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| Community Tasting History |
| Community Tasting Notes (average 88 pts. and median of 88 pts. in 12 notes) - hiding notes with no text | | | Tasted by Paul D on 9/13/2019 & rated 91 points: 6/6, excellent cork.
Pale/medium garnet core, wide pale rim. Developed, autumnal nose - mulch, touch of meat, underlying black fruits. Medium bodied, spicy, savoury, mulchy and meaty, some dark, plummy fruit, quite rich, especially for the vintage but also with lovely, vibrant acidity which carries a very good length harmonious finish. Delicious, drinking beautifully, showing no signs of decline. These have been excellent, with nary a hint of the “greenies”. (1139 views) | | | Tasted by xwine on 3/2/2019: Difficult vintage, but this showed no green whatsoever. A lovely wine of charm and grace, showing nice Chambolle character. Light ruby, delicate red fruit, floral. Excellent, and wish I had more than one bottle left. (1035 views) | | | Tasted by Paul D on 10/29/2014 & rated 89 points: Medium/deep garnet core, pale garnet rim. Nose shows rich earth, game, liquorice, whiffs of farmyard and chocolate smarties. Medium bodied, savoury, quite rich, liquoricey, gamey fruit, mulch, lovely bright acids, soft tannins, gamey good length finish which also shows a touch of chocolate. This is surprisingly good. It's fully mature but I would say there is no particular hurry to drink up. (2754 views) | | | Tasted by Paul D on 10/27/2012 & rated 85 points: Pale/medium garnet core, wide pale garnet rim. On the nose this has moderately intense raspberry fruit, spice, notes of game. On the palate, the same moderately intense red fruit, good acidity, soft tannins, some savoury gamey notes on the short/medium length finish. Pretty enough, but lacking some of the depth and length of previous bottles. (3773 views) | | | Tasted by Paul D on 10/16/2011 & rated 88 points: No formal note. This had an attractive, sweet strawberry fruited nose, with floral notes but also a touch of smoke and a hint of the farmyard. Medium bodied, with soft tannins, not hugely deep or long but attractively flavoured and well balanced with no rough edges. Drinking well now. (4403 views) | | | Tasted by xwine on 11/30/2010: Opened and poured a small taste, then decanted the rest for an hour. Clear light ruby. No issue with the "green meanies" here. The first taste initially seemed austere and very tart. Then this wine really blossoms nicely, seemingly gaining weight, and showing a solid core of minerals and iron with a nice background of red fruit; good acidity, nicely structured. Elegant and charming. Very nice showing, though I couldn't help but think that there was something about it that was not particularly Chambolle-like -- more Morey, perhaps? (4256 views) | | | Tasted by Paul D on 10/3/2010 & rated 89 points: Medium ruby core, medium pale ruby rim. Attractive, harmonious nose with red cherry fruit, gamey notes, hints of soil. Lovely ripe, clear fruit. Medium bodied on the palate, red cherry fruit on initial attack, tannins have softened nicely, lovely fresh acidity carries good length, savoury, gamey finish. This has come together nicely and with no sign of greeness is better than I remember below. An excellent village wine in the context of the vintage. (13.3% ABV). (4296 views) | | | Tasted by Paul D on 9/9/2009 & rated 86 points: Bright, pale/medium ruby core, slight purplish tint, medium pale garnet rim. Ripe dark cherry fruit nose, slight gamey edge, earth and slight peppery hint. Quite full bodied on the palate, attractive red and black cherry fruit, firm but reasonably fine tannins, moderate acidity but seems in balance, good length slightly firm finish shows some slightly bitter, peppery notes. Good +, with improvement potential. (3273 views) | | | Tasted by MarkR on 8/23/2009: No green streak here, the best 04 I've had so far. Approachable, lovely burgundy. Nicely balanced, but will no douvt get much better with time. (2545 views) | | | Tasted by steffenpelz on 12/24/2007: Christmas Eve Dinner and Wine: Dark, but completely translucent appearance. Funky nose of leather, tobacco, and red berries. Needed a lot of time to open up, gain weight, and show fruit. Once there, this had a tremendous palate presence and finish. All I am looking for in a young, affordable Burgundy. (3648 views) | | | Tasted by xksrx on 10/4/2007 & rated 88 points: Roses, orange blossom, ripe cherries and strawberries on the nose. Dry, with a medium body, med low acidity, silky smooth med long finish, balanced soft tannins. (3000 views) | | | Tasted by steffenpelz on 8/5/2007: This needed some time in the glass to wake up...Garnet, translucent color. Nose shows dark fruit, bark, earth, and smoky meat. On the palate, the smoky meat component is really prominent and the acid is sticking out just a tad, but the wine is generally well balanced. Finishes dry and rather tannic. Needs 2-3 years to resolve the youthful tannins and may drink well for at least five more years beyond that. For the life of me, the 'green streak' or 'it' that others talk about, I just cannot detect. A very focused and elegant wine. (2993 views) |
| Domaine Ponsot 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.infoChambolle-MusignyChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrant bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace." |
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