{"title":"Laurent Ponsot","description":"\u003cp\u003eFor personal reasons, after 36 years at Domaine Ponsot, I left it in February 2017.\u003c\/p\u003e\n\u003cp\u003eIf I remained hidden and silent, during about one year, I did not remain inactive in the shadow of my restructuring.\u003cbr\u003eOn the contrary, I have been working since then on this renaissance, the content of which I will now describe.\u003c\/p\u003e\n\u003cp\u003eFirst of all, the passion that animates me about vines and wine is intact and these years of experiences taught me that one learns every day.\u003c\/p\u003e\n\u003cp\u003eOn this basis, I decided on a new wine adventure with my son Clément (40), whose attachment to this profession is as ingrained as mine. My two other children, Claire and Nicolas will also be shareholders of the new company\u003cbr\u003eTo help me to launch this new vessel, I count on my dear PA for 13 years, Anne-Sophie, my precious cellar master Arnaud, 12 years with me, the same family working for 20 years in my own vineyards, Elisabeth that works on accounts efficiently, and over all my beloved wife Claude, indefectibly supporting me.\u003cbr\u003e\u003cbr\u003eAt first, I am still a vine grower and I cultivate a nice panel of appellations, either in ownership or in sharecropping, and these are:\u003cbr\u003e\u003cbr\u003eo Bourgogne rouge\u003cbr\u003eo Chambolle-Musigny\u003cbr\u003eo Chambolle-Musigny Les Charmes\u003cbr\u003eo Chambertin\u003cbr\u003eo Griotte Chambertin\u003cbr\u003eo Clos Saint Denis \u003cbr\u003e\u003cbr\u003eAnd I am ready to add vineyards to farm, studying any serious opportunity.\u003c\/p\u003e\n\u003cp\u003eWithout willing to follow a restrictive way of thinking as may be the organic farming or the biodynamy, I continue to be faithful to Nature by cultivating without chemistry, but reserving the possibility, in case of serious pandemic problem to cure my vines with the means of today.\u003c\/p\u003e\n\u003cp\u003eIn addition, I became a Négociant, and this in an intelligent way, in line with the Great Burgundy Wine Trade which is at the origin of the long-term reputation of the wines of our region.\u003c\/p\u003e\n\u003cp\u003eIndeed, for centuries, the system of wine marketing has been the responsibility of négociants.\u003cbr\u003eThe vine growers used to cultivate the vines, make the wine and sell it in barrels to the négociants within three to six months after the harvest.\u003c\/p\u003e\n\u003cp\u003eNégociants were then in charge of the élevage, bottling and marketing.\u003c\/p\u003e\n\u003cp\u003eBefore 1950, only ten wineries, and before 1900 only one still existing today, did their own élevage and bottling.\u003cbr\u003e\u003cbr\u003eThe boom in estate bottling began in the early 1970 in Burgundy.\u003cbr\u003eAnd it is also when the négociants has lost a little of their nobility.\u003cbr\u003eSome vine growers, eager to keep the best for themselves, but in need of fresh money, have continued to sell part of their crops to the négociants, but their less good wines or grapes.\u003cbr\u003e\u003cbr\u003eAnd without the right raw material, no one can work miracles.\u003cbr\u003e\u003cbr\u003eFor their part, négociants who also needed to survive, had no alternative but to buy a little everything and anything, hence their notoriety down.\u003cbr\u003eBut we are seeing more and more in Burgundy a revival of the “Grand Négoce”.\u003c\/p\u003e\n\u003cp\u003eSo, for me, \"négociant\" is not a bad word and I wish, thanks to a careful and appropriate supply, to produce \"haute couture\" wines.\u003cbr\u003e\u003cbr\u003eI already have excellent contacts with serious providers that lead me to produce either by buying grapes, must or barrels the appellations listed below, and surely more in the future.\u003c\/p\u003e\n\u003cp\u003eAnd when I buy in barrels, I want these barrels to get in the cellar as soon as possible after the harvest, assuming that my élevage is at least as important as the production itself.\u003cbr\u003eIf I had to adopt a child and if it is a baby, he would become my own child at once, but if I adopt him as a teenager, he would remain marked by his experience and it would be more difficult to change his character ...\u003cbr\u003e\u003cbr\u003eRestarting an activity from zero is a challenge and I am confronted with a lack of space and my means are still limited until I have sold my first bottle ...\u003cbr\u003eThis is to say that I have limited myself in my supplies while waiting for the construction of a new building, which I will describe later in this text.\u003c\/p\u003e\n\u003cp\u003eOf course, my quest for an alliance between history and high technology continues and I keep all the fruits of my past research, such as, among others, the technological closure, élevage without sulfur but under neutral gas, the control the temperature of \"intelligent cases\", the protection of authenticity, etc.\u003c\/p\u003e\n\u003cp\u003eMoreover, with my first shipments just started in the late fall of 2018, my bottles of Grands Crus appellations will become \"connected\".\u003c\/p\u003e\n\u003cp\u003eIndeed, thanks to the use of new NFC chips, called NFC banking, we will be able to give to the final consumer the opportunity to check if the bottle he holds in his hands is the one that comes from our house. These chips have the distinction of being tamper-proof because they change their IP address in a chaotic way every time someone reads them.\u003c\/p\u003e\n\u003cp\u003eIn addition, related to the temperature sensor that equips each box, they can return the history of the temperature between the departure from our company and the exit of the box.\u003cbr\u003eAn on top of it, we can establish a connection between customers and the winery.\u003c\/p\u003e\n\u003cp\u003eAs you know, I am resistant to the use of new oak barrels whose addition of an \"oak\" taste is for me like the addition of natural extracts of fruits or flowers in the wines: it comes neither from the terroir, or from original grapes.\u003cbr\u003eI consider that the barrel is only a way to oxygenate the wine by respecting its aging cycle.\u003c\/p\u003e\n\u003cp\u003eWhile waiting to be sufficiently comfortable in future buildings to increase my researches, I am already starting an experiment on the alternative to barrel aging by ultra-nano-oxygenation.\u003c\/p\u003e\n\u003cp\u003eIt took me 20 years to get to the perfect cork, but I hope it will take less in this new study ...\u003c\/p\u003e\n\u003cp\u003eMany other ideas have sprouted that I will achieve little by little as among others:\u003cbr\u003eo Wine making vats specifically designed for red wine and other for white wine of which I already have prototypes ...\u003cbr\u003eo Futuristic labels ...\u003cbr\u003eo Packaging never seen in Burgundy \u003cbr\u003eo Etc.\u003c\/p\u003e\n\u003cp\u003eOur new company will not be a \"Domaine\" or a \"Maison\", but just an entity.\u003cbr\u003e\u003cbr\u003eAnd its name will be mine, not out of vanity or to feed an oversized ego, but on the contrary to remain humble in relation to Nature and to be able to assume at the same time the pleasure that we will be able to give through our wines, but also clumsiness possibly induced by a work \"without safety net\".\u003c\/p\u003e\n\u003cp\u003eWe have chosen a logo representative of this state of mind:\u003c\/p\u003e\n\u003cp\u003eVintners \u0026amp; Negociants : the logo is inspired by this double belonging to the world of the vine and the one of the wine.\u003cbr\u003eThe green of the \u003cstrong\u003eL\u003c\/strong\u003e is inspired by the color of the small vine leaves that come out of the buds while the dark gray of the P evokes the half-light of the cellars.\u003cbr\u003eThe \u003cstrong\u003eL\u003c\/strong\u003e descends from the sky and the P plugs its roots in the terroir.\u003cbr\u003eThe horizontal bars of the two letters are open to the world ...\u003c\/p\u003e","products":[],"url":"https:\/\/www.regiswine.com.hk\/collections\/laurent-ponsot.oembed","provider":"Regis Wine","version":"1.0","type":"link"}