ITEM 99010

2015 Domaine Nicolas Rossignol Pommard Les Epenots 1er Cru

$224.98

In stock

1

Wine Rating:

95+DE 94+V 92-94BH 90-92WA

Bottle Size

750ml

Vintage

2015

Country/State

france

Wine Region

burgundy cote de beaune

Variety

pinot noir

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Decanter: 95+ points

Old vines, some over 100 years in age, have produced a stunning wine in 2015. A reserved bouquet of red and black cherry, grilled meat, subtle dark spice and graphite is followed by a beautifully complete, and powerful palate of grand cru depth and long finish.

Review Date: 10/1/17

Vinous: 94+ points

(80% vendange entier): Bright, dark red with ruby tones. Strong red soil character to the aromas of raspberry, ripe strawberry, mocha and brown spices. Classy, high-toned and penetrating, offering a rare combination of ripeness and acidity (Rossignol compares it to a mix of 2009 and 2008, noting that this wine has higher acidity than the rounder 2016 version). A thick, seamless, silky wine with superb class and sappy lift, this made me think of a ripe vintage of the Clos des Lambrays (!). Finishes with big, dusty, fine-grained tannins and deep, slowly mounting soil and brown spice flavors. A huge wine with a huge future.

Review Date:

Burghound: 92-94 points

This is one of the few wines in the range to exhibit any appreciable amount of wood on the plum liqueur, violet, lilac and earth-suffused nose. The lavishly rich and velvet-textured big-bodied flavors possess focused power and excellent intensity, all wrapped in a palate coating, refreshing and once again hugely long finish. This is very clearly built-to-age yet it's not so imposing that it could not be approached after 6 to 8 years of age. This too is one to consider.

Review Date: 4/1/17

Robert Parker's Wine Advocate: 90-92 points

The 2015 Pommard 1er Cru Epenots includes a "touch of stems" according to Nicolas Rossignol. I appreciate the delineation on the nose with blackberry, wild strawberry and subtle undergrowth and woodland scents. The palate is medium-bodied with a candied opening, touches of marmalade and quince piercing the black fruit. There is good depth here, though the new oak (around one-third) will need a couple of years to fully assimilate.

Review Date: 12/1/16