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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by boillatm on 2/19/2023 & rated 92 points: Bought three bottles at an auction for around 100 CHF each.
PnP. Bold, full-bodied, fun wine. Not sure whether this wine would appeal to Burgundy purists, but we really enjoyed it over lunch. (758 views) | | | Tasted by GrapeScott on 12/29/2022 & rated 92 points: I hate these space-age corks, which are pretty much impossible to extract with any tool, and with my admittedly small n of 2, seem to be responsible for considerable bottle variation. My last bottle showed signs of premature oxidation, while this one was much more youthful in both color and body. Lovely dark fruit/berry nose accented by savory herbs, sandalwood and star anise. Juicy and bright, with cranberry, pomegranate and sour cherry flavors, with notes of Asian five spice. (847 views) | | | Tasted by RobinTeo on 12/18/2022 & rated 92 points: The one with Big Reds #3 (The Sail): My favourite nose for the evening. Lovely florals on the bouquet with roses, tar and prunes shining through and dominating the palate. Tannins starting to integrate well and good acidity but this did not quite last the night - perhaps the mistake was decanting this. (854 views) | | | Tasted by swade on 9/30/2022 & rated 91 points: My first Ponsot. I bought this on release. At this point i thought I'd love it or hate it. Is this a Diam enclosure? I've never seen this. Raspberry bowl and earthy aroma foreshadows the palate. Raspberry liqueur, braised beef and earth flavors. There was some embedded, deeply lurking evil or dirtiness in there, but it could have just been the earthy accent. No shrieking acidity like so many 2008s and it almost made me wonder about the winemaking process. Very savory though and I came away favorable impressed. This was hard to put down. 91 (870 views) | | | Tasted by GrapeScott on 1/27/2022 & rated 90 points: Sealed with one of those weird futuristic fake corks that Laurent seems to have instituted from this vintage onward (my '09s and '11s also have them but '07s do not). Maroon color with a slight orange rim that appears a bit more advanced than I'd like to see for a wine this age. Seems a bit reduced on the nose, with some cabbage notes, but fortunately this blows off and the wine is much prettier on the palate. Crunchy, bright cherry fruit accented by minerals, olive wood, and thyme/bay leaf herbal notes. Bright and lithe, with a slight chewiness on the back end. Lacking a little stuffing in the midpalate but still rather enjoyable. (1320 views) | | | Tasted by Madface35 on 4/1/2020 & rated 91 points: Ripe red fruit and classic Burgundy on the nose. Powerful fruit for 2008 with nice structure but also straightforward. Delicious not a whole lot going on. (Tasted head to head with Lambrays MSD Les Loups which was more complex) (1599 views) | | | Tasted by StasMedvedev.lv on 3/17/2018 & rated 91 points: 🏅Rating 91/100 (4,1⭐)
Red fruits. Quite good intensity of aromatics. Rather 2 dimensional on the palate. Didn't impress much. (1742 views) | | | Tasted by The Guzz on 3/14/2018 & rated 92 points: Very similar to last bottle several years ago. Nose had a bit of funk but blew off with time. Big, concentrated, but very pure. Very pretty dark purfume. Very long. Wish we had more. (2614 views) | | | Tasted by Pancreatitis on 10/2/2017: Very pale purple red.
Obviously a baby, but such pure, refined animale, mineralite, pomegranate! Feminine. (2877 views) | | | Tasted by Pancreatitis on 10/19/2016 & rated 93 points: I've read a lot of funny things about this particular wine but this bottle was awesome.
Cerise.
My nose hasn't departed the glass for the last 2 hours, intoxicating cherry liqueur.
Animale, blood, meat, ferrous minerality, horse sweat, deer horn, but also vibrant red fruits, red currant, jelly crystals, Morello, all framed by vibrant acidity. Where are the tannins? They seem to be absent. This is absolutely gorgeous and somehow a perfect marriage of masculine and feminine. Just entering a prime drinking phase that I suspect will last several decades. Better space my 2 remaining bottles out. (3311 views) | | | Tasted by The Guzz on 2/1/2015 & rated 93 points: Clean dark fruit. Blue / blackberry dominates. Good concentration, especially for vintage. Driving minerality. Drinks well (3757 views) | | | Tasted by Tavastgatan on 1/11/2014 & rated 91 points: Lingonberry tartness. Lovely pure fruit. Refreshing - you just want more when the bottle is empty. (4680 views) | | | Tasted by Tavastgatan on 8/25/2013 & rated 91 points: Can't understand what some of the tasters below have had. Our bottle were very fine with elegant, pure and transparent fruit. Quite lovely. Served a tad to warm. (4017 views) | | | Tasted by Jeremy Holmes on 4/7/2013: Really meaty, faecal and feral. The brett is overwhelming and makes the wine impossible to enjoy. (3649 views) | | | Tasted by mattyboy_ on 1/15/2013 & rated 88 points: Agree wholeheartedly with previous taster. This tastes like Rhone Syrah (Northern) to me.
What really bothers me the most is the lack of character and the brash style. The nose is plagued by too much new french oak, we could barely smell anything else. Some of the oak eventually blew off but there simply is just too much of it.
And then there is the problem with how (overly) concentrated the wine is - it sports a very dark almost opaque color and the palate is quite rich and tannic.
There's no question this needs time but come on.
I was really looking forward to this as this is my first Ponsot.
A bit disappointed. (3631 views) | | | Tasted by pbaek on 5/30/2012: Tasted blind. I guessed Southern Rhone. Plenty of young cherry fruit, pepper and spices. Tastes like a young Chateauneuf du Pape without the heaviness so I guessed a young Cotes du Rhone. Never would I have guessed Burgundy. I would imagine Robert Parker is a big fan of Ponsot. Not a bad wine at all, but certainly not an expression of its birth place in my view. Probably needs a good decade in the cellar. (3243 views) | | | Tasted by Traxx on 4/1/2012: Brought to dinner, so didn't see the best service all in all. Ie no decant, and white wine glasses.
That said, incredibly funky nose that didn't blow off over a couple hours. Nice darker red and black fruits, very rich for the vintage, that helped offset the funk. Still not my preferred style at the moment. Seemed more reductive than brett, but somewhat hard for me to pin down on this one. I'm tempted to try another bottle very soon with a long decant, or in a situation to watch over many many hours. Right now don't pop and pour this one! (2702 views) | | | Tasted by Alex H on 3/3/2012 & rated 87 points: Pretty ripe racy raspberry and black strawberries. A bit more nsg structure , good fruits and fresh too. Young and bashful but not totally nought of wisdom. A bit brambly too. (2416 views) | | | Tasted by Paul S on 3/3/2012 & rated 92 points: Cooling-Off Day, Pre-Show Dinner (The Cathay Restaurant): Very good. This was a completely different animal from the 2005 Volnay that preceded it - while that was all feminine grace wed to the tensile strength of the vintage, this was about as masculine as a Burgundy gets. It was lovely in its own way though, with a compelling nose with lots of funky undergrowth nuances, bits of leather and meat, and some inky, licorice root accents sprinkled over its core of black cherry, wood spice and perfumy flower aromas. Funky, savoury and really quite surprisingly complex for a young Ponsot. The palate had a really nice richness for a 2008, with a plush, velvety texture to its black cherry fruit notes seasoned with wood spice and set against an earthy, leathery background. Lots of depth here and all the way through its dark fruited midpalate and into a long, rather savoury finish flecked with fresh acidity and a nice bit of Morey spice. Surprisingly forward, but this still has quite a long way to go before it hits peak. It is a nice wine that should be a good accompaniment to gamy meat even now, but it should be even better in 5-6 years' time.. (3177 views) | | | Tasted by Mingmong on 3/3/2012 & rated 92 points: Dusty, funky, barnyardish, dark red floral perfume nose. Dark red bitter cherries, soft red fruit, fresh, raspberry finish. (2588 views) | | | Tasted by St Paul on 2/14/2012 & rated 92 points: Very clean and lovely nose. Lovely, velvety and full bodied. Absolutely gorgeous aftertaste with wild strawberries going on forever. I love it (2558 views) | | | Tasted by collin on 11/6/2011: Too young and not very expressive. But is there is pretty; with great acidity and minerality; a long, interesting finish. (2625 views) |
| By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Ponsot Morey St. Denis Cuvee Des Alouettes - 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/9/2011)
(Dom Laurent Ponsot, Cuvée des Alouettes Premier Cru Morey-St-Denis Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2010, Issue #37
(Domaine Ponsot Morey St.-Denis - Cuvée des Alouettes 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/18/2009)
(Dom Laurent Ponsot, Cuvée des Alouettes Premier Cru Morey-St-Denis Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2009, Issue #24, The Superb 2008 Burgundy Vintage- Already in the Shadow of 2009?
(Morey St. Denis “Premier Cru Cuvée Alouette”- Domaine Ponsot) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound and View From the Cellar. (manage subscription channels) |
| Domaine Ponsot Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoMorey St. Denis 1er Cru on weinlagen.info |
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