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 Vintage1996 Label 2 of 36 
TypeRed
ProducerDomaine Jacques Prieur (web)
VarietyPinot Noir
Designationn/a
Vineyardn/a
CountryFrance
RegionBurgundy
SubRegionCôte de Nuits
AppellationClos Vougeot Grand Cru

Drinking Windows and Values
Drinking window: Drink between 2005 and 2017 (based on 5 user opinions)
Wine Market Journal quarterly auction price: See Jacques Prieur Clos Vougeot on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.5 pts. and median of 92 pts. in 13 notes) - hiding notes with no text

 Tasted by LoireFan on 3/14/2019 & rated 94 points: Wow. (1153 views)
 Tasted by straight outta iowa on 3/6/2019 & rated 94 points: Opened several hours prior, and consumed with Iberico pork at Proof DSM, this wine was in a very very nice place. A tad introverted at first, it slowly emerges with orange peel and a variety of spice notes. The mouthfeel is soft, the tannins melting somewhat. The wine is light on its feet, yet with real underlying power. Long finish. This wine, at roughly midlife, hits most of the "maturing" burg notes for me. Highly pleasurable. (993 views)
 Tasted by robferguson1 on 12/31/2016 & rated 86 points: This is green and will never lose it!
It has age via colour but is locked in a time warp of development, the primary,green, covers up the secondary.
Keep away from 96 red burgundies, forever young( and green!) (1575 views)
 Tasted by Burgnick on 9/1/2016 & rated 92 points: Very good. Floral with flowers, red fruit, stems and integrated oak. Very ready and transperent. (2100 views)
 Tasted by wineappreciation on 4/16/2016 & rated 92 points: Sous bois, cherry, nose has an intensity but complexity is somewhat absent; palate is smooth, rounded, integrated, faded fruits; depth, persistence, poise; later - some pear emerging on nose and palate, increasingly integrated (1826 views)
 Tasted by mike on 3/19/2011 & rated 94 points: A success for 96 with great balance. Fine acidity, tannins and depth of fruit and slight wild forest floor component. Touch of tertiary development adding nice complexity. Great length. Serious stuff. (3169 views)
 Tasted by Omar Khayyam on 11/12/2009 & rated 97 points: Sotheby's pre-auction tasting: fantastic! forest floor magic with a bed of freshly picked chilled red berries on top. what structure. really drinking well right now. finish goes on and on. going to bed I thought I could still feel the taste of this one particular wine. (4439 views)
 Tasted by KeithAkers on 9/17/2009 & rated 92 points: The Grand Crew- French Wines 10 years and older (Lockwood Restaurant, Chicago IL): nose: very young on the nose with primary tones of red cherries, earthen tones, dark red fruits, raspberries, and nuanced tones of dark florals. Comes off as fairly primary, but with great depth, and is wide open right now. Very classy, but still holding a slight bit back right now

taste: pretty medium feel with medium/high acidity that one would expect from a 96. Pure silk across the palate with reserved, but fresh tones of raspberries, dark berries, dark red fruits, and a good helping of red cherries along with some spice tones

overall: still very primary and is a marathon wine. This will probably take at least another 6-8 years to really get into the next gear and comes off as a wine that could be a 40-50 year wine in a quality cellar. The primary aspect of it is extremely enjoyable right now, but isn't as evolved as the 98 was before it, which for me was slightly preferred, but it may be a different story in 10 years (3596 views)
 Tasted by toomuchwine on 6/14/2009 & rated 92 points: this is starting to brown a bit, but had a rich nose of soil, black berries and a bit of char...quite in keeping with the terroir. I expected this to be tannic, being a '96 and all, but it was full resolved and drinking beautifully. Probably has a few years left, but no reason to wait. (2800 views)
 Tasted by princeton on 8/23/2008: Significant grip and complexity with aged tannins. A fine Clos Vougeot that defies the potential for disappointment. (2716 views)
 Tasted by jonradus on 10/7/2006 & rated 92 points: Young and very attractive. An extremely unique flavor that's a mixture of chocolate, red licorice, and berries. Highly recommended. (1794 views)
 Tasted by Burgundy Al on 9/12/2006: Clos Vougeot Dinner (Le Francais - Wheeling IL): Ripe black cherry aromas with plenty of new oak spice. Firmly structured with lots of bracing acidity. Could have used a couple more hours in a decanter or another decade in the cellar. Big concentration really comes through on the finish. (1344 views)
 Tasted by winefool on 9/1/2006 & rated 92 points: Tight bright acidic rich black cherry nose. Big black fruit with good structure and acidity. Still drinking very young (even with early decanting) and needs time. 92 pts. 9/06 (1674 views)

CellarTracker Wiki Articles (login to edit | view all articles)

Domaine Jacques Prieur

Producer website

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.com

Burgundy

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

Clos Vougeot Grand Cru

Descrittore 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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