Olivier Leflaive : Pommard 1er cru "Epenots" 2024

Characteristics and Tasting Notes for the Pommard 1er Cru "Epenots" 2024 Cuvée by Olivier Leflaive

Tasting

Color
The glass reveals a magnificent deep red hue.

Nose
The nose opens with delicate notes of dried flowers and gooseberry, complemented by subtle floral touches reminiscent of hawthorn and acacia.

Palate
Elegant and harmonious, the palate reveals refined, perfectly integrated tannins. It offers a beautiful aromatic intensity carried by ripe fruit, while a tangy freshness balances the whole through to a fruity, supple finish.

Food and Wine Pairing

This wine pairs wonderfully with a tournedos in cream sauce, but will also elevate game meats such as duck or venison, braised beef, or characterful cheeses such as Époisses, Langres, or Comté.

Service and Storage

For optimal tasting, we recommend serving this wine between 17 and 19°C, after decanting for 30 to 45 minutes. It can be cellared and enjoyed until around 2036.

The Elegance and Finesse of a Great Pommard Wine

The Estate

Founded in 1984 in Puligny-Montrachet, France, the Olivier Leflaive house has established itself as a benchmark in Burgundy. Coming from a long line of winegrowers, Olivier created this estate to oversee every step of the winemaking process. The estate spans around a hundred hectares, combining owned vines and partnerships. Led since 2020 by Julie Leflaive, the estate continues to uphold its values of excellence. Drawing on sustainable viticulture, it reveals the complexity of its terroirs with authenticity.

The Vineyard

The Grands Épenots climat, located within the Pommard appellation, is a historic terroir first cultivated by the Cistercian monks of Cîteaux around 1150. The vines flourish on complex clay-limestone soils, offering natural drainage and limestone variations ideal for grape growing. The estate favors a sustainable approach, with entirely manual harvesting allowing for a meticulous selection of the finest bunches.

The Vintage

2024 proved to be a particularly challenging year. After a mild, wet winter leading to early budbreak, spring was marked by high humidity and cool temperatures. The very rainy months of May and June disrupted flowering, causing coulure and millerandage, while maintaining strong disease pressure. Fortunately, a significant improvement in the weather at the end of July and in August, with warm, sunny days, allowed the berries to ripen peacefully. A window of dry weather in early September provided favorable conditions for the harvest.

Winemaking and Aging

Upon arrival at the winery, the grapes undergo a rigorous sorting process, both manual and mechanical. For this cru, the harvest is 100% destemmed. Fermentation takes place in open vats for 14 to 16 days, accompanied by traditional punching down and pumping over for gentle extraction. After malolactic fermentation, the wine is aged for 16 months in French oak barrels, 30% of which are new, refining its structure.

Grape Variety

Pinot Noir (100%).