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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2017 (based on 14 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 6 notes) - hiding notes with no text | | | Tasted by Harley1199 on 12/3/2023: Pre-Xmas Indulgence; 12/1/2023-12/22/2023 (Madrid y Alicante - España): Fifth of six. PnP before one winter lunch. Long, bland cork. More metallic than charming on the nose. Bold, fleshy, tomatoes, veggie even. All symptoms there's a few life ahead. On the palate the same story, light structure, little unbalanced, vegetables can aftertaste, unlinked acidity, vulgar monotous and boring at its best. Fortunately just one more bottle remaining. It is not the first time I found Deiss biodynamics don't work properly. Surely my entire fault.
Quinta de seis. Descorchada antes de un almuerzo de invierno. Largo, corcho suave. Más metálico que encantador en nariz. Marcado, carnoso, tomates, para vegetariano incluso. Todos los síntomas de que hay poca vida por delante. Al paladar la misma historia, de estructura ligera, un poco desequilibrado, lata de verduras al retrogusto, acidez sin enganche, vulgar, monótono y aburrido en su mejor momento. Afortunadamente solo queda una botella más. No es la primera vez que encuentro que los biodinámicos de Deiss no funcionan. Seguramente es totalmente por mi culpa. (570 views) | | | Tasted by Harley1199 on 3/26/2021: 4th of six. Open half an hour before lunch. Clear cardinal color. Obvious notes of dried herbs and cherries. Earthy and somewhat metallic. Rose petals too. On the palate it is still acidic but soft and a light dusty body with a modest permanence and a decaying balance. Better if served chilled. No emotions today.
Cuarta de seis. Abierta media hora antes del almuerzo. Límpido color cardenalicio. Evidentes notas de hierbas secas y cerezas. Terroso y algo metálico. También pétalos de rosas. En boca es todavia ácido pero suave y de un polvoriento cuerpo ligero con una modesta permanencia y un decayente equilibrio. Mejor si se sirve fresquita. Sin alcanzar emoción alguna hoy. (362 views) | | | Tasted by Harley1199 on 1/18/2019: 3er of six. Time is passing and this stuff is getting better.
Everything begins with that pale, translucent, slightly cloudy, dusty colour I would say.
On the nose it preserves those elegant aromas of roasted meat with apples. A delight. Also mineral and citrus touches. Everything well presented. Minty no more. On the palate it is light, with the right acidity to match food although, as it could not be otherwise, a little short. Dry yet savoury. However, great vintage for this Deiss basic wine.
Cada año que pasa esto está mejor.
Todo se inicia con ese color pálido, traslucido, ligeramente turbio, polvoriento diría yo.
En nariz conserva esos aromas elegantes a carne asada con manzana. Una delicia. También toques minerales y cítricos. Todo bien presentado. Nunca más mentolado. Al paladar es ligero, con la acidez adecuada para acompañar comida aunque, como no podía ser de otra forma, un poco corto. Seco aunque sabroso. No obstante, gran añada para este vino básico de Deiss. (444 views) | | | Tasted by Harley1199 on 1/7/2017: Pinot Noir austere and dry. What a treat!
A warm year? Neither in the nose, powdery red fruit, nor the palate, acidity that glides quickly down the throat.
I am still convinced with this elaboration but for now it has nothing in cmmon with a Cote d'Or wine as it advertises at the back label. However it must be said that organic winemaking works. Indeed.
Pinot Noir austero y seco. ¡Qué delicia!
¿Año cálido? Ni en nariz, frutillos rojos polvorientos, ni al paladar, acidez que se desliza rápidamente por la garganta.
Me sigue convenciendo esta elaboración pero por ahora no tiene nada que ver con un vino de la Cote d'Or como anuncia la contraetiqueta. No obstante hay que decir que la vinicultura biológica funciona. (1104 views) | | | Tasted by Harley1199 on 4/26/2015: Very pure meaty PN. Minty too. Smelling like pine resine and gren pepper. Youthful.
Lively acid on the palate, vivid tannins with a spectacular aftertaste.
Needed one hour to bloom up. Obviously, this is not your cup of tea.
Pairing 'Secreto Ibérico' aside with fried artichokes.
Una cárnica PN muy pura. También mentolada. Huele a resina de pino y a pimienta verde. Plenamente joven. En boca con una acidez muy fresca, de vividos taninos y con un postgusto espectacular.
Necesitó una hora para florecer. Obviamente este no es tu PN de todos los días.
Acompañó un secreto ibérico con alcachofas fritas. (1497 views) | | | Tasted by mks83 on 11/16/2014 & rated 88 points: Comparing with bourgogne rouge at the same price point, this has more simple straightforward dried red fruit nose (chinese hawtone), and fuller strawberry fruit and solid earthy structure. Not bad, but I expected more from this producer. Versatile food wine. 88-89. (1517 views) |
| Marcel Deiss Producer website | producer profile on thewinedoctor.com.
This producer review originally published on Vinography.Com 05.19.2012
http://www.vinography.com/archives/2012/05/domaine_marcel_deiss_alsace_cu.html
Alsace, the oft-contested and much-coveted skinny strip of land between northeastern France and its neighbor Germany, is an odd and unique place. Like several other such zones around the world, it has been a part of so many different countries and empires that it enjoys a sort of twilight zone atmosphere, where place names reflect one language, spoken words another, and family histories often both or none of the above.
Alsace is also a unique landscape sculpted by both rivers and volcanic events, but bearing the unmistakable and essential traces of a more ancient geological past as the bottom of a wide ocean. It is no wonder that the wines of this region are like nowhere else on earth, and it is no wonder that the winemakers of this region are some of the most unique characters in the world of wine.
Jean-Michel Deiss is one of those characters. Deiss, along with his partner Marie-Hélène Cristofaro, run Domaine Marcel Deiss, started by Jean-Michel's father in 1947. The domaine's namesake, Marcel Deiss, was the direct descendant of a family of winegrowers who settled in the Alsace town of Bergheim in 1744 when it was part of France (arriving before it was part of Germany, and then part of France, and then part of Germany, and then part of France again -- over the next 300 years).
Deiss is quite possibly at once both the "essential" Alsatian winemaker -- for his tireless advocacy of the region's potential and the incredible quality of his wines -- and yet also the black sheep of the region who never quite does things the way anyone else does or thinks they should be done. He's just sort of troublemaker I enjoy and is a magnet for criticism over any number of different things.
Alsace is one of the few regions of France where it is not only legal but also tradition that wines be produced primarily as single varietals and labeled as such (as opposed to being labeled by vineyard and appellation as elsewhere in the country). It is the only region in France where you will see a Grand Cru designation alongside the name of a grape variety.
Deiss, however, believes firmly in that vineyard expression trumps varietal expression, and has raised furors for years over his decision to label single varietal wines only with the names of his vineyards. Deiss also has a tendency to produce field blends of multiple varieties that are sold with only the name of the vineyard on the label.
Only in 2005 did the French government finally come around to Deiss' way of thinking and permit such wines to be labeled as individual vineyard sites and to carry the designation of Grand Cru, though many of his neighbors still scoff at the idea.
Deiss is also a fervent devotee of biodynamic viticulture, a fact which, these days, is one of the few things he has in common with many of his neighbors. The domaine has been fully biodynamic since 1997, and was farmed organically for the 20 years prior to that. While biodynamic viticulture is quite a leap for some winemakers, especially when it comes to its more spiritual practices, Deiss has long had a spiritual sense of his winemaking and winegrowing. He has been known to claim that one of the main reasons he does field blends of grapes like Muscat, Riesling, Pinot Gris, Gewurztraminer and Pinot Noir is that in his vineyards they all ripen simultaneously (which, if true, would be quite unusual).
Presumably, if God makes them ripen all at once, then why not make wine with them?
The Deiss estate's 67 acres contains several Grand Cru designated vineyards planted primarily with Riesling, Gewurztraminer and Pinot Gris, plus smaller amounts of many other varietals including several more members of the Pinot family. All the vineyards are planted with a vine density of sometimes more than 4050 plants per acre. Perhaps not surprisingly in keeping with this low-vigor, high-stress planting, the vines are pruned severely and yields are restricted to levels that are generally less than half of the average yield in the region.
Deiss' winemaking fits into the general zone of "natural" and biodynamic winemaking practices. He uses sulfur, but apart from that, he's in the zone of primitive, non-interventionalist winemaking. Native yeasts, extended time on the skins for some wines. fermentations as long as they take, a long time in big oak casks often on the lees, and as little else done to the wines as possible with no fining or filtration before bottling.
Deiss' wines defy description in many ways. Their flavors transcend categories and grape varieties, and end up being astonishingly unique expressions of a place and vintage. They are as idiosyncratic as they are delicious, and remain some of my favorite wines in the world. I cannot recommend them highly enough.
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.comAlsace Vins d'Alsace (Conseil Interprofessionnel des Vins d'Alsace)
Please see the AlsaceEntryGuide for more information how the wines of Alsace are entered and organized in CellarTracker.
Interactive Map on weinlagen.infoAlsace On weinlagen-info |
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