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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.7 pts. and median of 95 pts. in 45 notes) - hiding notes with no text | | | Tasted by steinersing on 1/19/2024 & rated 95 points: great to see that the 2005s are getting so ready - tannins not disturbing anymore - but this will still grow in stature over time. (1035 views) | | | Tasted by fcxj on 1/13/2024 & rated 92 points: You’d expect wow but no. Hate to say but this felt a touch mature and unbalanced despite being ex-domaine. Palate lacked delineation. (9964/18392) (944 views) | | | Tasted by LDA ZH CH on 12/26/2023 & rated 94 points: Nose like red fruit basket few minutes after being picked. Dense palate with slightly grippy tannins. Would wait 5-10 more years to open the next botle if I had this in my cellar (which I don't) (900 views) | | | Tasted by Burgnick on 11/8/2023: Slightly more open than a year ago. Slow-oxed for an hour. The fruit spectrum was quite dark, especially for a RSV, which was not surprisingly for vintage. Still a bit coiled but clearly immense potential. It was very dense and rich. Best to wait for another 5-7 more years. (1349 views) | | | Tasted by beatles on 9/26/2023 & rated 96 points: Hail the greatness that is 2005. Cool, calm and collected, vibrant, chalky with a precise intense fruit behind. Still a young wine, certanly, slowly entering it's drinking window, but very hard to resist. 96+
#IB (1579 views) | | | Tasted by Jeremy Holmes on 9/6/2023: A very deep, dark, unevolved colour. Sadly a fair amount of bret ruins this bottle. It is dense and has some spice, but there’s too much barnyard and leather and the finish is clipped by a metallic note. (1313 views) | | | Tasted by WJK4 on 3/5/2023 & rated 91 points: Drank at La Paulee in NYC. While not generally a fan of RSV from DRC, the 2005 is compelling. It had a structure and lack of cherry cola notes that seem so pervasive. This vintage will go on for many years. (1573 views) | | | Tasted by TWSA on 12/5/2022 & rated 91 points: Nose: rose petals, dried leaves, red fruits hawthorn berry, smoke
Notes: amazing complexity with an earthy taste on the palate. Very fine RSV from a great vintage. It is getting increasingly difficult to rate wines of this kind of profile as it is impossible to ignore the price and the value of these wines and usually there would be a serious mismatch. From a simplistic point of view I would prefer to put price tags aside and try to judge this based on its taste only. Therefore it is necessary for me to make this disclaimer here: this wine is definitely a solid and great RSV yet the price of this bottle is just ridiculous. I would think that some more cellaring will help with this bottle afterall it's a very strong vintage from one of the best makers in the world. Nevertheless I am not convinced nor would rate this particular bottle as an excellent one.
Drink: 2028+
Rating: 91 (1916 views) | | | Tasted by fcxj on 11/25/2022 & rated 96 points: Purely floral nose, quite clearly full stem. Super sweet and long. Incredible power, which isn’t what I’m really looking for in Burgundy, but there you have it. (7417/17392) (1823 views) | | | Tasted by eschaefer on 11/24/2022 & rated 92 points: I’m hoping this bottle was a little closed tonight. It was all put together in the right places…. texture, color, aroma but never really popped from a fruit perspective. Stayed austere the whole night Brooding even. All savory and spiced, sous bois. Not a ton of fruit expression. I enjoyed it don’t get me wrong but I was hoping for more out of 2005 RSV. Well recommneded. (1470 views) | | | Tasted by rc@ughey on 5/29/2022 & rated 95 points: I expected this to be shut down, and it kinda was, but this one had at least started to wake up. And man, this is a wow wine for sure. It has become en vogue to question the 05 vintage. This one would make anyone a believer. It has everything one could want: ripe dark and red fruits, infinite layers of flavor, velvet texture, and a spherical shape that is simultaneously explosive and classically proportioned. Still very much a youthful wine but oh my what a treat. (2429 views) | | | Tasted by frog777 on 3/27/2022: Robe rubis foncé sans signe d'évolution; nez fermé au début puis ouverture sur la cerise, ronce, fleurs mauves. Bouche puissante avec de la mache; tannins murs et souples. Grande longueur. (1875 views) | | | Tasted by Robert Pavlovich on 2/23/2022: DRC, RSV Vertical: 93, 01, 05, 07, 14 (Republique, LA): Served third in a five vintage vertical. Started out rather sweet and reticent, also surprisingly quiet on the finish, but this all changed with air, as it seemed to piece together everything that it lacked initially after an hour or two. By the end it was in the running for WOTN but didn’t seem as cohesive as the 01’ and 07’ to me, though there’s no denying the great cellar potential here, and true to what the book says on 05, that they just need more time and air to shine. (2096 views) | | | Tasted by Burgnick on 1/20/2022: Completely shut despite decanting. Palate is very dark. It probably needs another 8-10 years to unfold. (2425 views) | | | Tasted by WIBA on 1/7/2022 & rated 92 points: expected a bit more but was a bit shut and tasted more advanced / darker fruits than i expected. 2 hours later, the nose does open up a bit more but palate still a bit lacking for me. perhaps bottle condition? (1977 views) | | | Tasted by fcxj on 1/7/2022 & rated 92 points: Quite shut, this needs couple hours to breathe. Surprised palate lacked definition I'd expect from this vintage. (2928/17392) (1678 views) | | | Tasted by ubercuvee on 11/15/2021 & rated 97 points: Very different to the DRC '05 Riche - colour a lot more 'murky', nose showed lots of spice and stem - on the palate showed less fruit and more structured notes. Evolved in the glass positively over 2-3 hours, showing many different facets. Super interesting wine, if not quite as hauntingly perfect as the '05 Riche (1726 views) | | | Tasted by bill00 on 8/29/2021: After a few incredible bottles of '05 DRC Riche and LT in the past several months, I figured the RSV would be similarly approachable, but not at all the case for this bottle. This was primary and dense with totally unintegrated components of oak, stems/spice, fruit and tannin. The parts are intense and impressive but this bottle is giving very little pleasure and hard to fully know what to make of it. No change after being open 24 hours. Based on the pedigree and the other recent '05 DRCs have to believe it'll come together but this needs a ton of time. Based on current drinking this would be sub 90pts so I'm not sure a rating is meaningful at this point. (1894 views) | | | Tasted by The Vines That Bind on 4/23/2021 & rated 96 points: Racy, showy, sexy, but with a more intense and secondary nuance to the otherwise typical DRC notes of black cherry, stems, and wood polish. My favourite wine of the night. Very similar to the 2010 RSV alongside in terms of flashy character, but a little brighter and with more expression and floral projection. 2010 RSV was excellent as well and most people’s favourite wine but I found this ‘05 equally as complete and well-built and with the added five years of development. Starting to get a better handle on RSV’s flashy style and I think that shows very well in a vintage like ’05 that has a lot of ripeness but still sound structure. Excellent, would buy and drink more. (2260 views) | | | Tasted by WIBA on 3/20/2021 & rated 96 points: batard - can't even go wrong with this bottle. but this one was a bit wetter and greener than i remember but def open and ready to go (1993 views) | | | Tasted by fcxj on 6/12/2020 & rated 96 points: Floral, stem, exactly what you’d want. If I’m nitpicking, the palate precision of 2010 onwards is even better for RSV. (4500/17392) (3571 views) | | | Tasted by esuen88 on 12/23/2019 & rated 95 points: Young and tight, but full of excellent potential. Stemmy on first pour. After decanting, some great berry flavors simmering with lots of hidden flavors pending time. Can wait some years before reaching peak. (3426 views) | | | Tasted by fcxj on 2/23/2019 & rated 96 points: Abbaye. Tight despite being opened day prior. Stems, so much density here. Built for long haul. (15766/17392) (4358 views) | | | Tasted by steinersing on 2/21/2019 & rated 95 points: Ficofi - good quality but still quite tannic edges and opening in glacial pace (3833 views) | | | Tasted by LB88 on 2/21/2019 & rated 94 points: Needs time but opened up in glass (3423 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 Romanée Saint-vivant) Subscribe to see review text. | By Antonio Galloni
Vinous, Domaine de la Romanée-Conti: Romanée-Conti and Montrachet (Feb 2015) (11/1/2014)
(Domaine De La Romanée-conti Romanée-st.-vivant Grand Cru) Subscribe to see review text. | By Antonio Galloni
Vinous, Domaine de la Romanée-Conti: An Essay in Terroir (Dec 2013)
(Domaine De La Romanée-conti Romanée St. Vivant Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/8/2009)
(Dom de la Romanée-Conti, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | The World of Fine Wine, March 2008, Issue #19
(Domaine de la Romanee-Conti, Romanée-St-Vivant Grand Cru) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/19/2008)
(Dom de la Romanée-Conti Romanée-St-Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine de la Romanée-Conti Romanée St.-Vivant Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/12/2007)
(Dom de la Romanée-Conti Romanée-St-Vivant Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine de la Romanée-Conti Romanée St.-Vivant Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2006, Issue #6, The 2005 Burgundy Vintage : Great Reds and Pleasant Whites
(Domaine de la Romanée-Conti Romanée-St.-Vivant) Login and sign up and see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2008)
(Romanée-Conti Romanée Saint-Vivant) A heavy, heady scent of roses, spice and meat - eventually the smoky stems make a cameo. The palate has the freshness of the Echézeaux, but also the tight concentration of the ‘GE’. The spine of acidity is very lovely, flowing right through the centre of the wine - but everything here is on a low, subtle level. It eventually takes on a slightly plumper impression in the mid-palate, but it mainly remains behind a veil. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and The World of Fine Wine and Burghound and View From the Cellar and Burgundy-Report. (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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