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Domaine Ponsot was established in 1772 by William Ponsot after the Prussian War and today is run by Jean-Marie Ponsot and his son Laurent. After the 19th century, the Domaine began to take its present form under the influence of Jean-Marie's uncle who had 7.4 acres of vineyards but no children of his own. So when his nephew, Jean-Marie's father, took over in 1922, the inheritance had become only 2.47 acres due to the complicated French laws of inheritance. By the time Jean-Marie started working in 1949, his uncle had increased the holdings to 14.8 acres by purchasing more land. Jean-Marie then added 6.4 acres in 1957, located in Morey, Gevrey and Chambolle. Nonetheless, Ponsot is a very small domaine from which we receive limited cases. The farming is as organic as possible, the winemaking is traditional. The wines are not filtered, nor is sulphur used. The handpicked grapes are passed through a Demoisy crusher-stemmer and are mostly destemmed, although a few stems may be left if deemed necessary for more tannin. No new oak is used and wines are fined before bottling. It can be up to 24 months before the wines are bottled.
Burghound reports on 2010: 'The always direct Laurent Ponsot unequivocally pronounced that 2010 "is every bit as good as 2009 but completely different. There are a number of differences but perhaps first among them is that 2009 is much more marked by its vintage whereas 2010 is classic and transparent. As usual, I elected to begin picking very late and didn't start until the 1st of October. There was essentially no sorting work necessary for rot though it was necessary to eliminate some under ripe berries. Yields were definitely down as my hectare equivalent crop was only 24 hl/ha. By contrast, potential alcohols were excellent at between 13.5 and 14%. I did my usual vinification of a 12 to 18 day cuvaison with 100% destemmed fruit. Given that the fruit was very clean there were really no issues to speak of though I will say that I was most agreeably surprised by the quality of the wines, in particular their sense of harmony and impeccable balance.'
BurghoundAn ultra-elegant and exceptionally pure nose of wild raspberries and both red and black currants introduces seductively textured and silky middle weight flavors that are utterly delicious. As appealing as this appears at present there is a very firm lashing of supporting tannins that provide shape and detail to the gorgeously persistent finish. This should be great in time as it has everything that it needs. 92-95