Clos Saint-Denis Grand Cru Cuvee Tres Vieilles Vignes

In the glass

Aroma: red cherry, rose, spice, earth

Palate: dark berry, mineral, truffle, silk

A finer, more perfumed Ponsot grand cru, with red fruit, spice and a savoury, mineral length.

What it pairs with

• Roast venison with cassis jus
  Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
• Coq au vin
  A Burgundy braise of rooster in red wine mirrors the cuvee's own dark-fruit and forest-floor register.
• Epoisses de Bourgogne
  The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.

How to serve Clos Saint-Denis Grand Cru Cuvee Tres Vieilles Vignes

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Coq au vin, Epoisses de Bourgogne. Match the wine's structure to the dish's fat and salt.

History

From very old vines, Ponsot's Clos Saint-Denis is more delicate than its Clos de la Roche.

1. 1934: Old-vine bottlings established

Facts

Producer

Domaine Ponsot · visiting guide

Grapes

Pinot Noir (100%)

Classification

Grand Cru (Morey-Saint-Denis, AOC)

Oak

Long ageing in older French oak, no new wood

ABV

13.0%

Price

EUR 500 to 1100 at retail

Drinking window

15-40 from vintage

First vintage

1934

Frequently asked about Clos Saint-Denis Grand Cru Cuvee Tres Vieilles Vignes

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