2017 CORTON BRESSANDES GRAND CRU DOMAINE PONSOT - 6x75cl

Tasting Notes

• 

  Neal Martin, January 2019,
  Score: 88-90

  The 2017 Corton-Bressandes Grand Cru offers straightforward brambly red berry aromas with subtle hints of tea leaf. The palate is medium-bodied with slightly rustic tannin, missing just a touch of flesh in the middle, and a firm, quite strict saline finish. Not bad, although I think there is better to come in subsequent vintages. 2020 - 2030

• 

  Burghound, January 2019,
  Score: 91-93

  This is the first wine to display any appreciable reduction and it's enough to blur the nuance of the otherwise red fruit and earth scents. The mouthfeel of the medium weight plus flavors is notably finer with equally good volume and concentration if not the same minerality, all wrapped in a balanced and lingering finish that is also quite firmly constituted. Patience advised. Drink 2032+

• 

  Wine Advocate, January 2019,
  Score: 92-94

  The 2017 Corton-Bressandes Grand Cru is more fleshy and gourmand than the Cuvée du Bourdon—as is typical of this vineyard. Wafting from the glass with notes of red cherries, grilled squab, earthy forest floor and dark chocolate, the wine is medium to full-bodied, ample and velvety, with melting tannins and a voluptuous core of fruit.

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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".