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| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 17 notes) - hiding notes with no text | | | Tasted by talbot61 on 6/23/2020 & rated 89 points: Among the Potel 2005s, this is the most advanced -- definitely for drinking sooner rather than later. Nice richness, dark fruits, moderate complexity, eminent drinkability -- but not particularly memorable or transcendent. (1043 views) | | | Tasted by bjlcrucrazy on 6/1/2019 & rated 89 points: We enjoyed this with roast chicken but the mistake I made was decanting it. It was good for the first 30 minutes and then the fruit started to fade. It seems hard to guess when to drink these 2005s and I think in many cases the fruit cannot last long enough for the tannins to soften (1128 views) | | | Tasted by Rieslingfan on 6/23/2017: I last tried this wine four years ago, and much has happened since then, all of it positive. Deep and still youthful red fruit has been joined by the initial wave of fallen leaf and damp earth tones that add significant complexity. The finishing tannins are still a bit dry, but there is quite a bit of fruit, so some additional age should be able to round that out. It's not a stunning glass of Burgundy by any stretch, but it is quite satisfying. (1991 views) | | | Tasted by drwine2001 on 1/30/2016: Half bottle. Unyielding deep ruby. Stemmy nose with camphor. Full bodied and meaty. Black fruit, herbs, and substantial tannins which have relaxed over the past several years. Good mouthful, but even out of half bottles, this wine has not traveled that great a distance over the past couple of years, a telling sign for 2005 Burgundy in general. (3010 views) | | | Tasted by drwine2001 on 4/3/2014: Half bottle. Even, ruby color. Upon opening, some berry-like fruit, then brambly and some herbs. Medium weight but denser feel, dry, earthy blackberry fruit, high acidity and grainy tannins. This leaves a very dry impression. A mouthful to be sure, but little prospect of ever being light or charming. In short, Morey all the way. I had to chuckle when I read my note from almost 7 years ago and saw how little this has changed over that period of time. Try as you might, you cannot rush these 2005's along. (3286 views) | | | Tasted by Rieslingfan on 11/22/2013 & rated 84 points: Deep, dark fruit, but also a notable amount of band-aid and horse sweat. Shows more like a Southern Rhone than Burgundy. (2788 views) | | | Tasted by angryphoton on 5/4/2013 & rated 86 points: OK wine, still a bit in a juvenile state, almost like a teenager with pimples. Still a bit closed it only gave a glimpse of what it can be, good potential though and some good flavors, but you just know it is only the surface you are seeing right now. (2265 views) | | | Tasted by PatrickinKW on 10/2/2011 & rated 91 points: Originally i was a bit dismissive to drwine's review below but low and behold he nailed it. If I’d tasted this blind I would have been looking to Rhone...
Deep Ruby, extracted nose showing kirsch, tar, and anise. Big masculine wine with lots going on here with plenty of structure to last to the end of the decade. Too bad I only have one left as it would be interesting to watch over the next 10 yrs. (2850 views) | | | Tasted by magnord on 9/11/2007: Very funky and hard to drink right now. Not rated. (4361 views) | | | Tasted by drwine2001 on 7/31/2007: Pure medium purple, translucent. Apart from the color, if you had first said northern Rhone, I would have believed it due to its reticent blackberry, tar, and licorice aromas. Started out as a burly bruiser with fierce, tart cranberry acidity. Then, as it relaxed, became less compact feeling with a nice thread of minerality, and camphor and subtle brighter fruit tones showed on the nose. Finally, a distinctly briary element (?steminess) and tannins showed through, but the acidity finally calmed down. For a young village wine, this has a lot going on, but if you are seeking elegance, lacy texture, or the red fruit side of Burgundy, this is not the place to find those traits. (3305 views) |
| Nicolas Potel Producer website
Nicolas Potel set as wine négociant in 1996 and continued through to 2009 when he left to set up his new Domaine Potel. The business is now fully run by the Cottin brothers who have financed the operation since 2002.
The following Burgundy Report article from 2009 covers more detail;http://www.burgundy-report.com/summer-2009/maison-nicolas-potel-2009-update-2007s/ 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.infoMorey St. DenisLocated in the Côte de Nuits, the wines of Morey St. Denis are often overshadowed by its neighbors; Gevrey-Chambertin to its north and Chambolle-Musigny to the south. But the wines in fact may be a middle ground between the two; rich, fruity, yet structured and tart, with just a touch of the barnyard. It is home to four Grand Crus in their entirety and a small portion of a fifth. The westernmost stripe, highest on the slope, contains its Grand Cru vineyards, which include such well-known names as Bonnes Marres, Clos de la Roche and Clos de Tart. The middle ground, in elevation and in reputation, houses most of Morey's Premier Cru vineyards. Because its vineyards (largely excepting the Grand Crus) are not as well-known, prices remain relatively reasonable considering the quality in the bottles. |
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