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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 15 notes) - hiding notes with no text | | | Tasted by Nicephoras on 11/14/2021: On a disappointing night of wines, this was a relative highlight. Still too one note (very cherry) and primary (despite a 2 hour decant), but there’s really nice stuffing here and a long finish without overly intrusive oak. Will this be great? Eh, not sure, but it’ll improve for sure. (1092 views) | | | Tasted by mclanew on 5/22/2021 & rated 96 points: Slow ox for one hour. This is stunning. The nose is subtle and gorgeous. Strawberry, raspberry, flowers, a little truffle. The wine is youthful, displays a lot of inner power, but is so elegant and light on its feet at that same time. This is delicious today but will continue to evolve and build complexity over the next 10 years. (1102 views) | | | Tasted by Burgnick on 4/29/2019 & rated 91 points: The Jacques Prieur oak was fully integrated. Nose showed black fruit, cinnamon and ginger flower. Palate was expressive unlike most 99. But it was overshadowed by the 95 and 98 claude dugat charmes in the same flight. (1752 views) | | | Tasted by KCC320 on 6/23/2017 & rated 93 points: open 2 hrs for 1st sip.
Nose: very subtle earth, meaty , gamy and dried flower. Very fragrant after 2 hrs of drinking.
Palate: restrained at first, but tannin well intergrated, gamy/meaty fruit came after, elegant expression of Chambertin.
Layers not very complex, but a good show for and aged Chambertin, can age 3yrs more to fully expresion of the tasting profile. (2085 views) | | | Tasted by Burgnick on 6/8/2016 & rated 92 points: This one was lovely after 90 mins in a decanter. The wine was tight with oak, flowers and red fruit on the nose. After pouring into the decanter, the wine opened beautifully with ginger flower, citrus, red fruit, and prunes. The palate is very balanced with layers. This is not a blockbuster 99 but it reminds me of the 96 JP chambertin. Give it 4-5 years when the bouquet fully develops. 1-1.5 point upside when its fully mature. (2751 views) | | | Tasted by LFCHALA on 12/18/2015 & rated 97 points: Grand Cru Burgundy night with some intruders. Tasting blindly. Many surprises. The first flight was of white with a surprising outsider: Chassagne Montrachet 1er Cru Sous Le Puits 2010 Henri de Villamont : was excellent with floral notes and a lot of elegance, for most the best white. It was follow by two Corton-Charlemagne a 2010 Henri de Villamont and 2006 from Verget. Both quite different. The first closed and austere. The second, more open and full of fruit. Both young beauties. This flight was closed with another Corton-Charlemagne 2003 Maison Champy's. Completely different from the previous two. It featured clear oxidation notes; controversial, divided opinion; It remember me a Jura wine . The second Flight was of red. Dominique Laurent Clos - Vougeat 2008 were sensational and well evolved; a beautiful premature aging. Henri de Villamont Mazi-Chambertin 2009 is very young and deserves more time in the cellar. Meo Camuzet Clos-Vougeot 2007, another young beauty, with incredible balance. The last wine: Jacques Prieur Chambertin 1999 was a colossus, looking much younger. Starting tertiary notes; maybe 10, 20 years to reach the peak. Amazing. The last flight began with a wine ready to drink: Domaine Arnoux - Lachaux Clos-de-Vougeot 2007. Wonderful. The second wine, was a surprising German wine, Seeger Oberklamn Blauer Spätburgunder GG 2011 that blindly was considered a burgundy and cone of the best of the night. It stunned when its identity was revealed. The third wine was a Domaine Ponsot Clos de la Roche Vielles Vignes 1998 I found faulty by poor maintenance. The last wine was a Drouhin Laroze Bonnes Mares Grand Cru 2003 that was very unbalanced with a predominance of very ripe fruit; disappoint, but what to expect from a 2003. In the end, drink blindly, but knowing it was not a Burgundy, one ARPEPE Grumello Buon Consiglio Riserva 2005. It really has a Burgundian character. Intersting, should age well. For me, the best wines were Chambertin 99 Prieur; Clos de Vougeot 2007 Arnaux Lachoux, Laurant Clos de Vougeot and Villamont 2008 Puligny Montrachet. (2239 views) | | | Tasted by KenK on 9/27/2015 & rated 93 points: Served double blind, but was guessed as clearly GC Burgundy from a strong year and producer. Quite fruity and rich, but good lift and structure kept this well balanced. Oak seems pretty well integrated at this stage with high quality fruit being the dominate feature. Perhaps lacks a bit of refined definition. This bottle was drained amazingly quick, clearly a group favorite even before being unveiled. Impressive showing. Can drink or hold. (2302 views) | | | Tasted by lepetitchateau on 10/11/2011 & rated 88 points: Massively overoaked but the fruit is huge so it is okay.... but a flat, dull wine. (2656 views) | | | Tasted by cortoncharlie on 8/14/2008 & rated 88 points: Still young and very tight. Will improve. Wait a few more years. (2363 views) |
| Domaine Jacques Prieur Producer websitePinot 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
Côte de Nuits on weinlagen.infoChambertin Grand Cru On weinlagen.info |
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