Domaine de Courcel is the benchmark estate of Pommard, owned by the Courcel family for over four centuries. Under the winemaking guidance of Yves Confuron (of Domaine Confuron-Cotetidot), Courcel practices strict organic farming and an uncompromising vinification style: extremely low yields, late harvests for complete phenolic maturity, 100% whole-cluster native yeast fermentations, and extended barrel maturation.

"Grand Clos des Épenots" is Courcel's flagship single vineyard within Les Épenots, widely considered the finest Premier Cru site in Pommard and a perennial candidate for Grand Cru promotion. Situated on deep, iron-rich red clay over Oxfordian limestone, the 2022 vintage combines power with a velvety texture. It leads with black cherries, cassis, iron ore, damp earth, leather, and dark cocoa, held together by a rich, muscular tannic frame.

Critical Acclaim

97 Points, Decanter

"The 2022 Epenots from Courcel is a powerful yet very expressive wine. The colour is deep, the abundant fruit aromas are open and aromatic, and the wine is endowed with massive extract and tannin. On the day, I wrote 'everything ++'. The enchanting plum and currant aromas have great complexity, with hints of earth, leather, spice, and blood. The feel of the wine today is massive. It might well close down, but with five to seven years in the bottle, this should be an extraordinary wine that will live for decades."

Why You'll Love It

• The flagship expression from Pommard's premier historic estate, sourced from its finest Premier Cru site.
• Whole-cluster fermentation and iron-rich clay soils yield immense power, depth, and aromatic complexity.
• Deep layers of black cherry, dark plum, iron, leather, game, and crushed rose petals.
• Immense cellaring capacity, built to evolve gracefully over 25+ years.

How To Serve It

• Serve at a cool room temperature between 60°F and 64°F.
• We strongly recommend decanting for 1.5 to 2 hours in its youth.
• Pour into Burgundy stems to give its broad, dark-fruited bouquet room to open.
• Pair with venison medallions, braised wild boar, roasted duck breast, or aged Époisses cheese.