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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 24 notes) - hiding notes with no text | | | Tasted by Burgnick on 1/26/2024 & rated 92 points: Beautiful nose with ginger flowers, perfume and red fruit. Palate was alluring but lacking weight and depth for a Richebourg. 92+ (399 views) | | | Tasted by jrsobeck on 4/23/2022 & rated 98 points: Drinking beautifully. A bit musky but great nose, body, and a long finish. (1251 views) | | | Tasted by AValdes on 3/3/2020 & rated 90 points: Domaine dinner with Aubert de Villaine at WS (WS New York): Didn’t have much in the way of notes. Probably my least favorite on the night. It was good but wasn’t harmonious. (3005 views) | | | Tasted by vinhonotte on 1/16/2020 & rated 92 points: Pale garnet and clean. Nose somewhat restrained, and required some coaxing before I could experience the red cherry and leafiness, while the mushroom and moss actually felt more apparent, as if there’s some certain fungal Chinese herb. Flavours of wolfberry, cranberry, red cherry, cloves, cinnamon, pepper, caramel, green fern, wet leaves, and some peat. The spices and wolfberry flavours get very persistent, to a minute long finish. Could imagine that this is really a good wine, but probably in a weird spot, where the fruits are just about developing the cooked tertiary flavours, and those herbal notes are just starting to show. Sure it’s past its fresh primary window, and I think it will need more years to be great uet again. A further question begs - does it befit the current high value at which people are willing to pay? Honestly rather perplexed at this thought (2591 views) | | | Tasted by _water.into.wine_ on 12/27/2019 & rated 90 points: Clear. Light. Bright. Ruby. Low tannin and alcohol. Light to medium bodied. So lean. Some stemminess. I would have guessed 2004. The green nature just made me struggle to enjoy this compared to some of the amazing Richebourgs I have had in 2019. Shared kindly by TL. (2510 views) | | | Tasted by Alex G. on 12/21/2018: Holiday Burgundy Lunch - Rousseau, Leroy, DRC, Ramonet, d'Auvenay (Scottsdale, Arizona USA): Served blind. Browning red color, utterly lovely and enticing aroma so pretty. A bit drying on the finish. I had guessed 00/01 DRC was leaning toward La Tache as were most at the table. A delightful surprise on the reveal, this wine is drinking beautifully today. (3563 views) | | | Tasted by wineordeath on 12/14/2017 & rated 92 points: Dry, reticent nose. Slightly medicinal. A green stemy element. Tannins still slightly drying but not enough fruit to last a lot longer. Slightly astringent. But long. (3834 views) | | | Tasted by Collector1855 on 10/31/2017 & rated 96 points: The Judgement of Paris - reloaded: Then, all of a sudden, someone pored and passed a glass of this from the room next door where they were doing a Burg tasting. DRC, sure any day. Lovely nose of game, touch of tobacco, red fruit, earth. The palate was soft and on the lighter side for a Rich but very good overall and nice balance. Excellent length as well. Impressive for the vintage. Mature. (4275 views) | | | Tasted by Truett Akin on 11/19/2015 & rated 97 points: Group favorite from Burgundy wine tasting. Herbaceous, pepper, green, spice. Incredible finish. (5111 views) | | | Tasted by rnellans on 6/16/2014 & rated 94 points: Another trip to the cellar…We thought a DRC that might be ready. Popped and poured. Very well structured and would have benefited with a decant. Some browning on the edge. Dark fruits, ripe. Lots of dry extract. Sweetness on the finish. Lovely wine and should improve with more time in the cellar, but quite enjoyable now. (6208 views) | | | Tasted by brownr on 12/21/2013 & rated 91 points: Opened an hour before consumption and nose developed nicely over that period. Classic pinot black fruits, limited savoury notes, a touch disappointing. Huge in the mouth, velvety texture, much more like it. Medium length finish, nice wine but not outstanding and poor value given the DRC price tag. (5829 views) | | | Tasted by BradE on 6/8/2013: From mag. This drank very well, and belied its vintage standing. (5292 views) | | | Tasted by hiker_guy on 6/4/2013: As always with DRC's this wine is very well structured. We evaluated over 2.5 hours after a decant.
The nose moved back and forth between lovely aromatics and very closed up. Very much enjoyed following the nose over this time frame. Never bored just smelling it.
Finally got around to the fist sip about 1 hour after it being poured into my glass. Very well structured with great complexity, no edges, full but lite on the palate. Fills your mouth senses without being a big wine. Makes you pay attention. Decently long finish.
Very much enjoyed. (4962 views) | | | Tasted by dpolivy on 6/3/2013 & rated 91 points: DRC Tasting Group (Cafe Veloce): Funk, smoke, earth on the nose initially. Super smooth and elegant on the body, really nicely textured, some fruit and wood spice. Very fine tannins with a very long finish. The length is impressive. As it opened up, more earth and tea came out. The nose never really came around much, unfortunately. (4098 views) | | | Tasted by St Paul on 2/19/2012 & rated 90 points: A bit over the top I felt. A bit disapointing. First minute or do gave away a nice perfume but lost it quickly. (3748 views) | | | Tasted by Alex H on 7/11/2009 & rated 87 points: Burgundy Masterclas with Lisa Perotti Brown (American Club): A very difficult vintage which does show its influence on the wine made by this legendary domaine. Its aromas are wholly secondary with lots of unique antiquish rosewood furniture, dried wood chips intermixed with an array of chinese herbs like white dried bark, dried cordyceps and a lots of different types of roots. But I did get an underlying faint nose of raspberries and stewed cherries lurking underneath the topsoil. Some interesting chicken soupyness and fir as well. As much as it was a DRC, it did not knock me out senseless but it did show the greatness of DRC with the impeccable weaving of oak, tobacco leaf and some cabbage into the low tone of fruits (that would have most probably been contributed by the vintage). Needs drinking now. I suspect many will be disturbed by the lack of or seemingly underwhelming fruits but this was really a difficult average quality vintage. (4729 views) | | | Tasted by Catnapped on 6/7/2009 & rated 82 points: Opened 90 minutes prior to drinking. Maybe that was too long, but my experience with DRC is that they benefit from a long airing time. Not this wine. Thin, acidic, and vegetal from start to finish. After three hours we had pretty much given up on it. Big disappointment. (4239 views) | | | Tasted by old tractor on 3/12/2007 & rated 95 points: Very smooth. Can taste the individual components, cherry, berry notes, with oak tones. Consumed at Alain Passard/Kinch dinner. (4858 views) | | | Tasted by yovinny on 3/11/2007 & rated 94 points: at Manresa...Passard/Kinch ..Floral nose, earth undertones, depth beyond compare (4724 views) | | | Tasted by 60ouvrees on 9/24/2006: If I had known what I know now about this wine I wouldn't have ordered it. We had it decanted and drank a delicious 88 Gaunoux as we waiting for this to come around. Never did. There was an extreme vegetal quality on the nose and palate that eventually became sort of a vegetal/smoky quality. Not particularly long or interesting to taste, this was a disappointment. One of our fellow diners had had a delicious 97 DRC Grands Ech a year ago so I guess we were hoping for a similar experience with the Richebourg. The wine isn't completely without merit but definitely not worth the tariff. (3989 views) | | | Tasted by la turque on 10/8/2005 & rated 94 points: Ready to drink. Will improve in the bottle. (4823 views) | | | Tasted by nvandyk on 3/25/2005 & rated 90 points: Overall, a very nice wine. It is a light styled pinot that would not hold up well to steak; I had it with a grilled sea bass that had a chicken-stock based sauce and it paired nicely. Importantly, when first opened this was vegetal, both on the nose and on the palate -- it tasted rather distinctly of celery. With the benefit of half an hour, it was a wholly different wine...much nicer. And it continued to improve over the course of the meal. So this MUST be decanted. (4988 views) | | | Tasted by strulock on 2/10/2005 & rated 86 points: Cotes du Coeur Valentine Dinner (Aurora, Dallas, TX): Decanted for 2 hours prior to dinner. Ruby color, mineral nose. Surprisingly light body, a bit watery and thin for my palate. Initial tasting was equally bland: earthy, muddled fruit, some tannin structure. Let this one sit in the glass and tasted over the next two hours. Improved significantly through the meal, though that may be a reflection of how much wine we drank. The nose turned to tar, earth, and wax by the end of dinner, with a slightly more fruity flavor, accompanied by damp earth. Not an impressive effort by DRC. (6005 views) |
| By Allen Meadows
Burghound (7/2/2023)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Epic European Vacation (9/6/2011)
(DRC Richebourg) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (10/12/2007)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Richebourg Tasting (July 2003)
(Richebourg- Domaine de la Romanée-Conti) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1999, IWC Issue #83
(Domaine de la Romanee Conti Richebourg) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vintage Tastings and View From the Cellar and Vinous. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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.info |
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