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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by parinacota on 3/9/2024 & rated 91 points: Needs quite some air to open up. Afterwards very pleasant and with ample fruit. Better even on day 2. (252 views) | | | Tasted by rawdealbuffy on 10/2/2023: Absolutely gorgeous. Cherry cola, ripe raspberry, lemon thyme, fresh mushroom, and sweet tobacco. A harmony of primary fruit, earth, acid, and tannin. Will undoubtedly improve but if you have a few open and enjoy. (416 views) | | | Tasted by tom_m1986 on 6/19/2022 & rated 92 points: aromas bounce out the glass from the get go. Ripe red fruit, smells stemmy, very aromatic.
On the palate the fruit is ripe, sweet raspberries and strawberries. gentle tannins with little grip. absolutely stunning wine. (707 views) | | | Tasted by jerhardt on 4/13/2021: Some spritz / dissolved CO2 upon opening, ala Fourrier. A good shake and decant blows that off, and you are left with a robust, purple fruited, somewhat stylized burgundy. Certainly representative of the vintage, a solid bottle for the price, but where you rate it will definitely depend on style preference. (1034 views) | | | Tasted by hargy on 2/8/2021 & rated 87 points: this is all bright berries and cherries - certainly not a subtle wine - not really my style (970 views) | | | Tasted by jimyeni on 9/12/2020 & rated 89 points: Ok to me. Had a character that made me think there was a light carbonic maceration maybe due to a whole cluster ferment? I could be mistaken.
Did have a lightness, peppery character and almost fizziness to it (no gas). Nothing special but nothing bad either. (1865 views) | | | Tasted by SeaWine on 7/7/2020: Enticing and complex aromatics, with cherry, spice, earth and rose notes. The palate couldn't match the excitement generated from the nose, but overall this was solid and enjoyable to drink. I don't recall any brett, and if there was, was not at all objectionable for me. (1633 views) | | | Tasted by hargy on 6/3/2020 & rated 88 points: an easy drinking bourgogne with the striking fruit very much to the fore - not for the long haul (616 views) | | | Tasted by drwine2001 on 5/17/2019: Pale center, watery rim. Interesting aromatic combination of brambly tones and candied cherry-unusual this. For its light weight, strong red fruit and earth. Serious finish laced with licorice. (2167 views) | | | Tasted by B Paul on 3/21/2019: Opened and had a glass. Initially the stems were dominating a bit too much. Put in the fridge and came back to it a couple of nights later. At that point, everything (including the stems) had integrated nicely and this was enjoyable. Solid Bourgogne. I’d give it a couple years of age. (1906 views) | | | Tasted by Jeongyahn on 3/23/2018 & rated 92 points: High tone aroma of redberry
Forest and slightly bret, not too much trouble
Excellent mid-palate, salty mineral and lingering acidity
After breating, Oriental spices, Matsutake mushroom
It is 15 vintage so the fruit is a little dark and still feels heavy.
Feel comfortable to drink and potential (2479 views) | | | Tasted by Nanda on 3/3/2018: La Paulée de SF Grand Tasting (Fairmont Hotel, SF CA): Earthy, funky notes melded into black fruit. Tasty with that funky profile. Bright and fresh. Easy to drink now. 89-91 (2491 views) | | | Tasted by Burgundy Al on 3/3/2018: La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. Not quite as exciting as when tasted yesterday. Today it was still powerful and meaty, but there was also a faint hint of brett that detracted from the finesse and finish. (2916 views) | | | Tasted by Burgundy Al on 3/2/2018 & rated 91 points: La Paulée de San Francisco - The Verticals (The Fairmont - San Francisco CA): Tasting, brief note. 15/14/13 vertical. Ripe and fleshy start, this is a powerful wine that could easily be mistaken for a convincing Gevrey. Long, rich and persistent finish. (2185 views) |
| By Antonio Galloni
Vinous, The Undiscovered Burgundy (Jun 2017) (6/17/2017)
(Domaine Sylvain Pataille Bourgogne Rouge Chapitre Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/11/2017)
(Dom Sylvain Pataille, Le Chapitre Bourgogne Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-17, Issue #65
(Domaine Sylvain Pataille Bourgogne "Le Chapître" Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound. (manage subscription channels) |
| Pinot 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.France 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
Bourgogne Bourgogne AOC (Terroir-France) |
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