Olivier Leflaive Pommard 1er Cru Epenots 2018 75cl.

Grapes: 100% Pinot Noir

The production of Olivier Leflaive Pommard 1er Cru Epenots follows a traditional and highly precise Burgundian winemaking protocol, designed to extract the aromatic richness of Pinot Noir while maintaining the distinctive elegance of the Les Epenots climate .

View:

Dense, clean, and bright ruby red, with a medium-high intensity. It has intense violet reflections and fine, uniform tears.

Nose:

A dominant aroma of wild black fruit accompanied by ripe but fresh red fruit. Hints of violet and wild peony, underpinned by the calcareous mineral character of the Epenots soil and reminiscent of leaf litter or damp forest. It develops aromas of black truffle, fine leather, blond tobacco, noble game and cigar box

Mouth:

It enters the palate broadly and envelopingly. It displays density from the first touch, filling the mouth without being heavy. The tannins are present and well-defined, yet characterized by an exceptionally fine and silky texture. Unlike other Pommard wines (more rustic or angular), Les Epenots stands out for its polished texture. The acidity is lively and perfectly integrated, providing tension and freshness, balancing the richness of the fruit with the oak influence. The aromas are long and persistent, with hints of black cherry, spices, and a subtle mineral and saline aftertaste.

The ideal pairing for Olivier Leflaive Pommard 1er Cru Epenots seeks to balance the tannic structure and lively acidity of Pinot Noir with tender meats, earthy nuances and flavors with good umami depth.

The wine's fruity complexity and spicy notes harmonize perfectly with juicy, lean game meat:

• Duck breast with a red fruit or cherry reduction.

• Pheasant, roast partridge or medallions of roe deer/venison with black pepper sauce.

• Morels or porcini mushrooms: In stews, sautéed with young garlic or accompanied by light cream.

• Mushroom and truffle risotto or truffled potato parmentier enhance the tertiary aromas of the wine.

Although it is an elegant Pinot Noir, the tannic firmness of Pommard requires meats with structure:

• Boeuf Bourguignon

• Beef tenderloin on a skewer, Tournedos Rossini or slow-roasted suckling lamb shoulder with aromatic herbs

To avoid masking the wine's delicacy, the best accompaniments are French cheeses of medium complexity or intermediate maturation:

• Époisses de Bourgogne (if the wine is aged for more than 8-10 years) or Cîteaux .

• Comté from 18 to 24 months, Saint-Nectaire or Reblochon .