir où il va.
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Decanted 90 minutes. First of a 6-pack. This showed a slight bit of age in color on opening. Nose at open had cool red fruits, leather, earth. On the palate at open it had tart red fruit and clearly in need of air. At 90 minutes it is pleasant and showing cool red fruits, earth, leather, and the rustic nature of Pommard but with relatively ripe tannins. Overall very nice and good food wine with upside if the mid-palate fills out a bit and the finish gets a bit longer and more refined with age. Probabu wait another year or two based on this bottle. A-?
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The 2006 Comte Armand Pommard Clos des Epeneaux is ripe and punchy with mixed berries, plums and lots of oak spices. Quite a big bodied with fair concentration, tannins are slightly rough. (82/100)
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Seemed more advanced than its age, especially on the nose. Dry roses, earthy, leather and ripe fruit. Masculine, took a little bit of time to come together. A little of tertiary but mostly red fruits. I thought this was true to its vintage and appellation but maybe a tad too advanced for what its should be. Maybe the bottle.
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Tasted over 2 hrs -med dark red minimal clearing -deeply pitched black cherry red apple peel -med acidity, med/med+ weight faded black cherry iron earth, med+ tannins and faint oak residue -pretty classic Pommard, big and brawny for an '06
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Very good. Pretty ruby color with some transparency. Juicy (but thick juicy) texture with firm counterbalancing tannins. Lots of forest floor in the nose, along with wild red berries. Given the weight, freshness, and tannins, I think this wine is still on the upswing and still in the early part of its drinking window.
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The 2006 Comte Armand Pommard Clos des Epeneaux was voted for wine of the flight in blind. Tasted blind - Lovely array of blueberry, charming vanilla spices and wood toast. Grand Cru weight with tannic backbone that resembles Nuits Saint Georges. Though the roasted herbs and grainy tannins brings me back to Morey Saint Denis. Maturing with a dry finish. Arguably the most ‘modern’ (i.e. least rustic style) of the flight. Morey Saint Denis Grand Cru 1996? (90/100)
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Red Burgundy tends to fall into either the 'Elegant' category or 'Power' category (occasionally both) and this was definitely in the latter the last time I tasted it a couple of years ago; however elegance now seems to be taking over. Poured straight from the bottle one is immediately hit with a simply wonderful bouquet, and on the palate there is the characteristic Pommard earth, iron and minerals, but with some lovely red fruit flavours coming to the fore too. Two years ago it was still rather spirity on the tongue, but that has all calmed down now and one is left with a delightfully balanced, rather feminine Clos des Epeneaux. This is now in its drinking window, but should still be happily chugging along over the next 5-10 years. A beautiful Pommard. Estimated maturity: Now-2025+
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Reeeally tight on opening with massive grip on the palate. A bit surprising but airs off within the hour and becomes elegant and complex and smooth. Still with a lot of concentrated dark fruit like blackberry and juniper berry. It finishes off with a touch of delicate herbs.
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2006 Comte Armand, Pommard, Clos des Epeneaux monopole Skogsbær, rødbær, spices, teykksverte. Spicy mellomparti, tobakk, jord, lang spicy avslutning. Fremdeles også ganske lukket. Kompleks med en veldig flott dybde. Oppleves ikke som så syrlig som de forrge. Trenger mere tid, men drikker bra nå. Lang, 92-93
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Finally opened this last night. Maybe the 2nd or 3rd Pommard I've ever tried, so I'm no expert, but man this wine was not what I expected. The smell was a delightful mix of jam, bright bing cherry, and sour apple. The taste itself displayed some of the grippiest tannins I've ever experienced. It had a wonderful mineral quality behind it, with some vegitable notes I cant quite pin down. The apple and cherry from the nose are also there, but they play sideshow to the limestone quality that accompanies the tannins. This does not taste like your typical pinot noir, it is big, fruit forward, and very dry/chalky. This could stand up to very heavy foods like roast chicken, or even lamb I think. I thoroughly enjoyed it.
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Interesting wine that may need more time. On the one hand vibrant relatively open style with black fruit, plum, earthy flavors but on the other hand mouth coating tannins even after a couple hours decant. I enjoyed the wine but feel if it can become better integrated over time it could merit a higher score.
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Wow, what a monster! This has really put on weight since I first tasted it 10 years ago. Red Burgundy tends to fall into either the 'Elegant' category or 'Power' category (occasionally both) and this is definitely the latter. Poured straight from the bottle one is immediately hit with a simply wonderful bouquet, and on the palate it's all earth, iron, blood and a hint of the farmyard too. On the tongue it's still rather spirity suggesting it needs a little more time to calm down. Some describe Pommard as being 'rustic', but that infers something rather simple and crude, whereas this wine is complex albeit from the mineral-driven end of the spectrum rather than the fruit-driven end. If you like the lighter floral elegance of Chambolle, Vosne or Volnay wines this may not be for you, but if you are more into the likes of Corton or the more burly NSGs then this wine is a brooding belter. In a way it's a Burgundy for Bordeaux lovers. In some ways this 2006 reminds me of the 2001 only with heaps more 'attitude'. This is just in it's drinking window, but will still be happily chugging along in 10 years time. Wonderful stuff! Estimated maturity: 2017-2030
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Tasted blind with 2010 Radio-Coteau La Neblina (Sonoma Coast) and 2012 Terra Sancta Mysterious Diggings (Central Otago). I was confident this was the Pommard; it was clearly the outlier. Fairly mature but structured for many more years of aging. Exuberant red fruit with a touch of wildness and spice. Emerging gaminess and mushroomy earth. Soft but assertive tannins. This drank quite well right out of the bottle. I think this wine is well within its drinking window, though on the younger side of its peak.
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Popped and poured at room temperature. Loose bottle purchased recently from L&S. Solid wine, showing dark blue fruit and tannin still present on the finish. Still evolving and would probably wait a few years before opening another but drinkable now although a bit primary. A-
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A l'ouverture, il se présente costaud, un peu chaleureux, et montre même une certaine dureté en finale. Deux heures de carafe lui font du bien, le vin s'arrondit, sur les épices douces, et devient très agréable à table. Il lui manque de la finesse (pas de tannins, ceux-ci sont très jolis) dans les arômes, et une complexité, pour l'instant absente, pour passer à la dimension supérieure. Peut-être dans cinq ans ? En tous cas, il semble bâti pour la très longue garde. A oublier.
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light color, rim showing hints of brown, moderate aromatics with red and dark fruit mix, some tea and mushroom notes, lots of iron minerality... on the palate acids and tannins are very, very firm, unintegrated as of yet and dominate the mouthfeel. Out of balance hard edged wine that has the mid palate depth to give this wine to come around... check back in 5-10 years
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Pen nese på den modne siden. Moden frukt i munn også. Strukturen er ganske røff, og gjør den litt lite drikkevennlig nå. Bor mye i vinen, men tror ikke frukten overlever de harde kantene og tanninene.
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Slowly bt decanted, ruby in color. Slightly smoky nose followed by plenty of strawberries, red fruits and dried flowers. On palate, a bit oaky but a lot of sweet fruit and earthy aroma as balance. Tannin has soften but still lingers on follow through. At this price level, it's a bargain.
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Red fruit and spice dominated the nose. Refreshing acidity with hint of strawberry and bit grippy tannin. One dimensional but in a good way, may reward for a few more years of cellaring, but I am a person short of patience, LOL.
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Too young yet. A bigger wine then we love, others will probably like it better, a bit too much cherry, red fruit here, mainly too young. Think in 2-4 years will be much better
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Decanted for an hour before serving, then consumed over ~2 hours. Incredibly expressive right now. Red and black cherry and berry on nose and palate, I also really like the iron/ mineral textures coming through on finish. I never expect good Pommard to provide this much pleasure so young, so this is a great treat, but the wine also has the substance and structure to age and improve.
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Upon opening the nose gives way more than the palate. Underripe strawberry, mulberry, pomegranate with cedar shaving and forest floor. 2-4hrs in the decanter and it was singing. At hour 2+ more red juicy fruit, forest floor with mushrooms and minerals (crushed stones) and the lean quality giving way to juicy acid and mouth coating tannins. Iron on the nose as well as it opened. Paired with Coq Au Vin.
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Nose of smoke and truffles expands to cherry and earth as the wine opens up. Dense and rich in the mouth, medium-to-full bodied, with a long, complex finish that doesn't end. The dusty tannins are just beginning to yield a drinkable wine; good now through 2023.
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Bright and stony. There is elegance here but the tannin is very rough. Not nearly ready and will probably need no less than 5 years but there is no guarantee that this duckling will become a swan.
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Raw, dark, surly and clamped down hard. There are notes of prune, iron, earth and meats. It is dense, blocky and chunky with plenty of depth. It is a forceful, savoury wine, in no mood to be toyed with at this stage and monsters one's saliva on the finish by way of saying fuck off and don't come back for a decade or two.
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Piccoli frutti scuri, ruggine, agrumi e erbe amare. E' subito generoso e mostra la sua natura ruvida e aggressiva da contadino incazzato. In bocca colpisce la frizione tannica precisa e la persistenza minerale lunghissima. Tanto naso e soprattutto tantissima bocca. Slurp!
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Un très expressif, ouvert, sur la pâte de fruit. Bon équilibre en bouche, mais il manque de classe, d'élégance. les tanins doivent encore s'affiner. pas mal quand même.
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Encore jeune, bien sûr. Le vin est plutôt sur la réserve, une certaine austérité surprenante : boisé très discret, une trame droite, presque effilée, tout sauf hédoniste. Pas un gros volume en bouche, mais une cohérence et un équilibre. Discètement classieux, pour connaisseurs. A revoir dans 2/3 ans.
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Decanted for about an hour and then consumed over the course of about another 2 hours. This was really quite delicious. Started out pretty tight with a touch of sulfur on the nose but with the decant it does open up to reveal a great blend of ripe red cherries, a touch of moist earth and some nice spice elements as well. Really coats the palate with an almost chalky texture and has a great finish. If you have them, hang on to them.
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Dinner at Aupres du Clocher, Pommard (Pommard): Darker, denser, a sense of being fleshier. Still pretty dry with chewy tannins on the finish. A touch of soy and bovril on the nsoe. Reasonable up front, but falls off quite quickly. *(**)
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Zachys La Paulee "Warm-up" Dinner (Tribeca Grill - New York, NY): After a fair amount of time in a decanter, this was surprisingly accessible tonight. Red cherry and raspberry on nose with fresh herbs, then slightly darker cherry flavors on the palate. Structure is firm but not overwhelming with lots of power behind. I imagine this is more typically shut down but the decanting really helped.
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Burgundy 2006-2007 Tasting (Bistro Chernichovsky, Tel Aviv): Very interesting and complex nose, with layers of aromas, mostly floral with sweetness in the background. Light-medium bodied, with a backbone of strong and hard tannins which need a few years to soften. Very good but wait! (122$)
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Terminal City Club Dinner with Allen Meadows (Vancouver, BC): Pure cherry fruit coming through on the nose with more cherry notes on the palate with some hints of vegetal. Silky smooth in the mouth with good acidity and medium tannins. Lengthy finish giving more ripe red fruits. Perfectly balanced and showing some elegance already. Enjoyable now but 5 years will do this wine good. Excellent. 91+
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lovely nose of dark ripe fruit and spice, leaves and soil. good balance, and the slight rusticity of tannins doesn't emerge for about 45 minutes. seems like it has a lot of room to grow, although it is lovely right now.
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Infanticide. Definitely something to hold onto for 5-15 years (so 2015-2030 drinking window). Nice dark nose, iron and grit. Needs time to integrate and show its true potential.
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Lighter than the Auxey 1er, pretty but very tannic right now. Faint spice, sweet fruit deep down. Not even close to ready, but plenty of material here.
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After open the bottle, the scent of flowers and ripe fruit come up. The the smell of rusty steel and toasty oak. The wine is very well balanced. Should be aged good for decade. 93 points
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The Wines of Comte Armand and Benjamin Leroux (Beltramo's, Menlo Park): Same depth of color as the village Pommard, but much more fragrant, forward nose. Much finer and airy than the previous wine with hints of red fruit. The tannins still have significant grip but are less rustic. However, this wine went in the opposite direction of every other wine; instead of softening, it was tighter and even more grippy as time passed, a promising sign for its future development.
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connoisseur wines spring european portfolio (Vivere, Chicago IL): nose: excellent depth with good rustic tones of dark red cherries, dark raspberries, asian spice tones and some mineral rich earth tones. Real robust and pungent nose that took some swirls to open up
taste: big medium/high acidity that one would expect from a young wine like this. Well balanced and robust tones of dark red cherries, dark raspberry tones, bits of spices and slight hints of earth
overall: brutally young and in need of 8-10 years before a full approach. Didn't get a chance to spend real time with it due to the enviorment. Has a very good life ahead of it and has the pedigree to really turn out well
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Nice lively ruby colour, good extract in the glass. Mainly fruit on the nose with some cherry and blackcurrant. The wine smells young, aroma should be more complex with aging. Good structure of fresh and young acids, mouthfilling, some earthiness with quite balanced (but still young) tannins. Extraordinary lengthy finish, can last for 2-3 minutes at least with mostly fresh cherry. Complex enough and it's following a balanced fruity Bourgogne style, should be more and more complex with years. Extraordinary wine with breathtaking elegancy. Shocking that it will get better with time. Arround $100.
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This wine plays really well between the ferrous and the feral. There are fruit notes of ripe plum tinged with licorice that are sandwiched by meat at one end and iron and graphite at the other. Despite a little raw wood it is quite pure and transparent with plenty of earth and sinewy muscle to the finish. Not a hugely scaled ‘Epeneaux’ but tightly wound and compact and in serious need of cellar time. Despite the act of infanticide it worked brilliantly with pork and scallion hot pot at Adelaide’s T-Chow
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Barrel sample. Medium-deep red. Medium-full bodied. Restrained, but lovely nose of raspberry and cherry and hint of earthy mineral and herb. Elegant, complex, good structure and fine tannins. Another winner from Benjamin Leroux. Estimated maturity 2014+. Rating: 90-92.
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3/15/2024 - Kemo Sabe wrote: 92 Points
Big fan of this producer and this wine in general. This followed a killer bottle of old Pommard and seemed a bit one dimensional. Should have had the order reversed! Great fruit, black, red berries. Some spice. On the burly side and very 06. Still a big enough wine that air helps. Good balance and complexity. Long life ahead for this 06 like most of the vintages of this wine. No rush.
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7/2/2023 - CHarder Likes this wine: 92 Points
This is drinking well now-3yrs. Tannins present but enough fruit to hold together.
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4/30/2023 - Oli_Vilmo Likes this wine: 91 Points
Réal pleasure, great with a chicken. Structured and not astringent
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1/13/2023 - CGandur Likes this wine:
Absolutely lovely
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11/13/2022 - Ellenkf wrote: 88 Points
There is very little lift here. Barn animal and dark ripe fruited nose. the palate is charred and toasty with lingonberries, plum sauce, and tar. The finish is all earth and vanilla.
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10/28/2022 - CHarder Likes this wine: 91 Points
This is good stuff. Perhaps a bit tight but has enough fruit to make it enjoyable. Drink now-3 yrs I think to get the balance of fruit and maturity right
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6/12/2022 - nskelsey wrote: 90 Points
Rather interestingly this has started to dry out from the heights it was hitting 5 years ago. Colour is a medium brick red throughout, indicating that it has noticeably begun to age, but the nose remains enticing. Medium in weight, on the palate its primarily red fruit based combined with the trademark Epeneaux minerality. On the base it's got noticeable tannins that are beginning to dry this sample out. The immediate reaction is that it needs time to mellow, but I suspect it isn't going to; this has all the signs of the tannins outlasting the fruit. This is not to say this isn't a lovely wine, because it is, but it doesn't quite attain the heights that this vineyard and Domain are capable of. It's sweet spot was clearly 2014-2017. This was the last bottle of the case and all of them have provided a lot of pleasure.
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5/18/2022 - PJRONeill wrote: 89 Points
Difficult to coax much enjoyment out of this. Pommard may not be the "easiest" of appellations but this was hard going, without much charm. Not sure that time does much to help this but I'll hold my remaining bottles for another 5 years and see what happens.
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8/9/2021 - MC wrote:
PNP. Similar to my last note this is okay out of the bottle but 30 minutes to warm and open even better. A good mix of mature fruit and some tension/austerity from some structure on the finish that is not at all intrusive but makes it a better food wine right now. Might soften and open a bit more with age but can be enjoyed now. A-
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8/1/2021 - honest bob wrote: 90 Points
From 75cl, perfect cork, opened 2 hours, decanted 1 hour before serving. Immediately after opening: A clenched fist: scent of fresh blood, iron and dried herbs, highly astringent on the entry; imperious, important tannic entry; long finish with grippy tannins and residual warmth of ripe dark red fruit. After aeration: yes, this is a good medium-bodied wine, but you'd really have to like the style to enjoy it unreservedly. Aromatic entry with juniper berries, almost Fernet Branca-like astringency and bitterness; highly acidic plum fruit on the mid-palate; tongue-furring tannins on the finish. No, this isn’t charming PN, more like Madame Pinot in full leather drag on a Harley. I can understand both the small group of CT ratings around 88P and the larger group around 92P: as after this experience I’m quite certain I’ll never, ever again spend 56 EUR (let alone the current auction value of 103 EUR) on a bottle of Pommard, I’m happy to sit on the fence and give 90P(?)
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7/29/2021 - MC wrote:
Needs 60-90 minutes of air but showing mature color, minerals and even an metallic element on the nose, but with enough air there are round, ripe tannins and a balanced wine that will likely improve a bit with age. A-
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5/24/2021 - Ellenkf wrote: 88 Points
Pretty, fairly light bodied, primarily earth driven.
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3/27/2021 - peterk wrote: 93 Points
The tannic backbone that was evident upon decanting mostly melted away over time. Good fruit with a nice dry finish. I have a few bottles left, but I'm going to enjoy them in the near term.
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2/14/2021 - Andrewbdc wrote: 94 Points
Pale garnet. Cherry, strawberry, tea leaf spice, sous-bois, mushroom, clove, smoke. Developing. Dry palate, high acidity, med+ tannins, still quite grippy, med body and alcohol, med+ finish. This was much better than the Coravin simple. Really benefited from opening well in advance and one hour in the decanter. Fruit balancing the tannins and acidity. This is already quite well evolved and my hunch is that the fruit will start to fade now so I’d recommend drinking in next 2-3 years.
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1/28/2021 - Andrewbdc wrote: 88 Points
Coravin sample. Medium garnet. Dried red fruit, slight floral note, forest floor, mushroom, tea leaf, clove. Developing. Dry, high acidity, med+ tannins, a bit drying, lacks concentration on the palate and finishes a little short. Disappointing but in line with other notes - CT and pro.
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1/1/2021 - vinum bonum wrote: 92 Points
Quatrième essai en quinze ans, et de loin le plus concluant : la patience a du bon ! Le vin mérite une bonne aération pour livrer une matière enfin détendue, très belle, fluide et dense à la fois. Au nez, l'élevage assez classieux est encore présent, mais assez fondu, et se mélange à des notes de ronce, de tabac, on est clairement dans une phase secondaire très agréable. Le vin est large, généreux, on n'est pas sur du pinot ultra délicat ou raffiné, mais c'est très efficace, les convives ont adoré. Très bien, la prochaine dans 3/4 ans pour voir où il va.
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11/9/2020 - MC wrote:
Decanted 90 minutes. First of a 6-pack. This showed a slight bit of age in color on opening. Nose at open had cool red fruits, leather, earth. On the palate at open it had tart red fruit and clearly in need of air. At 90 minutes it is pleasant and showing cool red fruits, earth, leather, and the rustic nature of Pommard but with relatively ripe tannins. Overall very nice and good food wine with upside if the mid-palate fills out a bit and the finish gets a bit longer and more refined with age. Probabu wait another year or two based on this bottle. A-?
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5/24/2020 - Jammy Wine wrote: 82 Points
The 2006 Comte Armand Pommard Clos des Epeneaux is ripe and punchy with mixed berries, plums and lots of oak spices. Quite a big bodied with fair concentration, tannins are slightly rough. (82/100)
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4/26/2020 - french16 Likes this wine:
Seemed more advanced than its age, especially on the nose. Dry roses, earthy, leather and ripe fruit. Masculine, took a little bit of time to come together. A little of tertiary but mostly red fruits.
I thought this was true to its vintage and appellation but maybe a tad too advanced for what its should be. Maybe the bottle.
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4/24/2020 - Cote d'Or wrote:
Tasted over 2 hrs
-med dark red minimal clearing
-deeply pitched black cherry red apple peel
-med acidity, med/med+ weight faded black cherry iron earth, med+ tannins and faint oak residue
-pretty classic Pommard, big and brawny for an '06
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3/18/2020 - robferguson1 wrote: 92 Points
Good condition, sappy and long .
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1/17/2020 - rmalloy Likes this wine: 93 Points
Very good. Pretty ruby color with some transparency. Juicy (but thick juicy) texture with firm counterbalancing tannins. Lots of forest floor in the nose, along with wild red berries. Given the weight, freshness, and tannins, I think this wine is still on the upswing and still in the early part of its drinking window.
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9/30/2019 - peterk Likes this wine:
Loved this - totally ready. Most elegant.
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5/27/2019 - Jammy Wine Likes this wine: 90 Points
The 2006 Comte Armand Pommard Clos des Epeneaux was voted for wine of the flight in blind.
Tasted blind - Lovely array of blueberry, charming vanilla spices and wood toast. Grand Cru weight with tannic backbone that resembles Nuits Saint Georges. Though the roasted herbs and grainy tannins brings me back to Morey Saint Denis. Maturing with a dry finish. Arguably the most ‘modern’ (i.e. least rustic style) of the flight. Morey Saint Denis Grand Cru 1996? (90/100)
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4/16/2019 - nskelsey Likes this wine: 92 Points
Red Burgundy tends to fall into either the 'Elegant' category or 'Power' category (occasionally both) and this was definitely in the latter the last time I tasted it a couple of years ago; however elegance now seems to be taking over. Poured straight from the bottle one is immediately hit with a simply wonderful bouquet, and on the palate there is the characteristic Pommard earth, iron and minerals, but with some lovely red fruit flavours coming to the fore too. Two years ago it was still rather spirity on the tongue, but that has all calmed down now and one is left with a delightfully balanced, rather feminine Clos des Epeneaux. This is now in its drinking window, but should still be happily chugging along over the next 5-10 years. A beautiful Pommard. Estimated maturity: Now-2025+
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3/22/2019 - Bobhelge wrote: 93 Points
Reeeally tight on opening with massive grip on the palate. A bit surprising but airs off within the hour and becomes elegant and complex and smooth. Still with a lot of concentrated dark fruit like blackberry and juniper berry. It finishes off with a touch of delicate herbs.
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11/5/2018 - "Rhône Rider" Likes this wine: 92 Points
2006 Comte Armand, Pommard, Clos des Epeneaux monopole
Skogsbær, rødbær, spices, teykksverte. Spicy mellomparti, tobakk, jord, lang spicy avslutning. Fremdeles også ganske lukket. Kompleks med en veldig flott dybde. Oppleves ikke som så syrlig som de forrge. Trenger mere tid, men drikker bra nå. Lang, 92-93
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10/21/2018 - JVC_BE wrote: 87 Points
Average wine: think this needs another 3 years or so.
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6/13/2018 - Redriverhautbois Likes this wine: 94 Points
Finally opened this last night. Maybe the 2nd or 3rd Pommard I've ever tried, so I'm no expert, but man this wine was not what I expected. The smell was a delightful mix of jam, bright bing cherry, and sour apple. The taste itself displayed some of the grippiest tannins I've ever experienced. It had a wonderful mineral quality behind it, with some vegitable notes I cant quite pin down. The apple and cherry from the nose are also there, but they play sideshow to the limestone quality that accompanies the tannins. This does not taste like your typical pinot noir, it is big, fruit forward, and very dry/chalky. This could stand up to very heavy foods like roast chicken, or even lamb I think. I thoroughly enjoyed it.
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12/12/2017 - mclanew wrote: 90 Points
Interesting wine that may need more time. On the one hand vibrant relatively open style with black fruit, plum, earthy flavors but on the other hand mouth coating tannins even after a couple hours decant. I enjoyed the wine but feel if it can become better integrated over time it could merit a higher score.
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7/28/2017 - nskelsey Likes this wine: 93 Points
Wow, what a monster! This has really put on weight since I first tasted it 10 years ago. Red Burgundy tends to fall into either the 'Elegant' category or 'Power' category (occasionally both) and this is definitely the latter. Poured straight from the bottle one is immediately hit with a simply wonderful bouquet, and on the palate it's all earth, iron, blood and a hint of the farmyard too. On the tongue it's still rather spirity suggesting it needs a little more time to calm down. Some describe Pommard as being 'rustic', but that infers something rather simple and crude, whereas this wine is complex albeit from the mineral-driven end of the spectrum rather than the fruit-driven end. If you like the lighter floral elegance of Chambolle, Vosne or Volnay wines this may not be for you, but if you are more into the likes of Corton or the more burly NSGs then this wine is a brooding belter. In a way it's a Burgundy for Bordeaux lovers. In some ways this 2006 reminds me of the 2001 only with heaps more 'attitude'. This is just in it's drinking window, but will still be happily chugging along in 10 years time. Wonderful stuff! Estimated maturity: 2017-2030
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6/25/2017 - rmalloy Likes this wine: 93 Points
Tasted blind with 2010 Radio-Coteau La Neblina (Sonoma Coast) and 2012 Terra Sancta Mysterious Diggings (Central Otago). I was confident this was the Pommard; it was clearly the outlier. Fairly mature but structured for many more years of aging. Exuberant red fruit with a touch of wildness and spice. Emerging gaminess and mushroomy earth. Soft but assertive tannins. This drank quite well right out of the bottle. I think this wine is well within its drinking window, though on the younger side of its peak.
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6/4/2017 - MC wrote:
Popped and poured at room temperature. Loose bottle purchased recently from L&S. Solid wine, showing dark blue fruit and tannin still present on the finish. Still evolving and would probably wait a few years before opening another but drinkable now although a bit primary. A-
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5/15/2017 - vinum bonum wrote:
A l'ouverture, il se présente costaud, un peu chaleureux, et montre même une certaine dureté en finale. Deux heures de carafe lui font du bien, le vin s'arrondit, sur les épices douces, et devient très agréable à table. Il lui manque de la finesse (pas de tannins, ceux-ci sont très jolis) dans les arômes, et une complexité, pour l'instant absente, pour passer à la dimension supérieure. Peut-être dans cinq ans ? En tous cas, il semble bâti pour la très longue garde. A oublier.
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3/17/2017 - markjanes wrote: 92 Points
light color, rim showing hints of brown, moderate aromatics with red and dark fruit mix, some tea and mushroom notes, lots of iron minerality... on the palate acids and tannins are very, very firm, unintegrated as of yet and dominate the mouthfeel. Out of balance hard edged wine that has the mid palate depth to give this wine to come around... check back in 5-10 years
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8/27/2016 - hajoha wrote: 88 Points
Pen nese på den modne siden.
Moden frukt i munn også.
Strukturen er ganske røff, og gjør den litt lite drikkevennlig nå.
Bor mye i vinen, men tror ikke frukten overlever de harde kantene og tanninene.
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5/31/2016 - conviction buy Likes this wine: 91 Points
Slowly bt decanted, ruby in color. Slightly smoky nose followed by plenty of strawberries, red fruits and dried flowers. On palate, a bit oaky but a lot of sweet fruit and earthy aroma as balance. Tannin has soften but still lingers on follow through. At this price level, it's a bargain.
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3/1/2016 - conviction buy wrote: 91 Points
Red fruit and spice dominated the nose. Refreshing acidity with hint of strawberry and bit grippy tannin. One dimensional but in a good way, may reward for a few more years of cellaring, but I am a person short of patience, LOL.
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12/23/2015 - capacious Likes this wine: 90 Points
Too young yet. A bigger wine then we love, others will probably like it better, a bit too much cherry, red fruit here, mainly too young. Think in 2-4 years will be much better
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9/17/2015 - Burgundy Al wrote: 92 Points
Decanted for an hour before serving, then consumed over ~2 hours. Incredibly expressive right now. Red and black cherry and berry on nose and palate, I also really like the iron/ mineral textures coming through on finish. I never expect good Pommard to provide this much pleasure so young, so this is a great treat, but the wine also has the substance and structure to age and improve.
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7/29/2015 - canan wrote: 93 Points
BYO - Erik: Lovely but very rustic wine. Plenty of earthiness and harsh structure but it works really well with food.
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7/3/2015 - DBunk Likes this wine: 94 Points
Upon opening the nose gives way more than the palate. Underripe strawberry, mulberry, pomegranate with cedar shaving and forest floor. 2-4hrs in the decanter and it was singing. At hour 2+ more red juicy fruit, forest floor with mushrooms and minerals (crushed stones) and the lean quality giving way to juicy acid and mouth coating tannins. Iron on the nose as well as it opened. Paired with Coq Au Vin.
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4/18/2015 - rlove wrote: 94 Points
Nose of smoke and truffles expands to cherry and earth as the wine opens up. Dense and rich in the mouth, medium-to-full bodied, with a long, complex finish that doesn't end. The dusty tannins are just beginning to yield a drinkable wine; good now through 2023.
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11/2/2014 - Atreyu wrote: 88 Points
Bright and stony. There is elegance here but the tannin is very rough. Not nearly ready and will probably need no less than 5 years but there is no guarantee that this duckling will become a swan.
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8/3/2014 - Jeremy Holmes wrote:
Raw, dark, surly and clamped down hard. There are notes of prune, iron, earth and meats. It is dense, blocky and chunky with plenty of depth. It is a forceful, savoury wine, in no mood to be toyed with at this stage and monsters one's saliva on the finish by way of saying fuck off and don't come back for a decade or two.
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6/27/2014 - paolonardi wrote: 92 Points
Piccoli frutti scuri, ruggine, agrumi e erbe amare. E' subito generoso e mostra la sua natura ruvida e aggressiva da contadino incazzato. In bocca colpisce la frizione tannica precisa e la persistenza minerale lunghissima. Tanto naso e soprattutto tantissima bocca. Slurp!
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4/17/2014 - vinum bonum wrote:
Un très expressif, ouvert, sur la pâte de fruit. Bon équilibre en bouche, mais il manque de classe, d'élégance. les tanins doivent encore s'affiner. pas mal quand même.
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3/8/2014 - mfmaster wrote: 91 Points
Licorice nose with subtle strawberry. Full palate of mellow tannins. Definitely many years of aging ahead of it.
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9/12/2013 - chatters wrote:
United Cellars Grand Burgundy Tasting 2013 (Royal Automobile Club, Macquarie Street, Sydney): Cedar, spice, oak, black over red fruit, slight aniseed notes. Medium plus chalky tannin, bolshy and big, young and weight - not much fruit showing on the palate (or it's hiding well). Hmm.
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1/1/2012 - vinum bonum wrote:
Encore jeune, bien sûr. Le vin est plutôt sur la réserve, une certaine austérité surprenante : boisé très discret, une trame droite, presque effilée, tout sauf hédoniste. Pas un gros volume en bouche, mais une cohérence et un équilibre. Discètement classieux, pour connaisseurs. A revoir dans 2/3 ans.
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9/2/2011 - Rob MacKay wrote: 92 Points
Decanted for about an hour and then consumed over the course of about another 2 hours. This was really quite delicious. Started out pretty tight with a touch of sulfur on the nose but with the decant it does open up to reveal a great blend of ripe red cherries, a touch of moist earth and some nice spice elements as well. Really coats the palate with an almost chalky texture and has a great finish. If you have them, hang on to them.
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6/2/2011 - SimonG wrote:
Dinner at Aupres du Clocher, Pommard (Pommard): Darker, denser, a sense of being fleshier. Still pretty dry with chewy tannins on the finish. A touch of soy and bovril on the nsoe. Reasonable up front, but falls off quite quickly. *(**)
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2/11/2011 - Burgundy Al wrote:
Zachys La Paulee "Warm-up" Dinner (Tribeca Grill - New York, NY): After a fair amount of time in a decanter, this was surprisingly accessible tonight. Red cherry and raspberry on nose with fresh herbs, then slightly darker cherry flavors on the palate. Structure is firm but not overwhelming with lots of power behind. I imagine this is more typically shut down but the decanting really helped.
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11/7/2010 - madia wrote: 92 Points
Burgundy 2006-2007 Tasting (Bistro Chernichovsky, Tel Aviv): Very interesting and complex nose, with layers of aromas, mostly floral with sweetness in the background. Light-medium bodied, with a backbone of strong and hard tannins which need a few years to soften. Very good but wait! (122$)
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9/18/2010 - godx wrote: 91 Points
Terminal City Club Dinner with Allen Meadows (Vancouver, BC): Pure cherry fruit coming through on the nose with more cherry notes on the palate with some hints of vegetal. Silky smooth in the mouth with good acidity and medium tannins. Lengthy finish giving more ripe red fruits. Perfectly balanced and showing some elegance already. Enjoyable now but 5 years will do this wine good. Excellent. 91+
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5/23/2010 - brooklynguy wrote:
lovely nose of dark ripe fruit and spice, leaves and soil. good balance, and the slight rusticity of tannins doesn't emerge for about 45 minutes. seems like it has a lot of room to grow, although it is lovely right now.
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4/19/2010 - igmacfarlane wrote:
Lovely, lean, bright fruit.
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2/12/2010 - chatters wrote:
Berry Bros & Rudd - One Day Burgundy Wine School (Berry Bros, London): Alcohol, leather, herbs
Tannic, savoury, not much fruit, shortish finish, smoky, rustic, bit rough, very young, not much finish.
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2/7/2010 - davidselvia wrote: 89 Points
Infanticide. Definitely something to hold onto for 5-15 years (so 2015-2030 drinking window). Nice dark nose, iron and grit. Needs time to integrate and show its true potential.
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11/20/2009 - amateurwino wrote:
Lighter than the Auxey 1er, pretty but very tannic right now. Faint spice, sweet fruit deep down. Not even close to ready, but plenty of material here.
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10/31/2009 - neng wrote:
After open the bottle, the scent of flowers and ripe fruit come up. The the smell of rusty steel and toasty oak. The wine is very well balanced. Should be aged good for decade. 93 points
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10/13/2009 - Rani wrote: 93 Points
Huge and concentrated. Massive tannins, chewy with notes of pomegranate and star anise. Beautiful acidity. To forget in the cellar for 10 years.
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6/4/2009 - baerie wrote: 91 Points
Beautiful nose, black cherries, blackcurrant and light earth. Would love to try again in 5 years
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5/16/2009 - drwine2001 wrote:
The Wines of Comte Armand and Benjamin Leroux (Beltramo's, Menlo Park): Same depth of color as the village Pommard, but much more fragrant, forward nose. Much finer and airy than the previous wine with hints of red fruit. The tannins still have significant grip but are less rustic. However, this wine went in the opposite direction of every other wine; instead of softening, it was tighter and even more grippy as time passed, a promising sign for its future development.
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4/20/2009 - KeithAkers wrote: 90 Points
connoisseur wines spring european portfolio (Vivere, Chicago IL): nose: excellent depth with good rustic tones of dark red cherries, dark raspberries, asian spice tones and some mineral rich earth tones. Real robust and pungent nose that took some swirls to open up
taste: big medium/high acidity that one would expect from a young wine like this. Well balanced and robust tones of dark red cherries, dark raspberry tones, bits of spices and slight hints of earth
overall: brutally young and in need of 8-10 years before a full approach. Didn't get a chance to spend real time with it due to the enviorment. Has a very good life ahead of it and has the pedigree to really turn out well
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3/12/2009 - akov wrote: 93 Points
Nice lively ruby colour, good extract in the glass. Mainly fruit on the nose with some cherry and blackcurrant. The wine smells young, aroma should be more complex with aging. Good structure of fresh and young acids, mouthfilling, some earthiness with quite balanced (but still young) tannins. Extraordinary lengthy finish, can last for 2-3 minutes at least with mostly fresh cherry. Complex enough and it's following a balanced fruity Bourgogne style, should be more and more complex with years. Extraordinary wine with breathtaking elegancy. Shocking that it will get better with time. Arround $100.
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2/27/2009 - Jeremy Holmes wrote:
This wine plays really well between the ferrous and the feral. There are fruit notes of ripe plum tinged with licorice that are sandwiched by meat at one end and iron and graphite at the other. Despite a little raw wood it is quite pure and transparent with plenty of earth and sinewy muscle to the finish. Not a hugely scaled ‘Epeneaux’ but tightly wound and compact and in serious need of cellar time. Despite the act of infanticide it worked brilliantly with pork and scallion hot pot at Adelaide’s T-Chow
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1/9/2008 - nskelsey wrote: 91 Points
Barrel sample. Medium-deep red. Medium-full bodied. Restrained, but lovely nose of raspberry and cherry and hint of earthy mineral and herb. Elegant, complex, good structure and fine tannins. Another winner from Benjamin Leroux. Estimated maturity 2014+. Rating: 90-92.
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1/1/2008 - HandPickedBurgundy wrote:
From cask: Quite dark blood/cherry. Vibrant nose with distinct oak over red and black fruits. Sweet full and earthy, but tannic on the back end. 3
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