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| Community Tasting Notes (average 95.7 pts. and median of 96 pts. in 47 notes) - hiding notes with no text | | | Tasted by Puteljen! on 5/18/2024 & rated 98 points: Great bouquet with cherries, strawberries, fieldberries etc. Very attractive mix of red and black fruit. Also grass, herbs and an intense warm but also green spiciness, a touch of smoke or tobacco, wet asphalt. Very complex and intense. On the plate likewise intense and deep but also exquisitly elegant. Amazing depth and detail. Very long with more of that warm spiciness. One of the very best wines I’ve had. (144 views) | | | Tasted by Rote Kappelle on 12/25/2023 & rated 97 points: The first thing, I think, is to acknowledge that objectivity will be difficult. However, if I look at the emotional response I got from this, it was immediate on opening and Max Schmeling it and continued through every phase of the evolution of this wine across a full 24-hour period. I was in a Pinot Noir drenched heaven and, truly, it was good.
I am a firm adherent of the Hegelian approach to all things and whilst I like the music and literature of the Romantics, I can only see them as a bad path to travel down, because they are about regression and reaction. However, any commitment to rationality and objectivity has to acknowledge the limits of the human organism and that means accepting and identifying the emotional component. Then it can be isolated to some degree and dealt with.
So, I did a spot of research into this Cru, this maker and this vintage, before opening. I wanted to know about this wine not just 'feel it'. The research was done a few months ago and memory is fallible but this is what I recall;
The wine is 100% whole bunch ferment. I can readily identify stemmy aromas and flavours and early on they also add to a suggestion of an almost cedary oak.
The wine does get new oak, because they believe they have the fruit to handle it and to benefit from it. In the first few hours open, between the stemmy, whole bunch aspects and the sensation of oak tannin and some cedary oak aromas and flavours, although I felt the wine really worked, it did seem to that oak was a noticeable presence. Over time, I found the oak aspect seemed to recede, partly as fruit came up and by about the 6-8 hour mark I found the oak hard to identify, including in terms of tannin (oh Tannin baum) and structure.
The vintage was a slightly tricky one from a vineyard management point of view, but the owner and maker described it as being fantastic towards the end and in his view one of the really great vintages, especially from the point of view of typicity and regionality. My sense of his comments in an interview I saw was that he felt that whilst the vintage was more demanding than 2009, the result was actually a vintage that better displayed classical Burgundy. Given the whole bunch element, I have to say that what I could identify suggested this was not just winemakers BS but a fair description. This wine had body combined with elegance, lift with substance. Indeed, I found 'balance' to be the operative word. The 2009 Burgundies I have had have been wonderful wines but sometimes pushing into the realm of the 'slightly too much'.
The next thing I note is that Grands Echezeaux is basically located between Vosne-Romanee and Chambolle-Musigny, it is really very small (about 18 acres) and one would expect from its provenance that it would combine power and weight with grace and aromatics. My perception is that this is very much the case and I found myself thinking of those 'big cat' cars, like the Jaguars (when they were good), some of the big Mercedes and the old 7 series BMW's. You had the experience of driving something solid, something powerful and large, with a lot of luxury, yet the handling belied the size, the power came on effortlessly and smoothly and you were in driving heaven. There were faster cars, there were more nimble cars but there were none that brought it all together so well. To me that describes this wine.
In flavour and aromatic terms, I found myself reaching at times for the right descriptors. There was a jube or even liqueur cherry/strawberry character that I found intoxicating. There was a slight herbal edge there as well and I altered my sauce for my steak to one using a little fresh ground white pepper and some Juniper berry, along with port and garlic, reduced in the pan in which the steak (God's gift to decent humans) cooked and this worked really well. I also wanted to go to a particular brand of Maraschino Cherry (Luxardo), because there is something there, but it is absolutely not 'same as'. Some plums I have preserved in Sloe Gin also gave a similar experience of heady richness combined with cut and something herbal.
Finally, I found the architecture of this wine to be superb. The tannins really became a pleasure and after the first few hours they were noticeable more at the finish than either on the fore or mid-palate. The mouthfeel became almost like a caress. There was a sense of space and light in the mouth, yet also of being encased. The experience of great Cathedrals is what I am reminded of.
A while back I wrote of my experience of a bottle of 1998 Petrus, another wine that I have wanted to try since I was a teenager. That was a fine wine but it really never moved me. This did. Have I talked myself into seeing this as great, because of the price, the reputation etc.? I like to think my response to the Petrus was that I can recognise the emotional elements and then go beyond them to more objective elements.
I have had many of the characteristics of this wine in other good Burgundies. What I have not had is quite the same balance and quite the same architecture. Over 40 years of loving wine, I have come to the view, erroneous or not, that what separates the truly exceptional wine from the really good wine is not the flavours, not the 'oomph' factor, but the structure, the architecture. And this wine, in my estimation, was exceptional.
So, there you have it. I do really believe that anyone who professes to love wine has to see it as part of their education, their calling, to try the great wines. One way, or another, you have to do this.
In this case, I feel DRC has shown me something about Rostaing and also Clonakilla. Both, I now can see and understand, look to emulate (not copy) the experience of great Burgundy. I had read and been told this about CK, but like visiting a vineyard, a battlefield or a great building or wonder of nature, you don't really know much until you have actually gone there. If that was all I got from the DRC, that would actually be worth the price, but I also got a drinking moment I will never forget. I call that a damned good use of money. (1565 views) | | | Tasted by Lord of the Bottles on 11/26/2023 & rated 97 points: Beautiful wine that evolved over two hours. Initial pop of bright strawberry and stem notes that settled into a groove of decayed leaves and stewed fruit. Very classy and refined, this DRC ‘10 GE seems to remind me more of Meo Camuzet than its La Tache and Richebourg stablemates which I recall as having more of that spice. Still this was unmistakenly DRC with that green stem note. 96-97/100 drink now or hold. (1024 views) | | | Tasted by Mario17 on 8/30/2023 & rated 96 points: Nez typé du domaine de roses, tabac, épices. Une bouche puissante et pleine, avec cette classe et élégance unique au domaine, quelle longueur, bâti pour vivre longtemps. 95-96
Typical DRC signature, roses, tobacco, spices. Gorgeous nose and powerful palate and structure, yet balanced with such class and elegance unique to this domaine. Great now but built for the long haul. (1446 views) | | | Tasted by fcxj on 8/26/2023 & rated 96 points: Floral, sweet aromatics. Toss up versus RSV alongside. (633/10834) (1267 views) | | | Tasted by vvWine.ch on 1/9/2023 & rated 96 points: (Kurznotiz) Die Nase ist relativ schnell voll da, offen, feinwürzig, tiefgründig, rote und dunkle Früchte, Kräuter, Tee, florale Töne. Der Gaumen ist kräftig, jedoch nicht schwer, sehr gute Struktur, top Frucht, die Elemente wunderbar ausgewogen, endet lang, feinwürzig und auf eine rotfruchtige Aromatik. Gut antrinkbar aktuell. www.vvwine.ch (2204 views) | | | Tasted by fatboi on 9/18/2022 & rated 97 points: Just lights out. So open and giving at this point. The fruit and palate are are seamless. I do believe this wine has another gear but its pretty perfect right now. Dominated a night that included 10 rousseau beze, Mugnier musigny and roumier Bonnes mares. 96/97 (2005 views) | | | Tasted by kr522 on 9/8/2022 & rated 98 points: Absolutely stunning once again, I could drink this every night, or at least try! It gives on every level, with layers of fruit and flavors, precision, perfect balance, and that gorgeous nose. What more could you want? (98-99). Much thanks to Fatboi for bringing (2057 views) | | | Tasted by WIBA on 8/29/2022 & rated 96 points: pop and pour. no problem and beautiful. red fruit energy and silky balance (1571 views) | | | Tasted by fcxj on 8/29/2022 & rated 96 points: Approachable even pop and pour. Delicate yet insistent floral aromatics. Palate of red fruited silk. (5070/10834) (2066 views) | | | Tasted by Nanda on 3/12/2022 & rated 98 points: 10/09/05/03/02/00/98/90 vertical -- my second favorite after the near-perfect 1990. This is a an incredible DRC GE with amazing concentration and an ethereal palate that is at one dense and weightless. Crazy amounts of spice. This is what LP bottles do best -- dazzle and leave an imprint. (2089 views) | | | Tasted by Burgundy Al on 3/12/2022 & rated 95 points: La Paulée de New York Gala Dinner (Pier Sixty, Chelsea Piers - New York NY): My table's 8 vintage vertical at La Paulée. Complex array of bright red fruit with subtle spice. This wine requires your to pay attention vs the 2009 served alongside, which simply captures your attention. Lots of complex layers here. More accessible than the last time tasted one year ago. (2302 views) | | | Tasted by kr522 on 3/12/2022 & rated 97 points: La Paulee Gala dinner….another top notch GE in a vertical that showcased the incredible whole cluster aromatics, power and precision of this wine. Great detail and complexity, I would rate it just a hair behind the 90 and 05, and slightly ahead of the 00 (1572 views) | | | Tasted by Burgnick on 1/20/2022 & rated 94 points: Decanted to serve. Serious weight and depth. Dark fruit spectrum at this point. Unlike many 2010, this particular GE is closed. Decanting has certainly help. A blockbuster wine but needs time. 95+ potential. (2150 views) | | | Tasted by Andice on 3/26/2021 & rated 97 points: Top quality stuff. Intensely perfumed nose of high toned violets, spices, roses with light toast notes. Entry seem deceivingly lean but builds up in intensity towards an impressive mid palate and persistent finish. Rosemary? Reckon still maybe 5-10 years away from peak but boy what a drink. (2626 views) | | | Tasted by Nanda on 2/24/2021 & rated 98 points: Montrachet and DRC (Chicago, IL): 02/10 DRC Ech + GE. 2010 Grands Echezeaux is the king of the heap in this flight. Not yet at peak with more to give, but already so damn delicious and complex. Stunning concentration and depth. Deliciously powerful and long. Upside from here. (2503 views) | | | Tasted by Burgundy Al on 2/24/2021 & rated 96 points: Domaine de la Romanée-Conti Echezeaux / Grands-Echezeaux 2002/2010 (State Street Manor - Chicago IL): In 2002/2010 Echezeaux / Grands-Echezeaux horizontal / vertical flight. Spice driven nose with lots of red and black cherry emerging with more air. The palate was reticent to start, but powerful and enticing after 30 minutes in glass. Even more depth, weight and balance than the 2002 Grands-Echezeaux, even if not quite as charming today. So much upside, this is almost just entering its drinking window, which I'd consider 2025-2050. (3447 views) | | | Tasted by Jeremy Holmes on 7/11/2020: A gorgeous nose of Chinese 5 spice powder, rose petals, black cherry and earth. It is relatively compact but oh so deep and ethereal. Flavours are precise and it really builds, finishing with great cut and expansion. (2977 views) | | | Tasted by Robert Pavlovich on 12/29/2019: Tasted alongside the 2005. A bit more forward and sweet than the 05’ on the nose. Perhaps even more telling on the palate, with a big core of sexy dark red fruit. While it doesn’t have the acidic energy or the wild savory spice of the 05’ it does show some of these accents. Also less power on the finish, but it still shines and sparkles beautifully. It’s probably the “right now” wine, despite its youth on paper. It has this great fat vein of slightly limp acidity that works so well, probably its good medium acidity melded together and freshened by the stems. Back palate picks up length with air and attention, damn this is good. Surprisingly in a good place now, this is humming. Probably not the wine for decades in to the future, I’d be drinking these this decade. (3319 views) | | | Tasted by TOTOM on 5/17/2019 & rated 95 points: 15sec finish (3365 views) | | | Tasted by hprphf on 3/21/2019 & rated 97 points: Composed, profound and dense, this wine needs a lot of time to integrate and expand. Sexy dark fruit, strong stem, savory, grilled meat, primrose, violet, hibiscus, green citrus, dust, mushroom, walnut, mint and chocolate all among the intense perfume that just glows. Nose is greatly deep and cool. So elegant, linear and spicy on the palate with amazing vintage purity, nuance and power. Pinching precision, seamless tension and complex sweetness on the finish. Marriage of the bitter terroir with the flamboyant DRC style results in a truly impressive GE. 97 (3567 views) | | | Tasted by fcxj on 3/7/2019 & rated 96 points: Hiles. Really impressive again, has everything. Floral, pure and lightness of touch. DRC in full stride these days. (1095/10834) (3464 views) | | | Tasted by fcxj on 2/23/2019 & rated 96 points: Abbaye. Totally open for business. Stemmy but well integrated. Sweet, velvet, perfect palate. (8142/10834) (3117 views) | | | Tasted by steinersing on 2/21/2019 & rated 96 points: Ficofi - Amazing nose, perfectly open and drinkable, great fruit underlying. (2718 views) | | | Tasted by LB88 on 2/21/2019 & rated 96 points: Drinking well now! (2074 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine de la Romanée-Conti Grands Echézeaux Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/27/2012)
(Dom de la Romanée-Conti, Grand Cru Grands Échezeaux Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Domaine De La Romanée-conti Grands-echezeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine de la Romanée-Conti Grands Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine de la Romanee Conti Grands-Echezeaux) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/7/2011)
(Dom de la Romanée-Conti, Grand Cru Grands Échezeaux 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 Burghound and JancisRobinson.com and Vinous. (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 |
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