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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 21 notes) - hiding notes with no text | | | Tasted by nmmnori on 2/25/2024 flawed bottle: Flawed. (123 views) | | | Tasted by Sotto325 on 10/20/2023 & rated 94 points: Just perfectly ready now to enjoy in full flower, so to speak. Since two years ago, this wine no longer needs a decant. The dark red/ black color yields a magnificent nose pf Mazoyères red fruits of mid-to-dark tenor, a lot of black cherry, perfumed forest scents and some of the more rustic terroir. On the palate, a classic Chambertin dark sturdy elegance with sweet ripe dark cherry, moist wood, sous bois and a nice finish. But also the slightly foresty brawn of Mazoyèrees over arching the passage. (251 views) | | | Tasted by timothynbond on 8/26/2021 & rated 91 points: Deep garnet, almost amber color. Coffee, nutmeg, and cherry liqueur on the nose. Medium-light body with medium acid and well integrated tannins. Flavors of cherries, balsamic, and dried leaves. This felt a bit one note -- it was a really good note but I was hoping for more complexity. (698 views) | | | Tasted by Sotto325 on 6/4/2021 & rated 94 points: Mazoyeres nailed! Every inch of the bottle a perfumed, perfectly aged, wonderfully colored grand dame— with that hint of sauvage terroir. A slightly tinged garnet with a dark hue, so perfectly ready without any decanting. A nose that just kept multipying itself, with sophisticated deep-dark cherry, hay, moist earth and perfume. The wine needed a little breathing, after which the dark central corps yielded an expanse of aromas in the Burgundy glass that spoke to everything that these wonderful Chambertin hills portend. The red, mature but not browned color brought forth perfume of raspberry, cherry and oak. The style was quite different from their more recent Charmes, which show more forward fruit and, while quite classical in style, o\are not quite as classical as this. Enjoy now. (794 views) | | | Tasted by ovenmitt on 3/16/2020 & rated 94 points: Notes much the same as the last bottle..... WOTN for most of us. (956 views) | | | Tasted by ovenmitt on 10/13/2018 & rated 94 points: Everything one might look for in a bottle of burgundy; stunning stuff. Drinking extremely well but still has lots of life ahead. A bit more traditional in approach compared to today’s Perrot-Minot. (1151 views) | | | Tasted by Ben Christiansen on 7/22/2018: Meaty and weedy, like it’s got allot of oak that’s fading off on it. Allot of new oak that’s fading off on it. (1458 views) | | | Tasted by Burgundy Al on 1/8/2017 & rated 91 points: 1996 Burgundy Tasting (Holiday Inn - Skokie IL): Tasted double blind in 1996 Burgundy tasting. Lots of black fruit concentration that started out with some rugged notes, but softened nicely with more air. Much more "old school" than what we now expect from Perrot-Minot, this is a wine that is barely starting to become accessible, but is still nicely cellarworthy. (2389 views) | | | Tasted by Didman on 4/9/2013 & rated 88 points: This wine is clearly past its prime, but still a bit of fruit left and pleasant. Wish I had opened it a few years ago. (2650 views) | | | Tasted by dridge11 on 4/9/2010 & rated 95 points: Consumed at a 96 Burg Tasting...my 2nd favorite out of 9 blind wines. Great bottle! (2920 views) | | | Tasted by Harrypotter on 4/9/2010: Aromatically - musty lactic cherry yogurt..On the palate very sweet and expansive but not as alluring as it could be. 86 (3175 views) | | | Tasted by wallstreet on 3/1/2010 flawed bottle: A corked wine. Damn I hate that! Especially when it's an expensive bottle! (2568 views) | | | Tasted by Serge Birbrair on 2/17/2010: I wish I could add anything to wallstreet's note, but I can not - Alan nailed it to the T. (2202 views) | | | Tasted by wallstreet on 2/16/2010: A bottle that seems tired. No nose whatsoever. Air helped the wine gain some weight, but to me, it was still lacking something. the age definitely showed, for me it really wasn't there. I enjoyed it somewhat, but would not purchase again. Better Burgs for $100 out there. (1215 views) | | | Tasted by The Vozhd on 10/30/2008 flawed bottle: Okay, I just don't understand the Perrot-Minot style of the 1990's - wow is this stuff harsh.
Tastes like a cross between [ocean-going] ship tar & Arm-n-Hammer baking soda.
Does this stuff ever settle down after 30 or 40 years?
NR [no rating/not rated] in the hopes that maybe Perrot-Minot knew what they were doing back in 1996 and eventually this stuff will evolve into something consummable.
But I wouldn't expect that any time before about 2036, if ever. (1403 views) | | | Tasted by mnh on 6/11/2007: Really lovely but not earth shattering (608 views) | | | Tasted by mnh on 1/27/2007: Very complex, inviting. (600 views) |
| By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Perrot Minot Mazoyeres Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Perrot-Minot Mazoyères-Chambertin Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (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.info |
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