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| Drinking Windows and Values |
| Drinking window: Drink between 2015 and 2021 (based on 12 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.7 pts. and median of 87 pts. in 17 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 10/1/2022 & rated 87 points: Lots of black and red cherry, very good weight for its level, just slightly reductive. (1049 views) | | | Tasted by WeinBaum on 1/21/2021 & rated 92 points: Still making many of my much more expensive Pinot’s look bad. Amazing for the price. At least a year or more to peak. (543 views) | | | Tasted by WeinBaum on 12/3/2019 & rated 92 points: Decant for at least 2 hours. Tasted flat and pruny right out of the cellar, but became rich, creamy and bold after warming up and breathing. No list of flavor notes. You be the judge, but give this a try if you can find it. Great value Bourgogne and you will agree. (683 views) | | | Tasted by diggydan on 11/8/2019 & rated 90 points: Black cherry and a bit of oak in a dense, masculine structure. (689 views) | | | Tasted by pjaines on 2/19/2018: The oak is starting to exert itself as the fruit fades to give this a slightly Rioja-like tang on the palate. Quite a meaty, chunk Burgundy and excellent value for the quality in the glass. This does feel, however, that it is starting to fade and has lost the vibrancy of 2 years ago. I will leave the rest in the cellar to see what happens. (1286 views) | | | Tasted by PC73 on 11/27/2014 & rated 87 points: Impressive for village wine.
Pretty on nose.
Some raspberry on the palate.
(1906 views) | | | Tasted by pjaines on 1/7/2014: Needs time in a decanter right now to loosen it up, but there is impressive depth on the nose. For a Bourgogne level the palate has depth and polish. Nice stuff. I'm inclined to leave this for a couple of years to let it develop - should last for 10 easily. (2180 views) | | | Tasted by Burgundy Al on 11/1/2013 & rated 88 points: Mostly black cherry aromas with a bit of smoked meat. Very dense and chewy on palate, again mostly black cherry with some faint red cherry hints. Very hearty and meaty. A sensational Bourgogne. Didn't decant, this kept getting better with more air. (2208 views) | | | Tasted by pjaines on 9/12/2013: Give this a bit of time in the decanter and it turns into a very impressive wine - broad, beefy, muscular but always Burgundy. Doesn't look, smell or taste like a Bourgogne level wine...but then neither does the price. Still, impressive and will age quite happily for 10 years. (2181 views) | | | Tasted by Burgundy Al on 6/7/2013 & rated 87 points: Lots of red and black cherry aromas. Identical on palate, with an elegant, inviting tart character. Racy and finely structured, this is really enticing in a classic Burgundian style, really wonderful for its level. (2144 views) | | | Tasted by Burgundy Al on 2/2/2013 & rated 88 points: Fine Vines - New Burgundy Releases (Knightsbridge - Northbrook IL): Tasting. Ripe red and black fruit aromas with subtle spice. Power on palate with mostly black fruit. Very good density for its level, I would never have thought this Bourgogne. Good now, this should easily drink well for at least a decade. (1284 views) | | | Tasted by beezer6 on 2/2/2013 & rated 90 points: George Molitor of Fine Wines (Knightsbridge Wine Shop (Northbrook, IL)): Cinnamon, sweet, rose. Palate a bit thin but very subtle. (1727 views) | | | Tasted by IWineAlot on 2/2/2013 & rated 90 points: Retail tasting.
Great clean, pure fruit, strawberries galore with spice. Great value.
90+pts. (1034 views) | | | Tasted by Lord Rodney on 11/2/2012 & rated 87 points: A controversial Buorgogne. The style is utterly dark for Generic wine. Lots of new oak and cherry sauce - cooked somehow. Maybe a touch bitter fruit too. Quaffable but there is no grace in this Pinot Noir - and that's in the line with the wines from Pierre Damoy in general IMHO. (993 views) |
| Pierre Damoy Producer website
This domaine, which had fallen in reputation, is now being brought back to glory by Pierre Damoy. It is the largest single owner of Chambertin-Clos de Beze, possessing over half of the appellation. Younger vines and less perfect parcels are sold to negoce. The age of the vines in the cuvees that are bottled range in age of from 60 to 90 plus years, the Clos Tamisot being 65 years, the Chapelle Chambertin 90 years, and the Chambertin and Clos de Beze ranging between 60 and 90 years. Each wine is amazing for its concentration and power. Truly Grand Crus.Pinot 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
Bourgogne Bourgogne AOC (Terroir-France) |
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