1993 Domaine Ponsot Morey-Saint-Denis Premier Cru Cuvee des Alouettes
-
- Most Recent Global Avg Price (ex-tax)
- $ 401 / 750ml
- From February 2024
-
Be the first to rate
- 2 Critic Reviews
- Style Red - Savory and Classic
- Grape Variety Pinot Noir
- Food Pairing Duck, Goose and Game Birds
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Details
- Classification
- Premier Cru
- Drinking Window
- 1995-2010
- Alcohol ABV
-
14%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Ownership
-
Laurent Ponsot
- Closure Type
-
Cork
- Harvest Notes
-
The grapes are hand-picked into wicker baskets and then transferred into small crates. The crates weigh no more than 17 kilos, ensuring that the grapes are not compacted and arrive intact for pressing. If sorting is necessary, this is carried out manually directly in the vineyard before the harvest. And if this is not sufficient, it is done by the pickers and then by the basket emptiers and if necessary by sorters. It can be very drastic if the harvest has been damaged. Sorting on arrival in the cellar cannot be as accurate as in the vineyard. This is because as it's transported, the mycelium of the rot mixes with the healthy grapes and even after careful sorting, traces of this grey powder full of bacteria will remain.
Read more
- Winemaking
-
We generally rack once, if possible a long time after the second fermentation is finished, and sometimes the wine is bottled without racking (2003 for example). Racking and bottling are always carried out under a waning moon and high atmospheric pressure. Our wines are neither fined nor filtered and we use very little sulphur. Regarding SO2, we use it as an antiseptic on the grapes when they are crushed and vatted. With the alcoholic fermentation, the sulphur dioxide almost completely disappears. To limit its use, the wine must not be exposed to oxygen. We therefore make sure that we fill our barrels as often as necessary. During the racking and bottling phases, the wines are not in contact with the air at any time as we use nitrogen or carbon dioxide, or a blend of these two neutral gases.
Read more
- Ageing
-
Our wines are aged in oak barrels for two years. We never use new barrels. This is because the natural ageing cycles of wines from Burgundy grape varieties are slow and require careful handling. With new wood, which is still very porous, the exchange with the outside of the barrel takes place too quickly. In addition, the taste of oak, even if natural in principle, is not original and is neither a feature of the terroir nor the grapes. We produce WINE and not wine- and oak-based drinks.
Read more
Suggested Dishes to Pair With This Wine
- Oeufs en meurette Starter Course
- Contains: poached egg, red wine, bacon
- French
- Lake District fillet Main Course
- (Off-the-bone)
- Contains: beef fillet
- Western
- Pheasant supreme, pan-fried Main Course
- Western
- Gruyère Cheese Course
- French
Details
- Classification
- Premier Cru
- Drinking Window
- 1995-2010
- Alcohol ABV
-
14%
- Sweetness
-
Dry
- Maturation
-
Oaked
- Ownership
-
Laurent Ponsot
- Closure Type
-
Cork
- Harvest Notes
-
The grapes are hand-picked into wicker baskets and then transferred into small crates. The crates weigh no more than 17 kilos, ensuring that the grapes are not compacted and arrive intact for pressing. If sorting is necessary, this is carried out manually directly in the vineyard before the harvest. And if this is not sufficient, it is done by the pickers and then by the basket emptiers and if necessary by sorters. It can be very drastic if the harvest has been damaged. Sorting on arrival in the cellar cannot be as accurate as in the vineyard. This is because as it's transported, the mycelium of the rot mixes with the healthy grapes and even after careful sorting, traces of this grey powder full of bacteria will remain.
Read more
- Winemaking
-
We generally rack once, if possible a long time after the second fermentation is finished, and sometimes the wine is bottled without racking (2003 for example). Racking and bottling are always carried out under a waning moon and high atmospheric pressure. Our wines are neither fined nor filtered and we use very little sulphur. Regarding SO2, we use it as an antiseptic on the grapes when they are crushed and vatted. With the alcoholic fermentation, the sulphur dioxide almost completely disappears. To limit its use, the wine must not be exposed to oxygen. We therefore make sure that we fill our barrels as often as necessary. During the racking and bottling phases, the wines are not in contact with the air at any time as we use nitrogen or carbon dioxide, or a blend of these two neutral gases.
Read more
- Ageing
-
Our wines are aged in oak barrels for two years. We never use new barrels. This is because the natural ageing cycles of wines from Burgundy grape varieties are slow and require careful handling. With new wood, which is still very porous, the exchange with the outside of the barrel takes place too quickly. In addition, the taste of oak, even if natural in principle, is not original and is neither a feature of the terroir nor the grapes. We produce WINE and not wine- and oak-based drinks.
Read more
Critics Scores & Reviews
(2)User Ratings
(0)Compare vintages
Vintage quality: Excellent
Current condition: Likely past it
The 1993 vintage for Burgundy was a great success, although maybe not quite legendary.
Spring was warm and wet with hail in May. June enjoyed nice, even flowering but a warm, wet July saw the spread of mildew. The rest of summer proved ideal for ripening the grapes ...
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