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Clos de la Roche, the Ponsot domaine’s largest holding, is one of the four fine tete du cuvée vineyards in the little town of Morey-St Denis. It produces one of the great wines of Burgundy - deeply colored, spicy, rich and often quite firm. This vineyard, running north from Morey-St Denis and sharing its border with Latriciéres-Chambertin at the southern end of the great Chambertin vineyards, is justifiably noted for wines that age well.
Of all the villages of the Côte de Nuits, Morey-Saint-Denis is one of the most fruitful in terms of the number of its Grands Crus. The Clos de Tart, which remains a solely-held entity, was founded by the Cistercians of Tart in 1141. Since that date, it has been owned by only three families. The Clos Saint-Denis came on the scene in the 11th century, thanks to the fortress of Vergy. The Clos de la Roche and Clos des Lambrays are both semi-monopoles and both have long histories which have involved some adjustment of boundaries between Climats. The Clos de la Roche and Clos Saint-Denis were awarded their Grand Cru appellations on 8 December 1936, Clos de Tart on 4 January 1939, and Clos des Lambrays 27 April 1981.
Facing east or slightly south of east at around 250 metres above sea-level, these Climats may be seen as a southerly extension of the Grands Crus of Gevrey-Chambertin. First comes the Clos de la Roche, then Clos Saint-Denis followed by Clos des Lambrays, and finally Clos de Tart leading to Bonnes-Mares.
Limestone dominates in the Clos de la Roche where the soil is barely 30 cm deep with few pebbles but with large boulders which give the climat its name. In the Clos de Tart, scree-derived soils 40-120 cm thick cover the underlying limestone. The Upper part of the Clos des Lambrays is marly with claylimestone soil further down. The Clos Saint-Denis at the foot of the slope has pebble-free brown limestone soils which contain phosphorus (like Chambertin) and clay (like Musigny).
Diversity is to be expected as each Grand Cru has its own personality. To the eye, this wine is plain ruby, sometimes a bit darker. Veiled in strawberry and violet, the Clos de Tart offers both robustness and charm. Quite tannic when young, it softens with age while gaining in complexity. The Clos des Lambrays is a true aristocrat, fully rounded in youth and with added depth and gravity as the years go by. The Clos Saint-Denis impresses by its finely–tuned nuances – this wine is the Mozart of the Côte de Nuits. The Clos de la Roche is firmer, deeper and more serious, closely akin to Chambertin. Aromas of humus and truffle are often precursors to notes of small red or black fruits. A small part of the BONNES-MARES appellation lies in this commune, but the greater part is in Chambolle-Musigny. (See Fact-sheet No. 5).
Intense and full-bodied when fully mature, these wines have a densely tannic texture and an aromatic richness which makes them a fitting - and equal - partner for feathered game. They are perfect, too, with a rib steak and, for lovers of Asian cuisine, adapt well to the aromatic intensity of glazed poultry. Their supple but virile tannins go well with veal (braised or in sauce) and with roast or braised lamb. One must also not forget their invaluable affinity for strong-flavoured soft-centred cheeses.
Serving temperatures : 12 to 13 °C for young wines, 15 to 16 °C for older wines.
CLOS DE LA ROCHE Cuvée Vieilles Vignes 2005
Classification: Grand Cru Red
Yield: 9 112 bottles / 1 200 magnums / 100 jeroboams / 6 mathusalems
Lot number: 2005C
Production Surface: 3,4 hectares / 8,40 acres
1st vintage produced: 1872
1st estate bottling: 1934
Age of the vines: 58 years old
Grape and density: Pinot Noir - 12 000 plants/hectare (4 850 plants per acre)
Geology: Appellation located on the Oligocene filling, composed of conglomerates, limestone
and clay. Because of its position in foot of slope, the ground nevertheless is strewn with limestone fall (calcaire à entroques).
Culture of the vine: Very short pruning
Soil: ploughing/scarifying/no weed killer
Respect of the ecosystem (no pesticide) Organic fertilizers
Grape picking: Manual out of wicker basket / Very hard selection of berries in the vineyard
Dates: from September 24th, 2005 to September 28th, 2005
Vinification: Maceration during 14 days in oak vat and pressing on a 1945 vertical press.
No addition of yeast or enzyme, neither chaptalization, nor acidification
Aging: In old oak barrels (5 to 20 years). Racking after malo-lactic
Bottling: Done in September 2007 - Blending of the «cuvée» under nitrogen
No fining, no filtration, no addition of SO²
Food / Wine: Pheasant with small vegetebles
Charolais beef any style
Big Cheeses dish
Drinking temperature: 14°C / 16°C – 57 to 61 °Fahrenheit
Laying down: Good to drink from 2025 / Potential: 60 years