Domaine Comte ArmandBruno ClairPascal Marchand198321BeauneHenry JayerMichel LafargeBruno ClairDomaine Comte ArmandPascalComte ArmandPascal5.3 Pommard Premier CruClos des Epeneaux

1996Biodynamic1999Comte ArmandBiodynamic Grand CruPremier Cru2006Pascal MarchandPommard Clos des Epeneaux 96Wine Spectator100Michel BettanePinot Noir

Cote de Beaune,AOC Pommard Premier Cru

Pinot Noir

85% 15%

22 60% Alliers –

Pommard

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 Pommard Premier Cru, Cote de Beaune,Burgundy

Country of Origin:
Burgundy, France

Type:
Red/Rouge (Still)

Grape Variety:
Pinot Noir

Vinification:
85% de-stemmed, 15% whole bunches short cold maceration, two “pigeage” a day at the start of the alcoholic fermentation, then pump-overs during maceration for a gentle extraction.

Ageing:
22 months. 60% new, medium toast from Allier forests. One racking after malolactic fermentation. No fining, no filtration. All the ageing operations are carried out according to the lunar calendar.

Tasting Notes:
Direct black fruit aromas. Fruit forward and accessible, a rare young drinking Pommard with good balance and textures.