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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 11 notes) - hiding notes with no text | | | Tasted by SiR on 1/11/2015 & rated 90 points: 13.0% - Clear, med ruby / clean, med intensity - sour cherry, rhubarb, cranberry, pine forest, nutty, some mushroom funk, citrus peel / dry, med to high tart acidity, med body, med fine grained tannin, med intensity, persistent finish.
This one feels slightly more rustic and less polished than the last bottle on day one... Based on my previous note, I will let it sit a day or two to see how it evolves.
Finished the bottle over day 3&4 after opening. It was worth being patient, some black fruit showed up with notes of blueberry on top of the all the red berries previously mentioned with a gamey side to it and complemented by a nice biting acidity.
I've always been pleased with Domaine Charles Audoin pinot or chardonnay so far. (2978 views) | | | Tasted by chablis28 on 11/7/2014 & rated 87 points: This falls short of being compelling but it's certainly interesting. This might benefit from a decant as the palate is very earthy, dark complected and a bit chewy. I do really like the spicy nose. This got better over the evening and I suspect more air would have enhanced my first couple of glasses too. This village is not in the same league with the big boys like Gevrey, Vosne, Chambolle or even Nuit but it does offer honest wines. I'm surprised though, that this wine can't be readily had for sub $25. A little bigger in scale than I might prefer. Paid $35 but I'd like this better for sub $25. (3106 views) | | | Tasted by Kitura on 7/1/2014 & rated 89 points: Perfumed nose of red fruits, undergrowth and flowers. Acid driven - almost too much, but it's not sour and goes better with food. Really nice wine and excellent QPR. Improves after the second glass! (2867 views) | | | Tasted by Sleepy Dave on 2/27/2014 & rated 89 points: Alcohol :: 13%
I have never drank this wine in 2nd day as the bottle often empty in a short time. Definitely the best expression of Marsannay here. It was dominating but sour cherry, red pinot fruits and mineral at the 1st day. However, highly perfume floral scents take charge in 2nd day. Medium bodied, the bright and salivating acidity lingering on the palate from start till the end. Immense inner perfume, fine-grained tannin provided a smooth grip that leads to the delicious, juicy finish. I must say I prefer the profile of the 2nd day better but I'm splitting hair here. This certainly well worth a try if you have not already done so. (4203 views) | | | Tasted by Burgundy Al on 12/8/2013: Knightsbridge Annual Holiday Burgundy Tasting and Sale (Northbrook, IL): Tasting, brief note. Lots of robust black fruit, modest spice, but I found this very tannic and backward today. (4365 views) | | | Tasted by rjonwine@gmail.com on 10/12/2013 & rated 87 points: Black tinged very dark cherry red color; rosehips, sous bois nose; tart cranberry, rosehips, mineral palate with tangy, medium acidity; medium-plus finish (378 views) | | | Tasted by Mig22 on 10/8/2013 & rated 90 points: Too young, I suppose but the raw materials are very nice. It has a bigger nose than the flavor of the juice but there is enough fruit to go with the acid and structure that it is going to age beautifully. Leave it be for at least a couple of years. (1354 views) | | | Tasted by BurntEnd on 9/17/2013 & rated 85 points: Just starting to evolve the tertiary aromas. Tannins and alcohol are more forward than the fruit at present . The fruits there just hidden at the moment. This bottle won't make it to day four like the other review, but day two was better than day, which was better than open for an hour or two. This is a good buy and hold for at least 1-2 years if not longer depending on cellar conditions. (1160 views) | | | Tasted by chozajab4 on 9/14/2013 & rated 89 points: Barnyard. (1012 views) | | | Tasted by chughes on 7/2/2013 & rated 91 points: I was surprised by just how well this wine drank; for the price, it couldn't be a better deal. It was accessible from the get-go and only got better with air. Excellent balance between fruit and minerality, probably a result of the 2010 vintage, given that this is a cuvée meant to be approachable young. A wine that holds your interest. I'm sure this will continue to improve with age. (1032 views) | | | Tasted by SiR on 6/21/2013 & rated 90 points: 13.0% - Clear, med bright ruby / clean, med+ intensity - cherry, cranberry, underbrush, pine forest, some citrus (orange peel) / dry, med+ zippy acidity, med body, med- supple tannin, med intensity, a decent med length with a velvety coating texture. Will definitely unfold a few more layers with time (89-90). This is elegant and well-structured - never been disappointed by this producer.
On the fourth day after opening, the last glass revealed marvelous notes of violets, a profond chalky minerality and piquant berries. I see this improve over the next few years and feel this deserves a 90pts. (1126 views) |
| 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.infoMarsannay The single vineyards on weinlagen.info |
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