Domaine Comte Armand Bruno Clair Pascal Marchand 198321 Beaune Henry Jayer Michel Lafarge Bruno Clair Domaine Comte Armand Pascal Comte Armand Pascal 5.3 Pommard Premier Cru Clos des Epeneaux

1996 Biodynamic 1999 Comte Armand Biodynamic Grand Cru Premier Cru 2006 Pascal Marchand Pommard Clos des Epeneaux 96 Wine Spectator 100Michel Bettane Pinot Noir

Cote de Beaune

Pinot Noir

100% 25

Jupilles 30% 19

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.

Country of Origin:
Cote de Beaune,Burgundy, France

Type:
Red/Rouge (Still)

Grape Variety:
Pinot Noir

Vinification:
100% 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. Total vatting time is 25 days. Pneumatic pressing.

Ageing:
19 months in 30% new oak from the Jupilles forest (lightly toasted). One racking before bottling. No fining, no filtration. All the ageing operations are carried out according to the lunar calendar.

Tasting Notes:
Gorgeous, floral Volnay with fine grain tannins. Cherry fruit harmonises with mineral, a refined drinking experience. It is a beautiful to drink now but will age with grace.