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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 17 notes) - hiding notes with no text | | | Tasted by kstoddard on 12/14/2022 flawed bottle: Corked (484 views) | | | Tasted by Michael Hung on 12/14/2022 flawed bottle: Sadly corked, mostly soil and earth with slight sour black fruit. (397 views) | | | Tasted by Andice on 5/22/2021 & rated 87 points: Monopole. Couldn't get anything out of this despite stellar vintage. Alcohol, VA & soft woody notes. Some promising cherry fruit on the palate but it's all unbalanced and covered in oak. A Chambolle really? Will it finally emerge someday? Not sure based on material (588 views) | | | Tasted by _water.into.wine_ on 4/15/2020 & rated 92 points: Dark ruby. Lots of savoury, wood and nutty notes. Little fruit on the nose. Lovely strawberries with a delightful delicate sweetness in the long aftertaste. Easy to drink. Quite big for a pinot. Good structure. Ready to drink with some air. (868 views) | | | Tasted by rnellans on 3/15/2020 & rated 92 points: Dark color. Earthy with dark fruits. Good structure. Nice balance. Not much complexity . (731 views) | | | Tasted by figged on 6/21/2019 & rated 91 points: Great and still with a few more years in it until its peak. Tried along 2 other burgundies from 2008 . This was the one with the more life in it and by far the darkest deep ruby, it was big and bold.
A good wine and I look forward to drinking over the next 5+ years. (693 views) | | | Tasted by Vino Me on 9/29/2018 & rated 90 points: Opened by Otis. Medium bodied and more fruity than earthy. 90 points. (1158 views) | | | Tasted by jmoore431 on 6/5/2018 & rated 85 points: Palish ruby color; on decanting at home I detected the telltale oxidative notes of coffee grounds (ugh). Took it to my fellow taster's home and when first nosed there, those notes were gone. Instead it showed cinnamon, pepper and bakery smells, very sweet on the nose and initial palate. We thought this wine to be "on the verge", going from primary to secondary qualities. Several minutes later, the floor fell out from under it, oxidative notes, aldehydes and "smells of a painted room" emerged to block out the strawberry and medicinal cherry tones. In a very awkward place right now. With 11 more of these in the cellar, I will definitely keep my fingers crossed! (936 views) | | | Tasted by Xavier94 on 6/4/2018: Various sweet baking spices with medicinal cherry and strawberry fruit come forward. This is awkward at the moment and shows some strange, almost chemical qualities on the nose. Soft tannin and shows the elegance on the commune but out of focus. Impossible to score today. Oddly enough, this particular bottle shows signs of oxidation and appears to be more tired. (776 views) | | | Tasted by fatherdamo on 1/27/2016 & rated 90 points: very nice. still young and primary but open for business. lovely concentration. this should have a long life ahead of it (1558 views) | | | Tasted by mchrist on 9/26/2015 & rated 88 points: Fleshy and round. Not what I wanted, sadly. Vintage continues to be mixed IMHO (1580 views) | | | Tasted by Pknut on 9/9/2015: I have no idea how this was added to my cellar, but there it was and its time had come. Very dark, in color and character, Michel gets lots of olives, I get notes of earth and dark fruits, and this is more like Syrah than Chambolle. With air, this softens in texture somewhat but still retains its dark palate. Interesting but not especially memorable. Maison Kayser with Rani and co. (1497 views) | | | Tasted by fatherdamo on 1/1/2015 & rated 91 points: pretty intense, pretty darned good. smooth and open for business. (1394 views) | | | Tasted by ctjared on 10/25/2013: Tremendous stuff (1709 views) | | | Tasted by Pacalet on 3/20/2010 & rated 84 points: Pretty up front nose, deep red color typical of Potel, straightforward and simple palate, probably not worth revisiting... (2254 views) | | | Tasted by barthes on 1/23/2009 & rated 95 points: Wow...great wine. Lots of red fruit, particularly cherries, with nice underlying tannins. Decanted for about 30 mins. A hint of tar emerged after about 1.5 hours. (3015 views) |
| Nicolas Potel Producer website
Nicolas Potel set as wine négociant in 1996 and continued through to 2009 when he left to set up his new Domaine Potel. The business is now fully run by the Cottin brothers who have financed the operation since 2002.
The following Burgundy Report article from 2009 covers more detail;http://www.burgundy-report.com/summer-2009/maison-nicolas-potel-2009-update-2007s/ 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.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.infoChambolle-Musigny 1er CruChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrent bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace."
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Di Giancarlo marino: comunque. Les Noirottes è un cru situato quasi al centro di Chambolle, subito ad est di Bonnes Mares, ed è confinante tra gli altri con i 1er cru Les Baudes (segnalo quello di H. Lignier), Les Sentieres (segnalo quello di R. Groffier), e aux Beaux Bruns (molto citato dalla stampa quello di D. Mortet, io preferisco quello di Ghislaine Barthod). Pur essendo ben situato, questo 1er cru non mi risulta aver mai dato vini di particolare pregio. Per chi ama e cerca lo "spirito" vero di Chambolle, oltre allo scontato Les Amoureuses (notevoli quelli di De Vogue, Roumier, Groffier, Amiot-Servelle...) ed a quelli già citati, consiglio Les Cras di G. Roumier e Ghislaine Barthod, Derrier la Grange di Amiot-Servelle, Haut Doix di Groffier. Volendo scegliere tra i Village, sono tutti buoni quelli di Groffier, Ghislaine Barthod e Roumier, produttori che eccellono regolarmente anche nelle denominazioni minori. Volendo parlare di Chambolle, occorrerà prima o poi dire qualcosa anche dei grand cru: la mia passione per i Bonnes Mares è nota ai miei amichetti sciagattati.
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