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1995 Domaine Leroy Pommard Les Vignots

Removed from a temperature and humidity controlled wine cellar; Purchased from a private collector; Consignor is third owner; Sold Via Auction After First Initial Purchase

8 available
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Light capsule condition issue

Removed from a temperature and humidity controlled wine cellar; Purchased from a private collector; Consignor is third owner; Sold Via Auction After First Initial Purchase

3 available
Bid *

Depressed cork

Removed from a temperature and humidity controlled wine cellar; Purchased from a private collector; Consignor is third owner; Sold Via Auction After First Initial Purchase

Ends Sunday, 7pm Pacific
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RATINGS

92-94The Wine Advocate

...reveals dark, super-ripe and toasty fruits and an intense attack of massively chewy red and black fruits in its powerful, highly-structured and delineated, very long flavor profile....

92Wine Spectator

Extremely earthy, possibly reduced, yet this is a meaty, structured Pommard packed with sweet, chewy fruit. The tannins run roughshod on the finish, but it wraps around the palate. Don't touch until 2002. 194 cases made.

REGION

France, Burgundy, Côte d'Or, Côte de Beaune, Pommard

Pommard is a relatively large appellation of 1,655 vineyard acres just a few miles south of Beaune. Though it has no Grands Crus, Pommard’s 28 Premiers Crus are generally well regarded. The appellation produces only red wine, and wine writers often note that despite Pommard’s proximity to both Beaune and Volnay, its wines are very different from the Pinot Noirs produced in neighboring appellations. Robert M. Parker Jr. wrote that “The top Pommards are full-bodied, chunky, muscular, fleshy wines that impress one more for their power and expansive, mouth filling texture than for pure finesse.” The most famous Premiers Crus are Les Epenots and Les Rugiens.

TYPE

Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.

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