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| Community Tasting Notes (average 95.3 pts. and median of 96 pts. in 29 notes) - hiding notes with no text | | | Tasted by ricknat1 on 5/3/2023 & rated 97 points: Unbelievably elegant. At its peak and I believe it will stay their for a long time. Multilayered with strawberry, perfectly balanced acidity and a super long finish. This is what the best of Richebourg is meant to be (648 views) | | | Tasted by blacktruffle on 12/13/2022 & rated 97 points: Roses, red berries, smoke, spices, underbrush, a now-subdued outburst of the whole cluster spectrum. Perfect acidity and texture in the mouth. At a great place right now. (971 views) | | | Tasted by ricardito on 11/6/2021 & rated 98 points: Very light red in the glass with an expansive mix of crushed strawberries, subtle rose petals and faint saddle leather on the nose. A killer bourgogne rouge extraordinaire with impressive midpalate of sweet dried cranberries. Classic so-called “Peacock Tail” finish slamming the olfactory senses on the back end that draws well heeled Burg lovers from other planets (Venus comes to mind) to the table for a sniff and a sip of the greatest there ever was! The DRC big three (RC, LT and Rich) invariably rule the waves in the wine sea, as they seem to peak in 30-60 years, when these sweet strawberries and rose petals surface as the arguably pleasant stemminess ameliorates. Easy choice for bottle of the year….and 2nd best 78 ever served to me, with the best being a 1978 DRC RC-served by you know who (D and L) on December 12th , 2011. (1302 views) | | | Tasted by fclarity on 10/11/2020 & rated 96 points: Tasted blind, it was later revealed that this wine had a 5.5 cm fill and SOS. It had a light red center with tawny rims that made it look much older than it was. The medium+ intensity nose put forth notes of black cherries, sauteed rhubarb, minerals, and sous bois.
In the mouth, this wine was gorgeously integrated with nice richness and a fine-grained texture. It had light rounded tannin and great length.
This wine had the hallmark of a great wines, a light weight in the mouth but a huge flavor impact. This bottle was super tasty but on its last legs. It was essentially a preview of what well stored bottles will taste like in 30+ years.
Pristine bottles should be in the zone and will likely rate a point or two higher. (1852 views) | | | Tasted by tinybubbles on 9/26/2020 & rated 96 points: Well structured. Abundant purple fruits. More mineral tones vs the La Tache and without the soaring spice of that bottle. Very good bottle. (1894 views) | | | Tasted by tinybubbles on 5/17/2019 & rated 96 points: Great bottle with balanced purple fruit, floral notes and a mix of spices. 96-97 (2389 views) | | | Tasted by JonnyG on 4/13/2019 & rated 99 points: My second of two bottles. Whereas the prior one was flawed, marred by some sort of mold, this was a very different story, notwithstanding a terrifyingly low fill. Opened 6 hours in advance to allow to slow-ox. The ancient-looking cork came out relatively whole, but for a stub bit that tumbled into the wine. No signs of seepage, but the edges were crusted with a fine dusting that I think may have been a sort of deterioration of the metal seal. I could tell we were in luck from the sweet fruit aromas that quickly emerged, and was not to be disappointed when I returned to the cellar that evening. My friend and I started with a small pour, remarking on how light-colored, almost translucent the wine was in the glass. From a single sip, he said he sensed a touch of madeirization, but I didn't detect any such aspect. Maybe he was trying to dampen expectations? The fruit was very present for me, backed up by a rich, glycerined texture, presumably from long-ago new oak. In any case, we topped up our pours and set the glasses aside for thirty minutes or so. Upon returning, it was indisputable that the wine had gained density in appearance, something we had not noticed any time before. And the wine was singing! Sweet and tart red fruit: cranberries, rhubarb, orange oil and something more exotic we couldn't identify exactly (he said cola at one point but I didn't agree). The wine continued to change throughout the evening, showing smoked meat, bacon fat, exotic spice and that awesome viscosity. My friend had been with me a week before when I gave two wines (1964 Ausone and 1990 Cailloux Centenaire) 100 points each -- he gleefully pronounced these better! For me, this Richebourg fell fractionally below perfection, but when emotion is taken into account it ranks as amongst my most unforgettable wines. (2190 views) | | | Tasted by tinybubbles on 12/18/2018 & rated 96 points: Rich dark red fruit and a full palate. More spice notes with air time. Even better after an hour of air and was still improving after 1.5 hours. Clean profile to this bottle. 96-97 (1866 views) | | | Tasted by JonnyG on 11/15/2018 flawed bottle: A 40-Year Retrospective on 1978's (Los Olivos, CA): I held out hope despite the terrible fill, but those hopes were dashed when the cork was moldy. The wine was enveloped in a mustiness I could manage, whereas most found it terribly off-putting. The aromatics teased of what once was, hinting at sweet raspberry and balsam flavors that were masked by the moldiness. (1788 views) | | | Tasted by tinybubbles on 8/18/2018 & rated 97 points: From magnum. Glorious nose and perfumed palate. Deep dark spice, tangy blackberry and black raspberry. Some dry soil tones. Spectacular. (1644 views) | | | Tasted by Kemo Sabe on 12/18/2017 & rated 96 points: Small glass and not a ton of notes but man the perfume on this wine just leaped out of the glass. Medium color. Loads of spices, whole cluster, intense red berries with balance and nuance. In the glass this gains more spices, Asian five spice. A real treat to try this. (1676 views) | | | Tasted by fclarity on 7/23/2017 & rated 95 points: Tasted blind, this wine had a deep red center with tawny rims. The high- intensity nose showed black cherries, cola, minerals, and some roasted game notes.
In the mouth, this wine was medium bodied with light tannin, crisp acidity, and great terrior. It had a lot of complexity and was completely resolved.
This was a lovely wine. However it was clear that this bottle, and maybe this wine, was heading down hill and not up hill. Thus, I suggest looking for an excuse to pop this wine unless your bottle is pristine. (2002 views) | | | Tasted by tinybubbles on 5/11/2017 & rated 93 points: Very Richebourg and quite distinct from the RSV, although sharing a pretty spice nose with this bottle being a darker complexion. Good depth, but not the cleanest bottle I have had. 93-94 (1672 views) | | | Tasted by The Vines That Bind on 5/11/2017 & rated 94 points: World's Greatest - Night I (Eleven Madison Park): The nose here is bigger and cooler than that on the RSV. A lot of spice in here too though. Roasted and clumsy nose. Better on the palate. Much better actually. (2461 views) | | | Tasted by Ewinecomau on 2/13/2017 & rated 95 points: I found it leaking and the level was 1/2 way in the neck so as I took the capsule off, my heart sunk to find the cork was soaked and spongy. When I finally got the cork out and put it through an aerator, it was wonderful.
Colour: Looked like a thinned out pinot, a light browning but still had that red hue.
Nose: There was a slight oxidation so must have just caught it at the right time. As it sat in the decanter, the fruit started to come through. In the glass there was a soft berry at the front, with an aged undertone and a balance of wood at the back.
Palate: Was so wonderful! With the delicate fruit at the front, could be mistaken for being thin however as we drank it, the fruit just stayed there, from the middle of the tong, through the mid palate and lingered for a long time after. Didn't take a sip for about 3 minutes and the flavour was still there in the mouth, the experience I will always remember and believe is a true character of what a great wine can only do.
Was so sorry that it was only with simple steak but at least the flavours of the wine weren't masked by any sauces or spice.
Still got 1 more of these in the cellar so will need to plan a dinner around this. (1926 views) | | | Tasted by The Vines That Bind on 12/13/2016 & rated 96 points: Acker BYO - Highlights (Tribeca Grill): Beautiful, elegant, and soft at first but crescendos into a robust and spiced nose. Drying red cherry and cranberry. Quite light in colour actually. A fair bit of soil. So distinct and gorgeous. Ceramics and acrylics too. On the palate this has layers of maturing and drying red cherry fruit but still retains some lush juice. The finish stirs on. Just tremendous. A perfect bottle putting on quite a show. (2456 views) | | | Tasted by Blake Brown on 8/27/2016: 1978 DOMAINE de la ROMANEE CONTI RICHEBOURG- browning color with a tertiary fruit profile of mostly dried red and black fruit but some more secondary notes show up under the first layers; some spice and a lot of elegance. (857 views) | | | Tasted by Jeremy Holmes on 3/14/2016: Complex aromatics of freshly grated ginger, menthol. Asian spice and black cherry. It had such a wonderfully sweet core of fruit and was surrounded by all sorts of savoury nuances. It had great minerality and left a wonderful inner mouth perfume once swallowing. (2311 views) | | | Tasted by logos on 2/2/2016 & rated 91 points: low fill. classic drc nose of great purity, elegance, and transparence: the essence of PN; reminiscent of the 62 but less rich. tannins completely resolved, but still some real grip in harmonious slightly spicy, deep, brooding fruit of great length. not up to the 62 or the 71, but still a great wine. (2416 views) | | | Tasted by Vinomane on 1/27/2016 & rated 95 points: As elegant as Richebourg gets. Clarity, purity, and symphonic cohesion without quite the geometric precision of R-C or the best LaT. A masterpiece whose only betters are its costlier siblings. (2159 views) | | | Tasted by tinybubbles on 11/18/2015 & rated 96 points: Lithe nose with allspice, red fruit, cola and light earth tones. Started quite tight and needed 45 minutes to show its full bouquet of aromas. A darker palate in marked contrast to the nose. This was a very good bottle and while lacking some of the structure on the palate of the '78 La Tache, this was as close as I've seen the '78 Richebourg come to that standard. After four hours the wine was still going strong although the palate started to peel apart with a faint bitterness emerging (2128 views) | | | Tasted by Sonoma Duck on 3/14/2015 & rated 92 points: Decanted, light ruby, nice aromatics, well stored by a friend but I think this wine is past its "Sell by" date by 3-5 years. (2362 views) | | | Tasted by Vinotas on 9/27/2012: This was opened alongside a bevy of other Burgs but really stood out (shocking, I know) on its own. Beautiful rose petal aromas, soy and Asian spices wrapped around a core of light-bodied dark fruits, with sweet earth and minerals and iron backing them up. Surprisingly, there wasn't as much sous-bois as I'd expect, but I wasn't going to complain, it was such a lovely thing to smell. On the palate, it had similar notes, with phenomenal grip and a long ethereal finish that made this a real pleasure to drink (not taste). Despite its masculinity, it showed grace and elegance that belied a hidden powerful structure. (3627 views) | | | Tasted by steinersing on 3/2/2012 & rated 94 points: Rare Wine Dinner - quick impressions: Beautiful body and length. Elegant sweetness. Ahead of the LT 78 (4394 views) | | | Tasted by Burgundy Al on 2/22/2012 & rated 93 points: Legends Dinner at La Paulee de San Francisco (Napa Valley Reserve - St. Helena CA): Ripe black cherry aromas with cinnamon, nutmeg and allspice provide an alluring start. Same black cherry on palate, seemingly less lush and ripe than the nose implied to me. Well structured, powerful finish. (4694 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, A Birthday Dinner at Momofuku Ko, New York (May 2016) (5/1/2016)
(Domaine De La Romanée-conti Richebourg) Subscribe to see review text. | By Allen Meadows
Burghound (10/18/2010)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Happy Birthday Don (1/23/2009)
(DRC Richebourg) Login and sign up and see review text. | By John Kapon
Vintage Tastings, A Week of Golden Cellar Drinking (11/3/2007)
(DRC Richebourg) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/6/2007)
(Dom de la Romanée-Conti Richebourg Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, La Paule Part Two (4/2/2007)
(DRC Richebourg) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Los Angeles Quarterly (10/12/2005)
(DRC Richebourg) Login and sign up and see review text. | By Allen Meadows
Burghound (9/21/2003)
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Richebourg Tasting (July 2003)
(Richebourg- Domaine de la Romanée-Conti) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and Vintage Tastings and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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.info |
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