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| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 22 notes) - hiding notes with no text | | | Tasted by DougLee on 5/13/2023 & rated 92 points: Translucent ruby hue. Nose of sharp, nicely acrid berry cut with musky violets and dark soil. Layers of compacted earth, iodine, dark raspberry, and dusty plum on the satiny palate. Fresh acidity and firm but smoothed tannin. Long finish of iodine, black raspberry, and fine soil. Nicely done and certainly capable of further positive evolution. (489 views) | | | Tasted by DougLee on 7/29/2022 & rated 92 points: Translucent darker ruby. After 45 minutes of air, an elegant, fragrant emerging nose of lilting red berry, saline, fennel, violets, deepening plum blossom, and hints of smoky earth. Detailed layers of dense but piquant raspberry and black cherry fruit on the palate cut with earth and brier. Fine-grained, almost powdery tannin balanced by freshening acidity. Long finish of packed red berry, underbrush, and fine iron. A wine of impeccable elegance. Will age well. (1130 views) | | | Tasted by wineforth on 12/23/2021 & rated 94 points: PNP the nose has been reluctant to come out and play and after half an hour an elegant gentle complex aroma of liquorice, sous bois and oaky fruit. Clean on the palate despite the touch of Burgundian undergrowth on the nose. At first I was disappointed but with some air this is extremely well balanced and moreish. A wine you could get seriously plastered on! (1736 views) | | | Tasted by Tony Ling on 3/14/2021 & rated 94 points: 2 hours upon opening serving into Zalto Burgundy glass (“Leaf” day): Pale ruby to the eyes.
Very clean floral infused smoky spices. Purplish cherries. Really nice spectrum of bluish berries too.
Very elegant style here, high toned purplish red berries. A lot of finesse here which is on par with the likes of Vougeraie, Gibourg and Rousseau in my view.
94 points easy.
Second round: very much consistent a lot of fine minerals (2057 views) | | | Tasted by xwine on 12/25/2020 flawed bottle: Corked! So sad. (1878 views) | | | Tasted by mmcdds on 10/17/2020 & rated 91 points: This was delightful tonight with lots of delicate red fruit that displayed subtle depth and complexity, an abundance of earthy sous bois notes, spicy undertones and some dusty tannins on the longish finish. Quite nice. (1723 views) | | | Tasted by mmcdds on 4/12/2020 & rated 92 points: This has really hit its stride and was drinking beautifully within an hour or so of opening with abundant, earthy dark red fruit. Asian spice notes and brambly sous bois undertones add nuance and complexity. All in all, quite nice!! (1635 views) | | | Tasted by Burgundynick on 1/5/2019 & rated 91 points: See MMCCDS's comment for Dec 18 is exactly my experience. 91 points (1889 views) | | | Tasted by mmcdds on 12/9/2018 & rated 91 points: Very pretty tonight with an exuberant nose of earthy, dark red fruit and Asian spice, all of which carry through to the rich, penetrating, velvety palate which finishes with some fairly chalky tannins. All in all, quite nice and drinking well with about an hour of air. (1584 views) | | | Tasted by mmcdds on 2/26/2017 & rated 91 points: While still abit on the reticent side, after a couple of hours of air there was lots of earthy, tarry, dark red fruit, subtle Asian spice notes, a suggestion of the sauvage and pretty good depth. This was nice, but there was enough unresolved structure to suggest that more bottle time will be well rewarded.
Revisited at about 5 hours and this had opened significantly. Really good. (2865 views) | | | Tasted by acyso on 6/27/2015 & rated 85 points: HDH auction tasting at Tru (Chicago, IL): A bit of a four-square well-made 2008 red wine. It hits all the checkboxes -- bright red fruits, a fair bit of acidity, and obviously unresolved tannins. This shows some oak on the palate as well. I've no complaints about the quality of the wine, but it doesn't speak to me at all. (4769 views) | | | Tasted by Sennma on 6/27/2015 & rated 85 points: HDH Auction - well made but nothing special. (4191 views) | | | Tasted by pclin on 1/1/2013 & rated 90 points: Restrained nose, comparatively Echzeaux 2006 and La Grande Rue 2006 are much better. Very distinctive light muskiness to it, cool and little spicy. Notes of raspberry, red cherry and strawberry with light oak at the end. Medium bodied with soft tannins. High acidity level with slight heat at the end despite "only" 12.5% alcohol, not as balance as the Grande Rue. I guess you get what you pay for. Have not yet tasted any Grand Echzeaux form this vinyard, but there are striking gaps in quality between La Grande Rue and the rest of the Grand Crus. Will give it a miss as I am uncomfortable with the acidity level. 90-92 pts. (5692 views) | | | Tasted by campingfleurie on 9/21/2012 & rated 91 points: Cellar-cool, aromas nonetheless erupted from the bottle: red-fruit; breathtakingly intense, tight, parallel, clean, energetic. That continued nearly two hours (re-inspection was provoked), before (sadly) quietening, softening and becoming more purple. Double-decanted to aid body. First impressions on tasting two hours later was that that might have been a mistake - some rather soft material - but it quickly became apparent that this was actually to do with rounded little tannins. I cooled the wine to try and get some angularity and redness back, which had a degree of success. Main flavours then firm-red-cherry to soft pale-purple cherry. Occasional guests included boiled sweets and slate. Always oak derivatives: cinnamon, pale-earth, and a milk chocolate which added a slightly unwelcome soft end to the red fruit delivery. The best aspect of the flavours though was an interlacing of classy restrained muskiness; which came as the main flavour within a compacted, layered feel to every mouthful. Some tangy energy. This Burg is a velvet glove, but one contained of a small and straightened lady's hand rather than an iron fist: as an '08 it lacks mouth-filling scale, occluding dark fruit and actual loudness of flavour. It may be irrational of me to be lamenting the lack of more rigid tannin and darker, deeper flavours: the ripe little tannins may mean that this wine is always the svelte, indulgent luxury product that much of the market demands. It will open with time of course (and certain flavours hopefully integrate), but will never be big. It may always need serving on the cooler side. Aspects of this wine were wonderful at this age (say, 96-97 pts), but there were things I didn't much like. So overall, 91-93 now, 91? (6011 views) | | | Tasted by xwine on 5/9/2012: Tasting at Domaine Lafarge, Domaine Lamarche and Domaine Bertheau (Volnay, Vosne-Romanée and Chambolle-Musigny): Bit of a roasted quality on the nose, with deep dark fruit; palate is dark-fruited, medium finish, moderate tannins. This was very nice, and for some reason struck me as a Vougeot for folks who might not like Vougeot. (5598 views) | | | Tasted by Burgundy Al on 9/19/2011: Fine Vines - Even More New Releases (Chicago IL): Wine tasting. Lots of red fruit and spice on nose. Dense fruit on palate but roughly hidden behind lots of tannin for now. Tight and dry for now, i would want to give this until 2018 or later. (4726 views) | | | Tasted by KeithAkers on 9/19/2011 & rated 91 points: Fine Vines Fall Grand Tasting (OneSixtyBlue, Chicago IL): nose: tight with dark tones of spices, dark red fruits, raspberries and dark red cherries. Good depth even with it being wound tight.
taste: medium bodied with big tannins and high acidity. Balanced with good depth, but the structure is overpowering right now. Still, there are really good tones of dark red fruits, spices and raspberries with a touch of earth.
overall: Clearly a young wine. This needs time, but the framework is here for a very stylish clos vougeot. (4278 views) | | | Tasted by S1 on 6/23/2011: Burgundy Thursday--23 juin 2011: from bottle
More power on the nose than the Echezeaux. Still a dominance of black fruits. Tannins more pronounced. Teeth staining. Already soft. Will be a knockout. (3161 views) | | | Tasted by Gargantua on 2/12/2011 & rated 91 points: La Paulée de New York 2011: Beautiful tones, a lovely wine. Very nice. I may be underrrating this. (3916 views) | | | Tasted by ews3 on 2/12/2011 & rated 90 points: La Paulee de NY - Grand Tasting (2008 Vintage) (Metropolitan Pavilion, NYC): nice red fruit. well integrated medium tannins. (6598 views) | | | Tasted by Burgundy Al on 2/12/2011: La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting, brief note. Really big red cherry aromas with very Vosne-like spice. Red and black cherry on palate with firm tannins today that are a bit prominent today, but the quality of the underlying material is good enough that I know this will integrate nicely in a few years. (2413 views) | | | Tasted by Burgundy Al on 4/27/2010: Domaine Lamarche Cellar Visit and Tasting (Vosne-Romanée): Tasting at Lamarche. Similar to the Echezeaux, but less elegant, more powerful. Red fruit throughout with medium weight for Grand Cru. 88-90 point potential. Needs time, 2018-. (1510 views) |
| Domaine Francois Lamarche 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.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.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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