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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 31 notes) - hiding notes with no text | | | Tasted by Sheila62 on 2/10/2022: This was wonderful. It took an hour to open up, but no green here. Wonderful, very pretty red burgundy that was wonderful with our duck breast last night. (646 views) | | | Tasted by pbaek on 1/6/2020: Very light in color, opens up with a nose of earth and funk. Lean body, still quite intense, focused and linear, like drinking liquid chalk with a mix of light red berries. A red Chablis if you like. Just a hint of vegetables but in a good way, like an added spice. Singular wine, light - en danseuse. No hurry to finish up. (1188 views) | | | Tasted by Will on 3/2/2014: Drinking really well right now. No sign of "green meanies", typical Chambolle character, very seductive, a bit earthy, faded fruit, already seems mature. (3565 views) | | | Tasted by winejnky on 2/4/2013 & rated 86 points: Earthy, smoky, metallic, manure, cranberry, spices; very dry, seems to be somewhat off, but i can't put my finger on exactly what is wrong? (3636 views) | | | Tasted by curtr on 8/10/2011 & rated 89 points: Listening to some of the other reviews, I can see how people's tastes vary. It is a bit rough and dry. However, I still like this wine. (4245 views) | | | Tasted by Keith Levenberg on 8/23/2010 & rated 67 points: 2004 Red Burgundies (Brooklyn): Instantly more grippy and bigger in scale than the Cote de Beaunes, and the first wine to show any 2004 greenness with a snap on the back end worryingly reminiscent of raw asparagus. Even so it doesn't seem to have the aggressive bitterness of many wines with this characteristic so I write down that it isn't a disaster. Of course disaster strikes within ten minutes and the wine just gets worse and worse the longer it sits. The green contagion infects both aroma and palate and also has this strange (and kind of revolting) nuttiness to it that seems kind of like what peanut butter might taste like if you made it with green, raw peanuts, and the structure turns more scratchy and shrill too. (6730 views) | | | Tasted by acyso on 4/25/2010 & rated 88 points: Oxymoronically, a powerfully smoky nose with notes of blackberries, though it holds a certain reticence. A little stemmy on the palate, but pleasant dark fruits that aren't too forward. Certainly not a fruit-driven wine, with balance between the acidity and the fruit. Strikingly tannic. Needs to be decanted. (4065 views) | | | Tasted by curtr on 9/10/2009 & rated 89 points: Let breath for 45 minutes. Continues to impress me. (2265 views) | | | Tasted by curtr on 3/31/2009 & rated 89 points: Still tannic in half bottle. Showing more depth and development. (1958 views) | | | Tasted by winejnky on 3/22/2009 & rated 89 points: Decanted one hour. Plummy, ripe, but still a bit closed and tannic. Nose muted. (1909 views) | | | Tasted by bigdavemdphd on 4/19/2008 & rated 93 points: Wonderful. Very earthy and the beginning with amazingly smooth acidity. Opened up to cherry, flint and leather in the glass. (2077 views) | | | Tasted by curtr on 2/21/2008 & rated 89 points: Half bottle beginning to show well. Give 750 ml 2 more years. (1989 views) | | | Tasted by ccn on 12/2/2007 & rated 91 points: Lovely wine. At first surprisingly prominent tannins, but after 30 minutes they faded away. Black/blue ripe fruits, very Vosne-Romanee in character. Medium-light in colour; full-flavored while still quite light in body. Superb wine that will certainly keep, and perhaps improve, for a few more years. (2253 views) | | | Tasted by br on 4/4/2007: beautiful bright red cherries, flowers and a touch of stemminess on the nose. became fruitier with time. wonderful silky texture with juicy cherries and a healthy mouthful of tannin on the long darker fruit finish. very young but very nice. matched nicely with Spanish tortilla w/potatoes, shrooms, onions and black pepper. give another few years to come together. (2228 views) | | | Tasted by Maestro on 3/28/2007 & rated 86 points: Displaying ruby color and a nose of red and black berries, the wine has an attractive palate composed of minerals and blackberries. Drink from now until 2011. (2379 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2006, Issue #2, 2004 Burgundy: A Second Round of Producers
(Ghislaine Barthod Chambolle-Musigny) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom Ghislaine Barthod Chambolle-Musigny Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine Barthod-Noëllat Chambolle-Musigny Villages Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2008)
(Barthod Ghislaine Chambolle-Musigny) Medium colour. The nose is dominated by that cedar-green note, it does slowly recede over 2 hours, revealing more of the ripe red strawberry fruit below. In the mouth it’s ripe and sweet, full of red fruits, a nice texture and a good burst of concentration on the mid-palate - but it’s also here that you can taste the green element. It’s soft, sweet and nicely concentrated, but with this level of green I can’t recommend it… |
NOTE: Scores and reviews are the property of View From the Cellar and JancisRobinson.com and Burghound and Burgundy-Report. (manage subscription channels) |
| 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.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-MusignyChambolle-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 fragrant bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace." |
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