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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2019 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.5 pts. and median of 88 pts. in 26 notes) - hiding notes with no text | | | Tasted by Baudelaire on 5/30/2018 & rated 86 points: As mentioned, acid is getting in the way of the fruit and woodsy flavors. (1284 views) | | | Tasted by liteagilis on 3/19/2018: light, lean and MEAN.
Pretty red fruit and herb aromas but quite astringent palate. I'm over it. I was asking a lot. 06 Mercurey.... (1302 views) | | | Tasted by sleepyhaus on 5/25/2017: It's hard to say whether this is past its prime or merely in an awkward phase. It seems a bit tired, brown-fruited, implying the former, but I look at notes like Wine Strategies' in 2016 and my earlier notes, of high acidity and little body, and this wine isn't that. This definitely seems to have gained weight. I probably should have waited five more years. If it was dead it would have remained just as dead, but perhaps it would have been great. Will revisit tonight. (1557 views) | | | Tasted by Tim Heaton on 1/2/2014: Aerated 1 hr, served non-blind. I've had rosé wines with more body (and personality) than this. Too much acid, too little fruit (and that means a lot coming from a confirmed member of the AFWE). 13,0% abv (3528 views) | | | Tasted by BurgAndy on 12/26/2013: Yikes. Lean with screeching acidity and high-toned red pinot fruit. This would pair well with Tums and Mylanta. (2846 views) | | | Tasted by liteagilis on 12/23/2013: Still like it after 7 bottles over two years. Preferred it to Coche Bourgogne rouge 08 tonight (1927 views) | | | Tasted by zscheiner on 7/24/2013: This is rustic and savory, with earth, bramble and a tannic spine, but there's plenty of black cherry fruit too. Drinking well now but will only get better, I'll hold my remaining two bottles until at least 2016. Fantastic QPR from Garagiste, wish I had bought a case. (2176 views) | | | Tasted by tbriggs on 5/20/2013: A little more wood than I would have liked, but otherwise good and with nice character for the price. Rebuy: maybe. (1987 views) | | | Tasted by liteagilis on 5/5/2013: Great little bottle from Garagiste. Clearly evolving but not yet at its peak. Smoky, sous bois fruit. Herbs. No noticeable oak. Medium body. Typical (although quickly changing) firm, Faiveley tannin. Probably has 5 more years in it and I love $20 bottles that run. (1071 views) | | | Tasted by liteagilis on 4/22/2013: Didnt take a formal note but definitely in it's drinking window. Delicious in fact. Light to medium body. Smoky nose, sous bois red fruit. Fresh and lively acidity. Lovely little wine actually. Wouldnt pay a fortune for it, but for 20 bucks it was a nice Sunday night wine. (790 views) | | | Tasted by Yme on 3/23/2013 & rated 89 points: Clear ruby, light intensity. Red fruits, soil and mushrooms on the nose. Clean, fresh mouthfeel with medium tannins. Light to medium bodied. Plenty of primary red fruits initially before some mushroom, soil and wood herbal notes evolved. Long length (1046 views) | | | Tasted by sleepyhaus on 2/8/2013: Drinking very well with some air. Improving. (1097 views) | | | Tasted by chrisanderika on 7/2/2012: Nice wine but past its prime now. (1759 views) | | | Tasted by Naso on 6/15/2012 & rated 90 points: Purchases at the cdg airport - very nice light burgundy that can't get on the states - and not too expensive (1243 views) | | | Tasted by profiler54 on 5/28/2012 & rated 89 points: Opened and decanted for 45 min, served in Riedel Vinum Burgundy stems at 63 F. Clear garnet color of medium intensity, Nose of damp forest floor, mushrooms, cherries, rubarb, and plum. This wine evolved a great deal over the course of drinking. It was promising at first. Excellent burgundy value Very good to Excellent (1497 views) | | | Tasted by chrisanderika on 2/5/2012 & rated 88 points: Lovely but we should have had this last year as 2006 was in the end a tricky Burgundy vintage. Brick ruby color. Musty raspberry on the nose, understated red fruit palate but the finish a little more interesting with an oak upswing. (1563 views) | | | Tasted by Barolo Raymond on 8/21/2011 & rated 87 points: Very light ruby, completely transparent at full measure. Light earthy nose. Dry, high acidity, medium tannins, supple yet firmly present. Strawberries, small red cherries, red berries, earthy notes. Medium body, medium finish with acidity and tannins well balanced. Not very complex yet well crafted for what it wants to be. Typical light 'petit vin Bourgogne'; swig and enjoy.
Value/money= 7. (1841 views) | | | Tasted by Tim Heaton on 7/19/2011: Aerated 30 minutes. I followed this over 3 days, it was basically unchanged. The wine was overly reductive, to the point that it simply didn't ever leave the starting gate. I'm hoping it's bottle variation and therefore I'm not leaving a numerical score. One bottle remains. 13,0% abv (1783 views) | | | Tasted by TannicBeast on 3/14/2011 & rated 88 points: Nice tart cherries and strawberries, nose a little subdued. Medium plus acidity, mild tannins. Very approachable and food friendly. Drink now or in a year or two. Tried it in Paris. (1734 views) | | | Tasted by Tim Heaton on 6/16/2010: what RN said. This comes across as quite simple at the moment. I have two more that will rest for at least 2-3 years. There is certainly some decent raw material to work with, but it requires too much coaxing at the moment. Drink thru 2016. (1992 views) | | | Tasted by RN on 5/10/2010 & rated 86 points: This wine is quite bittersweet - quite tart with a lot of acid dominating. Fruit evident but still quite subdued. Probably needs another couple of years in the bottle. (1877 views) | | | Tasted by ckinv368 on 4/12/2010: Great smooth fruit taste, with nice lingering finish and hint of peaches and apricots (1899 views) | | | Tasted by RN on 4/5/2010 & rated 86 points: Pleasant and relatively straight forward with simple fruit. It does not improve with air over the short term - tends to flatten out. Enjoyable and great value for money. (1879 views) | | | Tasted by sleepyhaus on 3/17/2010: Opened up very nice with a good sense of pinocity, red berries dusted in confection sugar. Then the wine tightened almost visibly with air, recoiling into the glass. Decent concentration, no real noticeable tannin, tart red fruit, good acidity, excellent with even a nibble of food. Good definition and more complexity showed themselves again - albeit only in glimpses - after a couple of hours. This should rest for a year at least but should begin to drink well and last for several more. Nice wine and very good value. (1932 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Faiveley Producer website
Importer websitePinot 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.La Framboisière 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 Chalonnaise Single vineyards on weinlagen.infoMercurey The vineyards on weinlagen.info |
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