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| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 22 notes) - hiding notes with no text | | | Tasted by evanqian on 6/6/2022 & rated 93 points: pnp, open nose, same as previous bottle, impressed by perfumed floral aromas, fresh fruity core, well integrated well with savoury flavours, mushroom and earth. fine grained tannins. all balanced, just expect more density.
Ap 5/5, Ar 14/15, Palate 16/20, Overall 4+4/10
Total 93/100 (731 views) | | | Tasted by evanqian on 5/17/2022 & rated 94 points: M- ruby, with light garnet rim. Breathing in glass for 30 mins. Intense red florals, perfumed, dark berries, earth, sweet herbals, some meaty, mushroom savoury, subtle wet earth and barn. Smooth texture, fine grained tannins, solid acidity, M+ bodied. Very well mellowed, just at its peak, super good on balance and complexity! AM 90-92
Ap 5/5, Ar 14/15, Palate 17/20, Overall 4+4/100
Total 94/100 (728 views) | | | Tasted by fitzi on 11/6/2021: Drank this last week, so a few general observations, without much detail. This wine seemed almost dilute and watery upon opening but improved step-by-step over three days to become an object lesson in why well-made red Burgundy from good terroir, in the right hands, is such a distinctive and often great wine. The last glass was perfectly balanced as to flavor elements, as well as texture, including and immensely satisfying density. Drink now with a generous pre-airing (say 24 hours) or hold a few more years for additional, beneficial development. (913 views) | | | Tasted by fitzi on 10/6/2020: This wine is in a good place right now, with a little patience after opening. Out of the bottle the fruit within is encased in a husk of watery-tasting tannins that is off-putting. With an hour or two in the air, delicious and charming cherry fruit takes over, with a hint of cranberry sourness, and palate-cleansing, freshening acidity; mouth-filling but still a bit delicate, and all very nicely balanced. On the finish, a hint of Vosne exotic spice. Really a nice bottle, one of my best 1er Burgundies to date, I would dare to say. Regrets over the two previous opened much too early, anticipation over the one left yet to enjoy. (1013 views) | | | Tasted by richard.presser on 2/15/2019 & rated 90 points: Fine, elegant. Medium weight. Muted V-R aromas. Red fruits. Will continue to improve. (1196 views) | | | Tasted by garywonghk on 12/31/2018 & rated 90 points: After 1h bottle breathe, it showed red berry, oak and leather nose and started drinking smoothly. The palate was covered with velvety tannins and mid length aftertaste. (1003 views) | | | Tasted by chcook on 3/30/2018: Restaurant purchase. Decanted which this needed. Medium weight color begins to hint at age. Balanced and med weight in mouth. In no danger of falling apart and i think will improve w age. Certainly not a big bruising vosne (1224 views) | | | Tasted by englishmen’s claret on 1/25/2018 & rated 91 points: The 2007 Nicolas Potel Vosne-Romanée 1er Cru Les Petits Monts was the kind of burgundy I grew up loving- not pontificating, food friendly, paired with everything from the oyster course, to soups, to pork. If I am being honest, yes, it noticeably lacked the fruit of a great Cote de Nuits, for sure, but what a nice drinkable red that paired with multiple courses throughout the evening. (1091 views) | | | Tasted by fitzi on 8/12/2017: I'd align myself with PC73's description.Not sure if great, but a serious wine to be sure.Balance falls short of perfection, fruit is not generous, but perhaps a question of time. Holding three bottles for further observation.
What a difference a day makes; bottle re-corked and cooled in the 'fridge. Much rounder, better-balanced. Deep, sumptuous. A very delicious, texturally-pleasing mouthful. Save these a few years more, or decant well in advance. (1179 views) | | | Tasted by PC73 on 2/28/2016 & rated 90 points: Sad to finish these. Fantastic quality for money. (1646 views) | | | Tasted by PC73 on 2/6/2016 & rated 91 points: Still very fresh. Gorgeous clean palate. Quite primary in flavour profile. Spicy notes.
An impressive bottle with good complexity and structure. Showing the class of the plot. (1583 views) | | | Tasted by PC73 on 12/25/2015 & rated 91 points: Consistent with prior notes. (1392 views) | | | Tasted by PC73 on 12/1/2015 & rated 91 points: very consistent with prior showing. (1408 views) | | | Tasted by PC73 on 11/27/2015 & rated 91 points: Over delivers.
The wine is structured, with savoury flavours on the palate.
Great depth and balance. Bit spicy.
Definitely a serious wine. Shows 2007 can be a great vintage.
(1231 views) | | | Tasted by PC73 on 11/7/2015 & rated 91 points: The real revelation of the evening. Opened because there was demand for another bottle, rather than part of the plan.
Very similar flavour profile to the Cathiard. Drinking in its sweet spot. (817 views) | | | Tasted by SimpleBoyFromD on 6/21/2015 & rated 90 points: lite to medium body. Fruit doesn't last long. (1019 views) | | | Tasted by SimpleBoyFromD on 6/21/2015 & rated 91 points: Carmel, fruit, medium body. Solid wine (1061 views) | | | Tasted by EMichels on 9/26/2013 & rated 91 points: Carmel nose; Medium body; Nice definition; Nice (1801 views) | | | Tasted by Fielding on 5/30/2011 & rated 87 points: Decanted two hours, then consumed over two hours. Nose of strawberries, cloves and menthol. Thin on the palate, with berries and earth. Nice acid, but not very complex. Disappointing. (3470 views) | | | Tasted by danstrings on 10/20/2010 & rated 89 points: Fresh and bright aromatics, strawberry, spice and cola. Refreshing on the palate if a bit tight. Good acidity and balance for food tho. Nice wine. (3304 views) |
| The World of Fine Wine, March 2009, Issue #23
(Maison Nicolas Potel, Vosne-Romanée Premier Cru Les Petits Monts) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Nicolas Potel Vosne Romanee Les Petits Monts) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/29/2009)
(Nicolas Potel, Les Petits Monts Premier Cru Vosne-Romanée Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Maison Nicolas Potel Vosne-Romanée Petits Monts 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The World of Fine Wine and Vinous and JancisRobinson.com and Burghound. (manage subscription channels) |
| Nicolas Potel Producer website
Nicolas Potel set as wine négociant in 1996 and continued through to 2009 when he left to set up his new Domaine Potel. The business is now fully run by the Cottin brothers who have financed the operation since 2002.
The following Burgundy Report article from 2009 covers more detail;http://www.burgundy-report.com/summer-2009/maison-nicolas-potel-2009-update-2007s/ 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.Les Petits Monts 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 Nuits on weinlagen.infoVosne-Romanée 1er CruVosne Romanée is one of the smallest wine villages in Burgundy The wines possess diverse characteristics, but they can generally considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
on weinlagen-info.de |
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