Log in or create an account now and be a part of the world's largest wine site Research, rate and review wines; buy online; receive personalized recommendations.
Domaine de Courcel Pommard Les Rugiens 1er Cru(2003)
- Winery:
- Domaine de Courcel
- Varietal:
- Pinot Noir
- Region:
- France > Burgundy > Côte de Beaune > Pommard
- Type:
- Red Wine
- User Tags:
- yield, hay, acidic, dried, woody, normal, red, tough, rich, intense
- Burghound
- Issue 22, Apr 01, 2006
- 92/100
-
May 2008
- Yves Confuron said that he did not begin picking until September 4th because the phenolics simply weren't ripe before that. There was no reason to panic. Yes acidities were low but you can't make anything that's any good with grapes that aren't physiologically ripe. And because we had good ripeness in all aspects, I didn't destem and I didn't correct the acidities either because the tannins will compensate for the absence of technically correct total acidities. Confuron was openly dismissive of those who claimed to have lost 50 to 60% of a normal harvest, observing read more...that anyone who lost that much crop must bring in an ocean of wine in a typical year. Think about it. If someone says they lost 50% and then tells you that they had yields of only 30 hl/ha, well, it's not too tough to calculate that this guy's normal yields are 60 hl/ha. As to his loss in 2003, he dryly noted that here we were down 20% because we almost never have yields above 25 hl/ha in the first place. According to Confuron, he did virtually nothing different than he ever does, using the same proportion of new wood, the same punch down regimen and the wines will be bottled in March or April without fining or filtration. (Diageo Château and Estate Wine, NY, NY; O.W. Loeb, Lea & Sandeman, H. & H. Bancroft and Howard Ripley Wines, all UK). Note: from Rugiens-Hauts This too is high-toned, elegant and pure with anise and lovely red pinot fruit aromas of impressive complexity followed by round, rich and powerful flavors that are clearly very concentrated and very firmly structured with a chewy and robust texture plus excellent intensity on the very long finish. (hide)
- Burghound
- Issue 18, Apr 01, 2005
- 88/100
-
May 2008
- Yves Confuron said that he did not begin picking until September 4th because the phenolics simply weren't ripe before that. There was no reason to panic. Yes acidities were low but you can't make anything that's any good with grapes that aren't physiologically ripe. And because we had good ripeness in all aspects, I didn't destem and I didn't correct the acidities either because the tannins will compensate for the absence of technically correct total acidities. Confuron was openly dismissive of those who claimed to have lost 50 to 60% of a normal harvest, observing read more...that anyone who lost that much crop must bring in an ocean of wine in a typical year. Think about it. If someone says they lost 50% and then tells you that they had yields of only 30 hl/ha, well, it's not too tough to calculate that this guy's normal yields are 60 hl/ha. As to his loss in 2003, he dryly noted that here we were down 20% because we almost never have yields above 25 hl/ha in the first place. According to Confuron, he did virtually nothing different than he ever does, using the same proportion of new wood, the same punch down regimen and the wines will be bottled in March or April without fining or filtration. (Diageo Château and Estate Wine, NY, NY; O.W. Loeb, Lea & Sandeman, H. & H. Bancroft and Howard Ripley Wines, all UK). This too is high-toned, elegant and pure with lovely red pinot fruit aromas of impressive complexity followed by round, rich and powerful flavors that are clearly very concentrated, chewy, robust and intense but with absolutely no hint of rusticity on the very long finish. (hide)
-
Source:
Flickinger Wines
- WS 90 (5/2006): Lush and evoking black cherry, blackberry and sandalwood aromas and flavors backed by firm tannins. It's a bit tough on the finish now, but this shows potential. Best from 2008 through 2018. 280 cases made.
-
Source:
Flickinger Wines
- IWC 91(+?) (4/2006): right, full red. Reticent nose hints at surmaturite, but less expressive and confectionery than the Clos des Epenots. Less extreme on the palate too-more subdued today-but still impressively rich and deep, with a strong spice component. Finishes with substantial ripe, fine-grained tannins; superb breadth; and mounting, spicy persistence. Does this have slightly less verve than the Grand Clos des Epenots or is it simply less open to inspection today?
