1999 Pommard Grand Clos des Epenots 1er Cru
$166 (2016)
France
Pommard
Burgundy
Red
Pinot Noir (2019 vintage)
00
1999
2018 - 2035
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The 20th century went out with a bang for red Burgundy lovers, with the 1999 vintage producing copious quantities of excellent to outstanding wine.
From the outset, the 1999 red Burgundies offered a rare combination of charm and power. Most of the better wines were balanced and alluring from the start, but they are evolving very slowly and still have plenty of life ahead of them. While many of the ‘99s I sampled with the producers this winter have gone through sullen stages in bottle, most of them have launched into their periods of peak drinkability. If you own these wines – and especially if you chose wisely at the outset – you will be amply rewarded.
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2019
2023 - 2027
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2018
2022 - 2032
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I must hold up my hands and state that despite Domaine de Courcel is one of Pommard's most well-known producers and with several propitious parcels under régisseur Yves Confuron's charge, these wines have never appealed to me. I approached the 2018s with an open mind of course, but I continue to find the tannins coarse and rustic, often with a jarring sense of over-ripeness and excessive new oak on the finish. I did find some promise apropos the Grand Clos des Epenots, but otherwise, the jury is still out for this writer.
00
2016
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Estate manager/enologist Yves Confuron didn’t start harvesting here until October 5, which surely made him one of the last pickers on the Côte de Beaune. As is his usual habit, he remonstrated against early pickers (and underripe tomatoes, while he was on the subject). “Yes, those wines show Pinot fruitiness but they are not wines that convey terroir or offer much longevity,” he maintained. Confuron must wait for full stem ripeness here (as well as at his family estate, Domaine Confuron-Côtetidot, in Vosne-Romanée) because he vinifies entirely with whole bunches and doesn’t even own a destemmer. Plus, he noted, tannins tend to be harder in Pommard than in Volnay due to the influence of three combes. "We need hot years to get fully ripe tannins, and in cooler years we have no choice but to wait.”
Domaine de Courcel lost more than half of its crop to frost and the grapes that remained came in with potential alcohol levels between 13% and 13.5%; the post-malo pHs are in the high 3.7 to 3.72 range. Some of these parameters may seem a bit extreme, but these are among the most promising ‘16s from the Côte de Beaune, with aromatic breadth, textural depth and plush tannins that can compete with top wines from the Côte de Nuits.
As ripe and rich as the Domaine de Courcel 2015s are, Confuron says they’re not typical of the vintage “due to their perfect balance,” although he admitted that the drought in late-summer made the wines a bit tight. He finds the aromas to be riper in ’15 than in ’16 but the tannins a bit less refined. “But the ‘15s have wonderful density with lift,” he added.
00
2015
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Estate manager/enologist Yves Confuron didn’t start harvesting here until October 5, which surely made him one of the last pickers on the Côte de Beaune. As is his usual habit, he remonstrated against early pickers (and underripe tomatoes, while he was on the subject). “Yes, those wines show Pinot fruitiness but they are not wines that convey terroir or offer much longevity,” he maintained. Confuron must wait for full stem ripeness here (as well as at his family estate, Domaine Confuron-Côtetidot, in Vosne-Romanée) because he vinifies entirely with whole bunches and doesn’t even own a destemmer. Plus, he noted, tannins tend to be harder in Pommard than in Volnay due to the influence of three combes. "We need hot years to get fully ripe tannins, and in cooler years we have no choice but to wait.”
Domaine de Courcel lost more than half of its crop to frost and the grapes that remained came in with potential alcohol levels between 13% and 13.5%; the post-malo pHs are in the high 3.7 to 3.72 range. Some of these parameters may seem a bit extreme, but these are among the most promising ‘16s from the Côte de Beaune, with aromatic breadth, textural depth and plush tannins that can compete with top wines from the Côte de Nuits.
As ripe and rich as the Domaine de Courcel 2015s are, Confuron says they’re not typical of the vintage “due to their perfect balance,” although he admitted that the drought in late-summer made the wines a bit tight. He finds the aromas to be riper in ’15 than in ’16 but the tannins a bit less refined. “But the ‘15s have wonderful density with lift,” he added.
00
2015
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The Côte de Beaune produced very concentrated wines in 2015, said manager/enologist Yves Confuron, “but the balance of these wines is even more impressive. The ‘15s are riper than the 2007s and deeper than the 2010s but with similar tension and purity,” he added. All of the fruit here was picked very late, after more than three inches of rain fell between September 12 and 17, but the three combes that chill Pommard prevented rot from taking hold, said Confuron. The wines were still in barrel, unracked, at the time of my November visit.
Incidentally, Domaine de Courcel typically replaces its vines as they die, rather than pulling out entire sections of the vineyards for replanting. The advantage of this approach, noted Confuron, is that “the sweetness of the young-vines fruit can balance the extraction of tannins from the old vines, which are also lower in sugar.”
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2014
2021 - 2028
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The small amount of fruit that remained after the late-June hailstorm ripened normally, benefitting from hot weather at the beginning of September, noted Yves Confuron, who added that he doesn’t find a major difference in quality between the Côte de Beaune and Côte de Nuits wines in 2014. "The tannins are copious and of high quality, sometimes with a bit of roughness," Confuron added, "and a slight imbalance from the hail gave an extra measure of concentration to the Pommards and reinforced their structures." Confuron bottled the Domaine de Courcel 2014s at the end of September of 2016.
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2014
2021 - 2028
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The small amount of fruit that remained after the late-June hailstorm ripened normally, benefitting from hot weather at the beginning of September, noted Yves Confuron, who added that he doesn’t find a major difference in quality between the Côte de Beaune and Côte de Nuits wines in 2014 "The tannins are copious and of high quality, sometimes with a bit of roughness," Confuron added, "and a slight imbalance from the hail gave an extra measure of concentration to the Pommards and reinforced their structures" Confuron bottled the Domaine de Courcel 2014s at the end of September of 2016
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2014
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The grapes in 2014 were rich in polyphenols but not in sugars, said Yves Confuron, as the rainfall in August "de-blocked" the tannin polyphenols. Always a very late picker, Confuron started on September 22, with potential alcohol levels between 12. 5% and 13%, but he still chaptalized a bit to prolong the fermentations.
The estate made barely ten hectoliters per hectare due to the hailstorm at the end of June, and Confuron described the wines as "full, fresh and precise, with the wines higher up in the hierarchy showing greater tenderness." He noted that many estates were bottling their 2014s very quickly, and that these "Pinots Nouveaux" would show little in the way of terroir. A couple of Courcel's 2014s were at the tail end of their secondary fermentations and were a bit dry on the finish owing to the remaining malic acidity, but their ripeness and intensity were already apparent--and particularly impressive in the context of the vintage.
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2013
2020 - 2030
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Yves Confuron told me that 2013 was riper than 2010 and Domaine de Courcel, then opened a bottle of the 2010 Grand Clos des Epenots to compare it to the '13. I'm not sure he proved his point, as the 2013 currently conveys a crunchier fruit impression and the 2010 boasts superb breadth, but both vintages offer outstanding transparency to soil. The 2013s were bottled in September of 2015 without fining or filtration.
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2013
2020 - 2030
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Yves Confuron told me that because there was so much loss of foliage in 2013 due to the late-July hailstorm, it was necessary to wait to harvest because the sugar levels in the grapes were so weak. Domaine de Courcel did not start picking until October 15, and Confuron practiced a gentler extraction than usual for the parcels hit especially hard by hail, such as the Grand Clos des Epenots. The wines generally finished their malolactic fermentations in July, and Confuron noted that they were "presenting much better" in the fall.
00
2012
2022 - 2032
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Yves Confuron crafted some very deep 2012s from late-harvested fruit. Although he made it clear that the vintage was a bit ripe for his taste, he also noted that the year was quite favorable for Pommard, which he described as a normally "cold village." These wines are all 13.5% alcohol or higher, without chaptalization, and average production in 2012 was in the range of just 20 hectoliters per hectare.
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2012
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Yves Confuron complained that there are "too many pretty, light 2012s that don't deserve their high prices. Too many wines are from fruit that was picked too early: you'll drink them tonight and piss them tomorrow." Confuron, who harvests very late (he started on September 30 in 2012, and on October 14 in 2013) because he vinifies entirely with whole clusters and needs them to be fully ripe, added that it was necessary to have good tannins in 2012 "to energize the wines." The pHs here were in the 3.7 to 3.8 range in 2012, as in 2011. Incidentally, Confuron told me that the estate's 2011s have closed up in bottle. "The wines have similar precision to the 2010s but more middle. The 2012s are higher in skin ripeness but have less energy. They're rich, in a rather southern style of pinot, but not jammy."
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2011
2018 - 2023
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2011
2018 - 2028
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2011
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2011
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"There are two main types of 2011s," said winemaker Yves Confuron."Wines made from fruit picked early--say from August 28 to September 2--will have insufficient tannins for serious aging, but those harvested later will have more substantial structure."Confuron, who is always a late picker, both at Courcel and at his family's estate in Vosne-Romanee, noted that the fruit didn't really gain in sugar during the last days before the harvest."It was more a case of getting better phenolic maturity, more sensual tannins," he explained."The best 2011s are like the 1985s in their sensuality."Still, potential alcohol levels ranged from 12% to 13.3% here, according to Confuron.He noted that 40 millimeters of rain on July 7 triggered an outbreak of rot on the Cote de Beaune, and that between July 7 and August 12, 240 millimeters of rain fell, often exacerbated by hot, almost tropical winds from the south.Mildew pressures were strong."But some domains still shut down for vacation in August," he said."And they came back to find no foliage due to the mildew.If you're going to harvest in late August, you can't take your vacation that month."
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2010
2018 - 2032
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2010
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2010
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Domaine de Courcel started harvesting on the last day of September in 2010, and the fruit, said winemaker Yves Confuron, was barely chaptalized, with grape sugars around 13%. The estate-wide yield was just 25 hectoliters per hectare, but then 2009 wasn't much higher, at 27. Confuron describes the 2010s as fresh, spicy and precise. "The aromas and the type of tannins give the impression of freshness," he told me. "But of course acidity in the fruit does not necessarily equal freshness, as it's too easy to cook the fruit during vinification. When people destem, all the sugars are available to the yeasts, and there can be temperature spikes. By vinifying with whole clusters we slow down the process and are better able to keep fresh fruit." Incidentally, the 2009s here make a strong argument in favor of vendange entier, as the wines boast terrific energy for this very ripe year.
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2009
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2009
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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.
00
2008
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2007
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"Like a combination of 1993 and 1996, or of 1993 and 2001" is how Yves Confuron describes the 2008s here. "The wines have less tannic hardness than 1993 but less fruit than the riper '96s. It's a more serious vintage than either 2007 or 2009, and yet it also has a sensual side." Yes, the north wind blew, but it started on September 13 and the weather remained rather cloudy and cool, he went on, while in 2007 the north wind began on August 23 and the skies were luminous. "Two thousand eight is more a European than an American style of vintage," he summarized. As at so many other addresses, the malos here were very late, and I have limited my notes to those wines that had finished their secondary fermentations.
00
2007
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Yves Confuron, as is his habit, picked later than most of his neighbors in Pommard, beginning on September 8. With potential alcohol levels between 13% and 13.5%, the wines, he says, "have almost the same balance as the 2005s. There's a definite mellowness in the 2007s but their aromas are fresher. The '05s have more volume but they're a bit heavier." Through vendange entier, Confuron gets a long, "soft" fermentation lasting up to a month. I asked Confuron if it was possible that wines that seem clean in the early going might develop aromas of rot later on in bottle. His response: "This doesn't normally happen-usually only where growers use a lot of new oak to mask off notes at the beginning."
00
2006
2018 - 2028
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2006
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Yves Confuron, as is his habit, picked later than most of his neighbors in Pommard, beginning on September 8. With potential alcohol levels between 13% and 13.5%, the wines, he says, "have almost the same balance as the 2005s. There's a definite mellowness in the 2007s but their aromas are fresher. The '05s have more volume but they're a bit heavier." Through vendange entier, Confuron gets a long, "soft" fermentation lasting up to a month. I asked Confuron if it was possible that wines that seem clean in the early going might develop aromas of rot later on in bottle. His response: "This doesn't normally happen-usually only where growers use a lot of new oak to mask off notes at the beginning."
00
2006
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Yves Confuron, who did not start harvesting in 2006 until September 25 and then picked into October, told me that rot was an issue but not hail, with Domaine du Courcel eliminating the affected fruit in the vines and on their sorting table. Ultimately, the wines have substantial fine tannins, good aromatic richness and plenty of style, he told me. "They're like the '01s but with more elegance and material, in the direction of 2002," he said, "while the 2005s are like the '02s but with riper fruit. The 2006s are more classic than the '05s, but the wines from the Cote de Beaune are less floral than those from the Cote de Nuits; they're more about fruit. The Cote de Beaune 2006s really need until next spring to be presentable, but they have at least as much material as wines from the Cote de Nuits."
00
2005
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Yves Confuron, who did not start harvesting in 2006 until September 25 and then picked into October, told me that rot was an issue but not hail, with Domaine du Courcel eliminating the affected fruit in the vines and on their sorting table. Ultimately, the wines have substantial fine tannins, good aromatic richness and plenty of style, he told me. "They're like the '01s but with more elegance and material, in the direction of 2002," he said, "while the 2005s are like the '02s but with riper fruit. The 2006s are more classic than the '05s, but the wines from the Cote de Beaune are less floral than those from the Cote de Nuits; they're more about fruit. The Cote de Beaune 2006s really need until next spring to be presentable, but they have at least as much material as wines from the Cote de Nuits."
00
2005
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Yves Confuron described 2005 as "like 2002 in balance but with more maturity-almost Rhone-like, as in 2003." The wines are between 14% and 14.5% alcohol, and the malos were just about finished when I stopped by to taste. "The tannins and the alcohol will conserve the wines," said Confuron, who vinified 100% whole clusters and did a full 35 days of cuvaison. "With very little juice in the grapes, the fermentations went slowly," he reported. Confuron has bottled a couple of terrific 2004s, which he described as combining "the tight structure of 1988 and the aromatic richness of 1989." The key to the quality of 2004 was the low crop level and the multiple passes through the vines, he added. Still, he admitted, their tannins are less refined than those of the better wines from the Cote de Nuits in 2004. (Diageo Chateau Estate Wines, New York, NY) Also recommended: Pommard Fremiers (85?).
00
2004
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Yves Confuron described 2005 as "like 2002 in balance but with more maturity-almost Rhone-like, as in 2003." The wines are between 14% and 14.5% alcohol, and the malos were just about finished when I stopped by to taste. "The tannins and the alcohol will conserve the wines," said Confuron, who vinified 100% whole clusters and did a full 35 days of cuvaison. "With very little juice in the grapes, the fermentations went slowly," he reported. Confuron has bottled a couple of terrific 2004s, which he described as combining "the tight structure of 1988 and the aromatic richness of 1989." The key to the quality of 2004 was the low crop level and the multiple passes through the vines, he added. Still, he admitted, their tannins are less refined than those of the better wines from the Cote de Nuits in 2004. (Diageo Chateau Estate Wines, New York, NY) Also recommended: Pommard Fremiers (85?).
00
2003
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Yves Confuron did not start harvesting in 2004 until the first week of October and only finished on the 18th. He carried out "long but not violent vinifications," with no post-fermentation maceration. (Confuron has vinified whole clusters since 1996. )The wines, he said, lacked aromatic intensity at the beginning, but they now appear to be sufficiently concentrated to last 12 to 15 years. They will get an elevage of nearly 22 months and will be racked only for the bottling. They were difficult to taste in November, however, as some of the malos had not finished and the wines were in various states of reduction. The estate's large-scaled '03s are superripe and '47-like but avoid coming off as cooked. The two top wines of the estate were bottled with alcohol in the 14. 5% range, and pHs nearly off the grid, as Confuron did not acidify. They will rely on their tannins and considerable phenolic material to age. "They have huge tannins, but the tannins don't bother you," noted Confuron; "the mouth is fresh two seconds later. "
00
2003
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Never one to be afraid of superripe fruit, Yves Confuron started picking in 2003 on September 4, bringing in fruit with potential alcohol ranging from 13.5% to 14.8% and sticking to his practice of not adding acid.Yields here were infinitesimal, although production of the domain's old vines were down only about 15% from normal levels.Still, noted Confuron, "if people made 40% less in 2003 than their normal production, their yields are still too high."Confuron did not stray from his normal extraction and his practice of long cuvaisons in 2003; his methods have something in common with those of Jacques Lardiere at Jadot.The malos mostly finished in November and December of 2003, but the wines were still on their lees, unracked, at the time of my visit.
00
2002
2016 - 2028
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2002
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Never one to be afraid of superripe fruit, Yves Confuron started picking in 2003 on September 4, bringing in fruit with potential alcohol ranging from 13.5% to 14.8% and sticking to his practice of not adding acid.Yields here were infinitesimal, although production of the domain's old vines were down only about 15% from normal levels.Still, noted Confuron, "if people made 40% less in 2003 than their normal production, their yields are still too high."Confuron did not stray from his normal extraction and his practice of long cuvaisons in 2003; his methods have something in common with those of Jacques Lardiere at Jadot.The malos mostly finished in November and December of 2003, but the wines were still on their lees, unracked, at the time of my visit.
00
2002
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Yves Confuron, always a late picker, began his 2003 harvest on September 4, after most of his neighbors in Pommard had finished.Confuron believes that ripe tannins and alcohol are more important for a Burgundy s ageability than acidity.He describes 2002 as a vintage for long keeping in Pommard ("for drinking after 12 years"), though more tendre for wines from the Cote de Nuits.I asked him to compare 2002 to 1999, which is consistently spectacular for Cote de Beaune red wines. In '99, the tannins and the aromas were a bit less ripe," he responded. The 2002s have a fatter balance."
00
2001
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Yves Confuron, always a late picker, began his 2003 harvest on September 4, after most of his neighbors in Pommard had finished.Confuron believes that ripe tannins and alcohol are more important for a Burgundy s ageability than acidity.He describes 2002 as a vintage for long keeping in Pommard ("for drinking after 12 years"), though more tendre for wines from the Cote de Nuits.I asked him to compare 2002 to 1999, which is consistently spectacular for Cote de Beaune red wines. In '99, the tannins and the aromas were a bit less ripe," he responded. The 2002s have a fatter balance."
00
2001
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What with hail on August 2 of 2001, very cool weather from mid-August to mid-September, and major rainfall on September 13, the fruit was not yet ripe at the ban de vendange winemaker Yves Confuron told me, despite the fact that the team knocked off a good percentage of the crop in a late green harvest following the hail. The Domaine de Courcel did not begin harvesting until the 24th, and Confuron says the estate benefitted from a major jump in ripeness in the four days before the picking started. The ultimate production was just 26 hectoliters per hectare following strict selection in the vines, Confuron maintained, adding that the yield was the same in 2002 as well.
00
2000
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What with hail on August 2 of 2001, very cool weather from mid-August to mid-September, and major rainfall on September 13, the fruit was not yet ripe at the ban de vendange winemaker Yves Confuron told me, despite the fact that the team knocked off a good percentage of the crop in a late green harvest following the hail. The Domaine de Courcel did not begin harvesting until the 24th, and Confuron says the estate benefitted from a major jump in ripeness in the four days before the picking started. The ultimate production was just 26 hectoliters per hectare following strict selection in the vines, Confuron maintained, adding that the yield was the same in 2002 as well.
00
2000
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Not surprisingly in light of recent practice, this domain did not begin its harvest in 2000 until September 19, a full week after the storm that compromised so much pinot noir on the Cote de Beaune. "The heavy rain did not really penetrate the soil," maintained winemaker Yves Confuron, and grape sugars were as high as 14% in the Epenots vines. The wines possess adequate tannins and will not require an early bottling. In fact, Confuron told me, they really need the refinement that a longer levage brings. The Courcel '99s, bottled in July, are among the most impressive wines of the Cote de Beaune.
00
1999
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Not surprisingly in light of recent practice, this domain did not begin its harvest in 2000 until September 19, a full week after the storm that compromised so much pinot noir on the Cote de Beaune. "The heavy rain did not really penetrate the soil," maintained winemaker Yves Confuron, and grape sugars were as high as 14% in the Epenots vines. The wines possess adequate tannins and will not require an early bottling. In fact, Confuron told me, they really need the refinement that a longer levage brings. The Courcel '99s, bottled in July, are among the most impressive wines of the Cote de Beaune.
00
1999
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Short pruning, subsequent spring pruning even in the estate older vines, and a summer green harvest in the more generous parcels kept this domain's average yield to a very low 35 hectoliters per hectare in '99, according to winemaker Yves Confuron. The fruit here, harvested late for maximum ripeness, undergoes a week of pre-fermentation cold maceration and spends a total of five weeks on its skins. "Because the grapes are not crushed, and since we always have a percentage of small, millerande berries, the grapes give up their sugars slowly," notes Confuron, adding that a bit of chaptalization further prolongs the fermentation. The resulting wines are quite powerful yet maintain a degree of finesse, as the tannins are sweet and smooth. Not surprisingly, the '99s show great early promise.
00
1998
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Short pruning, subsequent spring pruning even in the estate older vines, and a summer green harvest in the more generous parcels kept this domain's average yield to a very low 35 hectoliters per hectare in '99, according to winemaker Yves Confuron. The fruit here, harvested late for maximum ripeness, undergoes a week of pre-fermentation cold maceration and spends a total of five weeks on its skins. "Because the grapes are not crushed, and since we always have a percentage of small, millerande berries, the grapes give up their sugars slowly," notes Confuron, adding that a bit of chaptalization further prolongs the fermentation. The resulting wines are quite powerful yet maintain a degree of finesse, as the tannins are sweet and smooth. Not surprisingly, the '99s show great early promise.
00
1998
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Yves Confuron has radically changed this domain's wines in just a few short years-most importantly, by forcing the vines' roots deeper and by harvesting later. "The most critical requirement for making excellent wine is ripe tannins and ripe aromas," says Confuron, who says he harvested a full week later in '98 than most of his neighbors. "Yes, there was more rot after the rain of September 26, and strict selection was crucial," he admitted to me. "But the tannins were riper and our wines avoid the astringency shown by so many '98s." The average yield in '98, according to Confuron, was a paltry 22 hectoliters per hectare. This estate's '97s, bottled without fining or filtration, have turned out impressively.
00
1997
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Yves Confuron has radically changed this domain's wines in just a few short years-most importantly, by forcing the vines' roots deeper and by harvesting later. "The most critical requirement for making excellent wine is ripe tannins and ripe aromas," says Confuron, who says he harvested a full week later in '98 than most of his neighbors. "Yes, there was more rot after the rain of September 26, and strict selection was crucial," he admitted to me. "But the tannins were riper and our wines avoid the astringency shown by so many '98s." The average yield in '98, according to Confuron, was a paltry 22 hectoliters per hectare. This estate's '97s, bottled without fining or filtration, have turned out impressively.
00
1997
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Since Yves Confuron took over winemaking responsibilities here in 1996, this domain has devoted considerable effort to improving the structure of its vines and forcing the roots deeper, where they are less likely to absorb moisture from minor rainfall. Domaine de Courcel is also harvesting later, bringing in considerably riper fruit than in previous years, a difference that Confuron describes as the most important factor behind the style of today wines. "We would rather eliminate some rotten grapes than risk having any green grapes," explained Confuron, who says that despite the high sugars of the '97 vintage none of the wines were acidified. The estate average yield in '97 was just 27 hectoliters per hectare, according to Confuron. Some cold maceration was done prior to the beginning of the fermentation, and total cuvaison lasted a full month (35 days in '96). The '97s were racked prior to the '98 harvest, and Confuron expected to bottle them this winter, or about four to five months earlier than the '96s. The village Pommard and a bit of premier cru is sold off to the negoces although the estate is bottling an increasing percentage of its production.
00
1996
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
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Since Yves Confuron took over winemaking responsibilities here in 1996, this domain has devoted considerable effort to improving the structure of its vines and forcing the roots deeper, where they are less likely to absorb moisture from minor rainfall. Domaine de Courcel is also harvesting later, bringing in considerably riper fruit than in previous years, a difference that Confuron describes as the most important factor behind the style of today wines. "We would rather eliminate some rotten grapes than risk having any green grapes," explained Confuron, who says that despite the high sugars of the '97 vintage none of the wines were acidified. The estate average yield in '97 was just 27 hectoliters per hectare, according to Confuron. Some cold maceration was done prior to the beginning of the fermentation, and total cuvaison lasted a full month (35 days in '96). The '97s were racked prior to the '98 harvest, and Confuron expected to bottle them this winter, or about four to five months earlier than the '96s. The village Pommard and a bit of premier cru is sold off to the negoces although the estate is bottling an increasing percentage of its production.
00
1978
2025 - 2029
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