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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 92 pts. in 9 notes) - hiding notes with no text | | | Tasted by DougLee on 3/12/2021 & rated 92 points: Medium ruby color. Nose of black raspberry, lifted violets, stone, anise, fecund smoky soil. Layers of fine gravely dirt, black plum, blackberry, iodine, and iron on the palate. Freshening acidity and tongue-curling but smoothed tannin. Longer finish of tart black fruit cut with ferric notes, satisfying grip, and craggy stone. Character-filled, somewhat feral wine which will evolve for years yet. (902 views) | | | Tasted by englishman's claret on 12/13/2018 & rated 91 points: This is still a decade from its apogee. Showing surprisingly young with ripe cherry fruit and a touch of beef blood, it's plush and polished without having yet developed the tertiary notes that - some day - will propel it to a more interesting place. How interesting as I surely would have assumed this would be mature, but it is not ready. (1692 views) | | | Tasted by RockinCabs on 12/13/2018 & rated 92 points: I really enjoyed this for the raspberry, musky cheese (comte), mushroom, mineral and beef blood notes. Taught with acidity, nice red fruit and minerality. Suggests lots of time left for this wine. (1463 views) | | | Tasted by Rechrom on 5/27/2017 & rated 93 points: Drinking very well. Mainly red, slight bricking. Nice nose with earth and herbs. Excellent palate with earth notes, dark fruit, melting tannins, vibrant acidity. excellent balance and still has time left. (2117 views) | | | Tasted by DougLee on 4/15/2017 & rated 91 points: Still darker ruby. Nose of fresh berry, violets, iron, earth, pine forest. Drenching raspberry and plum fruit on the palate with some feral, almost rustic notes, accompanied by good acidity and still-firm tannin. Long finish of earthy underbrush and mulberry fruit. Moderate grip on the finish. Tastes like it is still in late adolescence. (2030 views) | | | Tasted by DougLee on 12/10/2016 & rated 91 points: Decanted for one hour. Darker ruby. Nose of licorice, blackberry, anise, floral notes, damp cellar, earth. Tart and rustic on the tongue with layers of dark plum, raspberry, earth, brambles, and leather. Ample acidity and still firm tannin. Old vine character in spades. (1585 views) | | | Tasted by DougLee on 11/12/2016 & rated 92 points: Popped and poured. Darker ruby, which was surprising. Swirling the glass coaxed scents of damp earth, stone, licorice, anise, and faint floral notes to come forth with growing persistence. The palate was a blueberry- and dark plum-infused edifice of stone and earth, relieved by tart berry notes and brambles. As the evening progressed the wine unlocked itself and revealed more sweetness and grip, but remained firmly tannic. Lovely refreshing acidity. Longer finish of brooding dark raspberry fruit cut with underbrush and iron. This bottle was barely out of the blocks and displayed its old vines beautifully. (1319 views) | | | Tasted by Paul S on 3/22/2013 & rated 92 points: Late Night Pinots at Kel's (Kelvin and Joyce's Place, Bishan): This was quite lovely. While the Mount Mary Pinot that preceded it may have had pretensions towards Burgundian elegance, this was still a world away. There was no mistaking its origins - it had an earthy, funky, soil and undergrowth driven nose, yet somehow still showing pure red fruited tones of cherry and strawberry, spice and green bramble, with a kiss of sweet oak and flowers at the very fringes of the bouquet. A very open, very inviting nose. Lovely palate too. It had generosity and richness that quite belied the vintage, showing ripe, sappy, weighty flavours of cherry and red berries with a touch of cola on the attack. Such a lovely yummy feel - very juicy, very round, almost like biting into a fresh fruit. It was only in the finish were the 1995 character started showing, with a thin layer of fine, powdery tannins that pulled the wine in long, slightly grippy finish with dark fruit riding on a bed of earth. Really nice, and just about starting to drink well I would think. (3206 views) | | | Tasted by PhDP on 6/22/2005 & rated 82 points: Bourgogne rouge 1995 (groupe du mercredi, Bruxelles, Belgium, chez PhV): Bouche plus tannique, dense, riche et austère, aromatique d'orange amère et de cuir, un peu moins élégant que 5
Note moyenne: 14.28/20 (3759 views) |
| By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Bruno Clair Savigny les Beaune La Dominode) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Bruno Clair Savigny-lès-Beaune "La Dominode" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Domaine Bruno Clair 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.La Dominode 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoSavigny-lès-Beaune 1er CruFrom Wikipedia
The Village: Savigny-lès-Beaune lies between Beaune to the south and to the north Pernand-Vergelesses with Aloxe-Corton to the east. This vibrant little village is both picturesque and charming. The village dates to the Roman-Gallo Villa Saviniaci. Its twelfth century church, two châteaux, and similarly venerable homes surrounded by their vineyards, invite exploration. Moreover, many (12) of the walls of Savigny's edifices are engraved with wall inscriptions, often on the subject of wine. These date from about 1700 when monsieur de Migieu, who owned the Château de Savigny, had them engraved. One states: "Les vins de Savigny sont nourrissants, théologiques et morbifuges." ("The wines of Savigny are nourishing, theological and death-preventive.") This was doubtless inspired by the Vatican's impressive orders for Savigny's wines, which were far in excess of that needed to celebrate the mass. Today Savigny is village of 1,450 inhabitants (only twice the number from the 13th century!). It is well know for two annual festivals, the first is Bienvenue à Savigny (Welcome to Savigny) held the first weekend in May when most of the village winemakers open their doors for tasting. The second in mid July is Savigny en Tous Sens (Savigny in All Senses) when the village hosts a balade gourmande, featuring numerous village wines, that ends with a sit-down dinner at the Château. This event requires a ticket that can be obtained from the event web site http://www.savigny-entoussens.com/). Savigny is also the home to Cousinerie de Bourgogne, a society of approximately 200 devoted to the celebration of wine. The Wines: Savigny is the third largest producer of red wine in the Côte d'Or behind Beaune and Pommard. It also produces small amounts of whites, rosés, and crémants.
Savigny has no Grand Crus but more Premier Crus than any other village on the Côte d'Or. The village has 22 Premier Crus totaling 141.5 ha, split into two groups by the river Rhoin which runs through it from the Haut Côte down to the plain, those south of the village toward Beaune include les Rouvrettes, Redrescul, les Haut Jarron, La Dominode, les Jarron, les Narbantons, les Haut Marconnets, les Marconnets and those north of the village toward Pernand include Aux Guettes, Aux Clous, Aux Serpentières, Aux Gravains, Petites-Godeaux, les Charnières, les Talmettes, les Lavières, les Vergelesses, Batailière, les Basses-Vergelesses, Champ-Chevrey, and Aux Fourneaux. Savigny's vineyards show two distinct terroirs. Those to the north of the Rhoin face almost due south with full sun and are rich in limestones but with shallow soil, producing lighter, fruitier, faster-maturing wines; those to the south of Rhoin face almost due east (with 1-2 hours less sun) and are sandier with deep soil, producing fuller, more earthy, longer-lived wines. There are also 212.5 ha of village wines including Aux Grands Liards with its vines planted in 1913 and approaching their 100 year anniversary. The village also has 190 ha of regional burgundy vineyards. Of particular importance in the village is the production of crémants, which was started in 1825. The lesser central vineyards lie mostly along the bank of the little Rhoin River, which runs between the two Côtes of Savigny. |
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