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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 88 pts. in 12 notes) - hiding notes with no text | | | Tasted by TWSA on 10/12/2022 & rated 92 points: Nose: red fruits, rose petals, spices
Notes: Tasted from a 95/96 Mongeard Mugneret dinner featuring Echezeaux VV, Grands Echezeaux and Les Suchots from the respective vintages. Was my second favorite of the night. The 95 GE had a big structure and probably a fuller body than the rest of the other wines. With a classical GE nose I do feel that the palate could do a little better. Perhaps the EVV 96, the wine of the night was performing so well that it simply overshadowed everything else. I can imagine if there were no comparison I would've given perhaps a slightly higher score for the GE 95. Given the relatively stronger body I do feel this wine will age for a little longer and probably still has more than a decade of drinking window ahead of it.
Drink: Now-2034
Rating: 92 (400 views) | | | Tasted by Brolawa on 9/4/2022 & rated 88 points: probably time to drink up. Fine but nothing amazing. Good fruit and mineral. Stewed strawberries. (322 views) | | | Tasted by grub94 on 3/19/2022 & rated 93 points: Classic 95 Burg. Lite amber on rim with clear garnet color. After 2 hours the nose fully registered with dark cherry and blackberry, some dark chocolate. Palate should more of the same with Vosne spice and ending with hints of violet and some French oak on a moderate plus finish. (339 views) | | | Tasted by devraj on 2/18/2020 & rated 93 points: Dark red in color. Wonderful nose shows lifted Vosne spice, sandalwood, dark candied cherry, hint of graphite and smoke. Large scaled in the mouth showing sweet dark macerated cherries, cocoa, no tannins, medium acidity, toasty oak still present and perfumed finish. If not for the toasty oak the wine would have merited a higher score. (800 views) | | | Tasted by Alex G. on 6/29/2018 flawed bottle: Corked (1136 views) | | | Tasted by ricknat1 on 3/28/2015 & rated 80 points: totally discombobulated (2229 views) | | | Tasted by devraj on 10/29/2013 & rated 93 points: Deep red in color. Slow o'd for ~6 h. A very showy wine indeed with high pitched Vosne spice (mulled spices) aromas, red raspberries veering towards the blacker spectrum, oak and violets. A medium bodied palate follows through with good depth to the crushed red berry fruits, a velvety mouthfeel, lovely inner mouth perfume of wood spice and medium acidity with some discernable oak on the finish. (2735 views) | | | Tasted by Rick-again on 2/28/2011 & rated 88 points: started out not giving up much openned for an hour and then decanted before pouring ....openned up a bit but was not a strong performer.....brought to a Burgundy dinner (3984 views) | | | Tasted by Harry Cantrell on 11/8/2010 & rated 80 points: Garnet with orange at the rim. Nose was outhouse and dried herbs, nic e in an odd old way. Taste was acidic, thin, not pleasant. This wine is just not very good, but there are some in the Cult that would wax poetic. Feh. (3434 views) | | | Tasted by Rick-again on 7/18/2010 & rated 89 points: At first it had a unusual unpleasant taste.........but not corked. Decanted and the unpleasantness dissipated and over time and it got better. the oak and tannin were just a little much for the fruit(strawberries and cherry) but it was very drinkable with food.....some secondary flavors emerged. I too wonder if age will help the last bottle I have or not. May be a good experiment to just stick this "just Ok ' wine in a keep for 5 years box and see what comes out the other end (3258 views) | | | Tasted by typh on 5/22/2010 & rated 87 points: Good colour. Dominated at first by oak and tannins. Softened somewhat over a few hours and was more pleasant with some food (duck). Would benefit from a decant. Not sure if more age is the answer since the oak remained overpowering and don't think it has the fruit to carry it through. (2531 views) | | | Tasted by jfloren on 12/13/2004: Lots of oak and rather closed right now. Became very interesting after a few hours but at first was austere even unpleasant. Don't touch again until 2010. (2453 views) |
| Mongeard-Mugneret Producer website
U.S. Importer (Addt'l Info)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.infoGrands-Echezeaux Grand Cru On weinlagen-info |
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