2003 CLOS DE LA ROCHE GRAND CRU VIEILLES VIGNES DOMAINE PONSOT - 6x150cl

Tasting Notes

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  Goedhuis

  This is the grandest of the grand. Exciting, wild and complex, this is certainly one of the wines of the vintage. It manages to combine great reserves of silky dark fruit, polished tannins, great minerals and finesse, with enormous approachability. Tom's wine of the vintage.

• 

  Burghound, January 2006,
  Score: 89

  This is noticeably riper with black fruit, spiced plum and hints of dry porto. The big and robust flavors are round, rich and intense with a very curious cigar ash and menthol character and while there is genuinely impressive concentration and excellent power, the balance is not what it usually is. In sum, while this is a perfectly good if particular effort that will be especially long-lived, the Griotte is the star of the show in 2003. Drink: 2017+.Notes: the aggregate size of this holding is a whopping 3.4 ha.

• 

  Burghound, January 2005,
  Score: 89-92

  2003 Clos de la Roche Vieilles-Vignes: (the aggregate size of this holding is a whopping 3.4 ha). Heavy reduction completely masks the nose. The big and robust flavors are round, rich and intense but the reduction continues onto the palate. The flavors are wonderfully concentrated with a racy and mouth coating finish that lasts for quite some time. This is frankly hard to read but the underlying material is irreproachable. (89-92)/2015+

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Producer

Domaine Ponsot

Domaine Ponsot is an atypical but outstanding domaine in Morey St Denis. Their combination of late picking, destemming, and ageing in old oak barrels achieve the domaine’s distinctive style of long-lived wines. Laurent Ponsot left the domaine in 2017, and the estate is now run by his sister, Rose Marie Ponsot. Alexandre Abel has joined the team as régisseur, and together they continue to uphold these three principles of the estate. Furthermore, they are not afraid to experiment, and are always evolving the viticulture and winemaking style with small innovations. The estate has eschewed the fashion of using new oak barrels to age the wines, preferring seasoned casks which act as an “elevage” vessel rather than imparting barrel flavours. As Alexandre says “we want our wines to taste the maximum of the true fruit and terroir flavours that nature provides us with".