2013 Domaine Comte Armand
|Sub-district||Côte de Beaune|
Racked two weeks before I tasted, but the malo had not yet taken place. The fruit shows pure and bright and the structure taut and vivid with a dark cherry character. Will round out after malo and seems to be all in place. Drinking range: 2017 - L&S (Nov 2014)
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Very bright purplish crimson. Smells of ripe fruit, medium intensity. Good attack and definition. Relatively lipsmacking for the vintage. Well balanced with some fruity core. Drinking range: 2017 - 2022 Rating: 16.5 Jancis Robinson MW OBE - www.JancisRobinson.com(Jan 2015)
Rating: 91 Tim Atkin MW, www.timatkin.com(Jan 2015)
The malolactic fermentation on the 2013 Auxey-Duresses Village had not finished, so Paul had transferred it into a small tank in order to "get it going," but as a consequence the bottling will be delayed. It has a pretty nose in the making with lifted cassis and blackberry scents, hints of violet blossoming in the glass. The palate is nicely balanced with crisp acidity, light but pretty, with a delicate floral finish. What you might call a “little cutie,” and I find it superior to the premier cru this year. Drinking range: 2016 - 2022 Rating: 89-91 Neal Martin, www.robertparker.com(Dec 2014)
Domaine Comte Armand
A domaine totalling nine hectares, of which the most important part is a magnificent five hectare monopole of the Pommard Premier Cru Clos des Epeneaux, which was put together by Nicolas Marey in the eighteenth and nineteenth centuries (along with the DRC Romanée Saint Vivant 'Marey-Monge'). These vineyards were all sold, except for the Clos (now been enclosed by a wall), which came to Jean-François Armand as a dowry when he married Nicolas' daughter in 1826. The Volnay vineyards were added in 1994, followed by parcels in Auxey Duresses.
The current Comte Armand is a lawyer living in Paris, but very supportive of the régisseurs who have looked after this domaine for the thirty years or so that L&S have been buying here. The 1980 vintage, made by one of the many Rossignols of Volnay who was in charge at the time, was for us a great introduction to the possibilities of the great Clos des Epeneaux vineyard. Then came the era of Pascal Marchand, a young Quebecois who came to do a harvest with Domaine Bruno Clair and just never left. He began a period of radical restructuring and the introduction of organic and then biodynamic farming, while making very dark, dense and long-lived wines. Benjamin Leroux, hugely respected amongst growers who approach things from an organic or biodynamic point of view, then took over, and refined this approach and changed the way the parcels of vines are divided up for harvesting, paying less attention to just the age of the vines, and more to the underlying soil types. Claude Bourguignon was employed to provide a full geological survey of the Clos as the basis for this. Under Benjamin the wines of the Clos gained in finesse and precision, while still having the depth and richness expected of a great Pommard.
Both Pascal and Benjamin were keen to expand beyond the confines of the Clos, and the Domaine also has vines in Volnay, and, a particular enthusiasm of both Pascal and Benjamin, in Auxey Duresses, where they are convinced of the great potential of some of this village's undervalued and neglected terroirs. Paul Zinetti, who had worked with Ben for four years, took over in 2014.
The vineyard is cultivated organically (ECOCERT certified) and biodynamically. The grapes are entirely de-stemmed, but left intact, for a five to eight-day cold maceration before the fermentation, which lasts five to ten days, and then the wine remains in the fermenters for between three and fifteen days, depending on the vintage. In most years, the total time with skin contact will be around four weeks, which is longer than most. The wines will then be aged in barrel for between eighteen and twenty-four months, with new wood limited to 30% for the wine from the old vines of the Clos, down to none at all for the village wines.
Paul has nailed his colours to the mast by saying he wants to make a less tannic wine in the Clos, and one which is more about aromatic length. In this he is continuing the route that Ben was following, but perhaps taking it even further.
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