2002 | Domaine des Epeneaux Comte Armand | Monopole

Red Wine: 2002 | Domaine des Epeneaux Comte Armand | Monopole

The 2002 vintage is showing mature aromas, showcasing the distinct rusticity associated with Pommard. Notes of herbs, hay, and spices intertwine, creating a complex profile.

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Producer: Domaine des Epeneaux Comte Armand

Vintage: 2002

Size: 750ml

ABV: 13%

Varietal: Pinot Noir

Country/Region: France, Burgundy

The 2002 vintage is showing mature aromas, showcasing the distinct rusticity associated with Pommard. Notes of herbs, hay, and spices intertwine, creating a complex profile. On the palate, the wine reveals a robust and concentrated character, accompanied by lingering tannins.

Producer Information

Domaine des Epeneaux Comte Armand is a Burgundy producer in the Pommard appellation of the Cte de Beaune. It is known for its Pinot Noir, especially that from the estate’s premier cru monopole, Clos de Epeneaux. The domaine has been owned by the Armand family for almost two centuries. Nicolas Marey bought the 5 hectare (12 acre) Epeneaux vineyard at the end of the 18th Century after it was confiscated from the church during the French Revolution. Clos de Epeneaux is nestled between the Grands Epenots and Petits Epenots in Pommard, and together they constitute the prestigious Epenots lieu-dit. Marey built the wall (or clos) sometime around 1805 and established the monopole, as well as the name of the domaine. It then passed by marriage to the Armand family in 1828. Clos de Epeneaux has since been named a premier cru site and is one of the ten largest monopole vineyards in the Cte d’Or. The Armand family sold all of their vineyards in the middle of the 19th century, except for Clos des Epeneaux. For more than a hundred years the domaine consisted singly of the monopole vineyard, until it expanded in 1994 with parcels in Volnay and later Auxey-Duresses. Domaine des Epeneaux now organically farms 9ha (22 acres) of vines with an average age of 50 years and some as old as 80. Winemaking begins with a maceration period lasting about a week, followed by spontaneous fermentation for 5-10 days. A subsequent maceration can last up to a further 15 days, with the total process lasting 4 weeks on average. The wines are aged depending on their vineyard and plot, but total barrel aging typically lasts 18 to 24 months. New oak is only used for the oldest vines and even then not more than 30 percent.