Domaine Ponsot Clos de La Roche Vieilles Vignes 2023 75cl.

It is a monumental aging wine. Although the 2023 vintage shows seductive fruit, it will need time in the bottle to develop its tertiary complexity. Recommended optimal consumption between 2032 and 2060+.

Grapes: 100% Pinot Noir

As with all its wines, Ponsot ages this Grand Cru exclusively in old, neutral French oak barrelss (10 to 50 years old). This allows the natural power of the terroir and the concentration of the old strains to be expressed without notes of toasted wood or vanilla. Naturally very low yields, harvested by hand and without rushing the use of sulfites.

Alcoholic fermentation takes place in traditionally open oak vats using native yeasts. Manual and very measured blows are applied. Since grapes from old vines already have an enormous density of color and tannins, extraction is managed patiently so as not to instill harshness.

The wine is aged in French oak barrels that are between 10 and up to 50 years old. For Ponsot, new wood has no place in a Grand Cru like this. The neutral aging allows the wild and earthy power of Clos de La Roche to be expressed in a pure way, without toasted notes, vanilla or drying new oak tannins. It remains in the winery for a prolonged aging of about 24 months, resting on its fine lees with minimal use of transfers.

Bottled by gravity maintaining the natural density and aromatic purity, without filtering or clarification. ArdeaSeal closure for flawless bottle aging and thermal/anti-counterfeiting neck technology.

View:

It exhibits an impressive deep ruby red color with garnet reflections. With a medium-high layer, it stands out for its notable visual density and brightness, remaining very lively despite the absence of clarification or filtering.

Nose:

Intense notes of ripe black cherry, cassis, wild plum and blackberry. Elegant nuances of wild violets, withered rose petals, licorice and black peppercorns. A marked stony and saline bottom, characteristic of the limestone soil of Clos de la Roche. Exquisite touches of undergrowth, moss, fine leather, noble game and a touch of black truffle.

Mouth:

On the palate it is opulent, fleshy and enveloping. It enters with volume and notable glyceric richness, but without losing acidic tension. It has a massive but incredibly polished and silky tannin architecture, provided by the fine grain of the vines that are more than 70 years old. Its ending is monumental and endless. It leaves an indelible mark of black fruit, fine spices and a persistent mineral and earthy sensation in the aftertaste.

For a pairing to be perfect, the food must live up to its earthy complexity, gamey notes, deep black fruit and Burgundian elegance.

The wild and earthy nature of the Clos de la Roche calls for meats with character but finesse in their preparation:

• Sirloin or loin of venison sautéed with a reduction of its own juices and red fruits (blueberries or currants).

• Pichon roasted to perfection, served with its concentrated juice and sautéed mushrooms

• Roasted duck breast with a light black cherry sauce.

• Aged beef sirloin

• Ox cheek braised in wine

Old strains develop nuances of undergrowth, humidity and leather that connect directly with noble fungi:

• Creamy black truffle risotto, refined Rossini tournedó or poultry terrine with truffle.

• Beef or pularda tournedó with a creamy sauce of fresh morels.