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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 88 pts. in 14 notes) - hiding notes with no text | | | Tasted by wythes on 11/4/2020 & rated 88 points: Double decanted for about an hour before drinking. This wine is a bit disjointed. It has lots of acid intermixed with a bitter melon component. Not a lot of fruit left. The color shows some age and the nose is nice. (724 views) | | | Tasted by stormygirl on 3/7/2020 & rated 85 points: Better than my last bottle. Poor qpr though for a 1st cru (815 views) | | | Tasted by thesternowl on 1/11/2020 & rated 87 points: Poured dark ruby into the glass with little sign of age. Initially, this had the distinctive nose of Hawaiian Punch and/or some gummy candy from my childhood. Fresh but sort of confected? Not terribly off putting, simply not what I would expect from a 1er Cru from Morey-Saint-Denis. After a few hours, the Hawaiian Punch gave way to a slightly more traditional strawberry compote and a bit of a mushroom thing. Tart finish. Interesting for sure but I question whether it delivered the pleasure I would expect from a 1er, regardless of the fact that it’s an obscure 1er from M-S-D that is rarely bottled as such. Will this last longer in the cellar? For sure...probably another decade. Will it evolve into something better? I seriously doubt it. At eleven years old, this basically is what it is: a better than ordinary Burgundy but only just. (1011 views) | | | Tasted by stormygirl on 12/6/2016 & rated 89 points: Nothing wrong here, just not particularly interesting even after decanting (1773 views) | | | Tasted by SanderB on 7/27/2016 & rated 91 points: Fresh cranberry nose with barnyard backing. More cranberry on the palate, but of a candied or canned sauce variety. Some herbal quality. Firm acidic structure, concluding with a Granny Smith apple finish. One dimensional at this point. (1694 views) | | | Tasted by WinemakerJosh on 3/27/2016 & rated 93 points: Very good. Took a double decant and 4hrs to open. Muted at first then opened. Earthy and some overall woodsy funkiness neither one of us could place. One of the more interesting wines we've had in months. (1307 views) | | | Tasted by thesternowl on 12/30/2012 & rated 89 points: Decanted for 24 hours. This is simply too young. Loads of teeth chattering acidity and ample tannins are showing up the fruit that's certainly there but lingering in the background. It's a gorgeous wine in the glass. Beautiful ruby color...but it's the bouquet that's just so fascinating. Burning diesel that was prominent the first several hours but became more integrated as time went on and allowed some very flashy, perfumed red fruit. I doubt this will ever be described as a powerful wine but I do believe it will eventually evolve into a very enjoyable, feminine Burgundy. Unless you want to commit infanticide, I would recommend not opening one of these for several years. My remaining bottle won't be touched until sometime after 2020. (3680 views) | | | Tasted by Rob MacKay on 11/22/2012 & rated 87 points: Dark berries, a bit of brown sugar and some spice notes on the nose. Palate needs time to open up but comes across a little tart. Good length to the finish. "ok" for the price. ($50) (3014 views) | | | Tasted by Wikert on 8/8/2012 & rated 89 points: Interesting nose of burning diesel oil and old oak, dark fruit and brown spice with a hint of herb. Not a huge finish. I but nice think it will need another year or two in the bottle to reach it's potential then it should be a nice, elegant burgundy. (2998 views) |
| 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
Côte de Nuits on weinlagen.infoMorey St. Denis 1er Cru on weinlagen.info |
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