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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 17 notes) - hiding notes with no text | | | Tasted by mysterycooper on 5/27/2021: Light bodied, mostly cranberry/raspberry/under ripe red plum, almost crunchy with the acid but silky fine. Herbal & mineral. Distant sweetness in the middle, distant bitter dryness in the finish.
At one point the nose developed a strange but pleasant top note of sweet vanilla fudge.
Enjoyed over 4 hours. Probably best drunk in one sitting. Wouldn't cellar it much longer. 88/89 (983 views) | | | Tasted by Zweder on 6/17/2019 & rated 91 points: Weekly tasting group RWP #334; Burgundy 2010 (@ VD): Beautiful bouquet which is still a bit lactic with red berries and also a bit rustic. On the palate cherries and raspberries, some minerals like iron, good and juicy acidity, some pleasant bitterness and the tannin still has a friendly bite. Young maturity stage now. (1706 views) | | | Tasted by jnewman77 on 4/22/2019: A nice bottle; this initially had a bit of funk to it, almost corky, but within 10 minutes blew off to reveal nice lifted red berry fruits, strawberry, currant, and cherry alongside nice mineral and violet hints. The palate is elegant and pure with lovely minerality and acidity but plenty of fresh red berry fruits and even a hint of orange peel. Quite tasty and a very solid value at sub $40. (1461 views) | | | Tasted by blackcrowb on 4/11/2019 & rated 90 points: I tried this a couple of years ago and it was weirdly over ripe,almost peachy, this bottle was fresh as a daisy, go figure. The nose was quite muted but I PNPed when it was a bit chilled. It was a very bright red fruit, cranberry, strong acid kind of pinot. It worked great with grilled salmon. (1455 views) | | | Tasted by jgreco on 8/7/2018 & rated 93 points: The 2010 by Dom. Matrot is a knockout. Lovely primary aromas of plums, red cherries, and blackcurrants. The fruit on the palate is darker, almost earthy in nature. It all works really well together. There is a lot of promise to come with this wine as it evolves. (1615 views) | | | Tasted by alabunka on 6/3/2018 & rated 91 points: served with veal loin chops and baked potato - everyone enjoyed the wine - - while I found it a bit less - well structured - it went very well with veal - the wine was chilled and decanted; and the wine wenr fast amongst 4 people; its drinking very well now; it was a bit too tart for me but it was a pleasure to hear the guests enjoy everything!!!! (1174 views) | | | Tasted by CWilliam on 4/13/2016 & rated 91 points: Improved with air. Light red color. Forest floor, cherry, cranberry, tart cherry. On palate, similar profile plus sappy cherry. Medium + acids and long finish.
Really needed air. 91++ (2027 views) | | | Tasted by cvdeluca on 11/7/2015 & rated 89 points: Good lighter style burgundy, consumed over 3-4 days. (2003 views) | | | Tasted by Keith Levenberg on 5/16/2014: This started out very nicely, red-fruited but with a darker, earthier pitch that presented a dramatic contrast with the Oregon pinot we poured before it. It was harmoniously put together with a nicely sappy, sticky grip. Unfortunately it didn't take very long to develop an offputting vegetal smell - not a green scent, instead it had me thinking of rotting rhubarb. Had to have been some kind of chemical flaw - dunno if this is something that will be consistent from bottle to bottle. (11078 views) | | | Tasted by jnewman77 on 4/9/2014: This is very tasty Burgundy at a reasonable price. A nice nose of airy red fruits with floral and mineral hints and just a touch of spice. The palate is elegant, balanced, and still has a pretty cherry and mineral flavor that comes through well. It is still quite young and I think still has several years of upside. (2762 views) | | | Tasted by Rezy13 on 2/7/2014 & rated 90 points: See through pale red core with pink rim; fresh, watermelon, slightly confected, griotte cherry, floral; round, soft and voluptuously youthful on the palate, sweet, watermelon, strawberry, long, white rock underneath, slight bitterness on the finish; much more serious than previous bottle; score should improve with some bottle age. (2646 views) | | | Tasted by Rezy13 on 1/17/2014: Friday Night Double Blind Tasting $40+ (Bin 75): Very light pale violet; very sweet nose, plum, cherry, rose, very sappy; more focus on the palate, sweet confected fruit, sappy dark cherry, ripe strawberry, white powder lurking underneath all of this sappy fat; give this a couple more years as I like the freshness but want some of the sweetness to subside. (2137 views) | | | Tasted by peternelson on 2/23/2013 & rated 90 points: Pale ruby red; red cherry notes, nutmeg and iron; very tight, a bit austere and closed; good potential, but really folded in on itself. (2012 views) | | | Tasted by rjonwine@gmail.com on 5/18/2012 & rated 91 points: 2010 Vineyard Brands Red Burgundies (Vin Vino Wine, Palo Alto, California): Medium cherry red color with pale meniscus; floral, hibiscus, baked cranberry, tart red berry nose; lighter bodied, tart cranberry, mineral, rosehips palate; needs 2-plus years; medium-plus finish (1451 views) | | | Tasted by hutch on 4/10/2012 & rated 87 points: Rich, good. The most savory of the trio of Matrot wines. 87+ (1410 views) |
| Domaine Matrot Producer website | U.S. Importer (Addt'l Info)
From The Wines of Burgundy By Clive Coates, M.W.
For legal and inheritance reasons there are two domaines here, though everything is made by Thierry Matrot and his wife Pascale. Sometimes theirs is labeled as Pierre Matrot, Thierry's father: this includes all the Blagny, red and white. The larger remainder, Joseph Matrot, is bought by Thierry and Pascale and is now sold under their label: this includes all the Combettes. Other wines can have either label. But it is all the same wine.
Thierry et Pascale Matrot
Owners of an area of 18 hectares of vines covering MEURSAULT, PULIGNY-MONTRACHET, AUXEY-DURESSES and MONTHELIE. It's a Family for 3 generations. Today Thierry Matrot manages this operation, it vinifies and commercailise its wines. In 1976, Thierry Matrot, son of Peter, born in 1955, began work on the farm on the estate, after obtaining a degree in enology Beaune and continued his studies at Macon. In 1985, his wife Pascale joined on the operation and take care of business management. Together they continue to do the good reputation of the wines of Domaine Matrot. Since January 2000, Thierry and Pascale Matrot create SARL of the same name which allows them to buy and sell the harvest from the vineyards of Domaine Joseph Matrot. Thierry still the manager of Joseph Fields et Pierre Matrot and remains the guarantor of the quality of the culture of the vineyard.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.La Pièce-sous-le-Bois 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.infoBlagny 1er Cru Blagny La Piece-Sous-Le-Bois Wine
La Piece-Sous-Le-Bois is a Premier Cru vineyard on the Meursault side of the hills. The wines are fairly sturdy, if not robust, and appear to be a cross between a Chassagne-Montrachet and a Pommard. Recommended producers include Robert Ampeau, Francois Jobard, Matrot, Paul Pernot and Rene Lamy. |
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