Les Epenots Pommard 1er Cru

When the Latour family built France's first purpose-built winery into the Corton hillside in 1832, they engineered gravity-flow vinification across five subterranean levels — the same infrastructure that processes Les Epenots today. Les Epenots, one of

Pommard's most widely known Premier Cru lieux-dits, sits on the appellation's characteristic iron-rich clay and marl soils at mid-slope on the Côte de Beaune, conditions that drive deep colour extraction and the firm, structured tannin architecture Pommard is known for.

In the cellar, 100% hand-harvested, fully destemmed Pinot Noir is fermented in large open wooden vats with manual pigeage over approximately 14 days, then aged in French oak barrique (15–35% new, medium toast, 10–12 months) — staves air-dried up to 36 months at the house's own cooperage in Aloxe-Corton.

The defining technical transgression: all Latour reds are flash-pasteurised at approximately 72°C for 2–3 seconds before bottling, eliminating fining while ensuring microbiological stability — a practice no other major Burgundy house openly employs. The 2018

vintage delivered ripeness with preserved freshness across the Côte d'Or, producing Pinot Noir of generous fruit concentration and supple structure; drink 2024–2032.