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| Community Tasting History |
| Community Tasting Notes (average 94.6 pts. and median of 94 pts. in 31 notes) - hiding notes with no text | | | Tasted by Papies on 12/8/2023 & rated 91 points: 2023 Athens Wine Event; 12/8/2023-12/9/2023 (Athens, Greece): Tasted blind , bottle 02222.
Happy to have tried this blind cause the star gazing of the label would have for sure affected our judgement.
Frankly this is paying the price of being a 2003. The fruit has a burnt feel to it and lacks the elegance of what should be this magical wine. Reminded us of the 2003 La Mouline that was so uncharacteristic of what this wine could be and it’s just not a La Tache. It’s a 2003 and frankly they should not have released this. 91 at best (948 views) | | | Tasted by hprphf on 11/19/2023 & rated 95 points: Ye Paulee (Hao Noodle): 00054/10147. Still quite young, lovely ripe fruit, rose, polished, dimensional. 95 (921 views) | | | Tasted by decaturwinedude on 8/8/2023 & rated 95 points: A Good Monday, Vol II:: Always special to drink LaTache. Nose is a treat: burgundian royalty, really. This is what great Burgundy smells like. Beautifully integration of fruit and body. It has some '03 ripeness, but so complex, yet seamless on the palate. Still youthful. (1310 views) | | | Tasted by Biskuit on 8/7/2023: Quite the treat! (1029 views) | | | Tasted by Beeck10 on 2/18/2023 & rated 95 points: la tache is always a treat , it is no other for this bottle, but not the best la tache I had, you really can feel the hot summer from 2003 in this wine, the nose was really sweet also the mouth , I had hay and in the mouth also rough , this are all outcomes from a to warm vintage, never less , if you drink only this bottle on a evening it's still a great bottle ! (1722 views) | | | Tasted by hprphf on 2/8/2023 & rated 94 points: This wine has aged effortlessly with barely any hint of the ripe vintage (DRC did a very good job in 03 anyway). Spicy core with cherry red fruit and rose petals, precise, big, deep. This shows what La Tache is even in a usually problematic vintage. 94-95 (1599 views) | | | Tasted by ricardito on 10/14/2022 & rated 97 points: Wines of the Gods (House of AC and JC): Component of DRC Echezeaux and Grands Echezeaux vertical. This was meant to be a 2003 Echezeaux, but it was corked, so our stupendous hosts wandered down to the cellar and brought this up as a replacement. Crazy move, but no complaints from the participants....we love our hosts-AC and JC! Dark ruby with ripe black currants on the nose. Massive sweet blueberries and strawberries on the complex smoke slapped palate. Atypical California grip but expands on the backend, with some savoury elements and Asian spices just like a great Vosne slayer of just about any wine on the planet ! Not really a classic La Tache, but so huge I imagine this wine will be at peak for my 16 year old on his 50th birthday. Best now to 2065. (1729 views) | | | Tasted by Jeremy Holmes on 9/12/2022: A touch of meaty reduction to the aroma. Breathes up well in the glass to show notes of Arum lily, black cherry and Hoisin. It has a rich and intense mid-palate with perfect ripeness. It is accessible, layered and very long. An outstanding 2003. (1431 views) | | | Tasted by Burgundy Al on 8/5/2021 & rated 96 points: La Tâche Dinner (RPM Steak - Chicago IL): In 07/06/03 vertical. My highlight of the flight. Ripe black and red cherry with sweet baking spice. Massive aromas are full throttle, but also so enchantingly Vosne. Palate is even better, with the same profile and power but more restraint, concluding with a very well structured and long finish showcasing Burgundy's textural elegance at its best. Just barely entering its peak drinking window, this should be fantastic for the next two+ decades. (3806 views) | | | Tasted by FYC on 10/10/2018: What an interesting wine! No 2003 heat whatsoever. There is a interesting meat and animale aroma to this wine. The underlying profile is pure La Tache. We commented it was Rhône-like not because of the heat but because of the animale/brett/merdeness of it. I really enjoyed this wine because it was so different. As the night progressed this also clamped down like the 06. (4555 views) | | | Tasted by hprphf on 9/8/2018 & rated 94 points: Fresh leather, coffee, caramel, brown sugar, meatly savory, strawberry, cranberry, peach, tomato-like acidic smokiness, rose, white flower, stem, cinnamon. Characteristic of La Tâche, and frankly surprisingly good. A bit lean yet still powerful, not without structure, and definitely good for a 2003. Skills really shine through the thin body and medium finish. Enjoyable by all means. 94 (3849 views) | | | Tasted by CamWheeler on 11/11/2017 & rated 90 points: Festival of Alex - Grand Birthday Dinner: Medicinal, spice, meaty and spicy notes, perhaps tinged by leather as well. Quite soft on the palate, the fruit is mellow and it finishes reasonably long. Possibly not a great bottle, but I was happy to drink it anyway. (4871 views) | | | Tasted by tinybubbles on 6/19/2017 & rated 93 points: Still slightly harsh and certainly undeveloped. Delicate spice nose and a rich black fruit palate, but not anywhere close to the point where it can show the complexity of La Tache. However clearly a relative success for the vintage. 93-94+ (4909 views) | | | Tasted by Burgundy Al on 3/2/2016: 2nd Most Epic Burgundy Dinner (Boulevard - San Francisco CA): Served blind in what turned out to be a nice Vosne flight. Also easily identifiable as La Tâche, this was also easy to identify as from 2003. Extremely ripe and concentrated with bold spice to match, this hasn't quite settled down into the elegance I know to expect from La Tâche as it ages. I won't open my other 2 bottles for at least another decade. (6737 views) | | | Tasted by Brolawa on 2/26/2016 & rated 98 points: Such a beautiful bottle of wine that exceeded the vintage. Everything intact and balanced: wood, mineral, fruit and signature vegetable notes. Too bad La Tache pricing is now going to the moon, but I also understand. (967 views) | | | Tasted by skifree on 12/3/2015 & rated 93 points: Had my first La Tache at The Met in Seattle with my friend Atlantean as part of holiday dinner. Last minute splurge when I saw the price on the wine menu. It went through multiple phases after we had it decanted (right choice?), kept opening up and became this lovely mixture of wild strawberry, mushroom, and spice at its best. The last glass felt like it closed down, with lots of stems and cherry pit overpowering the taste buds. I was very glad to have ordered this, but it certainly was not an OMG wine for me. The company, wine, and food (salmon carpaccio, Caesar salad, Delmonico steak) were a wonderful mixture though. (4353 views) | | | Tasted by dcwino on 11/7/2015 & rated 95 points: 2015 Villa d’Este Wine Symposium - Kelly and Kevin's excellent adventure; 11/3/2015-11/9/2015 (Villa D’este, Lake Como): If you are a Burgundy purest, ie belongs to AFWE, this will be a challenging wine. The nose clearly displays the 03 extreme ripeness, blackberry jam, cherry liqueur, Chambord, licorice, exotic black spices and dark flowers. Excellent concentration, ripe opulent black fruit driven palate impression, almost chewy, a hint of spritz that does not go away, good acidity and decadent sweet finish. This is a big ripe La Tache. It is pretty expressive but will need at least another decade to gain tertiary notes and lose Chambord like ripeness. (6144 views) | | | Tasted by noppakit s. on 3/18/2014 & rated 98 points: Bottle No.03329/10147
2003 LT performs very very good at the moment. Layer upon layer, deep into the terroir. Firm structure, stunning, very delicious, multi-dimensions.
Aftertaste is splendid, long and sensational finished.
I drank every red wine from DRC 2003 and all of them are stunning, super delicious, great wine indeed.
I almost lose my faith in La Tache, my best wine in the world, 2003 brings it back in time. I still have 1 bottle left to save my soul again in the near future.
To whom it may concern.
2003 Burgundy wines at this moment, 90% of them are showing the amazing structure, acidity is very nice, totally different from the past even when it released. The fruit is just the same but the acidity has come, the balance is very nice, beautiful fruity.
Don't give up on others 2003 Burg and please bring it to drink from now on.
Cheers... (6513 views) | | | Tasted by Hank Gillespie on 5/29/2013: Following the 1999 is a tough act, but the 2003 was next in the order of tasting.
Medium ruby color; aromatics pungent at first, but swirling rounded this out and developed more freshness; spices initially but followed closely by the fruit – mostly cherry and cranberry, with some slight oak lurking there, too; firm entry, and running back into the palate; acidity seemed to be lower – at least it wasn’t as pronounced as with the two previous wines; this didn’t come across as a particularly powerful wine, but it did have some impressive credentials; lovely fruit that extended out to the finish; overall balanced with the harmony of the parts moving easily together; lengthy finish, with the fruit lingering – again for a very long time; compact and finessed the palate with a “come hither” notion – I have more to show you. More of this in the cellar, and am marking the next bottle to open in three or five years. (6840 views) | | | Tasted by eromer on 1/25/2012 & rated 97 points: The greatest young burgundy I have ever tasted. (6575 views) | | | Tasted by Xavier94 on 1/18/2011 & rated 94 points: A black cherry pit fruited nose of pungent minerality eventually give rise to an array of Asian spice, with a particular focus of soy sauce and other exotic aromas. The palate bursts with spicy Vosne qualities mixed with a marvelous umami-like savor that extends from start to finish, unleashing layers of seamless black cherry pit fruit. There is also nice lift to this wine as the acid is in wonderful balance (especially for the vintage). Dark and broad but without undue weight. These flavors introduce a midpalate that is just beyond words; fire and smoke with hints of dark earth and a soily component come to mind but these do not do the wine justice. Picture perfect Vosne and a Vosne through and through. (6796 views) | | | Tasted by stanford88 on 3/2/2008 & rated 99 points: simply amazing -- elegant, full-bodied without the over-the-top sensation you get from California wines (i know, not a fair comparison but hey, this is my tasting note). Superb balance, wonderful long finish. For a young wine, had a long of earth and as someone else suggested "forest floor." Scared to give it 100, because I would only want to drink this from now on. Compared to a 02 DRC Romanee St. Vivant, less acidic, better balance, more subtle. (8720 views) | | | Tasted by mattiasjansson on 10/24/2007 & rated 92 points: DRC Tasting with Dave Nerland (Sea Saw, Scottsdale, AZ): Did not take notes beyond score at end of evening. (6827 views) | | | Tasted by jivey on 10/24/2007 & rated 94 points: Aromas of milk chocolate, violets, roses, and dark cherries. Suave, displaying massive amplitude and a full-bodied, velvety-textured character, this behemoth’s flavor profile brings to mind chocolate-covered black cherries. Immensely powerful and noble, it offers an interminable finish that is packed with flawlessly ripe, sweet tannin. (5744 views) | | | Tasted by kstoddard on 10/24/2007 & rated 98 points: G7 (Sea Saw, Scottsdale): French oak and pretty floral notes on the nose. Raspberry, cherry, cinnamon and a hint of curry. Beautiful complex finish that lasts for minutes. Another outstanding La Tache. (8487 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (1/7/2017)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (4/30/2011)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, DRC Weekend (7/6/2009)
(DRC La Tache) Login and sign up and see review text. | By Allen Meadows
Burghound (5/29/2008)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/13/2006)
(Dom de la Romanée-Conti La Tâche Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2005, IWC Issue #119
(Domaine de la Romanee Conti La Tache) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (3/1/2006)
(Romanée-Conti La Tâche) The nose starts in a similar vein to that of the GE; exciting, deep, musky, before broading to an even wider panorama of powdery red fruit aromas. Mouthfilling and concentrated. There is an easily preceptible extra density to this wine. The marvellous finish is easily a match for the GE, and overall, this is the first wine that manages to better it. Superb. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vintage Tastings and Vinous and Burgundy-Report. (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.infoLa Tâche Grand Cru on weinlagen-info.de |
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