Domaine Comte Armand Bruno Clai Pascal Marchand 1983 21 Henry Jayer Michel Lafarge Bruno Clair Domaine Comte Armand Pascal Pommard Clos des Epeneaux5.3

1996 Comte Armand

2006 Pascal MarchandPommard Clos des Epeneaux 96Wine Spectator100Michel Bettane Pinot Noir

Cote de Nuits, AOC Nuits Saint Georges

Pinot Noir

85%15% 7 22

19 30% AllierJupilles Never –

Formerly worked at Domaine Comte Armand and Bruno Clair, French Canadian Pascal Marchand arrived Burgundy from Montreal in 1983. Just 21, he went to Beaune to study viticulture and vinification, he was deeply inspired by Henry Jayer and Michel Lafarge. When he was working for Bruno Clair, his became much connected with Domaine Comte Armand, the winery boldly let young Pascal to become the chief winery controller, and Pascal marked his success by boosting the quality of the 5.3Ha Clos de Epeneaux of Pommard Premier Cru, he renewed below standard old oak barrels, and reset rules that manage the vineyard.

He was enthusiastic in looking into the adverse effects of herbicides and fungicides, all excessive grass is removed my hands, and stopped the use of fungicides which penetrate into tree liquids. From 1996 he started using new-at-the-time biodynamic agriculture and succeeded in turning Comte Armand into all biodynamic winery. Until now, he is the consultant of many old and new world wineries, while producing excellent wines using grand crus and premier crus from Burgundy. His Pascal Marchand Burgundy collection was released in 2006. His Pommard Clos des Epeneaux 96 was designated by The Wine Spectator as the leader among the Top 100 best wines in the world, and Michel Bettane considered it the world reference for Pinot Noir.

Appellation:
AOC Nuits Saint Georges, Cote de Nuits,Burgundy

Country of Origin:
Burgundy, France

Type:
Red/Rouge (Still)

Grape Variety:
Pinot Noir

Vinification:
85% de-stemmed, 15% whole bunches, seven days of cold maceration, one “pigeage” a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction. Total vatting time is 22 days Pressed using pneumatic press.

Ageing:
19 months. French oak barrel. 30% new, lightly toasted from Allier, Jupilles and Never forests. One racking before bottling. No fining, no filtration. All the ageing operations are carried out according to the lunar calendar.

Tasting Notes:A discreet touch of wood sets off the spicy and discreetly sauvage aromas of purple pinot fruit. The supple, round and pleasingly velvety middle weight flavours also possess good verve on the balanced, persistent and moderately rustic finish.