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Average critic rating : 88.0 points
The 2009 Auxey-Duresses 1er Cru shows quite a bit more stuffing and mid-palate richness than the villages, along with generous dark fruit and an intense personality at this level. The 1er Cru is a blend of Duresses and Breterins. The fruit is picked on the same day and co-fermented. Anticipated maturity: 2012-2021. ||Readers who want to experience the thrill of 2009 without spending a fortune should focus on Comte Armand’s Pommard 1er Cru, which is shaping up to be the one of the under the radar success stories of the vintage. Winemaker Benjamin Leroux is immensely gifted, and the work he is doing at Comte Armand is simply brilliant.||A Becky Wasserman Selection, Le Serbet, various American importers, including: Martin Scott Wines, Little Neck, NY; tel. (516) 327-0808, Veritas Imports, Beverly Hills, CA; tel. (310) 205-3803; Toepfer Imports LLC, CO; tel. (303) 818-7640 Wine Advocate.May, 2011
Currently, the Domaine des Epeneaux - so called after the nearby Clos - covers 7.5 hectares. There is great respect for the vineyard and emphasis on allowing the terroir to express itself. Pre-fermentation maceration takes place over 5 to 8 days at a temperature of 13-14°C. Spontaneous fermentation takes place across 5 to 10 days. Finally post fermentation maceration takes place over about 3 to 15 days. Wines spend 18 to 24 months in barrel, from no new wood for the villages wines to 80% for Vieilles Vignes" in Clos des Epeneaux. Le Pommard 1er cru Clos des Epeneaux is made exclusively from vines older than 25 years. The second wine, bottled under the appellation "Pommard Village" is from younger vines, the amount varies on the vintage, with between 10 and 20% of Clos des Epeneaux ensuring the high quality.
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