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POMMARD

2016 Vaumuriens Domaine de Courcel

EN PRIMEUR
Pinot NoirRedFrance,BurgundyCôte d'OrCôte de BeaunePommard 13%Vaumuriens

A dark and brooding opening on the nose, followed by deliciously restrained morello cherry fruit. The fruit shows a real firmness on the palate and lovely white fleshed plum. This is the 'village' wine - but it is awesome. Dense and compact for now, but with rich wild fruit. Excellent. L&S (Oct 2017)

* This is a pre-shipment/primeur offer. All orders are accepted under the TERMS of this offer which differ from the terms of the rest of the site.

(from the Hauts portion). There is a whiff of volatile acidity to the aromas of dark cherry, raspberry, violet and newly turned earth. There is a terrific sense of underlying tension to the racy mineral-driven flavors that are dense yet well-detailed, all wrapped in a mouth coating finish that also reflects a hint of warmth. Drinking range: 2024 - Rating: 88-91 Allen Meadows, www.Burghound.com (Apr 2018)

2016 Pommard, Les Vaumuriens, Domaine de Courcel was simply stunning. Often this Domaine’s wines look so backward and challenging that they can often frighten the palate. In 2016 they have achieved perfect balance. Matthew Jukes www.matthewjukes.com (Jan 2018)

One of the great domaines of Pommard, with a 400 year history in the same family. The domaine produces a small amount of Bourgogne Chardonnay, a completely over-performing Bourgogne Rouge, a village Pommard (Vaumuriens, 1.44 ha), but the biggest part of the domaine consists of four great Premier Cru expressions of the terroir of Pommard, Fremiers (0.79 ha), Croix Noires (0.58 ha), Grand Clos des Epenots (4.89 ha) and Rugiens (1.07 ha). These represent a very different style to the Clos des Épeneaux of Comte Armand, for example. Yves Confuron, the régisseur, describes the difference between the two top wines by saying that the Grand Clos is 'terreux' while the Rugiens is 'aérien'.

The aim is to limit yields to around 25hl/ha, to attain optimum ripeness. The vines are ploughed, and pruned carefully to suit each one, then de-budded in spring and green-harvested in August to keep the fruit load balanced. Following Yves' usual practice the harvest is late and the vatting is long - usually around a month, with a cold maceration leading into a cool fermentation, and a long post-fermentation soak under the protection of the carbon dioxide given off by the fermentation. The wines are developed in barrel over 21 to 23 months, with a third of the barrels being replaced each year. After racking they are bottled without fining or filtration.

The domaine produces wines with astonishing depth and density that still retain the freshness, just like Yves' own wines at Domaine Confuron-Cotetidot. They are classic vins de garde and patience is advised - and will be amply rewarded.

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Wines bought en primeur are scheduled to arrive in the UK over the course of the next eighteen months. If you do not wish to take home delivery, you may wish to consider where you would like the wines shipped on arrival in the UK. Lea & Sandeman offers duty paid and in bond storage through a dedicated storage company called Elephant Storage. For more details on the terms and fees associated with storage please go to our Storage Homepage or contact our primeurs team for more information.

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BURGUNDY EN PRIMEUR FAQ

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