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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 146 notes) - hiding notes with no text | | | Tasted by Terroir59 on 2/3/2024 & rated 93 points: A bottle that I've been waiting on for nearly 20 years, and the bright ruby color was a good indication of what was to follow. Opened at a restaurant 1.5 hours prior to enjoying with the meal. Lots of red fruits remained balancing the notes of lingering youth with tertiary markers of earth, iron, and at times, a hint of burnt brown sugar. The wine was lifted by good acidity and very polished, though still evident tannins. The only nit was perhaps a lack of some density that I had been expecting from d'Angerville's flagship wine, still a very complete premier cru burgundy and a worthy complement to the meal, especially the duck. (988 views) | | | Tasted by Kemo Sabe on 1/28/2024 & rated 94 points: Decanted this and it needed it. Started off closed and tight. But after an hour this warmed up a bit and became just gorgeous. Really fine and precise red fruit, polished, structured and nuanced. Great year, great producer and great site. A Volnay for the long haul. (902 views) | | | Tasted by slanum on 1/6/2024: (@ 165) In line with the other 2023 notes: marvelous. (1078 views) | | | Tasted by Francophile1 on 1/1/2024: 2024 New Year's Day Double Blind Tasting: Single-blind as I knew the wine because it was my back-up bottle. I must admit... I was expecting more from this wine. Slightly reductive but restrained nose. Sweet cherry red fruit. A little flat and boring. It did get better the more I swirled it in the glass. (1131 views) | | | Tasted by DougLee on 11/4/2023 & rated 94 points: Surprisingly dark translucent ruby. Nose of sharp crushed berry, effusive soaring violets, hints of iron filings and earth. Layers of remarkably fresh, vivid raspberry and black cherry fruit cut with molecular iron and iodine on the satiny palate. Brilliant acidity (still!) and filed off tannin. Long, echoing finish of red berry, pliant earth, and anchoring stone. This wine shows so much youth and exuberance today. Truly outstanding. (1301 views) | | | Tasted by johnh1001 on 10/29/2023 & rated 93 points: Excellent. Oak was more noticeable with this bottle (1064 views) | | | Tasted by drwine2001 on 10/27/2023: 2002 Beaune and Volnay Premier Crus (San Francisco): Brighter ruby, watery rim. Lovely, beautiful poised aromatics with a balance of fruit and herbs. Medium weight. Subtle, complex, gently sweet, excellent acidity, low remaining tannins, and a long, lingering finish. Less overtly mineral than the Taillepieds. What can I say? As good as the exalted reputation of the site. The most Burgundian nose and the most complete wine of the day. A great way to finish up the red wine portion of the tasting.
Even better the second night-lacier, spicier, fresh strawberry fruit. A great Volnay. (1470 views) | | | Tasted by Musinus on 10/24/2023 & rated 94 points: Hints of rim bricking but otherwise youthful appearance. Subtle, lovely aromas of cherry and strawberry conserves initially that are buttressed with anise and licorice scents given air time. Mature flavors of similar, red plum, brown sugar, and grilled mushrooms. Everything in its proper place; concludes with a sweet, fruity finish that pairs admirably with a variety of foods. In the zone. (988 views) | | | Tasted by johnh1001 on 6/6/2023 & rated 95 points: First bottle of a new case and this was so much different than my last experience. Brilliant nose of fresh strawberries, crushed stone and touch of mushroom. fresh, full and linear on the plate. Great balance with a lovely stern tension the reminds you that this is Volnay. Loved it. (1811 views) | | | Tasted by Musinus on 5/30/2023 & rated 93 points: Very dark purplish-garnet in color, expressing earthy, black cherry, and thyme aromas. Initial, monolithic grilled plum flavor with a twinge of sweetness on the finish that turns more black cherry-blackberry with time. Midway, the nose turns murky, muddy and much less appealing. But then, surprisingly, after 45 minutes, it reverts back to fragrant black, black cherry, lavender, and anise. Give this time after pouring as it goes through a transient funky, off-putting period only to emerge in form that vastly exceeds one’s first impression. (1407 views) | | | Tasted by devraj on 4/21/2023 & rated 92 points: Very clear red ruby in color. Restrained aromas of red berries, florals, spices, hint of mint. Super silky in the mouth showing focused crushed red berries, medium (+) acidity, resolved tannins and a linear floral and spice tinged finish. (1560 views) | | | Tasted by paul canet on 1/14/2023 & rated 93 points: Solide Volnay, encore sur le fruit, complexe. Belle acidité et belle longueur en finale (1196 views) | | | Tasted by olemski on 12/31/2022 & rated 95 points: Clear and still bright. The scent is firm yet elegant, with great persistence. Elegance in the mouth too, with intensity and very long. Just very majestic, elegant and harmonious. Not as velvety as a Musigny, but with the same iron fist. (2023 views) | | | Tasted by johnh1001 on 10/27/2022 & rated 93 points: Very pleasant red and dark fruit, minerals and just a hint of iodine. beautifully balanced with a medium finish. I don’t think there is further upside from here but I expect it will hold for a while (1936 views) | | | Tasted by SH Wu on 8/5/2022 & rated 95 points: Perfumed nose that keeps evolving with time. Sweet cherry syrup, acidic fruit vinegar, tannic spices...I wish I had a larger glass to drink. Savory herbs and baking spices add dimension to the unripe red/black fruits that fill the mouth. A beautiful structure props up this wine and makes it easy to drink despite the complexities.
Really fun to drink - it feels as though its around its peak, so drink up! (2178 views) | | | Tasted by The Vines That Bind on 7/19/2022 & rated 93 points: [Blind] Has some dusty age at first. Very pronounced pine resin and spice. Pronounced eucalyptus and menthol. Nuanced herbaceous detail made me think it was older, ~99. Red cherry fruit on the palate with tannic structure. Concentrated and tight core. Fruit begins to lighten up and become more lush. Indicative and proper. 92 - 93. (2310 views) | | | Tasted by Beachfan on 4/1/2022 & rated 94 points: Best showing so far, very long finish (2322 views) | | | Tasted by Alex G. on 2/25/2022: Spicier aroma than the rest of the field, pretty fruit but something was lacking here. We kept expecting it to kick into a higher gear but it never did. Good but not at the level of '99 or '05 today. (2306 views) | | | Tasted by cfk49 on 1/14/2022 & rated 94 points: Very dark still, and practically opaque. Still quite young, but intense blackberry fruit, balance, smooth texture. Decades of development ahead. Cellared since original release. (2366 views) | | | Tasted by Beachfan on 11/25/2021 flawed bottle: Burnt flavors (2213 views) | | | Tasted by Beachfan on 7/10/2021 & rated 94 points: Best showing of this yet. Round, full and long from 375. (2515 views) | | | Tasted by bon vivant on 4/27/2021 & rated 92 points: Burgundy Mitch's bottle (in Mexico) Double decanted and took to dinner. Soft, captivating, silky and dark. I commented that if served blind i would not have guessed this to be a 2002 as it wasn't as fruit forward, more reminiscent of a tighter vintage such as 97 but a lovely bottle nonetheless. At a great drinking point. (0 views) (2747 views) | | | Tasted by Honey Badger on 2/13/2021 & rated 93 points: Very good, slow oxed for about 4 hours before drinking, it helped immensely (3039 views) | | | Tasted by Beachfan on 11/3/2020 & rated 92 points: A little darker fruit than I expected, extremely long finish, I enjoyed it a lot. (3257 views) | | | Tasted by d'Artagnan on 10/3/2020 & rated 91 points: Un très beau nez frais, floral, avec du fruit rouge, des épices et un côté végétal noble. La bouche est vigoureuse, droite et encore puissante pour un vin d’âge adulte. Un côté épicé et minéral que j’aime, c’est assez profond, par contre c’est plutôt sec par rapport aux vins produits aujourd’hui par Guillaume d’Angerville. Très bon, mais pas grand. Peut-être pas prêt? 91 pts (3337 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jay McInerney
Vinous, Marquis d’Angerville: Volnay Clos des Ducs 1920-2010 (Dec 2016) (12/1/2016)
(Domaine Marquis D'angerville Clos Des Ducs 1er Cru) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Glorious 2002 Red Burgundies (Feb 2016) (2/1/2016)
(Domaine Marquis D'angerville Volnay Clos Des Ducs 1er Cru) Subscribe to see review text. | The World of Fine Wine, March 2013, Issue #39
(Domaine Marquis D’angerville Volnay Clos Des Ducs) Login and sign up and see review text. | By Allen Meadows
Burghound, April 2012, Issue #46
(Clos des Ducs Vertical Volnay "Clos des Ducs" 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/13/2012)
(Dom Marquis d'Angerville, Clos des Ducs Premier Cru Volnay Red) Subscribe to see review text. | By Allen Meadows
Burghound (7/8/2011)
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/18/2009)
(Dom Marquis d'Angerville, Clos des Ducs Premier Cru Volnay Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2004, Issue #14
(Domaine Marquis d'Angerville Volnay Clos des Ducs 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine Marquis d'Angerville Volnay Clos des Ducs) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/28/2004)
(Dom Marquis d'Angerville, Clos des Ducs Volnay Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (3/1/2005)
(Marquis d'Angerville Volnay Clos des Ducs) Medium, medium-plus cherry-red colour right up to the rim. The nose starts with a muddle of oaky and mixed-fruit notes really needing around twenty minutes before the mist starts to lift, given thirty and focus reigns. It's deep, creamy and totally red with white pepper over a fading marzipan. Versus the 99 at the same stage this is a completely different expression, the 99 had laser-like but densely expressed fruit whereas this is broader but without the same depth and ultimate concentration. That said there is a beautiful balance to this creamy wine with subtlety being the main hallmark. Fades very slowly. Excellent. Perhaps it's only 90% as good as the 1999 but that's 90% of a very big number, I'm glad there are a few in the cellar! |
NOTE: Scores and reviews are the property of Vinous and The World of Fine Wine and Burghound and JancisRobinson.com and Burgundy-Report. (manage subscription channels) |
| Domaine Marquis d'Angerville Producer website
When it comes to Volnay, there is one name, one grower that immediately comes to mind: d`Angerville. It was my pleasure to taste several new vintages with the late Jacques d`Angerville in London, someone who always spared time to discuss the vagaries of the growing season and style of his wines. The domaine has continued to strive successfully following his passing.
History
The roots of the domaine can be traced back to the Baron de Mesnil who owned vast tracts of land at the beginning of the 19th century, much of it leased out to farmers and sharecroppers who planted a few rows of vines and tended to the crops or cattle. The prized parcel of vineyard was "Clos-des-Ducs" that lay adjacent to the maison noble.
At the end of the 19th century the Mesnil and d`Angerville family were united when Jacques d`Angerville's grandfather was betrothed to Madamemoiselle de Mesnil and it was his son, confusingly also named Jacques, who was prescient in bottling at the domaine in the 1920's and campaigned for banning of blending wines from outside the region or country, before the Appellation Controlée system was implemented in 1936. However, this made d’Angerville something of an outcast, rebuked by neighbours who did not want to see an end to their own malpractices.
The senior Jacques d`Angerville passed away in 1952, but his identically named son had already taken control of the domaine since the end of the war. Jacques d`Angerville’s final vintage was the 2002, whereupon Guillaume d`Angerville has taken the reins, aided by his right hand man and brother-in-law, Rénaud de Villette.
Vineyards
The heart of the vineyards lie within the premier cru climats in Volnay. These include the aforementioned 2.4 hectare Clos-des-Ducs, 3.98 hectares of Les Champans, 1.57 hectares of Fremiets, just over 1 hectare of Taille-Pieds and 0.45 hectares of Caillerets. They also own tiny parcels in other climats: 0.65 hectares in "L'Ormeau", 0.53 hectares in "Les Angles" and 0.31 hectares of Pitures (all Premier Crus) but these are mostly blended together. In addition there are 0.5 hectares in Meursault Santenots and 0.38 hectares in Pommard Les Combes. The overall soil composition in marl and chalk with the Clos-des-Ducs on terre blanches and a slightly more clayey soil in Champans.
The vineyard is blessed with venerable vines that perform the role of limiting yields, which hover around 30hl/ha. The harvest is picked by hand, the grapes are destalked and macerated on the skins for 8 to 10 days with regular pumping-over, after which they are matured in one-quarter new oak barrels for the Premier Cru (less obviously for the Village.) They eschew the excessive use of barrels, preferring to let the terroir show its true colours, apropos the 2003 vintage that employed just 20% new oak.
The Wines
Certainly the jewel in the crown is Clos-des-Ducs, the quintessential expression of Volnay with a proclivity to demand at least one decade to reach its peak. Perusing my notes, it was remarkable how many times I described the wines as rich and opulent, considering the prudent vinification methods employed; a case of "less is more". Another remark was how feminine I found Les Champans, contradicting the commonly held view that this is a more structured climat. There is some variability with d`Angerville's wine: I could not put hand on heart and declare that every wine has been a success and my two notes of Meursault leaves something to be desired. But there is no doubt that this is a top-notch grower and I sincerely hope that the mild-mannered, softly spoken Guillaume d`Angerville continues in the same vein as his redoubtable father.
-Neal MartinPinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Clos des Ducs On weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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