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| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by hsacks on 6/19/2019 & rated 92 points: Similar to the 7/5/14 bottle except not a "thrill a sip" but still delicious and very fine. This bottle was in many ways more youthful than 7/5/14 wine. (820 views) | | | Tasted by Collector1855 on 8/26/2016 & rated 95 points: During a wine education dinner I hosted. Light garnet-brick. Expressive and complex nose with lots of secondary aromas, animalic and earthy notes intermixed with red fruit and spices, very French, very Burgundian - a wow nose. Elegant palate that presses all the buttons, freshness, volume, structure, elegance. Excellent Burg! Fully mature. Our surprise WOTN followed by the Leoville Poyferre. (1872 views) | | | Tasted by hsacks on 7/5/2014 & rated 93 points: Deep red color. Fresh aromas of boysenberry, kirsch liqueur and underbrush. Ripe, beautifully balanced, masculine fruit in the mouth with great depth and length and fully-integrated tannins and oak. Not overly complex but very full and enveloping on the palate. This delicious, modern-styled Burgundy was truly a "thrill a sip" wine. (1962 views) | | | Tasted by Capt Cutlass on 5/5/2014 & rated 92 points: Very stinky nose with coffee on opening which blew off completely to reveal a classic concentrated Burgundy Pinot: woody, stemmy, cherry and coffee. Beautiful acidity with red berries, coffee, toast and resin. There is still a bit of austerity but this is really singing now. A big Pinot style, perhaps more Sonoma Coast in style but what a remarkable effort for what is not considered to be a great vintage. (2011 views) | | | Tasted by dead puddle on 5/5/2014 & rated 91 points: Blind tasting. Very dark hue hue for a pinot. First nose disturbing of animal notes and soya sauce, a bit of coffee. Mouth elegant with some austerity, noble structured as a Bordeaux with ash and dusty minerality. Lacking a bit of flesh. Still elegant. End on subtle green tea flavours. Excellent and complex. A bit on the way down for me. I’m used to more vivid wines. (2067 views) | | | Tasted by Pacalet on 4/20/2011 & rated 89 points: Dark red in color, stemmy and floral nose with meat and game. Medium body but attack with some rather rough tannins, a very well made wine for the vintage, will improve. (2553 views) | | | Tasted by decaturwinedude on 10/29/2009 & rated 89 points: Medium dark red. Penetrating nose that is earthy, with herbs and black cherry notes. Midweight palate, more red fruit, tart cherry and mushroom. With air there's a bit of sweetness to the palate. Tight, strucured finiish. Still quite young. (2319 views) | | | Tasted by MC on 9/26/2009: Same as last note. Crowd loved it but not for the traditional palate. (1815 views) | | | Tasted by MC on 7/22/2009: Similar to last note. (1846 views) | | | Tasted by MC on 5/19/2009: Med-dark red. Great nose of black cherry, tar, and leather. Good fruit, but a little hot on the (long) finish. This is fun to drink, and should please a wide range (but probably not the old school). As it warms up and opens, this shows even more oak influence and new world style. The tar becomes more pronounced - not for the traditional red burg drinker. B+/A- (1901 views) | | | Tasted by Burgundy Al on 3/22/2006: Trip to Burgundy; 3/20/2006-3/24/2006 (Burgundy): Tasting, brief note. Black berries with moderate concentration, but more firm structure for the fruit level. I prefer the Gevrey Villages. (1117 views) |
| Domaine Perrot-Minot 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)Les PerrièresWhen in Bourgueil, Loire, France: 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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