External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 88 notes) - hiding notes with no text | | | Tasted by JohnSh on 2/9/2017 & rated 90 points: Light to medium ruby in colour, with a nice but light nose of cherry, strawberry and forest floor. Deeper on the medium bodied palate, with a lovely texture and purity echoing cherries, earthy notes and brown sugar. Very classy, elegant wine, drinking well now but will last a few years yet too (A-). (3643 views) | | | Tasted by Violalto on 1/6/2016 & rated 89 points: What a difference a year or two makes! Medium garnet coloured, Wonderful nose of raspberry with an animal undertone, chrysanthemum. Boy, has this changed in the mouth. Gone is the acidity, leaving behind a well balanced medium to full mouthful, with medium to long taste. Totally differnt from the last time. This had so much 'weight' to it I would have pegged it as a good example of a new world pinot rather than coming from Burgundy. Does this mean ita worth sitting on my burgs for a longer time to allow this transformation or was this a bottling fluke/inconsistancy with the previously tasted bottle? (5441 views) | | | Tasted by Erik12000 on 12/4/2015: Lots of cherry fruit and some spices accompanied by soft tannins. Full bodied with a fairly long finish. I was surprised how good it was! I doubt it will improve further but no rush to finish it. (5279 views) | | | Tasted by jasj on 1/25/2015 & rated 89 points: Mature, earthy notes, more acid than fruit. Not a a big wine by any standards but quite enjoyable. (5455 views) | | | Tasted by FPNova on 1/12/2015 & rated 91 points: Color: Rich ruby red.
Aroma: Cherry, rhubarb & slight forest floor.
Taste: Nicely tart cherry and crisp acidity with a medium/long finish.
This wine has a lot going for it and will last much longer in the bottle; based on what I wrote 5 years ago in my Dec 2009 tasting notes the last time I opened a bottle the wine has matured very nicely and still has lots of life remaining. No need to be in any hurry if you are fortunate enough th have this in your cellar. (6247 views) | | | Tasted by MatsRahm on 12/26/2014: Not a favorite of mine but not over the hill yet. (3493 views) | | | Tasted by Wine Poor on 10/20/2014 & rated 88 points: This was my last of 6. This has grown into a bigger wine than I remember from previous bottles. Mellowed out somewhat on the second night. (2477 views) | | | Tasted by shank on 1/3/2014 & rated 90 points: More fruit, and less earthiness than expected. Still very nice. (3494 views) | | | Tasted by camben on 6/5/2013 & rated 90 points: Very clean burg with cranberry and rose on the nose. Simple but good. Still a long life (4438 views) | | | Tasted by julius111 on 3/25/2013 & rated 86 points: Light tannins. Earth (dust) and a tad of humid undergrowth. Some light red fruit left (sour cherry-like). Still bears acidity but a rather sharp, short and bitter aftertaste. Past its peak. (1372 views) | | | Tasted by Wine Poor on 3/4/2013 & rated 89 points: Very mellow now with a brown hue around the edge. Still drinking well. More typical than my last bottle and more enjoyable. (4777 views) | | | Tasted by godx on 2/7/2013 & rated 87 points: No formal notes. Drink or hold. Good. (4112 views) | | | Tasted by Wine Poor on 12/24/2012 & rated 88 points: Dark garnet in colour and not typical burgundy flavours either. More dark fruit flavours. (3997 views) | | | Tasted by Violalto on 12/18/2012 & rated 85 points: The wine looks Garnet colored. The legs are Medium. It smells like Raspberry, Oak, Nutmeg, and Chrysanthemum. It tastes like Raspberry. The body is Light/Medium. The wine has Bright texture. The wine is quite tart and has a medium finish. Needs to be drunk with food (Salmon, veal shnitzel, chicken with cream sauce etc) because I find it too tart to drink alone. Does not really improve with decanting. Please note that I still have some issues with Burgundy...... (3691 views) | | | Tasted by jpaterson on 10/4/2012 & rated 82 points: medium garnet color. highly aromatic bouquet of smoked tobacco & chocolate. abudnant flavor intensity with highly concentrated sour cherry, dried currant, & chocolate. off-dry low-medium acid, full body wine w/ nice balance & complex flavors. lengthy finish. (1394 views) | | | Tasted by SadEdjo on 5/27/2012 & rated 88 points: Dark colour. Surprisingly fleshy entry. Black tea, dark cherry, dried herbs, lemon squirt finish. (3488 views) | | | Tasted by Drial14 on 5/13/2012 & rated 86 points: This may be past prime. I had this same wine a year ago and it was much better. (1691 views) | | | Tasted by HamishR on 12/25/2011 & rated 88 points: Very pleasant, ready but needed some air. (4341 views) | | | Tasted by oakland.cory on 11/3/2011 flawed bottle: Corked. (4643 views) | | | Tasted by dzitt on 10/23/2011 & rated 89 points: Bu d'une demie. Le vin est rubis moyennement opaque avec le contour affichant une légère teinte orangée. Nez de fruits rouges, épices et terre noire. En bouche le vin est bien balancé, sur le fruit accompagné d'une certaines profondeur où des saveurs de sous-bois de champignons et de terre ajoutent à l'ensemble qui a gardé une acidité correct. Très bien. (2933 views) | | | Tasted by Sleepy Dave on 9/8/2011 & rated 86 points: 2011 Casual Session - 16: Alcohol :: 13.5%
The bouquet is aromatic and intense, sour cherry, a little bit wild and earth accompany by touch of red floral. Still a little bit tight on the palate with really good intensity which we thought this might be a very good village or entry level of 1er cru from Gevrey. Everyone was shocked when we got to know this is a Bourgogne! Rich and vibrant with loads of red cherry fruits, mineral and low-level of fine tannin for light grip and leads to the woody spicy infused finish. Very beautiful and man, what a QPR! (2239 views) | | | Tasted by JWP on 7/12/2011 & rated 93 points: A very nice wine! Full bodied and with a smooth finish but a bit light on the nose perhaps suggesting that it is just past it's prime. (4832 views) | | | Tasted by umazz on 2/27/2011 & rated 91 points: Outstanding Burgundy for 30 bucks. Hint of wet earth on the nose and up front. Gives way to nice fruit on the long finish. (2813 views) | | | Tasted by Sid_Mac on 12/27/2010 & rated 84 points: OK. Improved with air. Left in bottle, each glass through Vinturi. (5432 views) | | | Tasted by Cantina Hill's on 12/25/2010 & rated 82 points: thin. light, wimpy. An example of what an Old World Pinot can be when it does not hit the sublime. Did not even finish the bottle. (5230 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château de Chamirey 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.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 Chalonnaise Single vineyards on weinlagen.infoMercurey The vineyards on weinlagen.info |
|
