2014 MOREY ST DENIS 1ER CRU CUVÉE DES ALOUETTES DOMAINE PONSOT - 6x75cl

Tasting Notes

• 

  Goedhuis, May 2016

  Deep brooding style, layers of spice and dark wild black fruits. This is mouth coatingly full, with a ripe tannic structure helped by an uplifting freshness at the end. A very classy example of why Morey St Denis is gaining in reputation, vintage by vintage.

• 

  Neal Martin, December 2015,
  Score: 90-92

  The 2014 Morey Saint Denis 1er Cru Allouettes has an introspective bouquet. There is something "steely" about this: cold metal, copper piping underneath the transparent red berry fruit. The palate is quite harmonious on the entry. There is a taut line of acidity here, clean and crisp, very linear with touches of bitter cherry towards the finish. There is something "moody" about this Morey-Saint-Denis, which may well be its way of saying that it needs to be cellared for 3-5 years. Drink 2019-2032

• 

  Burghound, January 2016,
  Score: 89-92

  A slightly riper and more complex nose presents notes of red currant, floral, spice and notably earthy aromas. The energetic, punchy and well-delineated flavors culminate in a lightly mineral-inflected, delicious and well-balanced finale. This moderately firm effort should be drinkable after only 6 to 8 years if desired. Drink 2024+

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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".