Any guess on the winemaking protocol for this CH? Yes, indeed... skin fermented CH. This includes pumping juice over the skins as one would do to ferment Pinot Noir.
Interesting. Lots is particulate matter requiring lengthy settling . Combination of green & black teas with citrus rind dominate the aroma. Flavors as expected are tannic/phenolic with bright acidity making the finish very dry and abrupt. More pain than pleasure... a BDSM type of wine and well done if you’re into that. — 2 days ago
Starts with beguiling fragrance of crushed black fruits, stem-like, musky, anise notes (Bachelet de-stems Pinot) that blossoms into full blown Pinosity. There’s a beautiful purple edge to the color, which is something you don’t see in wines of this age: a very good sign for further cellaring. Flavors combine fruit and savory with smooth tannins/mouthfeel and lengthy finish. Punches way above it’s class. — a month ago
First one of a few remaining in the cellar. Surprised by the lighter style of this wine, which is not what I associate with Ponsot. Red fruits- cherry, strawberry with sous bois notes; nice acid balance and modest tannins made for a lovely glass of PN. In very good shape and can go a longer distance. — 3 days ago
Honestly did not expect much from this vintage but WOW did this deliver the goods. Yes, somewhat lean from the growing conditions yet this wine packs tremendous essential oil aromas, citrus notes, chalk. Very pale color. Bright, crisp and clean; a delicious CH. This will go for many.... many years more. — 16 days ago