Bourgogne Pinot Noir Domaine de Courcel 2019

Domaine de Courcel, Pommard

“If you like the serious built-to-age old school style, this is one of the very best addresses around.” Allen Meadows, Burghound.com April 2012

Created at the beginning of the 16th century, this 10 hectares domaine is planted exclusively in the village of Pommard. Since 1996, the winemaking has been carried out by Yves Confuron (of Domaine Confuron-Cotétidot in Vosne Romanée) and the wines have definitely stepped up a gear in quality. It is the combination of old vines, great plots, low yields and a restrained use of new oak, which make Domaine de Courcel Pommards the truly exceptional wines they are today.
The vineyard is essentially composed of prestigious Premiers Crus holdings. As such, the domaine is one of the largest owners of Pommard Premier Crus, comprising Le Grand Clos des Epenots, Les Rugiens, Les Frémiers and Les Croix Noires. Total production averages 30,000 bottles per annum.
Viticultural work combines both traditional and modern methods, as does the winemaking and ageing. The techniques used respect both the terroirs and the environment. The soil is ploughed to favour intense biological activity, which enables the vines to better assimilate the minerals of the soil. The ploughing also helps the root of the vine penetrate deeper into the soil and bedrock for a better expression of the terroir. Cold maceration followed by low-temperature fermentation enables a judicious extraction of the aromas of the wine. Maturation is carried out in carefully selected oak barrels, which are replaced by one third each year, for a period of 21 to 23 months. After racking, the wines are bottled without any fining or filtration.

The plot of Bourgogne Pinot Noir vines is adjacent to appellation Pommard vineyards. The brown soil originates from the coteaux and builds up at the bottom of the slope on flatter grounds. Here, the depth of the soil can reach up to 1m. The presence of rocks enables a thorough filtration of the soil. The vines are 40 years of age and produce wine that is close in many characteristics to the Pommard Village, but with a greater focus on red or even black fruits; this enables the wines to be more open when young. The wine making is done over a period of one month. After a very thorough selection, grapes are delicately deposited in a wine vat. Cold maceration followed by low-temperature fermentation with indigenous yeasts enables a better extraction of the aromas of the wine. The maturing of the wine is done in carefully selected used oak barrels. After a one-month extraction, the wine is matured for 21 to 23 months. After racking the wines are bottled without any fining or filtration.

Deep crimson. Slightly roasted flavours, then disconcertingly gassy. But there is some substance here. Dry finish, but just about enough cherry fruit. Some vegetal notes on the nose. Sweet, seductive, flattering start. Round.

Grape: 100% Pinot Noir