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Olivier Leflaive Pommard 1er Cru Épenots 2018 is a Burgundy red wine produced by the renowned Olivier Leflaive estate in Puligny-Montrachet, a producer known for expressing the character of the great terroirs of the Côte de Beaune. This wine comes from the prestigious Épenots vineyard , one of the most respected Premier Cru sites within the Pommard appellation.
The Pommard appellation is one of the most recognised in the Côte de Beaune and is almost exclusively dedicated to red wines made from Pinot Noir , which in this area produces structured wines with depth and ageing potential.
Upon arrival at the winery, the grapes are carefully sorted to retain only perfectly ripe fruit. The winemaking process uses fully destemmed grapes fermented in open vats for about 22 days , allowing balanced extraction of colour, aromas and tannins. The wine is then aged for around 17 months in oak barrels, about 30% of which are new , before bottling.
On the nose it displays aromas of blackberry and blueberry , accompanied by hints of pepper, spice and subtle oak notes from barrel ageing. On the palate it is structured yet refined , with fine tannins, balanced freshness and a long finish combining dark fruit, spice and mineral nuances.
It pairs beautifully with red meats, game dishes and aged cheeses , and with proper cellaring it can continue to develop complexity for well over a decade.
Net weight:
Olivier Leflaive Pommard 1er Cru Épenots 2018 is a Burgundy red wine produced by the renowned Olivier Leflaive estate in Puligny-Montrachet, a producer known for expressing the character of the great terroirs of the Côte de Beaune. This wine comes from the prestigious Épenots vineyard , one of the most respected Premier Cru sites within the Pommard appellation.
The Pommard appellation is one of the most recognised in the Côte de Beaune and is almost exclusively dedicated to red wines made from Pinot Noir , which in this area produces structured wines with depth and ageing potential.
Upon arrival at the winery, the grapes are carefully sorted to retain only perfectly ripe fruit. The winemaking process uses fully destemmed grapes fermented in open vats for about 22 days , allowing balanced extraction of colour, aromas and tannins. The wine is then aged for around 17 months in oak barrels, about 30% of which are new , before bottling.
On the nose it displays aromas of blackberry and blueberry , accompanied by hints of pepper, spice and subtle oak notes from barrel ageing. On the palate it is structured yet refined , with fine tannins, balanced freshness and a long finish combining dark fruit, spice and mineral nuances.
It pairs beautifully with red meats, game dishes and aged cheeses , and with proper cellaring it can continue to develop complexity for well over a decade.