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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 93 pts. in 26 notes) - hiding notes with no text | | | Tasted by Niall Conlon on 10/1/2023 & rated 91 points: Needed time to open up, could do with a few more years. Not sure it's worth the money based on other 2010 Echezeauxs. (612 views) | | | Tasted by Burgundy Al on 5/1/2023 & rated 93 points: Ramonet 1er Cru / Anne Gros Grand Cru Dinner (Formento's - Chicago IL): In Anne Gros 2010 Grand Cru horizontal. Perfectly Vosne spiced with so much red fruit, this was the rare 2010 that isn't perfectly integrated and still needing more cellar time. Group was equally divided between this and Clos Vougeot for 2nd fav of the flight, but I preferred the CV. (1775 views) | | | Tasted by d'Artagnan on 3/16/2023 & rated 93 points: Nez poivré. Bouche puissante et tannique, bien jeune, séveuse, c’est long et concentré mais encore tout d’un bloc. Austère en l’état, mais profond et de bonne longueur. 93-94 pts (916 views) | | | Tasted by gilrbo on 3/19/2021: Pinot Noir 2010: Switzerland vs Burgundy (Bern): This is aromatically the most complex. Elegant nose, with intense flowers intertwined with fruit, cherries. On the palate impressive concentration, but not forced, though it feels as if the wine is still closed and needs more time to relax and express itself fully.
Better on day 2, but there remained just a few sips. (2431 views) | | | Tasted by Miceri on 4/12/2020 & rated 92 points: Medium light red; fresh light raspberries; soft, well-balanced, rank, light hint of pepper; nice and straightforward; really likeable but no “extra” (2442 views) | | | Tasted by Kirk Grant on 9/21/2018: Initially set into a decanter for 2.5 hours. This note is the initial thoughts prior to decanting on the PnP. Scents of oak are most noted initially with some ripe raspberry, spice, and wild strawberry on both the nose and palate. This is highly enjoyable right now initially and I'm hopeful that the oak may integrate more with some time in the decanter. This is surprisingly open right now. While not my "style" of Burgundy...it's still clearly Outstanding!!! (2725 views) | | | Tasted by Kirk Grant on 9/21/2018: 2+ hours later and the wine has really blossomed and opened up even more. There's a boldness that's framed by elegance that is difficult to put to words. The nose of this wine is...really lovely. The oak has taken a back seat to a lovely forest floor note that reminds me of fall hikes around Gulf Hagas. The palate is seamlessly awash with wild strawberries and raspberries with a hint of spice that seems to linger and shift back and forth across the palate. This wine presently has a medium body, high acidity, and a long restrained fruit-driven finish that is just plain Outstanding!!! I'm very happy with this, and wonder what it will be like as it ages... (3184 views) | | | Tasted by Mazy on 5/25/2017 & rated 91 points: PNP - on aurait dû le carafer car demeure un peu fermé et pas à la hauteur de son rang. Je suis déçue de mon impatience à le boire sans lui avoir donné un coup de carafe. (4004 views) | | | Tasted by Collector1855 on 10/16/2015 & rated 92 points: Medium-light purple. Nose of red and dark berries, a bit bonbon even, some pine and mineral, closed overall. Medium bodied on the palate with good tannic structure, overall very reductive though. This needs time as the wine did not yield much at the moment. Wait till 2020. 92+ (5113 views) | | | Tasted by MWiking on 10/8/2013 & rated 94 points: Väldigt slutet men gud så bra. Verkligen härligt kraft i detta vin. (7543 views) | | | Tasted by Vintomas on 11/19/2012 & rated 92 points: Red Burgundy Grand Cru tasting with Systembolaget (Stockholm): Appearance: medium red, lighter edge.
Nose: ripe cherries, ripe strawberries, some blueberries, rather strong spiciness, strong flowery notes, hints of mineral, the nose hints at “acidity” rather than “sweetness”, elegant style.
Palate: cherries giving quite a sour impression, some spice, medium tannin, minty mineral impression, very light bitterness. Aftertaste with mineral and sour berries.
Summary: elegant and young, developed in the glass. 92+ p. (8469 views) | | | Tasted by Tavastgatan on 11/2/2012 & rated 92 points: Starts off with a very spicy and toasty oak nose. Very smooth and velevty in the mouth with lovely ripe fruit and transparency. Fades away somewhat after a while, but very fine never the less. (7875 views) | | | Tasted by Burgundy Al on 9/22/2012 & rated 94 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Quickly decanted and poured. Clearly started with alluring Vosne-styled aromas of red fruit and plenty of spice. Great red cherry and baking spice on palate, very approachable and delicious today, despite clearly being so young. While the fruit isn't lush and ripe, it is beautifully precise, lean and elegant. Very exciting. (7559 views) | | | Tasted by Tenuta Stefan on 7/3/2012 & rated 95 points: Aaah! What a nose! The fragrance of this wine fill up the whole kitchen at "Chez Fitz". Spices, roses, wild strawberries and you can even smell the mineral here. Very elegant nose. Pure, clean, discret red fruit in a feminim style. I must say that Anne Gros is a master and her Échézeaux is the best from this Grand Cru. The mineral and acidity is really impressive and refresh the palate. I find this wine to be in perfect harmony and balance. Good length, the oak is in perfect harmony with the fruit and acidity and the alcohol are held back. Great tannins :-) If I must complain about something I must say it lacks a little bit of power and drive, but this is an outstanding wine! I can't wait until I get to try her Richebourg 2010 at "Chez Fitz". (5997 views) | | | Tasted by St Paul on 3/22/2012 & rated 95 points: What a great wine this is. Transparent with very clean and gorgeous red fruit. Very long. Almost magical. I think this can be the best Echezeaux I ever had. (4073 views) | | | Tasted by Burgundy Al on 3/20/2012: Vosne Millésime - Noblesse des Clos Vougeot - Les Grands Jours de Bourgogne (Château du Clos de Vougeot): Tasting. Great spice-driven aromas showcase both great fruit and good new oak elements. Mostly red fruit on nose and palate, accessible and and charming already. Good structure is subtle and balanced, but provides textures and energy into a moderately long finish. (4696 views) | | | Tasted by MatthewF on 4/19/2011: Domaine Tasting at Anne Gros (Burgundy, France): From barrel at the Domaine. Wine was going through malo. Great purity and concentration of dark red and blue fruits. Earth and savory spice notes. Very nice. (3730 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Anne Gros 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.Les Loachausses On weinlagen-infoFrance 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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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