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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by shutto1992@gmail.com on 3/15/2024 & rated 92 points: PNP. Earth, plum, cherry, dark berry. Very nice (182 views) | | | Tasted by Araldinho on 12/6/2023 & rated 90 points: Deep garnet.
Aromas of ripe plum, cherry liqueur, rosemary, lavender, cinnamon, rose and wet stone.
Dry yet grained tannins. Blackcurrant acids and cranberry bitterness.
Medium body.
Palate of cherry jam, smoke, black olive, sage, prune, licorice and stock cube.
A mature, powerful and opulent Burgundy with highly concentrated dark fruit, an inner core of balanced acidity and a fine minerality finish. Drink within 7-8 years. Tasted 2023. (304 views) | | | Tasted by burgund on 10/15/2021 & rated 88 points: Very dark colour but pale brick at edge.
Not much expression in the nose, mostly (the usual) vanilla, spices, forrest floor and dark fruit.
Taste is big and bold and wood is all over. Long aftertaste (from the wood elements) otherwise not much going on except for a dry aftertaste. Missing complexity and charm.
Not impressed after 14 years of waiting. Not sure if the solution is to keep remaining bottles makes it better or worse. (1228 views) | | | Tasted by PLiu on 11/12/2017: I concur with the earlier notes. Still very tight and wound, and the wood is very much present. I would have thought the 2005 would be much bigger and robust. But the potential is there. Will revisit in a year. (2490 views) | | | Tasted by Jurgens on 4/8/2017 & rated 88 points: Agree. Keep 2-3 yeras more (2895 views) | | | Tasted by xuaeinw on 5/21/2016 & rated 90 points: Needed a lot of time to open up. Could benefit from 2-3 more years aging. (3540 views) | | | Tasted by bourgognemons on 5/29/2014: Drank it May 27. 2014 - good, earthy nose with dark cherries and a hint of musk. In the mouth good fruit with dark tannins in good combination with a crispy acidity. A little short and watering at the end. 92 p. (4934 views) | | | Tasted by dpolivy on 3/4/2013 & rated 89 points: DRC Tasting Group (Cafe Veloce): Tasted blind. Really fresh, jammy nose with a touch of wood spice. Bright, with a little bit of smokiness, on the mid-palate. Big tannin and acid structure. Seems a touch awkward at this stage. (4578 views) | | | Tasted by m0nkmaster on 2/22/2013 & rated 84 points: Deep purple/red. Quite opaque for a Burgundy. Fairly tight nose with nail polish and a hint of red berries. Typical pinot taste. Hot and sour on the first taste with red fruit, but quite muted. Not half as enjoyable as I was hoping for. (4344 views) | | | Tasted by fries on 10/22/2012: WSET Level 2 Class 2 (BCIT Downtown Campus, Vancouver, BC): Tasted blind. Clear pale-medium garnet, with obvious signs of bricking on the edges. Nose is clean, medium+ intensity with aromas of dark cherries, spice, juniper, leather, white pepper, woodsy forest floor. Funky, and constantly changing with each inhale. Palate is dry, medium acid, medium+ tannin, medium body, with flavours of ripe bing cherry, black raspberry, cola, savory vegetal notes, slightly meaty and toasty. Finish is long. Very good to outstanding quality... a highly engaging wine. (4187 views) | | | Tasted by Betito on 6/26/2011 & rated 92 points: Bought at winery (4297 views) | | | Tasted by Jurgens on 3/15/2009 & rated 92 points: I was surprised. It was opend by mistake(Help from my son).Nose was almost port and very alcohol but in the mouyh good balance, a lot off fruit, good acid, still tannic but not nery tannic. This wine has a great future. (3549 views) | | | Tasted by gorm on 2/29/2008 & rated 90 points: Uncorked DK tasting: 2005 Burgundy (Karlebo Kro): Intriguing nose of wild forrest fruit jam and motor oil! In the mouth this is very concentrated with wild fruit, but also with some good acid. Sadly enough this is also very tannic and with an immense amount of oak. Right now this does not quite balance or integrate, but maybe it will with time. There sure are plenty of stuff crammed into this bottle. Group average: 89.1. (5152 views) |
| Philippe Leclerc Producer Website
For some of you this maybe the first time you have had the chance to experience my range of products. Unfortunately, I am afraid that I do always have opportunity to personally meet the clientele passioned by my style of vinification, both amateurs and professionals alike. Consequently, it is accross the following few pages that I have attempted to give you just a mere insight into the making of my wines, their vineyards and appellations.
Some of my vineyards have belonged to my patrimonial family for many generations now. Since I have taken over the reins I have endeavoured to continue to create a wine with the same state of mind as my ancestors. For this, I have been passionate from a very early age in carefully profiting from the fabulous richness developed by vinegrowers from yesteryear and wich has been passed on from father to son for over a hundred or so years.
Primarily, I have tried to understand everything that is comprehensible and respect everything that is not, both on a parental level and that of the older, wiser people of the village. The most important thing for me has always been to retain the spice and spice in my wines which has always made the greatness and notoriety of our vineyards for almost a thousand years.
This considered, I am going to sum up in the next few lines the most important points that one must respect when creating a wine possessing all the qualities of a wine from yesteryear. Everything starts with the wine and knowing whether the soils are well balanced or in need of manure. New wines must be planted with seedlings that are going to give quality rather than quantity. Dead vines should be replaced periodically instead of ripping up whole vineyards, as it the vines with an average age of 30 years that bear the vine and and the wine with the best quality and obtaining all the goodness of the ground.
At harvest tiem, patience is needed whilst waiting for the optimum matury of the grapes which are then meticulously sorted to remove any that have been damaged by rot or hail in a difficult year.
Secondly, harvesting during a period of rain should be avoided at all costs so that there is no cause of dilution in the wines. Lastly, the grapes should be handled with care right up until the moment of being put into vat in order that skins are kept in fact and the juice is not exposed to the air, allowing the risk of oxidation.
The crop then undergoes a three wzzk period in vat of which the first week involves a cold maceration followed by a 15 day fermentation.
During these three weeks the "cap of skins" that constantly rises to the top of the vat is trodden down by foot 3 times a day, pushing the skins in contact with the juice and so thereby extracting colour and matter from the pulp of skins. The original white juice, hence, begins to turn colour whilst the sugars transform into alcohol.
The greatest worry during this period is the rise in temperature of fermenting vats which is like that of a child with fever. This is an occurance that often necessary to stand a guard watch in order to survey and cool down these vats, preventing them from over-flowing like boiling milk over a stove.
It is after this period that I leave the wine to settle some time before running it off into oak barrels where it is aged for up to 2 years. 100% new oak is used to age the premier cru wines whilst all other appelations are aged in oak barrels of between 30 and 50% new woods. This ageing process, which is so important in the enhancement of a wines tannins and pleasing aromas, help to create a wine of more dominant a character. However, it must not be forgotten that a wine-maker who tries to add strengh and complexity to a rather feeble wine in concentration by ageing it in this manner, is making a grave mistake.
After the twice monthly topping up of the barrels and a few rackings ons finally comes to the bottling. During this final process I am bottling a wine that is the most natural possible. In order to achieve this, I practise neither filtering nor fining which removes so much of the extract that I have tried so hard to retain. Only in still trying to keep my wine relatively clear do I carry out this work during the winter when the weather is cold and dry. It is at this moment in time that the wine leaves the little deposit left resting at the bottom of the barrel as if it were hibernating.
Any small amount of sediment or deposit that occurs in the bottle will allow the wine to feed in its presence, especially when left to age to several years. My advice is to age these wines for between 5 and 10 years in a average vintage, and for between 10 and 20 years in more favourable ones. Today, connoisseurs will speak to you with great praise of the years 1947, 1953, 1959, 1964, 1969, 1971, 1976 and 1978, where as the quality of those less well structured years is when the tasty finesse and aromas are inebriated more quickly. Please don't hesitate to contact me in the event of any unanswered question or information, as it would be my pleasure to fulfill any such requests.
Cordialement
Philippe Leclerc2005 Philippe Leclerc Gevrey-Chambertin 1er Cru Les CazetiersThis wine employs benchmark status in that it quite rapidly enables one to judge the latest tendencies of the vintage in the making.
This particular "cru" has firmly structured flavours with a consistent note of ruggedness to be found in the aromas.
This aspect is perhaps due to the soil-structure, where the dense rocky layers almost stave off any root penetration which supply nutrition to the grapes.
The advantage of this particularity assures the wines an envied position with those racy and elegant cellar wines that one can lay down for a promised richness.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.Les Cazetiers 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 Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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