External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.5 pts. and median of 94 pts. in 49 notes) - hiding notes with no text | | | Tasted by Burgnick on 1/31/2024 & rated 95 points: Slow oxed for 4 hours before serving. The nose had that regalness showing nutmeg, cherry cola, spice, stems, and darkish red fruit. Very dense and concentrated. It has been the most expressive DRC GE I had but certainly not fully swinging its full potential. Nevertheless, it has entered the early drinking window with more upside potential. (842 views) | | | Tasted by Burgnick on 6/8/2023 & rated 94 points: Slow oxed for 8 hours before serving. Dark and brooding. Clearly had plenty of substance on the palate. Dark fruit driven with mineral, spice and earth undertone. Like other tasters comment, more Richebourg than GE. (1478 views) | | | Tasted by Alex G. on 1/28/2022: Domaine Romanee Conti Lunch (Phoenix, AZ USA): This flight was a trio of 99 GE, Richebourg, and RSV served blind. Our experienced group of Burgundy drinkers was totally humiliated, we almost did worse than if we had guessed randomly. Going to chalk this up to the fact that the 99 vintage is still so young and tightly wound that the vineyard distinctions haven't yet come to the fore. Then again, maybe the staff messed up and didn't keep the wines in the proper order during the blind tasting - a discussion we had at the table we were so shocked. In any case, it's clear 99 will be a great vintage, but these probably shouldn't be opened for another decade. Very grateful to have been able to try these special wines, alas we only get a glimpse at this early stage.
My guess for this was Richebourg. It was the deepest flavor, the darkest color, and the most tightly packed of the flight. Not what one would expect of GE. The aromatics were tremendous, but the palate barely budged in the glass with air. (3077 views) | | | Tasted by clayfu on 9/6/2021: You a young beast but you a big beast. 1999 DRC Grands Echezeaux is pretty much what you'd expected from a 1999 GE - it is a monster with plenty left in the tank. I love the in your face aggressiveness that GE seems to pull no matter the vintage, but there seems to be so much more backing up that attack than usual in the 1999. It still has plenty of material in reserve and built like a mack truck. This wine will outlive me but still provide pleasure as it climbs to the top. (3592 views) | | | Tasted by The Vines That Bind on 7/11/2021 & rated 93 points: Nose is floral and spicy. Showy but also a little roasted / tomato fruit character. I expected a more youthful, punchy, stemmy, and black cherry / oaky showing from ‘99. A little surprised and disappointed by how seemingly muddled this showed, although short of stewed. Great looking bottle, not sure what the issue was here, should’ve been fresher, brighter, more powerful in my opinion. Very good with plenty of redeeming and enjoyable characteristics, and still had some DRC style, but I’d say a maybe a bit of a letdown given the stellar vintage and how much I like Grands Echezeaux. Has lovely detailed black teas and spices that I associate with the darker and cloudy style at Meo Camuzet. (3526 views) | | | Tasted by tinybubbles on 7/11/2021 & rated 95 points: More open than some recent bottles, this showed good range of spice and floral notes on the notes. Great palate depth here. (3114 views) | | | Tasted by AValdes on 4/29/2021 & rated 94 points: Domaine de la Romanee conti 2018 Tasting and Dinner; 4/29/2021-4/30/2021 (Le Bernardin): Not much to add relative to other reviewers notes. This is really bright with yummy fruit jumping from the glass. Following two more acidic, floral wines like the 2011 Ech and the 2009 RSV, this was an inviting elevation in boldness. Next to the 90 Rich, it was outclassed but, in 20-30 years or so, I could imagine this wine doing very very well again the best of them. (3289 views) | | | Tasted by tinybubbles on 3/16/2021 & rated 95 points: Reasonably expressive today, but will benefit from significant more bottle time. Excellent reserve of material here (2103 views) | | | Tasted by Alex G. on 1/29/2021: DRC GE Lunch: The opulence and density are breathtaking. This is a 50 year wine easily. It's quite dense now, almost chewy but not tannic. The more time it had in the glass the better it got, but we probably could have given it 24 hours to reveal its true colors. Bottom line is you can open these now and be delighted, but the longer you wait the more fireworks you'll experience. (1933 views) | | | Tasted by hprphf on 3/7/2020 & rated 93 points: La Paulee 2020 - Gala Dinner (Pier 60): Showing hot vintage spice. Nicely made. 93+ (3074 views) | | | Tasted by Burgundy Al on 2/24/2020 & rated 94 points: A Ramonet Montrachet Vertical & 1999 Grand Cru Horizontal, Mostly Domaine de la Romanée-Conti (The Grill - New York NY): In DRC 1999 horizontal. Opened 4 hours before serving. This took at least 30 minutes in glass to open up, with red cherry and berry coming through first, then allspice, thyme and nutmeg gradually emerging from there. This kept unfolding and improving. Best I can ever recall for this wine, which is just entering its peak drinking window, and I expect will be better in 5 years and even better yet in 10. (3040 views) | | | Tasted by Alex G. on 11/9/2019: When this majestic wine is lost in the shuffle, you have an embarrassment of riches. Beautiful wine, but dense and stacked, so primary compared to the other wines tonight. Purity is so evident, as is the youthfulness. The primary phase is likely to continue another a decade, and there will be 40-50 years of secondary and tertiary evolution of the highest order. I hope to be fortunate enough to revisit this wine over the decades... (2411 views) | | | Tasted by BenBlu on 8/31/2019 & rated 98 points: I am not going to beat around the bush - this was the first eye opening DRC experience for me a year and a half ago. Since then I have been so very fortunate to drink Richebourg and RSV 99 twice each and I feel the circle is closing with having this GE99 a second time. Having had a Tache 96 the night prior (rated 98) I conclude that I love 99 vintage for DRC, it is bullseye for me as it marries the mineral complexity of DRC with for DRC standard some lushness core fruit. In a way it/they are perfect wines as simple as that. One can be splitting hairs between them and on reflection I rate Richebourg the very highest / perfect (yes never had Tache or Romanee Conti 99 so I hear you it might be out of ignorance) and GE and RSV just below, RSV is the more long term wine out of those two in my opinion and probably just ahead on photo finish at present. Anyway enough of the micro analysis. This GE from a perfect bottle (number 9356) sings on pnp. It is the complete package. This lovely lovely earl grey / tea note on the centre that all DRC 99 I have had deliver in spades, cool on the nose like summer breath, then minerality galore, some smokey spiciness. The palate is lusher then Tache 96 the previous day ala 99 vintage where my heart goes out. Some red fruit interwoven in all that mineral fireworks. It has verve, carries long, weighless and weighty, gravelly finish. Yes, this is what I would ideally be drinking be more often money no object. Again hats off to la Domaine for a pitch perfect 99 vintage. Unfortunately I remain anxious/unsure if I will have the pleasure of drinking this again. 98+ Very difficult to ask for more from a bottle of wine... (2598 views) | | | Tasted by fcxj on 5/4/2019 & rated 94 points: 1999 DRC Horizontal. More grands than Echezeaux. Simply more high toned and floral with a ton more precision, balance and deliciousness. (7167/10072) (2668 views) | | | Tasted by Alex G. on 9/6/2018: Pitch perfect. The aroma coming out of the glass is... let's not beat around the bush, it's pure sex. It's got that amazing balance of spice with a touch of sauvage that is so sensual.
Not as floral as GE can be, likely because of where it is in its evolution -- still young. It's a beauty who still hasn't figured out how to communicate her brilliance, yet, and we all just sit in awe and wait... Sigh... I wish I could write off DRC as overrated but moments like this are what keep us coming back.
Grands Echezeaux has a peculiar ability to provide immense pleasure at most stages of evolution, unlike Richebourg and RSV for example which in my experience can be easily caught at the "wrong" time. This '99 is a perfect example of a wine that will give and give and give at every stage of its evolution. Enjoy, and give it the full attention it deserves. (2616 views) | | | Tasted by brigcampbell on 6/28/2018: Dried moss, paprika and dark plum aromas. Palate is 100% tart cranberry with black pepper and light toasted oak foundation. (2893 views) | | | Tasted by Kemo Sabe on 5/19/2018 & rated 94 points: Great aromatics on this wine which leads me to think the 99 Grands will be ready before the 99 Ech. This is closer to providing the pleasure you want out of a DRC. Good spices and minerality. Red fruits, black fruits, violets hints of pepper. Upside to the score. (2746 views) | | | Tasted by mr_swirl on 4/22/2018 & rated 95 points: Expressive and open on the nose with stellar red fruits and spice. On the palate it took longer to really shine, what texture, complexity and length! What more can one want ? Perhaps more cellaring for this bottle .... (2085 views) | | | Tasted by BenBlu on 4/14/2018 & rated 99 points: Some people look for happiness and never find it - we found it that night and all we needed was a Riedel Amadeo decanter, some Zalto Burgundy wine glasses and a pristine bottle of DRC GE99. Decanted for half an hour and drank over the following 2 hours. This was beautiful, singing. Maybe it will get better from here but this surely is at its early peak. What a wine! Not sure how often I will get the chance to drink another bottle of DRC in this life, but at least that evening we had our bottle that drank just perfect and put a smile on our faces just about every time we sniffed it. (2777 views) | | | Tasted by Alex G. on 1/26/2018: Pristine example of a 50 year wine just about 20 years in. Tannins are not obstructing the joy but they are there. Fruit is ripe and sweet and soft. Nose is just a hint of its future. An epic wine and even though I don't like to drink my wines young this is as good as it gets 🙏🏻 (2034 views) | | | Tasted by Jeremy Holmes on 1/17/2018: I have certainly seen much better bottles of this. There was plenty of volatility and some chocolate/coffee oxidation. It has great concentration and layers of flavour but the usual verve and detail has been planed off. (2366 views) | | | Tasted by Burgnick on 12/21/2017 & rated 94 points: Bottle breathe for 3+ hour. Still very tight. When it was served blind to me, I was thinking if its a 02 cathiard vr and drc vr. The structure and volume are impeccable. Nose has strawberries, gentle oak, flowers, minerals, and blue fruit. The palate is mouth-coating and deep with very precise fruit. The after-taste is very long and the richness bodes well with the vintage, terrior and house style. Painfully young but tremendous potential. A stellar example of how great DRC did in 1999. 96 potential. Two other tasters thought its a lucien le moine or jacques prieur musigny. My response was I would buy 2 cases tomorrow if either guess is true. The oak treatment is so gentle and elegant, unlike LLM or JP who hit you straight to your face. Don't touch your 99 DRC for another 10 years. (2352 views) | | | Tasted by BradE on 12/6/2017: Five DRC Grands Echezeaux. (Bellecour. Wayzata, MN): As expected this was deep, rich, and full of promise. It drank extremely well, and didn't show too young. Thus, you can happily open this now. But with other vintages drinking so well, I'll opt to cellar these for a bit longer. (2460 views) | | | Tasted by Burgnick on 8/23/2017 & rated 94 points: Bottle breathe for 5 hours. Still ridiculously tight. We decant the wine for 1 hr and serve it. The wine has started to open up. Nose has dark fruit, spice, herbs and gentle oak. Palate is so deep with excellent density, power and precision. The acidity is soaring. This is a wine that you should not touch in the next 10 years. It can last for a few decades. 95-96 potential (2718 views) | | | Tasted by lepetitchateau on 7/14/2017 & rated 95 points: Stunning wine - young, promising, super saturation, so deep & pure. (2255 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Life Is Funny Like That: 1999 & 2015 DRC (Apr 2018) (4/18/2018)
(Domaine De La Romanée-conti Grands-echézeaux Grand Cru Red) Subscribe to see review text. | By Clive Coates MW
Decanter, Clive Coates Domaine de la Romanée-Conti (2/16/2018)
(Domaine de la Romanée-Conti, Grands-Échézeaux Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/6/2017)
(Dom de la Romanée-Conti, Grand Cru Grands Échezeaux Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Domaine de la Romanée-Conti: Focus on Grands-Échézeaux and Richebourg (Jul 2014)
(Domaine De La Romanée-conti Grands-échézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (5/28/2008)
(Domaine de la Romanée-Conti Grands-Echézeaux Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Chicago, Chicago (2/16/2007)
(DRC Grands Echezeaux) Login and sign up and see review text. | By Allen Meadows
Burghound, 3rd Quarter, 2006, Issue #23
(Domaine de la Romanée-Conti Grands-Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine de la Romanée-Conti Grands-Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine de la Romanee Conti Grands Echezeaux) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2001, Issue #1
(Domaine de la Romanée-Conti Grands-Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Grands Echézeaux Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter and JancisRobinson.com and Burghound and Vintage Tastings. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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.infoGrands-Echezeaux Grand Cru On weinlagen-info |
|
