Super ripe liqueur-like aromas of plum, cassis, earth and a broad array of spice elements precede the massively concentrated flavors that are almost imposingly powerful. The finish drenches the palate with dry extract and this is quite simply lavishly opulent. What is perhaps more remarkable still is how a wine that is so firmly structured can at the same time be approachable. Like the Fremiers, this is well-made and most impressive but again it's not for me.
Deep ruby-red color. Darker and more brooding on the nose than the Frémiers, offering aromas of blackberry, kirsch and licorice complicated by subtle suggestions of spices, flowers and minerals. A step up in concentration on the palate too, but with an element of saline minerality giving the wine a light touch. A bit more delineated than the Rugiens; in fact today this wine makes the Rugiens seem almost monolithic by comparison. Finishes with very fine-grained tannins and lovely mounting lift. For all its intensity, this wine gives a weightless impression--and really calls for food. This lovely Pommard has a long life ahead of it. (ST)
The Grand Clos des Epenots, like the Vaumuriens, reveals a meaty bouquet of red and black fruit, dark chocolate, soil and clove . Just 10% new oak here, with ample fruit enrobing its similarly assertive, monolithic chassis of tannin, underpinned by a fine line of acidity. This is very much in keeping with the extracted, reductive style of Monsieur Confuron's winemaking. Drinking Window 2035 - 2065. (WK)
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