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2015 Domaine Comte Armand Pommard Clos des Epeneaux
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- ABV 13.5%
- Closure: Cork
As it almost always is chez Armand, this is the most elegant wine in the range with a pure and strikingly complex, if reserved, nose of pure red berry fruit, earthy, floral and spice hints. The sleek, tautly muscular and powerful flavors are underpinned by slightly more sophisticated tannins and outstanding length on the beautifully complex finale. This is quite clearly built-to-age and it's going to need it. In a word, terrific.
Allen Meadows - Burghound
The 2015 Pommard 1er Cru Clos des Epenaux was tasted from barrel as a mixture of the old and younger vines. Cropped at 15 hectoliters per hectare, because of the hail, it matured in a maximum of 30% new oak. There was less pigeage this year as the wine does not usually need a big extraction, with just two punch downs. It was kept in tank for one week at 32 degrees Celsius before transferring into barrel. It has a very refined, quite powerful bouquet that manages to retain superb delineation and focus. The palate is medium-bodied with supple tannin, hints of brown spice infusing the red berry fruit, black truffle and sage. This is a sophisticated Clos des Epenaux, clearly less extracted in the past, with a long tail on the aftertaste. This is a sublime expression of one of the best Côte de Beaune terroirs and an affirmation of Paul Zinetti as a talented winemaker worthy of following in Benjamin Leroux's footsteps.
Neal Martin - Wine Advocate #228 (Dec 2016)
Healthy deep ruby-red. Knockout nose combines kirsch, black raspberry, violet, stone and earth. Wonderfully juicy, sappy wine with outstanding floral/mineral lift and definition to its purple fruit flavors. The wine's restrained sweetness accentuates its impression of precision. Finishes with serious but very suave tannins and superb building length. Zinetti did a very soft extraction here, but the maceration lasted a full four weeks, including seven to nine days of post-fermentation skin contact at 28 to 30 degrees C. This has all the elements to make a great Clos des Epéneaux.
Stephen Tanzer - Vinous