TN: 2009 Domaine Ponsot Gevrey-Chambertin Cuvée L'Abeille

WINE TALK
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  • 2009 Domaine Ponsot Gevrey-Chambertin Cuvée L’Abeille - France, Burgundy, Côte de Nuits, Gevrey-Chambertin (2/21/2012)
    Pop and pour, this is so damn deliciously tasty. The fruit expression is perfectly pure, fresh and mouthwatering. The nose displays perfectly ripe fresh strawberry, tar, a hint of cherry and sweet spices. The palate is bright, silky and sweet. It doesn’t have the layers of fruit and is not terribly complex but so perfectly delicious. This will please both Burgundy purist and Cal pinot lovers. I highly recommend to drink one now you won’t regret.(93 pts.)

Posted from CellarTracker

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I have three bottles of the '96. Just wondering if anyone has had it recently??

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Nice note. Sounds quite enticing.

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Forgot to mention that it comes with a fancy synthetic cork as well as all kinds of anti-tamper measures. I hope my wife didn’t recycle the bottle as I want to test the temperature dot, ie bake in the oven. In the 03s, it was white now yellow.

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Nice note…would love to hear about the baking test.

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Just sourced some 08 MSD Alouettes, which have the same synthetic cork. It will be interesting to see how this fares compared to the standard cork.

Cheers,
Doug

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By the way my corkscrew broke in one of those corks. Be careful out there.

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Baked at 170 for an hour. The color slightly turned to orange. I may try 90 degree in Styrofoam for two hours test this summer.

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Is there any information available about the synthetic corks Ponsot used? And is this being used on his entire lineup?

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Adrea cork I think. I bought some 08 Ponsot CdlR, which based on a taste I had was a bargain on release, but the closure does make me a little concerned.

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There’s a Ponsot 2009 thread up now linking to a u-tube presentation on the new closures by Ponsot himself.

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Kevin, it doesn’t have a huge lug of mid-palate fat, kind of like pork belly that isn’t cooked through? It is so young. I get this character a lot with really young Burgundian Pinot Noir from ripe/fat years, and avoid it in order to avoid it… Do you know what I mean? It is a gluey palate saturation that is > PN baby fat… I crave acid, and sometimes these wines don’t show their acid because they wallow in jammy fruit in their early days.

I quite fear the '09 vintage for a quality of fruit I don’t care for unless it is matched to bandsaw acidity. That said, producers I like will be fine: Drouhin, d’Angerville, Jadot, Lafarge, Voillot, etc. Ponsot is obviously in this tier (or higher) of producers, but I thought I’d ask. Also important is that I haven’t had a chance to try very many of the wines. But I read your posts and trust your comments.

P.S. I am also looking for ways to convince myself not to shop '09 Burgs…

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Matt,
Both in Bordeaux and Burgundy, there are a lot of critics but the fruit expressions are very pure in both. I think you should definitely try this wine as I don’t see how anyone can’t enjoy it at the moment. There is no heaviness in this wine.

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Kevin I’m a little surprised at your rating. A little high for a village wine no?

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Nick,
I tend to rate the wines higher than others, ie Bob and TWA scale than Tanzer scale. This bottle was drinking beautifully and for my palate definitely deserved 93 or even higher. Although I am confident in my palate and love 100 scale, I don’t think it represents precise measure. I also don’t care for how some critics rate the wines per classification, eg. Village + 2 = PC + 2 = GC. As I indicated in my TN, it doesn’s have the layers of fruit but just pure, fresh and yummy.

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Well great to hear. Ponsot is well represented in my cellar.

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Nicely put. Sounds well calibrated. “Fresh and yummy” is pretty much my absolute sweet spot. For everything…