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| Community Tasting Notes (average 95.6 pts. and median of 95 pts. in 95 notes) - hiding notes with no text | | | Tasted by hprphf on 11/19/2023 & rated 93 points: Ye Paulee (Hao Noodle): 08454/12855. Good vintage fruit quality, quite spicy, but somewhat thin. 93 (1193 views) | | | Tasted by clayfu on 10/20/2023: 1999 DRC Romanee st Vivant - felt almost clunky next to the 2002 La Tache. You feel all the jagged tannic edges from how reserved the wine is. There’s oodles and poodles of material waiting in reserve that’s for sure but it never feels like it’s able to burst part that barrier and is still coiled around that core. It’s dark, brutish, reserved. I’d hold for longer to allow those tannins to shed. (1307 views) | | | Tasted by dream on 8/2/2023 & rated 93 points: This is so elegant and fine with great subtle complexity. Dark black cherry fruit coalesces with interesting notes of coal dust, smoked earth and dark spices. Layered and fine if a bit lighter than expected. Perhaps a bottle not stored perfectly over the years or one that's moved around a lot. While it's quite close to what it should be, it lacked some intensity and vigor. 93? (1214 views) | | | Tasted by Alex G. on 3/26/2023: Burgundy Bachelor Party: One of the greatest vintages for DRC RSV. Enormously density with clean and precise fruit. As much as I enjoyed it, better in a decade and will live for many decades. (1722 views) | | | Tasted by Bobby Burgundy on 3/7/2023 & rated 97 points: Drank at La Paulee Super wine (1507 views) | | | Tasted by burginner on 3/4/2023 & rated 95 points: Magnum (1050 views) | | | Tasted by KenK on 3/4/2023 flawed bottle: Corked! (1094 views) | | | Tasted by leoland on 10/5/2022 & rated 99 points: Very similar to the Mùsigny GC 2003 by Jacques Prieur, minus maybe the latter's in-your-face power taste. Old school subtlety is the keyword doing full justice to the fruit (1429 views) | | | Tasted by Alex G. on 3/25/2022: Deep, dark, lush, and opulent. I wish this had been slow oxidized to coax out more, but even as a pop and pour one can never complain about drinking '99 DRC. This has the material to age for several decades, a classic. (1891 views) | | | Tasted by Bobby Burgundy on 2/12/2022: Had the 96’ 99’ 00’ 02’ 05’ 09’ for me the 99’ was the best of them 97 points. 00’ was the surprise for the group just a beautiful wine 96 points. 96’ was drinking well 94 points. 05’ was so super tight not sure how it will turn out. 09’ was tight also ? There 02’ to me was not the best bottle it dropped off way to soon into tasting 93 points. (1756 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.
This was the only one of the flight I correctly guessed. It was more elegant and expressive than the first wine (which I had incorrectly guessed to be Richebourg, and was in shocking fact GE). There was some talk of a very subtle flaw in this wine, and I didn't get that. It may just have been that this particular bottle didn't have perfect provenance and fell a bit flat relative to the other wines. (2087 views) | | | Tasted by BenBlu on 1/19/2022 & rated 97 points: Bottle 11848/12855 - on pnp bags of ripe red fruit greet you with plenty of mid palate sap, whole cluster evident in a tiny green stemmy slightly austere finish with savoury notes too (touch bay leaves?) that balances out the fruit nicely and make it a very sophisticated and measured wine. It must be mentioned that a CLB Reignots 08 was more than a match for it that night and a Romanee 07 did pull ahead for WOTN. As for the RSV it’s peak window is now open and should hold for decades of course. As the aromatics go I personally find myself preferring GE and Rich in 99. (1974 views) | | | Tasted by burgcamel on 1/12/2022: Good potential but still still too young for my taste. Beautiful nose but it will be a few more years before the tannins ease up enough to truly appreciate this wine. Big and full bodied. 95 based on potential. (1611 views) | | | Tasted by Burgundy Al on 9/10/2021 flawed bottle: Acker's COVID-Vaccinated BYO Dinner and Auction Simulcast (Craft - New York NY): Something was very wrong, very bad here. I wondered if it was real, but David was confident it was stewed. (2450 views) | | | Tasted by The Vines That Bind on 4/24/2021 & rated 95 points: Big projection from the nose, very DRC in terms of stems and black cherry with a little modern oak and also very RSV with the flashy floral high notes. I am experiencing a newfound enjoyment and preference for RSV, over say Richebourg, for the aromatic details as opposed to the structure and power. This wine was paired up with a ’99 Leroy RSV, which to my somewhat surprise given my love of DRC, was meaningfully superior. This was excellent all around, but I think that Leroy’s lush iteration of this vineyard is a perfect match. Awesome wine no matter what. Terrific right now and clearly has a long window ahead. (2081 views) | | | Tasted by rougeamore on 4/24/2021 & rated 98 points: Anniversary celebration with a generous friend. Deep aromas of crushed berries, mineral and cedar. On the palate, layers upon layers of flavor. Red and black fruit, plum, tobacco, minerals and more. Goes on and on. Superb wine. 97-98 (1773 views) | | | Tasted by LB88 on 12/27/2019 & rated 95 points: Amazing wine. Perfect in so many ways (3099 views) | | | Tasted by steinersing on 12/10/2019 & rated 97 points: Massive energy and elegance. In Math format early to drink. (3001 views) | | | Tasted by fcxj on 12/9/2019 & rated 96 points: From methusalem. Stemmy goodness and rich palate. Hit the highs this can hit. (16/12855) (2791 views) | | | Tasted by KenK on 9/22/2019 & rated 95 points: Paws II dark rich concentrated dark red fruits dominate yet nice spices underlying the rich deep flavors. Still comes across quite young and a tad firm, yet gives much pleasure and drinking well. This still not at peak and has years to go. Tremendous potential, yet not fully strutting all it has to offer. (2859 views) | | | Tasted by BenBlu on 6/1/2019 & rated 99 points: Cloudy just like 98 Echézeaux. Decanted from cellar temperature. With 15-30 minutes of air it wakes up. On the nose it is electric, mineral, ethereal with these serene but warm tea notes (earl grey, oozing) that I associated with 99 DRC. Some macerated cherries, earthiness and gravel notes, sweet Vosne spice galore. As time goes by the sweetness gains in intensity. It is beautiful to watch/taste. Each 5 minutes passing you feel it is cranking up a notch. That’s top wine for you. Bottle 4526/12855 - see previous TN which holds too maybe this was just a point better as given more time to unfold. Both bottles - consumer at same restaurant and consecutive number labelling - were consistent. Some people might say I am overrating this but to me it is close to perfection. And yes perfection is a relative concept - maybe if put next to the Tâche and Romanee Conti you would rate lower but that is the flaw of the 100 points scale. 98-99+ (3266 views) | | | Tasted by fcxj on 5/4/2019 & rated 92 points: 1999 DRC Horizontal. Bit plodding when served next to RSV. Nothing wrong but not exiting and well before this cuvee hit its stride. (8884/12855) (2209 views) | | | Tasted by BenBlu on 2/24/2019 & rated 98 points: After having been privileged to enjoy DRC Grands Echézeaux and Richebourg 99 over the last year when the opportunity presented itself at a restaurant to have the RSV we didn’t hesitate to go for it. The bottle was in prestige condition (bottle number 4525). The sommelier decanted for us in a large decanter and we gave it half an hour of air before approaching. Certainly could have done with more time in the decanter but it hit the high notes straight away. In a similar vein to the GE99 from memory, the fruit is impeccably pure, cashmere on the palate, a centre of sweet earl grey tea, umami, great us of stems. DRC99s absolutely rock and while people might say this is too early I have been thoroughly enjoying all three 99s I had lately. More so, I have been loving every single sip as each and every one has been truly memorable. We could go on about market prices for these wines as they are the only dilemma. If it weren’t for the price tag I would not be drinking much else. And while I love Bordeaux to me this bottle which we had after Margaux 96 and LMHB 05 (weird order one might thing but it had to stand in for a third Bordeaux we brought that had TCA, well thanks for that actually ;-)) to me those near perfect Burgundy experiences are more interesting these days. If I had to put the RSV 99 in context with the brother GE and Riche to me the GE has the slight edge today (rated 99 see my TN) and is possibly the deeper wine today but this is splitting hairs. The Richebourg 99 is an utterly perfect wine in my book. Kudos to DRC for delivering a jaw dropping 99 vintage which at age 20 has been giving me unspeakable pleasure. (2529 views) | | | Tasted by tinybubbles on 12/10/2018: Slightly chemical nose. Dark and chalky. Likely not representative, but this was underwhelming. 88 (2187 views) | | | Tasted by steinersing on 11/15/2018 & rated 97 points: Great bottle, think quite a step up from 1990. Great tension. Acidity phantastic. (2285 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Compare & Contrast - DRC & Leroy (Jun 2019) (6/1/2019)
(Domaine De La Romanée-conti Romanée-saint-vivant Grand Cru Red) Subscribe to see review text. | By Neal Martin
Vinous, Life Is Funny Like That: 1999 & 2015 DRC (Apr 2018) (4/18/2018)
(Domaine De La Romanée-conti Romanée-saint-vivant 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, Romanée-St-Vivant Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Domaine de la Romanée-Conti: An Essay in Terroir (Dec 2013)
(Domaine De La Romanée-conti Romanée St. Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound (10/14/2010)
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/8/2009)
(Dom de la Romanée-Conti, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, A Week of Golden Cellar Drinking (11/3/2007)
(DRC Romanee St. Vivant) Login and sign up and see review text. | By John Gilman
View From the Cellar, May/Jun 2006, Issue #3, Romanée-St.-Vivant: Refined Elegance Searches for a Place in the Modern World
(Domaine de la Romanée-Conti Romanée-St.-Vivant) Login and sign up and see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2005, Issue #18
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The Romanee St. Vivant Marathon (2/6/2005)
(Romanee St. Vivant DRC) Login and sign up and see review text. | By Allen Meadows
Burghound (1/28/2005)
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2001, Issue #1
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/30/2003)
(Domaine de la Romanée-Conti Romanée St. Vivant) Beautiful, blackberry liqueur, mint nose; concentrated, rich, pepper, blackberry, blackberry liqueur, sous bois palate with great structure; long finish 96 points |
NOTE: Scores and reviews are the property of Vinous and Decanter and Burghound and JancisRobinson.com and Vintage Tastings and View From the Cellar and RJonWine.com. (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.info |
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