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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 138 notes) - hiding notes with no text | | | Tasted by redknife on 1/1/2024 & rated 94 points: Took to Pastis miami
Late dinner with BB
A big elegant wine
No formal tasting notes but the wine showed beautifully with no decanting
Much improved from my previous bottle in a great spot now. (877 views) | | | Tasted by WKC on 12/28/2023 & rated 92 points: Overtly floral and ripe notes of strawberry and cherries. Opens up on the palate after an hour. This is lovely stuff and improved in the glass. Paired ever so nicely with Otto white truffle linguine. (829 views) | | | Tasted by VincentMorey on 11/19/2023: A very lovely wine by an iconic producer. First bottle ever of any Mugnier and first also for this climat for me.
Ordered this from the list of a restaurant, and this was supposedly slow ox’d for 30 to 40 mins without a decant. It was actually ready to go. One noticeable thing is that the fruit fades very fast in the glass if there’s 1/3 of a pour remaining, so in order to keep the fruit aromas, the wine needed to be topped off every few minutes, else the alcohol vapors will come to the foreground.
The upside on the nose: beautiful aromas of fresh and dried strawberries, cherries, raspberries, light earth, herbs, spices, a bit of a roasted coffee note and a tiny hint of leather in there somewhere. Extremely elegant, and enough acidity from a cool vintage to enjoy in very refined upscale fine dining settings. I sensed nothing “rustic” about this, but to each their own. Easy to indulge on its own as well, as it is lighter than expected. I still prefer the Taupenot Mermes NSG Pruliers 2015 1er I had a few days prior but it was a treat for sure to experience this. (976 views) | | | Tasted by Theamateurwinesnob on 8/17/2023: Quick notes while drinking with a friend. Opened and let slow ox for an hour. The color had some nice bricking. On the nose, dried red fruit, pomegranate, floral, baking spice, and mushrooms. No greenness of the 2011 vintage detected.
Palate: spice, med acidity, med tannins, and well balanced. Drinking beautifully right now.
Corked this in 55degree F cooler and came back to it 4 hours later after going to dinner, and it went dead. It became thin and lean. Didn’t give as much on the nose or palate. Experienced drinkers, what does this mean? (1505 views) | | | Tasted by Lord of the Bottles on 7/7/2023 & rated 93 points: This was drinking very well. Gamey nose and dark red fruit and dark orange notes. I would have liked a bit more finesse but a lovely red burg in its midlife. (1612 views) | | | Tasted by diffwine on 7/1/2023 & rated 92 points: Here are my basic notes since I wasn't really focusing on the wine much.
Earthy and mushroomy when first opened. Not much fruit. After an hour or so the fruit started to appear and helped the wine come together. This is drinking pretty well right now.
Typical Burgundy, paired really well with a filet topped with foie gras and red wine demi. (1133 views) | | | Tasted by Ben Christiansen on 6/2/2023: Amazing and kicking right now but with lots of structure too. Lots of spice and character. Youthful. (1419 views) | | | Tasted by Bottlesofburgundy on 3/21/2023 & rated 91 points: The wine was earthy with a hint of farmyard on the nose.
On the palate - beautiful fruit balanced with great acidity. Delicious! Doesn’t have the complexity of Grand Cru but in such a great spot now I will happily drink this every day. (1275 views) | | | Tasted by Rezy13 on 1/22/2023: Clos de la Marechale Vertical (Decatur, GA): A nose not too far from the 2004, some herbal green notes, meaty beef broth character, iron, still some juicy fruit; grippy and powerful on the palate, still better than the '04 & '07, young and may improve still; interesting. (699 views) | | | Tasted by astroman on 1/21/2023 & rated 93 points: Pnp. Probably near the peak now and can be enjoyed over the next couple of years. (1637 views) | | | Tasted by RobinTeo on 1/9/2023 & rated 90 points: The one with Frederic Mugnier (Les Amis): Mugnier dinner at Les Amis with Frederic Mugnier
Bouquet opened with cola cherry, raspberries, violets, some earth and a very light touch of dried red fruit. Slightly restrained showing some rusticity and a touch of greenness from what felt like stems. Palate showing glimpses of richness with good balance but I thought it lacked a bit of that complexity today and felt a bit "watery and airy". Alone it lacked a bit of magic but paired superbly with the tenderloin main course. (1615 views) | | | Tasted by Aravind Asok on 10/8/2022: Pop and pour. About 2 years since my last btl. Wow, stunning now.. Cola, soft nuits earth and game, dried raspberry and wild strawberry, perfume for days. On the palate: fantastic acidity, a touch thin, but somehow simultaneous denser on the finish, which shows loads of spice, strawberry. (1801 views) | | | Tasted by oxwombat on 9/15/2022 & rated 91 points: Opened at the Landmark Mandarin in HK. P&P and enjoyed over several hours.
No extensive notes taken, but quite structured and took a bit of time to properly express itself. Mugnier elegance but not at the same level as his Chambolles. Decent drinking window, just let it breathe a little bit. Good mix of red and darker fruit.
I look forward to tasting later vintages in a few years as the old influences of Faiveley's management is slowly phased out, and as such expect this wine to get better. (1268 views) | | | Tasted by EdwardsCellar on 12/25/2021 & rated 91 points: supple red fruits and earthy notes. seems to be entering a good drinking window. beautiful now and will get better. paired well with smoked duck and quail for christmas dinner. (2638 views) | | | Tasted by Cote d'Or on 10/30/2021: Tasted over 3 hrs
-med dark red violet minimal clearing
-bright cherry fruit with some wet stone, a light herbal note emerges after a couple hours
-med+ acidity is well-buffered by the med weight and moderately concentrated yet focused mid-palate with some fading black cherry and a pronounced high-toned slightly bitter mineral saline element, occasional glimpse of black pepper, med/med- tannins; becomes a bit medicinal by hour 3
-quite good now though unsure of its lifespan given some degradation over several hours (2440 views) | | | Tasted by Pinot_Geek on 8/22/2021 & rated 92 points: Savory, dark dry fruit, spicy. Light-medium body with mellowed tannic structure.
Flashier, fruit-forward wines will overshadow this one, but give it time to open up and pair with some grilled lamb or roast chicken and you are in business. (2923 views) | | | Tasted by decaturwinedude on 8/22/2021 & rated 95 points: A Good Saturday: Mostly Burgundy (Decatur, GA): Blind...Very pretty nose. Burgundy. Tea, spice, stems. So fragrant. Youthful, but elegant. Beautiful wine. Why people chase Burgundy. (2976 views) | | | Tasted by AWBryce on 6/12/2021: dusty red fruits, funky, red berries on the palate, good structure and ripeness. well balanced, in a good spot (363 views) | | | Tasted by europat55 on 5/23/2021 & rated 92 points: Generous nose with some funk upon opening, but that mostly faded away after 30 minutes: 92, Palate: 91
My #2, Group's #3 (28 pts). Tasted blind. (3015 views) | | | Tasted by bugles on 4/2/2021 & rated 93 points: fruit is starting to fade already. as pleasurable as this is, funny enough if i was served this in a blind tasting i would have probably called it a NZ Pinot noir. (2484 views) | | | Tasted by rSyver on 3/7/2021 & rated 91 points: Some air does nothing but good to the wine. The floral, light red fruit mixed with the more darker and almost earthy elements makes a great nose. Some mineral elements, which is also mirrored on the palate. Great balance, long. (2583 views) | | | Tasted by Mazy on 2/19/2021 & rated 90 points: Un vin difficile à analyser. À l’ouverture, il est fermé. Une attaque sur les notes fermières, un déséquilibre apparent en bouche. Il lui faudra un bon 2 heures en carafe pour se révéler sous son meilleur jour: un nez avenant sur les fruits noirs, une belle complexité en bouche. Un vin qui demeure intellectuel, qui demande de l’attention voire même un moment de méditation. C’est excellent mais il faut lui laisser le temps de respirer et l’ouvrir quand on a envie d’y donner toute notre attention. (2616 views) | | | Tasted by mmcdds on 2/13/2021 & rated 92 points: This was drinking beautifully tonight with lots of bright, earthy red fruit with excellent depth and concentration for its level. It needed about an hour of air to really show its stuff. (2313 views) | | | Tasted by Pknut on 2/11/2021: Was very surprised by how young and unevolved this showed. Was expecting a much lighter and more accessible wine for an '11. This is still dark and shows a darker fruited, primary palate, although texturally this is pretty smooth. No degradation over three nights, which also speaks to its foundations, and it drinks just fine and smooth, but it's just not saying much. Steak night, in the Berkshires. (2412 views) | | | Tasted by lars1014 on 12/18/2020: This wine is really hitting its stride. Good time to open up a few if you have them (2057 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Burgundy With A Bit of Age: 2000-2014 (May 2019) (5/1/2019)
(Domaine Jacques-frédéric Mugnier Nuits Saint-georges Clos De La Maréchale 1er Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Domaine J-F Mugnier vertical: Clos de la Maréchale (6/1/2018)
(Nuits-St-Georges Clos de la Maréchale 1er Cru, Domaine J-F Mugnier, Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-14, Issue #53
(Domaine Jacques-Frédéric Mugnier Nuits St. Georges "Clos de la Maréchale" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Red Burgundy: Three Sides of a Coin (Mar 2014)
(Jacques-frédéric mugnier Nuits-saint-georges Clos De La Maréchale 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/10/2013)
(Dom J F Mugnier, Clos de la Maréchale Premier Cru Nuits-St-Georges Red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/7/2013)
(Dom J F Mugnier, Clos de la Maréchale Premier Cru Nuits-St-Georges Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine Jacques-Frédéric Mugnier Nuits St. Georges "Clos de la Maréchale" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2013, IWC Issue #166
(Domaine Jacques Frederic Mugnier Nuits-Saint-Georges Clos de la Marechale) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/28/2012)
(Dom J F Mugnier, Clos de la Maréchale Premier Cru Nuits-St-Georges Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2012, Issue #42, The Extremely Elegant, Low Octane and Unquestionably Outstanding 2011 Vintage in Burgundy.
(Nuits St. Georges “Clos de la Maréchale”- Domaine Mugnier) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and Jasper Morris Inside Burgundy and Burghound and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Jacques-Frédéric Mugnier 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.Clos de la Maréchale 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.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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