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| Drinking Windows and Values |
| Drinking window: Drink between 2017 and 2025 (based on 25 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by Xavier Auerbach on 12/6/2022 flawed bottle: Not correct. Not sure what the taint is. It's a bit chocolaty and raw. Hint of cocoa powder. Could be low level TCA, or acrolein taint. Probably the latter. (1093 views) | | | Tasted by Xavier Auerbach on 12/6/2022 & rated 91 points: Third bottle from a half case purchased from the Dutch importer in 2014, second bottle of the night. This bottle has no clear flaws, although it feels a bit uneasy. Decanted two hours in advance. Fragrant, lifted, nervosité bordering on nervousness, dried red berries, white nuts, firm and dry tannins with a fine grain, hints of earth and spice, very good persistence. Difficult phase or just not making good on its promise? Cautious score. (1133 views) | | | Tasted by Xavier Auerbach on 8/12/2020 & rated 93 points: After the 2014 tasting at which I first encountered this wine (and David Croix), I purchased a half case of this wine and this is the first bottle. Not decanted, but opened four hours in advance. It is really singing today, with a lovely interplay of primary and subtle tertiary flavours, ripe but fresh fruit, notes of flowers and earth and a hint of stalky energy, a silky texture and a flowing style, refined tannins, and a gently sweet but precise and long finish. Sensitive wine making aimed at elegance and finesse, but not at the expense of power and intensity. This is now on its plateau of maturity, and it should stay there for 5-8 years. I rate this very highly for its balance and panache. (1413 views) | | | Tasted by kkleg on 11/17/2019 & rated 92 points: Very similar notes to the bottle I had two weeks ago, but no signs of TCA this time. Nice bright cherry notes. If served this blind, I might guess a high quality Central Coast California wine, but there’s definitely some Burgundy earth there. (779 views) | | | Tasted by kkleg on 11/2/2019 & rated 91 points: Bright cherry and wet earth on the nose. The palate shows similar notes, finishing with good acidity and a nice tannic bite. (This bottle showed just the slightest hint of TCA. It blew off after an hour or so. I hope my other two aren’t flawed.) (728 views) | | | Tasted by Kriz on 7/23/2018 & rated 90 points: Sweet nose. Palate lives up with some air. Great long fresh finish. (981 views) | | | Tasted by Burgundy Al on 3/2/2018 & rated 91 points: La Paulée de San Francisco - The Verticals (The Fairmont - San Francisco CA): Tasting, brief note. In 11/10/09 vertical. Pretty red fruit throughout with good+ weight and length, some meaty spice and very good balance. Charming now, with upside. (2199 views) | | | Tasted by Kriz on 3/27/2017 & rated 90 points: This is Pinot Noir from Burgundy. Great example of what Burgundy is. Warm, spicy, sweet. Lovely (747 views) | | | Tasted by Kriz on 5/23/2016 & rated 90 points: Good example of pinot noir from Burgundy from a great year. Fruity with a hint of oak, keeping the typicity of Burgundy. (1348 views) | | | Tasted by Xavier Auerbach on 10/25/2014 & rated 93 points: Wijnkoperij Okhuysen Annual Tasting (Haarlem, NL): Has all the purity, energy and drive of 2010, great style and longevity, depth and balance. A real star. (3610 views) | | | Tasted by duchamp on 3/8/2014 & rated 89 points: Medium ruby, restrained nose of ripe red berry fruit, spicy red fruit on the attack followed by menthol and mint notes, medium finish with more berry fruit and hints of mushroom and forest floor (1650 views) | | | Tasted by Bearbus on 10/17/2013: some sweetness of fruit and oak on the pal/fin, a quite firm acidity, but otherwise nice (552 views) | | | Tasted by Michael Davidson on 10/8/2013: Nose is a little restrained, but this is really delicious. Pure, sappy fruit. Polished, but not over ripe. Really enjoyable. (1590 views) | | | Tasted by Bearbus on 6/16/2013: there's some autumnal character and a hint of lifted herb (in the thyme spectrum), but there's a lot of sweetness on the nose too, sweet fruit and some sweet oak too, actually there's quite a lot of oak on the palate - too much. More about fruit and oak than anything else - the Aussie paradigm in Burg, oh dear. Whilst not what I look for in Burg, it is OK. The palate is nicely balanced - (369 views) | | | Tasted by Federsin on 4/15/2013: Lighter bodied, bright and airy with pure sweet red fruit, would probably benefit from some age, but really enjoyable now (1527 views) | | | Tasted by Bearbus on 3/2/2013: very good, cherry and a touch of briar, some dry leaves, great silken-like texture, good acidity not sharp, nice length, great balance, very good (365 views) |
| Domaine des CroixDavid Croix is a newer Beaune-based domaine owner whose aim is to be as neutral in the cellar as possible, thus giving the wines of Beaune premier cru, often thought of as rather generic products, their specific identity. He and other younger growers join in this philosophy, but producers who are located in Beaune and most of whose wines are from that village are quite few. Imorted by Becky Wasserman. jhtPinot 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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