Domaine Ponsot wines are traditional wines and our production methods stay away from modern trends. This is a conscious choice we have made, rather than something that stems from an occult belief in what is known today as 'non-interventionism'.
External Reviews for Domaine Ponsot Clos de la Roche Vieilles Vignes Grand Cru
96-98 Points "This, along with the Clos St. Denis, is the most complete wine in the range with mild reduction that isn't strong enough to completely block the spice, earth and game infused nose that introduces strikingly rich, naturally sweet and mouth coating flavors that explode on the formidably long finish. This is a classy wine with absolutely superb complexity, impeccable balance and almost uncanny presence, all delivered with grace and power. Be prepared to be patient however as this will need plenty of time. A 'wow' wine." Burghound.com, Jan 01, 2011 Issue 41, Allen Meadows 94-97 Points "The 2009 Clos de la Roche Cuvee Vieilles Vignes is round, sweet and totally enveloping. It is a huge, towering Burgundy that impresses for its gorgeous inner perfume and juicy, exuberant fruit. This shows tons of richness without being heavy or overripe in any way. Anticipated maturity: 2029-2049. This set of 2009s from Laurent Ponsot was among the finest I tasted. The wines are simply dazzling from top to bottom. Ponsot was among the last to harvest in 2009, essentially starting when most, if not all, of his colleagues already had the fruit in their cellars. The fruit was 100% destemmed and the wines were vinified in oak vats. The wines were then racked into barrel for the malos, where many of them stayed with no further rackings. There is no new oak at Ponsot. The barrels range from 5 to 50 years of age. The range now includes a head spinning eleven Grand Crus, which now total an astonishing 70% of the estate's total production. Ordinarily I would suggest cellaring the top 2009s for a minimum of 15 years or so, but now that Ponsot is bottling all of his wines with synthetic plastic corks made in Italy it is hard to know exactly how the wines will develop. I tasted all of the 2009s from barrel, where they had been aging since finishing their malolactic fermentations.Wine Advocate, # 194 May 2011, Antonio Galloni