|Sub-district||Côte de Beaune|
Higher toned than either the Vaumariens or the Croix Noirs. Softer fruit middle. Really quite generous and free flowing for this cellar. More purple and red berries here. Sleeker and easier. Still that power and impact you want from de Courcel - but a softer blow delivers this with some comfort. Drinking range: 2023 - 2029 L&S (Nov 2018)
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An attractively fresh and slightly more elegant nose is also quite ripe with its nose of liqueur-like dark berry fruit, spice, earth and soft game nuances. The exceptionally rich, intense and palate drenching flavors possess outstanding size and weight along with imposing power on the driving, rustic and muscular finish. This decidedly old school effort is clearly built for the long-term and I would advise allowing this bad boy at least a decade of aging first. Drinking range: 2037 - Rating: 90-92 Allen Meadows, www.Burghound.com(Apr 2019)
Kerpow! The tannin of the appellation plus intense fruit combined. For those who seek maximum impact. Drinking range: 2023 - 2032 Rating: 16+ Jancis Robinson OBE MW - www.JancisRobinson.com(Jan 2019)
Another de Courcel red that sits at the firmer and more structured end of the Pommard spectrum, this has ripe damson and black fig flavours, chewy, mouthcoating tannins, some wild herbs and a backbone of acidity that will help it to emerge from its shell with time. Drinking range: 2024 - 2032 Rating: 94 Tim Atkin MW - Decanter(Jan 2019)
Domaine de Courcel
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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