- Domaine Ponsot
- Pinot Noir
- 2025 - 2040
- Case size
- Available Now
Burghound, January 2011,
Even with the presence of relatively strong reduction, it's clear that the underlying fruit is ripe with intensely earthy, concentrated and overtly powerful broad-shouldered flavors that pack plenty of density on the mid-palate, all wrapped in a robust, balanced and impressively persistent finish. This is a big but balanced effort. Drink: 2024+.
Jancis Robinson, 27/01/11,
Bourdon means bumblebees. Very dark crimson. Not allowed to say from whom he buys (clearly quite a lot of grapes) but he is obviously dying to say!!! Cash-flow reasons, he tells me. Much more energy than most Cortons! Very impressive. Tense and lively and spreads right across the palate with a surprisingly agreeable hint of goats' cheese!
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".
The Grands Crus of Corton, a red made from Pinot Noir, and Corton Charlemagne, a white made from Chardonnay are shared between Aloxe-Corton, Ladoix Serrigny and Pernand Vergelesses. The vines for both are planted on the hillsides underneath the plateau of Corton's woodland forest. The majorityof Pinot Noir is planted in the southern and eastern sector where the soil is naturally rich with red iron clay giving additional body and power. Overall, the wines from these areas tend to be fruit forward and fleshy with a balance of round edges and fine concentration.