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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 33 notes) - hiding notes with no text | | | Tasted by Musinus on 11/18/2022 & rated 94 points: Couldn't resist opening a second bottle. Such a superbly fragrant wine. Undulating, intense scents of sandalwood, anise, sweet pipe tobacco, sous bois, dark berries, and plum. A grand cru caliber nose. The wine offers an exceptionally well-balanced, well-integrated palate, with spice-inflected, lightly roasted cherry/black raspberry flavors. Pleasing sweetness, subdued tannin, and saliva-inducing acidity make for a wine in a perfect drinking window that marries well to a range of foods. (1184 views) | | | Tasted by Musinus on 8/3/2022 & rated 93 points: Garnet body fades at the very rim and offers up an appealing, high-toned, cherry-anise syrup nose with an intial palate of cherry, plum, black tea and cedar sap. Delicious right off the bat. Over an hour or two, the palate transitions to anise-dark cherry-black raspberry and remarkably sustains a youthful complexion. Dusty tannins add a savory quality, as does the light acidity. Still youthful at this juncture, the persistent extract and verve indicate this satisfying premier cru has plenty of years ahead. (1334 views) | | | Tasted by drwine2001 on 4/30/2022: Primary ruby. A combination of mixed black and red berry fruit, herbs, and some low grade brett which added intrigue rather than detracting from the wine. Full bodied, earthy, brambly base, concentrated fruit, great acidity, and moderate but tame tannins. Excellent but still gamy, rambunctious, and in its relatively early days. This is a 2005 Premier Cru that is open enough to give a good glimpse of what is there currently and what lies ahead. If the brett does not win the race, there will be plenty to enjoy for another 15+ years. (1902 views) | | | Tasted by dajapino on 10/23/2021 & rated 97 points: Baby clos de la roche, right now in a good drinking window. (1977 views) | | | Tasted by Eugenedinapoli on 12/26/2020: Decanted for an hour, powerful but not heavy (the proverbial iron fist in a velvet glove), dense earthy flavors with a tarry dark cherry vibe. Very complex and kept changing over the course of the bottle. This wine could go another 10-15 years easy (2494 views) | | | Tasted by Cruzin on 12/11/2020 & rated 92 points: Beautiful Morey! Decanted 2 hours prior. Drank wonderfully with Mushroom soup and Duck Confit. Really nice, wish I'd bought more. (1827 views) | | | Tasted by Xavier Auerbach on 9/30/2019 & rated 91 points: Janselijn Wines & Verkerk Wines Burgundy v. Tuscany Tasting (Restaurant The Lobby Fizeaustraat, Hotel V, Amsterdam, NL): Tasted blind. Youthful cherry character, little or no visible wood, fresh and lively, spices and vegetal notes, slightly drying, good intensity and length. (3050 views) | | | Tasted by Nanda on 11/30/2018 & rated 93 points: Rocking and rolling on pop n' pour. Young and stuffed with earth-filled fruit. Theres a subtle earth/funk note here throughout that adds complexity and interest. Fruit is concentration, but the tannins are fine and well integrated. No hurry, of course, but this is an '05 that is drinking wonderfully. (2867 views) | | | Tasted by acyso on 5/15/2018 & rated 93 points: Ponsot Tasting with Alexandre Abel (Chicago, IL): Can it be? A 2005 that's ready to drink? A very nice nose with a good balance of fruit and earth, and a nice touch of iron as well. The palate is very similar, but there's a generosity of fruit here that's unexpected right now. To balance that is a little bit of mushroom, which I imagine will grow in prominence as this ages, and a reasonable bit of acidity. The tannins are still fine-grained, and this is definitely a wine with large structure, but to someone like me who prefers wines on the slightly younger side, this is ready to go. (3721 views) | | | Tasted by fatboi on 3/3/2018: A bold funky wine that drinks nicely. Lots of dark red fruit. Cherries but surprisingly approachable. Juicy as others have noted. 89 (2737 views) | | | Tasted by Nanda on 12/16/2017 & rated 91 points: Wines with the HDH Auction (Spiaggia): Good earthy, almost funky, red and black cherry fruit aromas with underlying mushroom and spice. Juicy and fresh cherry fruit with moderate concentration and very good spice finish. Surpringly approachable and generous for an 05. (2893 views) | | | Tasted by lepetitchateau on 11/7/2017 & rated 93 points: A bottle from the Domaine, this was quite beautiful, surprisingly open for business given the vintage. Impressive combination of linear precision with succulent fruit. Nice (2339 views) | | | Tasted by soyhead on 6/17/2016: reductive on the nose and i couldn’t help but being influenced by the burnt tire mercaptan aromas, which albeit faint, were hard to ignore. no one else, however was bothered in the slightest
mouth - juicy fine fruit but again the burnt tire flavors made this nearly undrinkable for me in the beginning. with time, however it improved and the off flavors disappated, though others though that with time it acquired more of a volaitile acidity component and worsened.
in summary, a strange wine. (3045 views) | | | Tasted by dougsmith on 5/9/2016 & rated 89 points: Deep ruby color. This one was decidedly better; more focused red cherry aromas along with a certain earthiness. Juicy on the palate. (2567 views) | | | Tasted by Rani on 3/28/2016 & rated 95 points: Tasted blind. Ripe nose, hung meat, tons of red fruit. Fat on the palate, huge acidity. Delicious. Juicy. Ready now but will continue to evolve. (2550 views) | | | Tasted by Kemo Sabe on 3/25/2016 & rated 93 points: Way too young. In spite of this being a 1er cru and one of Ponsot's less expensive bottlings - the 05 vintage is just not ready to drink yet. Put your 05s away for at least another 5 years. This has the underlying material to be an outstanding wine for sure - tonight it was a just a little closed although an hour or two of air helped. Was big relative to the other wines we were drinking specifically an 01 Coudray-Bizot Ech. Needs time to settle down a bit but this is very good juice for sure esp for the price. 93 tonight with 95-96 potential. (2443 views) | | | Tasted by dougsmith on 4/15/2015 & rated 87 points: Deep ruby color. Nose of dark fruit compote and dirt. Some odd spritziness on the palate, medium to full bodied. (3054 views) | | | Tasted by cnichelson on 4/11/2015 & rated 92 points: Ready to drink w nice red fruit solid acidity and darkish color for burgundy. Did notice some fizziness but overall definitely something to seek out for the price. (2212 views) | | | Tasted by eoinhharkins on 4/10/2015 & rated 94 points: Wow, just great bottle of burgundy, notes of spice, perfume, dark fruits, fresh earth, palate is quite generous with a zippy acidic core that flirts a little on the tongue and a delicious lingering finish (2194 views) | | | Tasted by anonymoose12345 on 12/13/2014 & rated 88 points: Grape Jolly Rancher. (2430 views) | | | Tasted by Keith Levenberg on 7/26/2012: 2005 Burgundy Nite (Dino): Spritzy, and it needed a Mollydooker shake. After that it was pure fruit, with a burst of sweet berry flavor as if it were a pinot noir reduction sauce except it didn't come across thick in weight or verge over the line into being candied. (7266 views) | | | Tasted by Tavastgatan on 3/27/2012 & rated 92 points: Spicy, dark, ripe fruit, with a mineral finish. Very seductive, very Morey. Beauty. (4063 views) | | | Tasted by stephanm on 6/11/2011 & rated 92 points: Sumptuous freshness of fruit with the right structure for long term development. Had a mild fizziness when first decanted but disappeared after an hour. (4192 views) | | | Tasted by BradKNYC on 4/5/2011: More great eats and wine at Christine's; Burgs, Savennières and old Rioja. (Christine's): Now this is a little more my style. Quite rich with riper and blacker fruit than the Faiveley. Just lip-smacking goodness on the palate with a nice stoniness at the back. There’s good structure here, though the fruit is still upfront and masks it to some degree. Solid A-. (4705 views) | | | Tasted by Pacalet on 8/21/2010 & rated 89 points: Pretty intense dark red nose, with spices and very ripe concentrated fruit. Palate quite saliny, a bit closed but gradually show u glimpses of what it's got underneath. (4483 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Ponsot Morey St.-Denis Cuvée des Alouettes 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2007, Issue #8, The 2005 Burgundy Vintage- Round Two
(Domaine Ponsot Morey St. Denis Premier Cru “Cuvée Alouettes”) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Ponsot Morey Saint Denis Cuvee des Alouettes) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Ponsot Morey St. Denis Cuvée des Alouettes 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and View From the Cellar and Vinous. (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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