Domaine Ponsot Chapelle Chambertin Grand Cru 2008

Ein trockener Qualitätsrotwein aus Gevrey Chambertin, Cote de Nuits, Burgund, Frankreich, Alkoholgehalt: 13,7%, Rebsorte: 100% Pinot Noir, Flascheninhalt: 0,75l, ausgezeichnet mit 95+ Parker Punkten (siehe unter Informationen)

Verfügbarkeit: Auf Lager

€295,00 Inkl. MwSt. zzgl. Versandkosten
Grundpreis: €393,33 / Liter

in den Warenkorb
Lieferzeit: sofort versandfertig, Lieferfrist 2-3 Werktage
Alkoholgrad: 13,5% vol.
Allergene: Sulfite, Spuren von Eiweiß
Abfüller/Erzeuger: Domaine Ponsot, 21, rue de la Montagne, 21220 Morey Saint Denis, Frankreich

2008 Domaine Ponsot Chapelle Chambertin
Domaine Ponsot visit the producer
A Pinot Noir Dry Red Table wine from
France, Gevrey Chambertin, Cote de Nuits, Burgundy, France
Wine Advocate #194
May 2011
Antonio Galloni
Drink: 2018 - 2028
Current (Release) Cost
$181-$271 (265)
The 2008 Chapelle-Chambertin totally saturates the palate with deep layers of fruit and an enveloping, intense personality. Today the aromatics are rather inward and hard to read, especially as the wine starts shutting down in the glass. The Chapelle is at the beginning of what looks to be a fascinating journey. Anticipated maturity: 2018-2028. 

This set of 2009s from Laurent Ponsot was among the finest I tasted. The wines are simply dazzling from top to bottom. Ponsot was among the last to harvest in 2009, essentially starting when most, if not all, of his colleagues already had the fruit in their cellars. The fruit was 100% destemmed and the wines were vinified in oak vats. The wines were then racked into barrel for the malos, where many of them stayed with no further rackings. There is no new oak at Ponsot. The barrels range from 5 to 50 years of age. The range now includes a head spinning eleven Grand Crus, which now total an astonishing 70% of the estate’s total production. Ordinarily I would suggest cellaring the top 2009s for a minimum of 15 years or so, but now that Ponsot is bottling all of his wines with synthetic plastic corks made in Italy it is hard to know exactly how the wines will develop. I tasted all of the 2009s from barrel, where they had been aging since finishing their malolactic fermentations.
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