Ponsot Griotte Chambertin Grand Cru 1998 750ml

Burghound.com/ Tasted: May 10, 2013
This has turned into a lovely if not profound example of the vineyard with its elegant, pure and really lovely nose of primarily maturing red berry fruit, earth and spice hints. There is plenty of verve on the utterly delicious medium-bodied flavors that are still supported and shaped by moderately firm finishing tannins that impart just the slightly touch of astringency to the finale. To my taste this has just arrived ont he front end of its full maturity though note that there is absolutely no rush to drink up as this will hold effortlessly for another 20 years, indeed some readers may prefer this with yet more bottle age. To that end, I own several of the Ponsot '98s and I will be in no rush to open them.

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!

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