External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2020
2019
2018
2017
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 91 pts. in 8 notes) - hiding notes with no text | | | Tasted by grizzlywine on 8/13/2022 & rated 91 points: Brick red, leaning towards brown. Unfolds to mushroom consomme, forest decay, oak sawdust, and the echo of tart cherry. Medium acidity, tannins very soft and velvety. Palate is past its prime, but porcini and damp earth notes resonate long on the finish, allowing the underlying acidity to maintain the outline of primary fruit. Decent showing for a maligned vintage. (330 views) | | | Tasted by Sotto325 on 11/14/2020 & rated 92 points: This was terrific. Yes, a 2004. Yes, showing early on as a less than rich offering But now it was near perfect for a Combe D'Orveau. Not as tense, fruity or quite as high-toned perfumed as the Taupenot offerings in the 2009-2012 era, but just delicious and so elegant, feminine, refined and, yes, some core perfume notes that emerged after an hour. No need to decant: this wine shows a plum base with dark red fruit at the outset but then the Combe D'Orveau near-Msuigny elegance and sinewy dark red and purple tones Some sous bois and lots of Burgundian elegance Drink up soon. (708 views) | | | Tasted by justburg on 10/2/2014 & rated 89 points: At Imperial Treasure Peking duck Paragon to welcome Peter back from his Aussie adventure. Bright red, very pleasing appearance. Wayne opened this as the first Chambolle of the evening. The nose on this wine was very vibrant, full of bright red fruit, lovely rose petals, some jasmine and lavender. The palate was pleasant, with decent structure, good balanced fruits but somehow lacked the complexity and finish. However, when this was revealed as a 2004, I was pleasantly surprised. I did not detect (although some others could) any hint of greenness from the vintage character on this wine. In fact, it was filled with rich, vibrant fruit. A terrific effort for a 2004! (2193 views) | | | Tasted by Filippo on 11/6/2013 & rated 93 points: Perfect now! Drinking beautifully already upon opening. Nice red fruit and well integrated oak. Medium to light body. (2310 views) | | | Tasted by Burgundy Al on 2/1/2013 & rated 85 points: Not quite at the same level as I recall from shortly after release. Concentrated red cherry and raspberry with some new oak spice still quite prominent. Similar fruit flavors with a slightly underripe character, followed by lots of minerality and good acidity. Some sharp elbows. (2970 views) | | | Tasted by decaturwinedude on 4/11/2010: So, I finally caught some greenies. I haven't had a ton, but a half dozen or so 1ers the past year or so have been good to me. This one, green, overtly tart, medicinal and volatile. Despite a somewhat alluring nose, I really struggled to get through one glass. Too bad, but my first obviously not right '04. (3007 views) | | | Tasted by Keith Levenberg on 3/25/2010 & rated 86 points: The 1999 vintage of this wine was an oaky disaster, but people kept insisting that Perrot-Minot had gotten better in this department and that I wouldn't say the same of the newer wines. The 2004 is not really the oaky disaster that the 1999 was, but oak is nevertheless the dominant flavor here and it ruins what could have been a Musignyesque wine, based on the sappy, satiny texture of the first few sips before the oak contagion really went malignant. Unlike the 1999, the oak here doesn't dry out the wine and leave raw wood and sawdust in its wake; instead it just tarts up the fruit with an intense brown-sugar malted-milkshake sweetness - all the way on the sweet end of the oak flavor spectrum with none of the spice. So it may be the *kind* of oak that's the issue here as much as the amount. This is not *vastly* more dominated by oak than the 2004 Clos des Lambrays, for example, but the oakspice of the Lambrays was enticing whereas here the malted makeup is just tiring. And it's a shame because the fruit underneath is just gorgeous, totally svelte and alluringly feminine in true Musignyesque fashion with none of the greenness nor even any of the acidic edginess of the 2004 vintage. This could easily pass for a 2002. I am almost tempted to buy some more and hope the oak integrates, but that would represent the triumph of hope over experience. Indeed, the leftovers the next day turn undrinkably oaky, with the burnt-coffee roasted character having completely sucked the fruit dry. (2836 views) | | | Tasted by amateurwino on 5/3/2009 & rated 93 points: Acker 2004 Tasting Part One; 5/2/2009-5/3/2009: pretty sweetness on nose, lighter than the Dujac Charmes tasted just before. earthy on the palate, with puckering tannins that draw you in for another sip. retasted at the end of the tasting, still really nice. not quite as good as the dujac, but not by much - this is a better value. (2598 views) |
| Domaine Perrot-Minot Producer website
U.S. Importer (Addt'l Info)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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.infoChambolle-Musigny 1er CruChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrent bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace."
----
Di Giancarlo marino: comunque. Les Noirottes è un cru situato quasi al centro di Chambolle, subito ad est di Bonnes Mares, ed è confinante tra gli altri con i 1er cru Les Baudes (segnalo quello di H. Lignier), Les Sentieres (segnalo quello di R. Groffier), e aux Beaux Bruns (molto citato dalla stampa quello di D. Mortet, io preferisco quello di Ghislaine Barthod). Pur essendo ben situato, questo 1er cru non mi risulta aver mai dato vini di particolare pregio. Per chi ama e cerca lo "spirito" vero di Chambolle, oltre allo scontato Les Amoureuses (notevoli quelli di De Vogue, Roumier, Groffier, Amiot-Servelle...) ed a quelli già citati, consiglio Les Cras di G. Roumier e Ghislaine Barthod, Derrier la Grange di Amiot-Servelle, Haut Doix di Groffier. Volendo scegliere tra i Village, sono tutti buoni quelli di Groffier, Ghislaine Barthod e Roumier, produttori che eccellono regolarmente anche nelle denominazioni minori. Volendo parlare di Chambolle, occorrerà prima o poi dire qualcosa anche dei grand cru: la mia passione per i Bonnes Mares è nota ai miei amichetti sciagattati.
|
|
