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| Community Tasting History |
| Community Tasting Notes (average 95.2 pts. and median of 95 pts. in 147 notes) - hiding notes with no text | | | Tasted by steinersing on 2/10/2024 & rated 97 points: More air than last bottle. Mesmerised by its alluring nose. What a perfume. Today a great bottle with many years ahead. (514 views) | | | Tasted by Collector1855 on 12/12/2023 & rated 96 points: Salon Ficofi Paris walkabout tasting and dinner, no detailed tasting notes. From Methuselah, yes you heard right 6L! Aubert de Villaine was there and the team was pouring three different DRC's all from this large format. The 1991 Grand Echezeaux (95pt) showed fully mature forest floor notes with autumn leaves, the 2000 La Tache (96pt) had a similar profile but with a bit more complexity, and the 2019 Corton Charlemagne (97pt) which was my favorite. This wine is racy, flinty, generous but not as opulent as the Montrachet, which I am not such a fan of. (1256 views) | | | Tasted by steinersing on 12/11/2023 & rated 95 points: From Mathusalem - the LT complexity shows. Delicate and fine. I believe this is slowly marching past its peak now. (615 views) | | | Tasted by hprphf on 11/19/2023 & rated 94 points: Ye Paulee (Hao Noodle): xx022/24867. Delicious ripe fruit, spicy, lacy, good structure. 94+ (939 views) | | | Tasted by fcxj on 3/25/2023 & rated 94 points: Delicate and floral. (1880 views) | | | Tasted by steinersing on 3/25/2023 & rated 97 points: Beautifully expressive, yet again. But possibly at or just past it’s peak. Great vintage for LT.
Some left on day two (without air contact) - showing again beautifully so the wine may indeed still have a long life ahead. (1362 views) | | | Tasted by KenK on 3/9/2023 & rated 97 points: This was open and delightful. Rich sweet aromas of red strawberries, cherry pie, rose blossom, and delicate allspice. Soft, light texture showing good red fruit flavors and nuanced spices. showy and feminine in style. Potentially at or near peak now. (1414 views) | | | Tasted by burginner on 3/4/2023 & rated 95 points: classic, oriental, cherry, herb (1315 views) | | | Tasted by dennytam@dennytam.com on 1/27/2023: Sam Mak. 95 Points. (1484 views) | | | Tasted by Topper on 12/18/2022 & rated 94 points: The nose was the best part of this wine. Brilliant notes of Asian spice, clove and black raspberry. Just captivating. The palate was less good with a sour quality underlying the fruit. I’d say a 97 on the nose and a 92 for the palate. Not a complete success. (1395 views) | | | Tasted by Brolawa on 12/11/2022 & rated 98 points: Stunning wine. Took at least three hours to truly open. At two hours still fairly tight. You could smell what was coming but that was just a train whistle in the distance. An hour later, we moved to the main course and the wine blossomed into something approximating perfection. Beautiful notes of strawberry and cranberry with flowers, oak, smoke and gravel laced-in. Wines of this caliber just ricochet in the glass and I loved this all the way through its very long finish. This wine still has a ton of structure and years ahead of it. Super fresh, maybe even needing a bit more maturity. (1227 views) | | | Tasted by Jeremy Holmes on 9/12/2022: So much rose petal fragrance here. There are black tea and hoisin notes and the fruit flavours are of the red persuasion. It builds through the palate and has underlying saline minerality. The finish is expansive and long. (1648 views) | | | Tasted by Collector1855 on 9/10/2022 & rated 96 points: 200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Strict, a bit more closed but v good still, then opening up, a slight stinginess with the tannins, like most 2000, light and transluscent color but so much aroma packed in here. Grand wine, DRC? (3035 views) | | | Tasted by WIBA on 6/28/2022 & rated 98 points: 1 hours open. Nose is more open than I recall. Stems. Tea. High energy and concentration. Drinking beautifully. Singing. Wow. Juicy very vibrant. Meaty. (1135 views) | | | Tasted by WIBA on 6/28/2022 & rated 96 points: 2 hour to open. Nose is more open than I recall. Stems. Tea. High energy and concentration. Drinking beautifully. Singing. Wow. Juicy very vibrant. Meaty. So good. (1392 views) | | | Tasted by Burgundy Al on 6/24/2022 & rated 96 points: Musique & Vin Festival BYO Dinner (Château de Meursault): Small glass. Brilliant bottle with so many bright red fruits with Asian five spice, all with great concentration, depth, and layers. (2248 views) | | | Tasted by fcxj on 6/21/2022 flawed bottle: I don’t think this is La Tache. Intensely sweet and de-stemmed. (00534/24867) (1365 views) | | | Tasted by hprphf on 3/10/2022 & rated 95 points: Zachy's La Paulee 2022 (Le Bernardin Prive): 03882/24867. Spice wonderland simply off the charts, the most Vosne of the entire lineup. Good, this bottle is entering its drinking window (finally!). Unorthodox but hedonistic characters of this vintage always deliver. 95 (2208 views) | | | Tasted by Lord of the Bottles on 1/30/2022 & rated 98 points: Bottle 18623 taken to a restaurant to celebrate my (months-long covid delayed) birthday. Eagerly anticipated for months to have a bucket list bottle, this was a truly emotional drink not just for the occasion but as the quality of the wine was something to behold. Nose of forest floor and stewed fruit, if somewhat reticent and not as stemmy as more youthful DRCs. The palate was much more expressive. I’m losing track of the sheer number of complex flavours. I recall strawberry, raspberry, cherry, chocolate covered cherry, cocoa, wood, green stem, caramel, porcini mushroom, spice, and then iron, black tea (oolong) and cocoa on the finish. Over the course of 2.5 hours the wine constantly evolved along those dozen or so flavours. Not the most powerful or profound wine I've ever drank, this wows more in its mellowness with no hard edges at all and spellbinding complexity, rather than exuberance (as I found with the DRC Grand Ech 09). I'm scoring this a 98 (wife scored 100) as I've yet to have the Romanee Conti (probably never will) and can't see myself scoring anything 100 just yet. (2126 views) | | | Tasted by peytonross on 12/25/2021 & rated 98 points: This is impressive to its core. Pure elegance at its finest and genuinely impressive at 21 years. Stopping you in your tracks from the nose...Bright, small red berries, black cherry, wild strawberry, strawberry preserves, exotic spices, dried roses, sweet cherry infused wood smoke, and a complex, long, layered finish of 5min+. This is brilliant, transcendent even. Just wow, what an LT. The greatest Pinot Noir I have had the pleasure of not just tasting, but drinking. (1682 views) | | | Tasted by Alex G. on 11/26/2021: Eminently impressive this is so accessible today with plenty of material to evolve for a decade or two. Clean, precise, and alluring. One of those special Burgundy where the aroma is so wonderful you *almost* don't need to taste it. (1852 views) | | | Tasted by The Vines That Bind on 11/3/2021 & rated 96 points: Consistent showing with last Tuesday, perhaps even better. Although not necessarily the strongest, this was one of my favourite wines to drink tonight as it was completely open for business and put all of the La Tâche charter on display. Open knit, ripe, opulent, flamboyant, fleshy, floral, stemmy. You can see how it may not be as technically strong as the ‘99 Richebourg but right now this is hard not to love. Palate is basically fully resolved and is all around delicious with sweet red and polished black cherry fruit. Wish this price was better as it would be nice to have some more of these around to drink. (2286 views) | | | Tasted by overkloud on 10/26/2021 & rated 94 points: La Tâche 1985-2010 Vertical NYC (Le Pavillon NYC): Forward with red fruit notes, linear and great finish.
Yet I enjoyed 2001 a little more for its depth and structure on the palate. (1871 views) | | | Tasted by The Vines That Bind on 10/26/2021 & rated 95 points: La Tâche Vertical (Le Pavillon): Similar to the ’02 in terms of the exoticism and spice, maybe a little less wild than ’01 or ’02, still very showy with huge projection and highly expressive. Palate is also brilliant. Every bit as special and enjoyable as ’01 or ’02 right now and perhaps the most integrated and open for business. Energetic, great length. Excellent flight. (1904 views) | | | Tasted by drwine2001 on 10/3/2021: A Magnificent Burgundy Afternoon (San Francisco): Dull light ruby. Perfumed and lightly stemmy. Lighter bodied than the 2001 Richebourg but more overt sweet fruit and spice. Gorgeous lacy texture, outstanding acidity and soil, and impressive drive for a 2000. Incredibly delicious and seductive. Perhaps best over the next few years, but this has already outpaced and outlived the vast majority of reds from this vintage. The Richebourg is the one that will make old bones, though. (2211 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (3/23/2023)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Neal Martin
Vinous, Value Through Time: Burgundy 1932-2016 (Aug 2021) (8/1/2021)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Charles Curtis MW
Decanter, Miscellaneous tasting notes (11/21/2020)
(Domaine de la Romanée-Conti, La Tâche Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By Clive Coates MW
Decanter, Clive Coates Domaine de la Romanée-Conti (2/16/2018)
(Domaine de la Romanée-Conti, La Tâche Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Tasting of the Year, Part I (8/1/2012)
(DRC La Tache) Login and sign up and see review text. | By John Kapon
Vintage Tastings, DRC Weekend (7/6/2009)
(DRC La Tache) Login and sign up and see review text. | By Allen Meadows
Burghound (11/19/2007)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Hanging with Mr. Parker and Mr. Squires in Baltimore and D.C (2/21/2005)
(La Tache.) Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, 2000 Red Burgundy In the Bottle (April 2004)
(La Tâche- DRC) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2003, Issue #12
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Domaine de la Romanée-Conti’s La Tâche: Evolution of a Domaine (January 2001, updated June 2003)
(La Tâche- Domaine de la Romanée-Conti) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/25/2003)
(Dom de la Romanée-Conti La Tâche Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Domaine de la Romanee Conti La Tache) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (2/18/2011)
(Domaine de la Romanée-Conti La Tâche) Slightly bricking medium red color with ten millimeter clear meniscus; sexy, roses, sous bois, cigar box, dried cherry nose; grippy, dried cherry, cigar box, spice box, green herb stems, mineral palate, delicious now but will go 15-20 years; long finish 97 points | By Bill Nanson
Burgundy-Report (7/1/2004)
(Romanée-Conti La Tâche) Together with a few 1997's, this is one of the few wines you can really enjoy now that have been produced since 1995, despite it only being released a year ago. It was actually an hour before I started to taste this, I was just captivated by the scent. Medium ruby colour with a cherry red rm. The nose assaults the palate with an incredible green, spicy note - seems to have a lavender component - quite unlike the tasting just over a year ago. Slowly the 'green-ness' becomes more focused as cedar and amazingly becomes more intense. After 90 minutes there's a whiff of smoke and finally white pepper, blood-orange and red berry-fruits - that's closer to what I remember! The palate is impeccably balanced with intense fruit red and black berries. Very long. The palate can't quite match the amazing intensity of the nose - but this is the real deal and a real honey. | By Bill Nanson
Burgundy-Report (3/1/2003)
(Romanée-Conti La Tâche) Both the shade and depth of colour match that of the Romanée Saint-Vivant. The nose is at first disappointingly understated and faintly spicy, but with swirling; first red cherry, then black cherry, then blackcurrant, then kirsch, hints of vanilla, then orange – something new every sniff – then the nose goes deeper, showing a little plum and coffee – frankly stunning, who needs to drink this wine? A fat, sappy palate with very concentrated fruit, tannins that are more silk than velvet and a multitude of flavours playing over your tongue – fantastic texture. The maximum interest for me today comes from the aromatics, but this is exceptional wine by any measure. | By Lyle Fass
Rockss and Fruit (2/6/2003)
(DRC La Tache) Lovely nose. Black cherry, super-exotic spices, blueberries, exotic asian lettuces (bok choy). Very penetrating. Hard to place the other scents because I have never smelled anything quite like it. Incredible on the palate. Forceful with velvety tannins and a suppleness unmatched by any Burgundy I have ever had. Concentrated and powerful with amazingly silky tannins. Wow this is exotic stuff. I was in awe. I would love to taste this in fifteen years. |
NOTE: Scores and reviews are the property of Burghound and Vinous and Decanter and Vintage Tastings and View From the Cellar and JancisRobinson.com and RJonWine.com and Burgundy-Report and Rockss and Fruit. (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.infoLa Tâche Grand Cru on weinlagen-info.de |
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