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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 22 notes) - hiding notes with no text | | | Tasted by Ben Christiansen on 6/2/2023: Lots of sweet savory beautiful fruit. Lots of structure too (702 views) | | | Tasted by Pancreatitis on 7/1/2022: Hauntingly beautiful bottle that was just perfectly balanced. Lithe mascerated strawberries intertwined with a refined mineral character , Burgundy at its best. (654 views) | | | Tasted by Vinnut on 5/10/2020 & rated 92 points: Medium ruby red in color with some clearing at the edges. Full, forward, & fragrant nose of ripe red fruits of cherries, raspberries & strawberries with overtones of dusty/earthy & floral notes, loam & forest floor, tea, exotic spices, minerals, some sous bois & a slight hint of cedar in the background. Medium bodied with a very good concentration of well balanced & smooth textured, ripe red fruit flavors of cherries, strawberries & cranberries with spices, minerals & a touch of vanilla/oak. Long lingering finish. Drinks quite well at present but at 24 years of age, it at its peak of development, so drink up. (1272 views) | | | Tasted by antiwood on 8/12/2017: I may have given up on this too soon. Secondary notes really beginning to pop out .. aromatic, lovely mouthfeel with enough '96 freshness to be lively with the acidity enveloped in a pillow of soft Pinot fruit. If there is a complaint, it is that the inner energy of this wine remains low. But the move towards secondary is increasing the interest and I'd guess this will positively evolve for another five years or so. (2069 views) | | | Tasted by Burgnick on 3/19/2017 & rated 92 points: The 96 Mugnier is a classic chambolle. It is very pure, elegant and transperent with wild berries, citrus, spice and flowers. Drinking very well now with high acidity to age longer (2293 views) | | | Tasted by jerhardt on 3/31/2012 & rated 92 points: Definitely a product of the vintage, this is a very high acid wine. I think the previous note saying this is in the spot between young and mature is quite apt, however, for me this is not the time to drink it. Lithe, subtle, and elegant, but in need of substantially mire time. (4719 views) | | | Tasted by rc@ughey on 2/15/2012 & rated 93 points: What a beauty. This is in the sweet spot between young and mature. It shows vibrant, sweet cherry fruit and has great lift, but the palate is beginning to reveal its depths. This is delicate, charming, and flat-out delicious. Significantly better than my previous bottle and likely still on the upswing. (4620 views) | | | Tasted by dream on 1/14/2011 & rated 84 points: Good lighter ruby color. Cherries, cardboard and metallic minerals on the nose. Nice dark cherry flavors with good grip on the mid-palate but there is an off-putting dirty mushroom note on the finish which has drying tannins and metallic notes. The fruit is nice here but I find the finish too fumky to get past. (4360 views) | | | Tasted by sdr on 10/3/2010 & rated 90 points: Excellent and seems mature, from the garnet color to the well developed nose of earth and dried currents. Not at all delicate or silky. Fine '96 acids, well integrated. (4063 views) | | | Tasted by antiwood on 9/22/2010: Similar to last note. Perhaps a bit more secondary/development. Requires 1-2 hours to open up and show it's full body. Drink over next several years. (3791 views) | | | Tasted by Franklin on 8/11/2010 & rated 93 points: My last bottle. Consumed several over the last several years and all were good. A wonderful nose of red fruits and minerals. A balanced structure with resolved tannin and sufficient acidity. Slightly orange at the edge. Very nice and I wish I had more... (2200 views) | | | Tasted by jlemerond on 10/24/2009 & rated 91 points: Popped and poured. Initially lean and acidic on the palate but really added weight over the next few hours. Dark ruby with a touch of broening at the rim. On the nose spiced cherry,earth, and a hint of sauvage. In the mouth, there is obvious ripe pinot fruit, and the spiced cherry and earth are complemented by tobacco. Still lots of tannins and acidity but it has the stuffing to hold up to it. it drinks well now but im inclined to think it will be even better in 3-5 yrs. (1857 views) | | | Tasted by jlm on 5/24/2009: This was double-decanted roughly 6 hours before it was drunk. When first opened, the palate was fairly austere and showed little fruit to buffer the structure. But when actually poured for dinner, the fruit had come around and we were treated to a delicately textured and harmonious wine. The nose was gentle with crushed raspberries and earth, the palate too was pure and relaxed, light in weight but very flavorful, having lost the cut of youth and integrated it into an airy whole. The finish is perhaps not the last word in complexity, but it echoes the rest of the wine's impression nicely. This bottle drank exceedingly well. (2358 views) | | | Tasted by dream on 2/16/2009 & rated 88 points: Lightish ruby color with slight browning on the edges. Very Burgundian nose of sweet cherries and earthy barnyard. Light-to-medium-bodied with lovely and intense earthy cherry fruit and loads of acidity. Finishes quite succulent with good grip but very dry and tongue-puckering. The fruit is lovely here but there is a certain mustiness to this wine that is both alluring and off-putting at the same time. The acidity would lead me to believe it needs more time if the fruit can hang on. (2272 views) | | | Tasted by rc@ughey on 1/31/2009 & rated 92 points: Lovely wine--pure, pure Chambolle. Color was ruby and light, on its way towards some bricking but pure red for the moment. The nose is exceptional--very precise, with fresh raspberries and sous bois. The palate does not have the same complexity and allure as the nose, but it is precise and pure and extremely well balanced, with red berries and ample acidity. This is a food wine. Impressive finish too. These are drinking well now and I don't think you'd see gains from extended aging. A few more years, maybe, but this is a very nice 96 right now. (2326 views) | | | Tasted by Frank Murray III on 7/5/2008: Studio Restaurant (@ The Montage Resort In Laguna Beach): Nose starts off a bit stalky (stems?) with earthy cherry, mineral and still seems wound up. Ryan indicated this wine was young for our consumption, which seemed to be accurate. I liked it. (3051 views) | | | Tasted by ccn on 12/24/2007 & rated 88 points: Slightly roasted, plummy flavours. Good depth of flavour but lacking aromatic complexity; oddly undeveloped. Tasted slightly cooked -- wonder if this bottle was not stored well pre-purchase. Nice enough but far short of expectations. (2470 views) | | | Tasted by antiwood on 10/29/2006: Ruby red to the rim. Fragrant, floral, spring aromas, strawberry. Feathery bodied, lovely inner mouth perfume, silken, fresh but far less acidic presence than most '96s, good mineral undertones, riipe tannins. Finish is long and clean. This is a really nice, feminine wine. Lacks any sense of power right now but is oh so Pinot. Great drink right now. And if it opens up more to develop more presence, it could be a great wine. Try again in two years. (2910 views) | | | Tasted by RMB67 on 1/29/2006 & rated 91 points: Deep red with the slightest bricking effects. Bouquet exhibits red and black fruits, floral notes, and damp moss and earth. Very soft and gentle in the mouth. The fruit is there, but certainly in the mid. Cherry and some plum as well. Very nice length, which demonstrates progressive minerality and terroir. Extremely elegant and quite subtle. (3286 views) | | | Tasted by winenutnyc on 1/1/2006: Consumed on New Year's Day 2006 with roast pork.
Medium colored ruby in the glass- lovely nose of strawberries, violets and some coffee. in the mouth, this has a lingering delicate style with some punch (if that makes sense)- great balance,- no hurry to drink, but showing very well right now.
I'm really loving the '96 premier crus and find them to be drinking quite well at the moment. (3297 views) | | | Tasted by mike on 3/24/2005 & rated 90 points: Colour - Garnet Red
Aroma - Floral, violets, black fruits and savoury
Palate - Broad shouldered, ripe damsons, black cherries, mineral and chalk/earth. Good entry, powerful sweet mid-palate,fine tannins and drying finish. Slightly disjointed but the mid-palate and floral component suggest further aging potential. (3381 views) | | | Tasted by mdefreitas on 12/5/1998 & rated 88 points: 1995 vs 1996 Burgs (NYC): Medium red in color. Shy cherry and spice nose. Dusty tannic finish suggest good structure for aging. (3466 views) |
| Jacques-Frédéric Mugnier Producer 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.Les Fuées 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.infoChambolle-Musigny 1er CruChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrent bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace."
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Di Giancarlo marino: comunque. Les Noirottes è un cru situato quasi al centro di Chambolle, subito ad est di Bonnes Mares, ed è confinante tra gli altri con i 1er cru Les Baudes (segnalo quello di H. Lignier), Les Sentieres (segnalo quello di R. Groffier), e aux Beaux Bruns (molto citato dalla stampa quello di D. Mortet, io preferisco quello di Ghislaine Barthod). Pur essendo ben situato, questo 1er cru non mi risulta aver mai dato vini di particolare pregio. Per chi ama e cerca lo "spirito" vero di Chambolle, oltre allo scontato Les Amoureuses (notevoli quelli di De Vogue, Roumier, Groffier, Amiot-Servelle...) ed a quelli già citati, consiglio Les Cras di G. Roumier e Ghislaine Barthod, Derrier la Grange di Amiot-Servelle, Haut Doix di Groffier. Volendo scegliere tra i Village, sono tutti buoni quelli di Groffier, Ghislaine Barthod e Roumier, produttori che eccellono regolarmente anche nelle denominazioni minori. Volendo parlare di Chambolle, occorrerà prima o poi dire qualcosa anche dei grand cru: la mia passione per i Bonnes Mares è nota ai miei amichetti sciagattati.
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