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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by liber on 3/26/2024 & rated 92 points: 7th of 12, opened an hour then decanted 30 minutes, perfect level, cork pulled through and crumbled to dust though clean, improving trajectory noted in December, even a hint of elegance and silk in this former thug and showing characteristics more of Taillepieds and less of more muscular Santenots, in danger of an upgrade, balance for 12+ years. At least F (17.5). (64 views) | | | Tasted by liber on 12/20/2023 & rated 92 points: 6th of 12, opened an hour then splash decanted, dry cork which broke, perfect level, as October bottles and rather lovely, just getting into stride with upside, 10+ years. F (17.5). (160 views) | | | Tasted by liber on 10/5/2023 & rated 92 points: 4th and 5th of 12, decanted 20 minutes, perfect corks and levels, showing slightly rounder, layered and with greater mid palate punch than earlier bottles, also sweeter and with more to it than Pavelot Dominode 02 on same night, upside, 15+ years. F (17.5). (180 views) | | | Tasted by liber on 8/16/2023 & rated 91 points: 3rd of 12, decanted 45 minutes, perfect cork and level, maybe showing more nuanced fruit than first 2 bottles, attractive, upside, 10+ years. F (17.5). (198 views) | | | Tasted by liber on 8/14/2023 & rated 91 points: 2nd of 12, decanted 30 minutes, perfect cork and level, as bottle noted in detail in July, upside, 10+ years. F (17.5). (182 views) | | | Tasted by liber on 7/27/2023 & rated 91 points: 1st of 12, pnp, perfect cork and level - transparent ruby, not as dark as expected, hint of brown on rim; red fruit, mineral, earth, reasonably complex, fresh for RM; medium, ok length and persistence and more concentrated than expected from appearance, nice sweetish core, slightly simple as yet but attractive, approaching maturity but with upside, 10+ years. Just about F (17.5) if this develops as expected and a relief as I've found RM's 99s a bit heavy handed and over extracted, though it came recommended by the late Hilary Gibbs who usually got things right! (More layered and expressive on 2nd night.) (177 views) | | | Tasted by Cailles on 3/30/2021 & rated 87 points: Upon opening quite reductive on the nose and palate. Needed 24 hours to shed that a bit and reveal what‘s underneath. While the structure is very fine and soft with good tension, its quite unspectacular. Not much complexity or precision and even after 24h still too reductive.
TN: Medium+ expressive nose, reduction, darker red fruit and some darker fruit. Same on the palate along with a touch of herbs and earthy aromas but without the necessary precision, complexity to be really interesting. Still a a bit too reductive after 24h. Soft structure, fine tannins, good freshness with a touch of creaminess. All in all balanced but
Decanting: Decanted and followed for 3 hours on day one. Back in the bottle and fridge and again followed for several hours 24 hours later.
Glass: Conterno Sensory (1361 views) | | | Tasted by Alex H on 2/15/2013 & rated 86 points: More pommard than volnay I thought with funk and barnyard leather. Palate was smoothly floral fruity though with gentle structure and tannins. (2091 views) | | | Tasted by Paul S on 2/12/2013 & rated 89 points: CNY Dinner 2013 - Welcoming the Year of the Snake (William & Gina's): A very decent wine, but not great for a Taillepieds from such a strong vintage. The nose was extremely funky on first pour, with tons of earth and leather and spice, backed up by a slightly bloody twang of metallic mineral. Only with quite a bit of time did some black cherry aromas and a whiff of violets emerge from the funk. Thankfully, the palate was a lot more fruity and floral than the nose suggested, with a nice attack of black cherries and blueberries with a hint of violets at the edges. Very fresh and clear, quite pretty in fact, at least until one hits the midpalate, where firmish tannins and more funky earth and woody, peppery spice notes drifted out. The finish was decent, if not exactly long, with a drift of flowers bringing up the rear. All in all, decent, if not exactly delicious. It seems to be drinking okay now, but like quite a few 2002s, I do think it needs some time yet. One to try again in 2-3 years' time. (2784 views) | | | Tasted by BuzzzzOff on 4/14/2011: Drank at Sketch. (flying under the radar with a small production; not really in Burgundy as just down the road)). Smells like bloody mary with good dose of tabasco and no, what is it, vodka :-). Heavy tanins, almost like a Bordeaux, for a Burgundy. Wonderful, full Pinot Noir flavor. Fairly long on the palate. A bit tangy at the end. Nose is now more subdued, while taste is more smooth + silky. (1520 views) | | | Tasted by Alex H on 5/8/2009 & rated 85 points: Volnay Elegance (The Universal @ Duxton): My goodness, this really "stinks". Manure,horse, leathery and barnyardish. This even had some chianti like cat's pee and shirazy black pepper. It reminds me more of a bordeaux than a burg but I do love the aromas. This is one weird experience. But on the palate though, this is very much back to burgundy with ripe sappy cherries, cherry skins and quite sharp acidity. Pretty tannic, this is the oddest one out of the whole bunch. However, nose for nose and flavour for flavour , this is quite an interesting wine but it does drop points on terroir reflection. (2745 views) | | | Tasted by Paul S on 11/26/2008 & rated 92 points: This was consumed over a lovely dinner at Buko Nero. It took quite a bit of time in the decanter to come around, but was absolutely lovely when it did - so much so that I almost feel that the first glass was rather wasted. Nice, complex nose kept developing - fine, gravelly mineral, chalk, earth and a little touch of sous-bois at first, like walking through the woods on a dry day. Floating above all that were fresh cut flowers and sweet cherries. All very pretty and high-toned, yet with a touch of body to it. Similarly high-toned on the palate, with really bright acid, sappy cherries, more of that stony mineral and a nicely resolved finish that was persistent and clinging with lots of perfumy notes. After time, mushroom and orange peel notes started appearing at different ends of the spectrum - so very Volnay! There was some strength and bite though, with some super-fine tannins giving a sense of backbone and lots of focus along with a little nippiness. That, together with just a little swirl of heat, the super-bright acid and typical 2002 minerally bittersweetness stuck out a little like awkward knees and elbows at first. Altogether almost a little biting. After time though, all the elements really came together, rounded out and integrated, with the bite becoming a wave of freshness and structure upon which the fruit and flowers rode. I was excited by this wine - it had such a great sense of transparency in its clarity of flavours and tranmission of terroir. Yummy. (1875 views) |
| 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.Taillepieds 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.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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