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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 17 notes) - hiding notes with no text | | | Tasted by dcwino on 9/4/2021 & rated 92 points: Big scale nose displaying very ripe concentrated red and black fruit, cherry pie, strawberry jam, blackberry jam, licorice, caramel, dark spices and earth. There is a hint of green. Excellent concentration, layers upon layers of concentrated very ripe red and black fruit, rich, chewy and a bit chunky, good acidity, earthy mineral, still noticeable tannins and a medium to long very ripe black fruit driven finish with a hint of green and caramel at the end. There is only a hint of sous bois. Although it is ripe, it may not have achieved the full phenolic ripeness. IMO, it can improve for another decade, becoming more tertiary and lessening the ripe fruit expression. (1420 views) | | | Tasted by BLam on 1/16/2021 & rated 93 points: Edward brought this wine to the GC tasting diner. There were 2 CC in the night but this was deeper in color, more concentrate in aroma and in the dark fruits side, fatter body and powerful structure but little rough in palate. This wine shown hot 03' vintage and VV grapes, cf other in 05' vintage of Domain Confuron Contetidot CC. (1217 views) | | | Tasted by AndrewSGHall on 3/17/2018: Broody and charmingly sullen. A darker, more power laden version of CC. Slow cave rave beats. Juicy dark fruit. Earthiness. Opens up and fruits get redder and the beat gets faster. Gives a passing glance to Charles with some leather and floral elements. I enjoyed this a lot. Honestly, a perfect glass of a GC level Burg to relax with for brunch. (2148 views) | | | Tasted by dcwino on 11/27/2016 & rated 92 points: Very ripe expressive nose displaying framboise, cherry, licorice, dark spices and earth. Excellent concentration, intense framboise driven palate impression, good acidity, fully integrated tannins and a long framboise driven finish. The 03 expression is there but not terribly strong. There is plenty of fruit to wait and see. (2812 views) | | | Tasted by Burgundy Al on 10/24/2016 & rated 91 points: Domaine Perrot-Minot Tasting/Dinner with Some Other Great Burgundy from DNS (The Bristol - Chicago IL): Open 45 minutes before serving alongside the Mazoyeres-Chambertin. Ripe black and red cherry with moderate spice. Less meaty or powerful vs Mazoyeres, but more elegant textures. Moderate weight and length. Very good now. I preferred the Mazoyeres, as did most others tonight. (3258 views) | | | Tasted by tinybubbles on 11/29/2015 & rated 89 points: Ripe but I otherwise like the balance of dark fruit, spice and soil notes. Too much sweetness in this wine currently. 89-90 (2291 views) | | | Tasted by tinybubbles on 6/2/2015 & rated 90 points: I did not enjoy as much as the 2002. Nose and palate both dominated by dark fruit. A notable lack of spice, earth and general savory elements. Has softened enough by this point to be approachable but does not provide significant complexity. 90+ (2341 views) | | | Tasted by samer on 2/7/2013 & rated 95 points: Incredible cherries, light tobacco, and subtle leather on the nose followed by blueberries and chocolate on the tongue and finish. (3273 views) | | | Tasted by samer on 11/10/2012 & rated 92 points: luscious, brick-y, a little tannic still, another 10 yrs to go, but a very deep, bright, multi-faceted burgundy (2853 views) | | | Tasted by samer on 10/31/2012 & rated 92 points: Still feels a little young, with a bite and acidity on the palate. Over 15-20 minutes, it opens up to reveal a bit of tart blackberry enveloped by a light ash. Several more years of goodness left in these bottles! (2865 views) | | | Tasted by RonniePiemonte on 10/7/2012 & rated 92 points: Delicious rich dark fruit. Some alcohol on the nose. Lively angular mid-palate with medium finish.
Will circle back in two years. Enjoyed in Riedel sommelier Burgundy glass with Epoisses Berthaut. (2014 views) | | | Tasted by rjonwine@gmail.com on 9/2/2011 & rated 93 points: David Niederauer's 4th Annual Hobo Dinner: A Night of Surprises (The Plumed Horse Restaurant, Saratoga, California): Dark purple red violet color; deep, blackberry, black cherry, brett nose; rich, tart black cherry, blackberry, black raspberry palate; needs 2 more years; medium-plus finish (2657 views) | | | Tasted by jamiekutch on 5/25/2009: Ripe almost CA in style. (2656 views) | | | Tasted by VegasTony on 6/25/2007: Fresh fruit and mushrooms on the nose, with a little alcohol at the end. Big fruit on the palate, some power, pretty smooth but a bit of heat on the finish. Would be the best of today's tastes if not for the alcohol - the percentage shown on the label must be off. (1746 views) |
| By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Perrot Minot Charmes Chambertin Vieilles Vignes) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine Perrot-Minot Charmes-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2005, IWC Issue #119
(Domaine Perrot Minot Charmes Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine Perrot-Minot Charmes-Chambertin Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/2/2011)
(Domaine Perrot-Minot Charmes-Chambertin Vieilles Vignes) Dark purple red violet color; deep, blackberry, black cherry, brett nose; rich, tart black cherry, blackberry, black raspberry palate; needs 2 more years; medium-plus finish 93 points |
NOTE: Scores and reviews are the property of Vinous and Burghound and RJonWine.com. (manage subscription channels) |
| 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)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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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