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Red Burgundy - 2012 - Pommard 1er Cru Les Fremiers - Courcel

  • Region: Red Burgundy
  • Producer: Courcel
  • Vintage: 2012
  • Rating: 93
QtyUnitSizeCase SizePriceReserve
2Case75cl6£390

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Tasting Notes

Domaine de Courcel
2012
Pommard "Les Fremiers"  ♥
1er Cru Red 750 ml
Score: 93
Tasted: Apr 15, 2015
Drink: 2027+
Issue: 58
Outstanding 
Producer note: Régisseur Yves Confuron describes 2013 as a "very challenging vintage where the main factor was the hail though there were other problems as well such as the poor flowering, mildew and oidium. But the hail was terrible because the stone were large and fell with such force that they often just cut right through the bunches. In a sense though this wasn't all bad news because while this shearing effect certainly served to seriously reduce quantities, it also means that the cuts were clean and thus the fruit was easier to sort. In my view tiny hail stones, particularly those with edges to them, that nick the bunches cause much more of a headache come harvest time. We began picking on the 15th of October and while that sounds late, the fruit simply wasn't ripe before that. It was necessary to sort some but once we did that we had very ripe and clean fruit with very thick skins so as is our custom we used 100% whole clusters for the vinification. As to the wines they're dense, serious and built-to-age and remind me of say a stricter 2007 or a richer 2006." The 2012s, revisited below, were bottled in September 2014 after two years in barrel. (Diageo Château and Estate Wines, www.diageowines.com, Napa, CA; O.W. Loeb, www.owloeb.com, Flint Wines, www.flintwines.com, Goedhuis & Co., www.goedhuis.com, Lea & Sandeman, www.leaandsandeman.co.uk and Howard Ripley, www.howardripley.com, all UK).
Tasting note: This is also notably ripe with an expressive and well-layered nose that features notes of essence of cassis, earth, leather and spice nuances plus a mildly curious hint of apricot. There is outstanding concentration to the big-bodied and intense flavors that also are shaped by phenolically mature tannins before ending in a suave, mouth coating and velvety finish. This is full-on and very serious and will need a very long snooze in a cool cellar before it will reach its full majority.