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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 81.1 pts. and median of 82 pts. in 15 notes) - hiding notes with no text | | | Tasted by JimHow on 6/3/2016 & rated 60 points: Honestly, and I know this sounds like a bold statement, this may be the single worst wine I have ever tasted. I have about 15 half bottles of this in the cellar. I last drank it in 2008, when I thought it was swill then. I figured, okay, those 2005 Burgs could be a bit rough in their youth, let's give it some time. But no. It has only gotten worse. Acidic, terse, hollow, empty… vile. This is swill. Yuck. Gross. Worst wine I have ever tasted. (2068 views) | | | Tasted by davidga75 on 9/14/2013: The nose opens with red fruits - sour cherry and raspberry with notes of floral and forest floor. As it gets air, the nose opens up to show that it is developing some nice complexity as it ages. On the palate, the wine is medium bodied and tangy, showing less complexity than the nose. Sour cherry dominates, with distinct acidity still showing, although the tannins have begun to soften. The finish lingers nicely, with lasting flavors of chalky cherry, although with a wine this acid-driven it really is best with food....think duck or roast pork. You could give this a little longer in the cellar, however it seems like the acid will never fully resolve, so I'd drink it over the next 2-3 years and have it with food for best enjoyment. (2826 views) | | | Tasted by mfp on 4/23/2011 & rated 88 points: Very good. Old world burgundy. Earthy and rich, not overly fruit forward. (3700 views) | | | Tasted by JimHow on 7/1/2010 & rated 79 points: Let's face it....
This is swill. (4005 views) | | | Tasted by Arcturus on 11/27/2008 & rated 79 points: Nose- unripe fruit lathered in oak. Palate-dry, thin, bitter-worse on day 2..poured down the drain. < 80 (4069 views) | | | Tasted by vijayk416 on 9/10/2008 & rated 88 points: A lovely old-world wine that cuts deep on the palate, absolutely a food wine. Nose opened much further on the second day showing earth, flowers and strawberries. Medium body with a medium length finish. (2864 views) | | | Tasted by JimHow on 4/18/2008 & rated 89 points: This would probably get the award for love-it-or-hate-it wine of the night. I can definitely see how this might not be everyone's cup of tea. It is earthy, dour, tannic and stern. And I really like it. It is to 2005 Burgundy in some ways what Leoville Poyferre is to the 2002 vintage in Bordeaux. I'm not saying it is the equivalent of a Leoville Poyferre, but it is similar in the sense that it is very reserved but seems to have the fruit in the background to hold up to the hands of time. I like that kind of wine. It has perhaps the best finish of all the wines, a little surprisingly, although I need to revisit the other two wines. This is not anything profound, mind you. Just solid. (2201 views) | | | Tasted by spacewrangler on 3/26/2008 & rated 70 points: Earth and cherry nose is promising, but this devolves into a hollow, oaky/tannin bomb on the palate. PASS. (1715 views) | | | Tasted by bmarshall on 3/22/2008 & rated 84 points: A little better than the last bottle, but still disappointing. Bitter black cherry, minerals, and some pine forest floor on the nose and palate. Very highly tannic... so much so I am not sure the fruit will ever prevail. If you have this, I would suggest waiting a few years at least and see what happens. (1686 views) | | | Tasted by BURG-ARESCO on 2/25/2008 & rated 86 points: Smell - red fruit, orange; Taste - clean, sour cherry, no length. I am not sure there is enough structure here for this wine to develop much beyond where it is now. (1842 views) | | | Tasted by collin on 11/19/2007: No formal notes. A nice, highly structured wine. Almost certainly will be better in 2015 than it is today. I just can't decide if it's worth the $19 to find out. (1943 views) | | | Tasted by KeithAkers on 11/9/2007 & rated 81 points: Binny's Pinot Tasting (Binny's Highland park): nose: a bit of wood/oak, barnyard, and soft cherry. Nose is odd in that it's not fully sure of where it wants to go
taste: a ton of sour cherry and the front and back pallate, but absolutely zero mid pallate on this. Tannic and firm as is expected from such a young burg
overall: this has good structure, but does the structure have enough to overcome the lack of a mid pallate? I really don't know. The finish goes away pretty fast too, and at first, this had some hallmarks of being a damn good wine, but then it gets a bit hollow. not really sure what to make of it. there's something to it that can make it enjoyable, but maybe I'm just trying to hard (2819 views) | | | Tasted by bmarshall on 10/28/2007 & rated 82 points: Nothing spectacular here for sure... decent Burgundy, but that is it... (1846 views) |
| Faiveley Producer website
Importer 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.Les Mauvarennes on weinlagen.infoFrance 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 Chalonnaise Single vineyards on weinlagen.infoMercurey The vineyards on weinlagen.info |
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