Laurent Ponsot Clos de Vougeot Cuvee du Cedre 2018

Laurent Ponsot – Clos de Vougeot Grand Cru 'Cuvée du Cèdre' 2018

The "Cedar" – Muscular Elegance from a Powerful Vintage

In early 2026, the 2018 'Cuvée du Cèdre' is entering its first major window of maturity. The 2018 vintage in Burgundy was famously warm and generous, producing wines of significant density and ripeness. For a Grand Cru like Clos de Vougeot—which can often be quite "austere" and "backward" in its youth—this 2018 solar energy has provided a much-needed layer of fleshy fruit that makes the wine surprisingly approachable today.

Consistent with Laurent Ponsot’s philosophy, the "Cèdre" (Cedar tree) represents a wine of sturdy architecture and aromatic depth. This cuvée is sourced from three different provenances within the Clos (including Petit Maupertuis and Quatorze Journaux), allowing Laurent to blend a complete picture of this 50-hectare wall-enclosed icon.

The Terroir: Clos de Vougeot

• The Vibe: If Chambolle is "silk," Clos de Vougeot is "iron and velvet." It is a wine that "whispers of the earth" with its deep mineral core.

• The Style: Laurent raises this wine with zero new oak, a bold move that ensures the 2018’s natural fruit sweetness isn't obscured by woody tannins. Instead, you get the "purest" possible expression of the site's ancient limestone and clay.

• The 2018 Edge: This vintage is noted for its "black fruit" profile. While many 2018s were quite high in alcohol, Laurent’s technical precision kept the Cuvée du Cèdre around 13.5% – 14.0%, maintaining a "vibrant energy" that many other producers lost in the heat.

🍷 Tasting Notes (The "Vibe" in 2026)

Recent reviews from late 2025 and early 2026 describe a wine that has finally shed its "reductive" shell and is now showing impressive "Grand Cru breed."

• The Nose: Wide and Voluminous. It leads with dark cherries, plums, and blackberries. As it breathes, the signature Ponsot aromatics emerge: violets, star anise, and a distinct "ferrous" (iron-like) mineral note, alongside a hint of cool cedar.

• The Palate: Mouth-filling and Sappy. The entry is rich and "cushioned" by ripe fruit. It possesses significant structural muscle but the tannins are fine-grained and "powder-fine" rather than rustic.

• The Finish: Long and Resonant. It leaves a persistent, vibrating trail of red berry liqueur and damp earth, with a clean, vertical drive.

📋 Technical Snapshot

Best Paired With:

• The "Power" Match: Roast Veal with Wild Mushrooms; the wine’s tannins provide the perfect structural support for succulent meat and earthy fungi.

• The Classic Choice: Duck Breast with a cherry-balsamic reduction; the ripe black fruit of the 2018 vintage mirrors the fruit in the sauce.

• The Cheese Finale: Aged Gruyère or Citeaux; the wine’s mineral tension cuts through the fat of the cheese while respecting its delicate flavor.

Pro Tip: In 2026, critics suggest that because the 2018 is a "big" wine, it benefits significantly from decanting for 60–90 minutes. This allows the "tight" structural tannins to relax and lets the violet and spice bouquet fully unfurl. Serve at a steady 17°C.