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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 21 notes) - hiding notes with no text | | | Tasted by Gr8penut on 2/6/2019 & rated 88 points: Rather lean with a european barnyard nose. (963 views) | | | Tasted by pjaines on 6/13/2016: This wine is struggling a bit at the moment - it is either in a dumb phase or the wine is fading quite quickly. It lacks a bit of the bite from its youth which leaves it rather soft and sweet, like a NZ pinot. Super elegant and light at times, but the feeling persists that this was better in its youth. Will hold the other bottles to see what happens. (2183 views) | | | Tasted by pjaines on 7/26/2015: Seems to be either shutting down a touch or thinning out - not sure which. There is a lot of quality here so my guess is that this bottle is just in a cranky phase - HOWEVER - it still has the something-from-nothing aroma of uber-light cherried-fruit and whispy elegance. In a world where everything is turned up to 11 this is turning the dial down to 3 and getting back much more in return. (2757 views) | | | Tasted by Atreyu on 5/11/2015 & rated 91 points: Parfymert, nesten floral. Fullmoden og rustrød. Tørkede bringebær med brunmineralsk og lang finish. Om man skal trekke må det bli for konsentrasjonen. Men hadde den hatt mer ville den ikke vært like deilig nå. (2693 views) | | | Tasted by pjaines on 4/10/2015: This is ROCKING right now - this has that Something-From-Nothing vibe going on, with the translucent liquid powering out some incredible aromas - BOOF. There are some cherries and some sweet-black fruit aromas - really treading a nice line between elegant and feral-funky-sweet-decaying nose. There is still quite a bit of fat on the bones here but it is all relative - the frame feels as though this should be feather light and dancing on the tongue. It must may get there - this is superb. 2007s are really clicking into place. (2718 views) | | | Tasted by pifcho on 3/4/2015 & rated 92 points: Looking at my note from 2013 - this showed very similarly tonight. Drinking well with a couple of hours of air. Red fruited, transparent, elegant and mineral. Very 2008 on the palate. Hold or drink with a good decant. 91-92+ (2042 views) | | | Tasted by hvoslef on 10/1/2014 & rated 91 points: Klar rød farge, fin noe parfymert, floral nese med inslag av røde bær. Tilgjengelig, men godt av litt luft, blir bedre og bedre utover kvelden. 90-91p (1880 views) | | | Tasted by pjaines on 4/21/2014: The story thus far with this wine is to leave it in a decanter for an hour before touching it. Straight out of the bottle this is lean and tight but later flourishes into an array of feral elements, with mushrooms, red fruit, dry soil spinning out of the glass. A beautiful colour...you won't see many clearer wines. With time this will be one stinky and earthy animal. (1688 views) | | | Tasted by pjaines on 1/7/2014: Only Burgundy can really make wines like this, in my experience. Super lightweight, crystal clear but with finely woven aromas and tastes that deliver something that is greater than the sum of its parts.
Evolving very well - this takes some time to open up. Very clear and transluscent with delicate, whispy aromas of dry soil, cherries, a bit of mushroom. Fine boned, elegant. Drinking well, but will keep for years. (1821 views) | | | Tasted by pifcho on 6/19/2013 & rated 91 points: Good stuff here. Transparent and red fruited in the vein of most 2008s, but with the softer approachable acids of the 2007 vintage. Mineral and earthy, this is very interesting and satisfying from the first to last sip. More Vosne than NSG, but no complaints here. (1854 views) | | | Tasted by pjaines on 1/12/2013: Fantastic quality here...light, linear but with a very classy nose. Deep cherries, mushrooms and violets. Tangy finish with a very delicate feel. Very impressive and will last quite a while. (2337 views) | | | Tasted by CWilliam on 1/1/2013 & rated 92 points: Drank at a restaurant so no formal notes. Very enjoyable on it's own or with food. Still fruit primary with bright cherry fruit, medium body, high acids and long finish. Would buy again. (1814 views) | | | Tasted by -E- on 6/6/2012 & rated 91 points: Smaking med Etienne de Montille: Kjølig rødbærsdreven nese med en lett sødme. Svakt hint av VA. Søtlig, smal frukt. Slank. Godt grep. Lette smørtoner i ettersmak. (2446 views) | | | Tasted by Steve Brickley on 1/30/2010 & rated 89 points: Quite approachable, rather light which made it drinkable so early. (2246 views) | | | Tasted by Wine Spam on 1/15/2010 & rated 93 points: Vineyard Gate: 2007 Burgundy, Montille and Chandon de Briailles (Millbrae, CA): A virtual powerhouse considering its from the 2007 vintage. Rich red fruit nose--though a bit monolithic--that carries through into a lush, fairly ripe red fruit palate. Quite accessible at this stage, and still refined for all its opulence. It drinks well now, but will no doubt age for at least fifteen years. (2336 views) |
| Domaine de Montille Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoNuits St. Georges 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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