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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by lozatron on 3/23/2024 flawed bottle: What wine goes with Chinese food? Dinner (Phoenix Palace London): Hmmm - another bad luck bottle of this. Something funky - the table didn't think it was brett but I'm sure some other form of contamination. Was not drunk. (180 views) | | | Tasted by lozatron on 1/11/2023: Short notice chance offline (Lorne): After mixed experiences with previous bottles, this was opened with some trepidation. Again, the wine gods smiled on us and this was clean as a whistle. Lovely acidity, a hint of - maybe not greenness but, tomato leaf? Lovely structure - again, a great foil to the food. (510 views) | | | Tasted by Vinumming & Ahhing on 1/10/2023 & rated 91 points: Supper at Lorne with friends (Lorne Restaurant, London): Feral cherryade nose to start with some lovely animale interest. Some sappy red fruits here as well in the tart redcurrant spectrum. A little banana leaf emerges as it warms in the glass. Lovely balance to the palate, acidity just à point and also a great match for the onglet and accompaniments. (482 views) | | | Tasted by NickA on 1/10/2023 & rated 93 points: Lorne Rangers (Lorne): A surprisingly pale colour, almost tomatoey, like a Nebbiolo; I thought 2012 was meant to be quite a concentrated vintage, but I suppose the producer's style has predominated here. In a similar vein, the wine was extremely refreshing, with red fruits and rose petal, a touch of game, some stemmy greenishness, and lots of bright, fruity acidity. I'm not sure I'd have placed this a 1er cru if I'd drunk it blind, but it was a terrific Burgundy in the lighter idiom. (667 views) | | | Tasted by lozatron on 5/23/2022: Not quite the level of stink as the last one but still quite full on. Did a hyper decant with a hand blender which made the wine far less translucent but did help ameliorate the stink. Clearly lovely fruit and great structure under there but a chore more than a pleasure. Notably half the bottle was left when the whole of the humbler 09 had been drunk. (512 views) | | | Tasted by lozatron on 4/16/2022: Friday Night Dinner (The leafy West London suburbs): A vineyard and a producer I love - but on first opening…more than just a bit animale. Decanted and left to one side while a humbler wine was opened in its place. After 90 minutes or so we went back to it, and the worst excesses had blown off - still a little bit aggressively barnyardy, but you could get some of the fruit and a lot of the structure behind it. If I hadn’t had high expectations of this bottle I think I would have enjoyed it quite a bit more - my sense is that this was a weak bottle, and will take out another to try in the not too distant… (520 views) | | | Tasted by TDV on 9/19/2021 & rated 92 points: Gorgeous nose, wild raspberry, cherry, medicinal herbs, earth. Palate much the same with everything in place. Much more open than a bottle approx 18 months ago. No rush but I can’t see this improving - it’s laying it all out there. (339 views) | | | Tasted by kingkanu on 9/16/2021: ready, but had some smokey reduction still, a nice mix of darker and red berries with a wild touch to it and very enjoyable/drinkable (410 views) | | | Tasted by chbeaumont on 7/14/2020 & rated 91 points: Advanced colour; initially that Hansonian red Burgundy nose, has that Morey earthiness, sous bois, spicy - touch of pepper even; dark fruits, plenty of stemmy oomph, a thwack of acidity; potent finish. Merits more time. (584 views) | | | Tasted by mmh on 4/29/2020 & rated 91 points: No formal notes but this is an excellent wine still in need of more age. Great nose and quite high acidity. Minerals and a bit of salt licourice on the palate together with crisp red berries. (548 views) | | | Tasted by chbeaumont on 12/30/2019 & rated 91 points: Advanced colour; sous bois, earthy; silky; easy, delicately defined; shapely lift on finish, lovely now but with the balance to age gracefully. (544 views) | | | Tasted by ucbeau on 3/4/2015 & rated 92 points: Fantastic right out of the bottle, with slight reduction showing at first. Intensely pure red fruit - cranberry tinged with raspberry - mixed with stemmy spices and a mild oak component. The fruit dominated at first but as the wine opened up it gained complexity in the form of spices and white pepper. Very smooth and rich across the palate, with notable depth and balanced concentration. Again the purity comes through and there's brilliant acidity to help frame all the flavors. The finish is gentle and medium-length, with a clean taper. Overall this is gorgeous Burgundy that is drinking wonderfully well right now but could easily go 10 years or more. (1988 views) | | | Tasted by rwpalmer on 1/17/2014: The fullest in the range this year. Opinion was divided though I loved the extra weight--almost sumptuousness--that came without any expense to elegance. (1886 views) |
| Mark Haisma 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.Les Chaffots 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.infoMorey St. Denis 1er Cru on weinlagen.info |
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