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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | | Tasted by Rani on 1/20/2024 & rated 92 points: Tasted blind. Dusty nose initially revealing sous bois and raspberry. Lean but fruity, unmistakable Cote de Nuit, very fine acidity and tannin. Ready but in the beginning of its drinking window. (201 views) | | | Tasted by nywine68 on 1/8/2021 & rated 90 points: A pleasant but not particularly inspiring bottle. Some smoke and bacon on the nose, followed by red fruit with good acidity. The tannins are a bit dry, though, and the wine lacks depth and complexity. (1328 views) | | | Tasted by bon vivant on 7/31/2020 & rated 84 points: A real disappointment considering the pedigree and vintage. A sound bottle that was properly stored, but with fairly light mature but plain aromatics and it went downhill from here. High acid, thin and uninspiring. (1344 views) | | | Tasted by robferguson1 on 11/9/2019 & rated 92 points: Advanced , a touch of brick , a slight spritzer on the palate but very long and deep , good stuff but drink now , although I bought at auction and this could have been advanced by poor storage (1552 views) | | | Tasted by Andrewbdc on 6/17/2018 & rated 92 points: Coravin Sample.
Light garnet. Great complexity on the nose - dried red and dark fruits, spice, chinese tea, smoke, barnyard, savoury, mushroom. Fully developed.
High acidity, medium tannins, a little drying, medium + body, similar flavours on the palate to the nose, long finish.
This is very good mature Burgundy although it lacks the depth and genuine integration of all the parts to make it really outstanding. (2225 views) | | | Tasted by MEKWINE on 5/11/2015 & rated 92 points: Off list at Le Montrachet. Mixed opinions on this wine with a range of 90 - 92pts. I enjoyed it for its seductive nose of smokey, earthiness and red fruits. Less complex than expected for 2002, little - if any - evolution in the glass. Overall, on the night it was enjoyable. (4166 views) | | | Tasted by FELLOW on 9/7/2014 & rated 91 points: Decanted it almost three hours before drinking. Forward fruit, good balance. Consistent palate throughout with a 20-30 sec. Finish. Overall enjoyed this bigger than expected wine-probably my ignorance of this producer. (3794 views) | | | Tasted by Russell Faulkner on 6/29/2014: Very pretty to begin with but turned a little grumpier and chewy in the glass. (3917 views) | | | Tasted by johnh1001 on 5/26/2013 & rated 80 points: Tastevin dinner. Drank over 3 hours. Maybe this was an off bottle. Very stinky nose of sweaty socks, barnyard funk and all the stuff than can be interesting but in this case it was just off-putting. Some sweet red fruit would appear on the palate but overall this was angular and dry. (4351 views) | | | Tasted by Jeremy Holmes on 3/12/2013: A really big, dark bruiser of a Burg. It smells of camphor, liquorice and blood plum. It has good flesh and intensity of fruit in the mouth. There’s just a touch of savoury nuance sneaking in and the finish has good grip. (4186 views) | | | Tasted by Mike Ritner on 8/9/2012: Dark red with an orange tint at the edges. Medium body. Mushrooms, forest floor, wet earth, bacon. Dark fruit emerging after two hours. Overall, complex but austere; good, but not spectacular. Both their 1er cru "Les Cras" and village "Clos du Prieuré" were more enjoyable and better values. (3036 views) | | | Tasted by Margauxguy on 5/22/2012 & rated 90 points: Nice but perhaps a bit young. Sour cherries, lovely fruit, a bit lean in the mouth, with sharp peppery tannins, long finish hints at a good future (2757 views) | | | Tasted by juffer on 1/7/2012 & rated 92 points: I served this in my wine course. Cherry and mushroom nose. Mid palate a bit austere, could use a bit more bottle age. Finish long and pleasing, although tannins are still young. (2873 views) | | | Tasted by lepetitchateau on 5/7/2011 & rated 88 points: Interesting bite on the nose, high-toned and slightly acerbic. On the palate, this is no improvement - it is astringent and sharp, rough and acidic. The fruit is firm and ripe, which is good, but the structure does not provide a graceful or elegant frame for it. Shame that this did not work out better, despite such high hopes and early promise. (2345 views) | | | Tasted by joshwoodward on 1/17/2011 & rated 91 points: Wine Club (Bowling Green, OH): Coming after the 1973 BV, this started off a little jarring with the fruit, but quickly settled into a wine that shows what I like about red Burgundy when it's done well. Good body, great acid without being thin or tart, and round red fruit. Very elegant. Great age, could use a few more years. (2920 views) | | | Tasted by markellen.foodies@gmail.com on 10/16/2008 & rated 90 points: French Bakery BYO Cote de Nuit 1er & Grand Cru Dinner II (French Bakery, Kane Concourse, Bay Harbor Islands, FL): 10/16 Deirdre's wine. Received 2 1sts + 2 split votes, average 89.8 from 11 respondents, ranging from Richard's singular 95, to a low of 87 from Jeffrey. Richard(95) beautiful fruit, acid, balance. Jeffrey(87) already mature Pinot aromas, light finish. Bill, needs time.Me(88) savage, heavier.
Charly(91) great nose and minerality.Steve(88) petiance(or petillance?). Chris(90) spice, blackberry. Pablo(89) young, probably will get better.Deirdre(89) older, terroir, mushroom. (3294 views) | | | Tasted by joshwoodward on 4/10/2008 & rated 91 points: Bubble gum nose! And incredible sweet candied black cherries. Explosion of leather+ on finish! Light body, deep earthy+ flavors. Smoky. Fruit's gone, but it doesn't need it. Acidic, medium tannins. Not smooth or sweet. Enormous. $100 (2437 views) | | | Tasted by peternelson on 4/24/2007 & rated 89 points: AOC: This one had more stuffing, structure, a bit richer, but probably too young. Still, not much better than the Mazoyeres. (1482 views) |
| Domaine de la Vougeraie 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 de Nuits on weinlagen.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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