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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2019 (based on 1 user opinion) |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 7 notes) - hiding notes with no text | | | Tasted by Edward Hafer on 9/7/2020 & rated 91 points: Just coming into its own, this is textbook Vergelesses. Highly recommended. (553 views) | | | Tasted by Not647f on 5/12/2015: Yes, it's good $15 PN. So I don't mind having it with mac 'n' cheese on a Tuesday. Better than some random $15 Bourgogne or PN from Castle Rock, but not exactly screaming terroir. Cherry, a little leaf, nice but light tannin, not overwhelmed with oak or other dressing up, crunchy acids. (1279 views) | | | Tasted by bretrooks on 4/9/2015: Not decanted, 1 glass consumed over ~45 minutes. We didn't give this much air, which was a mistake. Aromatically, this came and went, sometimes only showing muted red fruit and at other times giving off whiffs of tea leaf/tobacco and spice. On the palate, medium-weight with lots of tart berry/sour cherry fruit and something a bit green and woody/herbal around the edges. Although reserved, this was pretty decent, and may have a little potential for improvement when it loosens up.
(Update from finishing this off two evenings later: this has opened up aromatically and gained just a little depth; aside from that, the description above holds.) (1189 views) | | | Tasted by Not647f on 4/3/2015: This continues to be a really nice, spot-on PN, but it's not anything special. If you are impressed by 1er Cru status, or anything like it, then show it off. It's a $15 PN, whether it comes from Karah in Petaluma or the Cote d'Or. Fairly aromatic, which for PN is like saying a famous actor is kind of attractive--it's a little below expectations. Sweet cherries and not a ton else going on, although there are noticeable tannins. Acids are balanced and the mouthfeel is clean. Very easy to finish a bottle with a roasted chicken. (1212 views) | | | Tasted by Not647f on 2/28/2015: Can't be completely fair as this was the second bottle of the night, just sampled, then finished the following night after sitting under VacuVin. I'm not sure what "Burgundy" is supposed to be, since my experience is that it can be all over the map, so I cannot say if I think this is good Burgundy or not. And under these circumstances, any evaluation is provisional. That said, I smelled clean fruit smells, but also leaf and humus smells (call it sous bois, I suppose). A little tobacco as well. Palate was medium weight, and flavors were dark cherry, earth, some clove. Not really persistent. Acids were present but not pronounced. At this price, a good pinot of whatever stripe. Open second bottle soon to compare. (1225 views) | | | Tasted by Racer117 on 2/10/2015 & rated 88 points: So I shall be the first to leave a tasting note. And I say...... This is good!! After purchasing this I expected to not like this though of course I wanted to like it, I bought it. This is crappy Burgundy but good Pinot Noir. This is full, ripe, and juicy. Sounds like a Sonoma Pinot Noir to me. Ripe red berries along with cinnamon and acidity. Do you know where to get this?? Then go get some!!! (1011 views) |
| Louis Latour 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.Ile des Vergelesses 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPernand-Vergelesses 1er CruThe appellation
At the confluence of two valleys, the appellation of Pernand-Vergelesses, perched between 290 and 360 meters, is in the northern portion of the Côte de Beaune. The AOC Pernand-Vergelesses covers 123 hectares: 90 hectares of red of which 44 are Premier Cru and 53 of white of which 17 are Premier Cru.
“Sous Frétille” has been classified as a Premier Cru since 2001 (but only for white wines.) The word “Frétille” is a derivation of “forestelle”, or forest in old French. Hence, “Sous Frétille” indiquates the geographic location of the parcel, just under the forest.
Vineyards on weinlagen-info |
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