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| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by Alex G. on 3/26/2021: Stupendous aromas upon first pour, so expressive with flowers and spice. However the palate was quite restrained, and took about 90 minutes in the glass to come into its own. Once it opened up, it was sweet and pretty if not profound. Aromatically this is world class, I suspect it needs a few more years for the palate to get to that same heady level. (1121 views) | | | Tasted by FYC on 9/20/2018: Very pretty with stems character. A bit more elegant than the 01 Dujac CDLR. Drank double blind. This was tied for WOTN tonight. I guessed this must have been another Dujac. No oak or awkwardness that one would expect from 01 Ponsot. Just a delicious wine. My number 1 and tied for group #1 tonight. (1435 views) | | | Tasted by cavalpha on 1/5/2018 & rated 94 points: Perfect Burgundy. Sweet red current fruit, precision, minerality, almost weightless. Long finish. So elegant. (1523 views) | | | Tasted by tinybubbles on 10/20/2017 & rated 93 points: Delicious and will still get better. Great stony minerality under the red fruit. 93-94 (1411 views) | | | Tasted by Mrbuzz on 6/16/2015 & rated 92 points: Hunan and the Gang... (Fresno, Ca.): Pretty wine here….nice transparency…strawberry patch, rhubarb, cherry…..still has great structure…tart cranberry, rose florals, earth….meaty flesh, dried tobacco…..can still use some more time. (2851 views) | | | Tasted by Alexis A on 5/27/2010 & rated 92 points: Nice young red color, yet quite translucide and delicate. Burst of cherry and red fruit. Very pleasant. Not huge complexity but great intensity and long finish. Classic (3284 views) | | | Tasted by Siggy on 11/30/2009 & rated 89 points: Two bottles tasted with consistent notes. Not quite as impressive as last time. Ripe, intensely leaf- and tobacco-edged dark fruit that thins out a touch on the finish. Spicy and rich, but lacks the elegance, length, and perfume of Ponsot's '01 Clos de la Roche. (3319 views) | | | Tasted by Siggy on 4/7/2009 & rated 91 points: Tasting Group Dinner - Burgundy (Our House): Tasted side-by-side with Ponsot's 2001 Clos de la Roche (see TN), the CSD was meatier, earthier, and more rustic, with larger-scaled, riper, darker fruit. On the palate, the meaty flavors are judiciously framed by oak and build to a long, concentrated finish accented with fine-grained tannins. (3798 views) | | | Tasted by Dave Dalluge on 4/6/2009 & rated 92 points: Burgundy at Siggy's: Tasted against the Clos de la Roche and not quite as good. The nose gives a healthy dose of oak with the cherry flavors that leads to a rustic personality. Flavors are dominated by blacker fruit than the Clos de la Roche but the balance is still good. Some thought it was a bigger step down in quality than I did, but I would definitely wait with these in hopes that the oak integrates better. (3680 views) |
| Domaine Ponsot Producer websiteDomaine Ponsot Clos St. Denis Vieilles VignesAny vintages listed before 1984 are likely fraudulent, as Ponsot did not start producing Clos St. Denis until 1984.Pinot 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.info |
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