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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 92 pts. in 15 notes) - hiding notes with no text | | | Tasted by vvWine.ch on 3/1/2024 & rated 93 points: Nachdem dieser Wein viele Jahre lang etwas verschlossen war, zeigt er nun nach 20 Minuten Belüftung seine ganze Schönheit, expressiv, mit Sauerkirschen, Pflaumen, Johannisbeeren und einer balsamischen Note, dazu Kräuter und Tee, reiffruchtig und doch kühl, dezente Würze, mineralische Unterklänge. Im Gaumen auf den Punkt gereift, delikate Frucht, abgeschmolzenes Tannin, ausgewogen und lang im Abgang. Aktuell eine wahre Freude. No better time to drink this. 93 vvPunkte (203 views) | | | Tasted by oboeurenius on 1/26/2020 & rated 90 points: Moden og utviklet premier cru. Duft av moden frukt, sopp, og skog. Flott tanninstruktur med lang ettersmak. (1009 views) | | | Tasted by bourgogre on 11/11/2019: Toujours violacé. Foncé, presque noir.
Nez de confiture tout à fait insistant.
Encore quelque peu rébarbatif à l'ouverture,
sa tonalité poivrée et boisée sur un fond balsamique étonne.
On l'épaule durant une heure.
Le voilà.
Superbe fruit, riche et onctueux de pruneau, et au milieu de bouche de confiture de mûres. Et quelle profondeur…
Des notes de mélasse en rétro-olfaction. Un fond éloigné de terreau.
Belle longueur.
Un charme fou.
Un 2008 à l'acidité maintenant sous la moyenne.
Signe qu'il a atteint son plateau.
Peut-être le meilleur Taupenot Merme que j'ai dégusté.
Un grand vin, celui-là…
(****) (1519 views) | | | Tasted by Hanibal on 5/16/2019 & rated 92 points: Spices, undergrowth, wet forest floor, cherries and some mushroom (2005 views) | | | Tasted by bourgogre on 12/31/2018: Violacé avec reflet ocres en pourtour.
Nez de chêne neuf. Encore après 10 ans !
La bouche tend vers le bleuet à l'ouverture, et à la pomme-grenade bardée de vanille après une demi heure.
L'acidité est encore un peu vive (style malique), Nous sommes vraiment ici en présence d'un 2008...
Au surplus, une amertume de bon ton allonge le vin.
Tout cela donne des tonalités balsamiques marquées à ce vin.
La finale est assez poivrée et l'ensemble est encore relativement tannique.
Un grand vin qui a encore besoin de se «faire» pour quelques temps.
La prochaine dans 1 ou 2 ans.
Je ne sais trop.
On verra.
(***1/2+) en l'état.
On en espère encore plus dans l'avenir. (1523 views) | | | Tasted by phil the agony on 12/28/2015 & rated 92 points: Un peu plus austère que l'autre mais quand même bien approchable.Un nez superbe et une bouche ample et soyeuse.
De la texture et du velour.Semble être encore un peu jeune mais il sera très bien d'ici 3-5 ans.
16.5/20 ++ (2780 views) | | | Tasted by grafstrb on 5/29/2012 & rated 92 points: -- decanted 40 min. before initial taste --
-- tasted non-blind over 3 – 4 hours on Day 1; tasted again on Day 2, approx. 23 hours after opening --
NOSE: complex and moderately expressive; bitter powdery/woodsy florals; baking spices; red currant; hints of cherry, lemon pith, coffee, and gentle dark spices. Lovely aromatics, although predictably reserved at this time.
BODY: violet-tinged ruby color of medium-light depth; medium-light bodied.
TASTE: initially: quite tannic; good tart acidity; cherry and red currant fruits; green-like mineral aspect; medium-light oak; moderate concentration of fruit; slight hint of background animale/leather; alc. not noticeable. About 90 min. after opening, the fruit did come forward somewhat, but the wine is still noticeably reserved/tight. I’d say hold for at least another couple years, then expect smooth sailing for many years thereafter.
DAY 2:
NOSE: deep red/purple berries; cherry cotton candy; baking spices.
TASTE: still tannic; acidity is still tart, but not quite as up-front as previous day; background hint of gaminess; light-to-moderate oak; red fruits; very nice.
B: 50, 5, 13, 16, 8 = 92+ (4029 views) | | | Tasted by stadler on 11/26/2011: Salon des vignerons indépendants (Paris, France): Millésime moins charmeur certes mais ce vin est encore fermé, austère et ne se déguste pas bien seul, dommage. (4475 views) | | | Tasted by Alex H on 7/6/2011 & rated 87 points: Charming spicy berries and strawberries. Nicely integrated oak acid and fruits. Juicy but restrained (3810 views) | | | Tasted by Paul S on 5/20/2011 & rated 92 points: Burgundy 2011 Day 5: Visit to Domaine Taupenot-Merme (Morey-St. Denis, Burgundy): The run of lovely wines continued into the 2008s with this one. Lovely nose here, with sweet baking spices, dark cherries and flowers. Really attractive, and very nice on the palate too. What really stood out for me was the beautiful balance and complexity on such a young wine, with melting acidity and velvety but still grippy tannins framing succulent flavours of blue and red fruits with a background of meatiness and white pepper notes. Focused, precise and lovely to drink. The nice finish contirbuted with quite a bit of length too, with a linger of spice and mineral. So many things were showing even at its age. Very nice indeed, this is one that would be nice to cellar. (3372 views) | | | Tasted by Mingmong on 5/20/2011 & rated 92 points: Interesting nose smtg like pineapples and perfume. Violets, lilacs, blue and red berries mingled together, some spices, fresh fruits and elegance. Good finish again. (3671 views) |
| 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
Côte de Nuits on weinlagen.infoMorey St. Denis 1er Cru on weinlagen.info |
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