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Comte Armand, Pommard 1er Cru Clos des Epeneaux, 2002
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Comte Armand, Pommard 1er Cru Clos des Epeneaux, 2002

Comte Armand, Pommard 1er Cru Clos des Epeneaux, 2002

Domaine Comte Armand has held its 13-acre Monopole Clos des Epeneaux since before the French Revolution, making it one of Burgundy's longest-held vineyard parcels. The 2002 shows the vintage's characteristic earthiness: a stern, tobacco-scented bouquet with small dark cherries, potpourri, and hints of iodine. The palate is sweet on entry with well-judged acidity and a distinctly feminine character, concluding with delicate spice. Vinification included a cold soak, 28 days of maceration with pigeages, and elevage in roughly 55% new oak, allowing the wine's structured tannins and complexity to develop gradually.

$76.65

Original: $219.00

-65%
Comte Armand, Pommard 1er Cru Clos des Epeneaux, 2002

$219.00

$76.65

Comte Armand, Pommard 1er Cru Clos des Epeneaux, 2002

Domaine Comte Armand has held its 13-acre Monopole Clos des Epeneaux since before the French Revolution, making it one of Burgundy's longest-held vineyard parcels. The 2002 shows the vintage's characteristic earthiness: a stern, tobacco-scented bouquet with small dark cherries, potpourri, and hints of iodine. The palate is sweet on entry with well-judged acidity and a distinctly feminine character, concluding with delicate spice. Vinification included a cold soak, 28 days of maceration with pigeages, and elevage in roughly 55% new oak, allowing the wine's structured tannins and complexity to develop gradually.

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Domaine Comte Armand has held its 13-acre Monopole Clos des Epeneaux since before the French Revolution, making it one of Burgundy's longest-held vineyard parcels. The 2002 shows the vintage's characteristic earthiness: a stern, tobacco-scented bouquet with small dark cherries, potpourri, and hints of iodine. The palate is sweet on entry with well-judged acidity and a distinctly feminine character, concluding with delicate spice. Vinification included a cold soak, 28 days of maceration with pigeages, and elevage in roughly 55% new oak, allowing the wine's structured tannins and complexity to develop gradually.