Ponsot Morey Saint Denis Blanc Monts Luisants 1er Cru 2007 750ml

Burghound.com, Jul 01, 2009
An expressive, ripe and spicy nose replete with citrus blossom, lemon rind and vegetal notes, all of which transfer over to the supple, rich, full and delicious middle weight flavors that possess good mid-palate concentration and plenty of dry extract on the admirably intense, long and balanced finish. 2007 should be one of the better vintages for this wine that ages beautifully well.

At Domaine Ponsot wine is produced out of fashion. These choices are not dictated by a sort of occult resulting from what is now called the "non-interventionism." Instead, it is much more difficult to resist, even though human, correct individual defects occurring during aging of wines, or to act upstream of the culture of the vine to standardize quality and guard against the vagaries of climate. At Domaine Ponsot they love wine. They love it because it is alive.
The philosophy of field Ponsot have three types of viticulture that are pest management, organic farming and biodynamics are all based on a negative conclusion: the man went too far in its quest for profitability and is not worried about the future of the vine. And it is a reality they have no doubt. Domaine Ponsot, this concern or rather this approach with respect for nature is very old. It is a reflection of all the so-called "peasant" based on common sense tradition. And all generations since the founding of the area in 1872 agreed with this love of nature and therefore it is observed. And all that is preached today in patterns of three ways to work mentioned above is implemented for ages at Domaine Ponsot, but are not obliged to invent a name to describe the operation of culture. Far modes, they have always tried to express through a "natural" cultural richness of the Burgundian. Human intervention is limited and only applied to the care that the vine needs, without ever trying to force him into anything In summary, the long tradition of their family in this light left to Nature the most part, today brings them a particularly good state of their vineyard. And any intervention on their part is dictated by circumstances and appeals to common sense on the one hand and the more natural the other products. What they do is always rediscovered today by the majority of technicians and hence it has been necessary to invent names to describe practical yet well known ... There are hundreds of years!

Seafood, Meaty and Oily Fish