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| Community Tasting Notes (average 88.8 pts. and median of 90 pts. in 10 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 10/12/2017 & rated 83 points: Black and red aromas are quite enjoyable, flavors are more tired with both rustic and underripe character, unmistakably 2004. (1097 views) | | | Tasted by sdchevs on 6/11/2017 & rated 90 points: Light mid-ruby, amber edges; sweet floral nose; light earthy; mid-body; balanced; good fruity; nice style. Good finish. (647 views) | | | Tasted by brianakrin on 6/25/2016 & rated 90 points: a little rougher than earier bottles, full bodied, nice (732 views) | | | Tasted by brianakrin on 4/22/2016 & rated 92 points: Excellent. Soft, flowery, violets, good fruit, good acidity. Drinking well. (758 views) | | | Tasted by Burgundy Al on 4/27/2015 & rated 83 points: Good underlying fruit, but unmistakably 2004 in terms of a few rough vegetal edges. (1454 views) | | | Tasted by sdchevs on 10/27/2014 & rated 89 points: Light brick; light fruity PN nose; flowery; balanced; soft, smooth, low acids and tannins; drinkable. Food wine. (805 views) | | | Tasted by brianakrin on 6/17/2014 & rated 91 points: Very Nuits, iron rich, ready no hurry (817 views) | | | Tasted by The Klipper on 11/3/2011 & rated 92 points: Remarkably dark, concentrated, and grippy for an 04. Full on cradle-robbing, but it knocked the chicken thighs out of the park. (2745 views) | | | Tasted by rjhilgers@gmail.com on 7/29/2010 & rated 88 points: Crazy assortment of things going on with this wine - old musty car (think old 1960's leather upholstery), swisher sweet cigar tobacco and fruit leather. Come to think of it, reminds me of a fugitive running hard cross country, feeling in the clear, having evaded the authorities in his 1963 Buick Invicta, smoking cigars and eating homemade fruit leather (little does he know, the roadblock is just over the next hilltop). Grippy tannins and a mid-length finis. Not my favorite, but definitely on my list of interesting wines and one to try again. (1654 views) | | | Tasted by jimbomatic on 12/9/2009 & rated 90 points: Giroud is one of my favorite producers and from what I can tell they did a bang up job in 2004 (they have some kick ass holdings in both Beaune and Nuits). It's VERY cold in Oregon right now and I have, in the winter, a passive cellar so even though this came out 4 hours early it was still on the chilly side when we served it. Initially it was muted and showed lighter red fruits and quite a bit of herbally underbrush. As it came up to temperature it really opened up, put on weight and really started to shine. Blacker fruits that were sappy and broad came to the forefront and the herbal qualities completely backed off. Lots of density and richness to the texture, just enough meaty "Nuits" quality to make it a super match with the really sweet lamb. Tannins are quite smooth and the wine is drinking very, very well right now. A good start to the week of Nuits. Started as an 87 and finished as a 90+. Good stuff. (1403 views) |
| Camille Giroud Producer webstePinot 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.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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