The Pommard 1er Cru "Les Grands Epenots” wine has a dark red colour with intense aromas of blackcurrant. Taste dominated by astringency thanks to well-marked acidity and a mellowness that only appears after a minimum of maturation.
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|Main grape variety||Pinot Noir|
|Pairings||Beef, Veal, Poultry|
|Notes||Blackcurrant, red berries|
|Rating||RP90, WS 92|
Revealing the complexity of the terroirs
Since he began in 1980 in Santenay, Vincent Girardin has tried all of the modern vinification techniques. In 2003, working with his winemaker Eric Germain, he came to the conclusion that the least possible intervention during the vinification process was the best way to reveal the complexity and individual characteristics of each of Burgundy's terroirs. Eric Germain continues to uphold this philosophy.
Winemaking additives have been abandoned and currently SO2 and copper are the only products still used. We have drastically reduced the proportion of new barrels used during maturing, in order to preserve the character of each terroir.
In parallel, for the Grandes Cuvées, we have extended the maturing periods, in order to give our wines time to open up and express the full potential of their terroir of origin.
GRAND PINOT NOIR, A NOBLE GRAPE
A PURE EXPRESSION OF BURGUNDY'S TERROIRS
Maison Vincent Girardin strives to make wines that offer the best possible representation of Burgundy's terroir.
Our Grand Pinot Noir Bourguignon is by nature a refined, noble grape, and our objective is to respect this character as much as possible and therefore not too over-extract, so that all the splendour of Burgundy can be expressed in these Great Terroirs.
The main stages in our work as winegrowers:
In order to give you an idea of the tasks involved, here is an outline of the main stages of our work in Burgundy's vineyards:
- Severe pruning aiming at reducing yield;
- Reasoned farming favouring organic products (copper and sulphur);
- Ploughing, without herbicides or pesticides;
- Work on growing vines (disbudding, trellising), allowing to obtain a better photosynthesis and an optimal health of the grapes;
- manual harvests with sorting in the vineyard;
- automatic manual sorting in the vat room by an experienced team followed by optical sorting depending on the vintage;
- partial destemming of the harvest;
- transfer to temperature-controlled stainless steel tanks;
- alcoholic fermentation by indigenous yeasts naturally present on the grapes for about three weeks;
- pumping over and light crushing in order to respect the grapes' natural structure and to obtain the purest possible wines and the best expression of the terroir;
- gentle pressing;
- transfer to casks after a light settling in French oak barrels (between 10 and 30% new barrels depending on the appellation) in which malolactic fermentation takes place due to the indigenous bacteria (naturally present in the grape juice);
- maturing for 16 to 18 months on fine lees;
- traditional racking cask by cask by gravity;
- bottling without fining or filtration, respecting the lunar calendar.
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