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Domaine de Courcel

As Yves Confuron vinifies whole clusters, he routinely waits to harvest grapes with full phenolic ripeness. In 2009, that meant waiting until September 22 to start picking. He told me that the fruit benefited from a cool, dry week during the harvest. Besides, he claimed, "the loss of acidity really came during the very hot period in the second half of August. We have a lot of old vines here and our crop level averaged around 30 hectoliters per hectare in '09. We got more but finer tannins and more other elements to hide the lack of acidity." Grape sugars were in the generous 13% to 14% range. Confuron did a longer cuvaison in 2009, including a lot of post-fermentation maceration. But he told me he's not a big fan of pre-fermentation cold maceration as he believes it's essentially an attempt to ripen the fruit, which he does not generally need to do.

From 2009 Red Burgundy (Jan 2011) by Stephen Tanzer

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2009 Pommard Grand Clos Des Epenots

Color: Red

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