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fermentation in open stainless steel tanks after a cold maceration of 24 to 48 hours and 10 to 12 days with two daily treadings and a short pump-over followed by malolactic in barrel and aging in demi-muid for nine months
Tasted Oct 2025
a line of senses all doing the conga towards your olfactory senses: macerated dark cherries
A little more white fruit
their 2013s show the fresher
Laurent Ponsot Echézeaux Cuvée de l'Érable Grand Cru 2019 South Africa fermentation in open stainless steel94 points Burghound, Allen Meadows Here the nose is again quite fresh with its layered aromas of poached plum, cassis and a lovely range of exotic spice elements. There is both a beguiling texture and fine precision to the bigger bodied, intense and muscular flavors that possess excellent depth and length on the sappy finish where the only reproach is a touch of warmth. This is a very fine Ech.
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