Age of vines 55 years Grape variety Pinot noir Ageing French oak barrels 50% of new oak with 24 months of maturing Viticulture Pruning style : Guyot simple Manual harvest, green work (de-budding, leaf-thinning,...) Winemaking Grapes are destemmed, put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas. Indigenous yeasts. Smooth extraction respecting the grape variety, terroir and vintage. Fermentation lasts around 20 days. Tasting notes A pinot noir with aromas of blackberry, blueberry, pepper, with a solid but fine structure. The nose offers a beautiful aromatic bouquet marked by aromas of small black fruits (blackberry, blueberry) and spices. The palate is dense, complex, mixing notes of black fruits and silky tannins. It is considered as the most elegant of the Pommard appellation. Wine pairings Beef pavé- Braised lamb- Poultry stew (coq au vin, duck confit) Morbier-Reblochon- Bleu de Gex Operating temperature between 16°C and 17°C Aging potential 10 years and more
The name Epenots comes from the thorny bushes which covered this coteau of Pommard. The land was bought by a Guillaume d'Argilly in 1620 who cleared it and gave it to the monks of Citeaux. Probably to the monastery of Maizières in Beaune but we don't know which parcel precisely between the Grands Epenots, the Petits Epenots, the Epenotes… Considered by many as the best terroir of Pommard, the Epenots climate is located in the northeast of the village near the Grand Crus road and bordering Beaune's vineyard. The soil is rich in clay and limestone marls with a perfect exposition to the south east slightly uphill. A very nice terroir for powerful wines yet very delicate compared to other wines from this vineyard. Recently a demand was made to pass this Premier Cru in Grand Cru with the climate of Rugiens.