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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2016 (based on 4 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.1 pts. and median of 89 pts. in 33 notes) - hiding notes with no text | | | Tasted by olemski on 12/22/2019 & rated 85 points: Very dark for a burgundy - not least a BR. Smooth enough in the mouth, but there's a nasty reek of acrid bonfire smoke. My advice to the producer is to go easy on the oak, and to extract less. (911 views) | | | Tasted by olemski on 2/17/2019 & rated 89 points: Not the most precise of noses, but has fine red fruit, elegance and persistence. A nice Bourgogne Rouge. (1004 views) | | | Tasted by olemski on 10/21/2018 flawed bottle: I suspect minor traces of TCA, but it was not undrinkable. However, the fruit and precision was muted or not there. I could be wrong, and further bottles may settle the question. (1063 views) | | | Tasted by Kitura on 4/22/2018: Late note. Don’t remember much now. Except that i thought this wouldn’t improve much more. (1181 views) | | | Tasted by wayfarer on 4/15/2017 & rated 90 points: Served with grilled rack of lamb, sauteed zucchini, pasta. Decanted 30 minutes. Quite lovely red in glass, red fruit (cherry/raspberry) in nose and on palate, with earth, slight wood, herbal hints. Nice balance, moderately rich, moderately long. Not a stunner or particularly deep, but enjoyable for its purity and interesting synthesis of fruit and other elements. Seems well integrated at this point. (1708 views) | | | Tasted by aChave on 10/21/2016 & rated 87 points: Solid Bourgogne. Similar to past experience. Clear, medium ruby. Mainly dark fruit with extract. Good acid balance. Lacking in the middle palate, and lacks the complexity and subtlety to improve. Nonetheless, this is good and seems to be about right just now. (1583 views) | | | Tasted by wgoelen on 4/9/2016 & rated 90 points: Nice purity and balance. Slight bitterness at the end that went away adter a few hours. (1791 views) | | | Tasted by Weston3220 on 12/27/2015: Tasting fantastic right out of bottle, I think it's at a great place (2138 views) | | | Tasted by Kitura on 11/22/2015 & rated 90 points: Much better than the last bottle. Darkish garnet-brown. Warmer style of Pinot, but still all in balance. Cherries and undergrowth. Everything is well integrated now; none of the astringency I found when I first bought this. Good concentration. I think this will improve still. (1888 views) | | | Tasted by Kitura on 3/16/2015 & rated 89 points: Dark garnet colour, maybe some browning. Typical Pinot profile, but on the darker fruited side reflecting the warmer vintage: blackberries, cherries and undergrowth. Some heat on the finish. Good wine but not super complex - it is only a Bourgogne after all. Still somewhat youthful, but I'm on the fence as to whether this will improve or become more alcohol dominated with a couple more years in the cellar. We'll see. (1838 views) | | | Tasted by aChave on 1/21/2015 & rated 88 points: Clear, medium ruby with dark tones. Closed at first, with sound tannins and good body. Aromas emphasize dark fruit at this point. Needs time in the glass, and in the cellar. Wait 2 more years. (1777 views) | | | Tasted by Oh Dae-su on 1/16/2015 & rated 86 points: On the first day a bit unnevingly fruitful, disjoint, ripe, dark and smokey. Still very juvenile. On the second day still a ripe kind of Pinot. Pretty much a 2009er. However far more integrated. I had cherry coke, dusty dark chocolate, some dried beef and hints of assorted, slightly brown appearing, herbs.
If you are not into hyper fruitful Pinots, I suggest to give it some air. It will benefit! First day: 84 P, second day 87 P (1665 views) | | | Tasted by Weston3220 on 11/11/2013: A tasty wine, loved drinking this over the year[s] and seeing it open up and soften, one bottle left should be good for next year or so (2321 views) | | | Tasted by Patrick on 7/28/2013 & rated 90 points: Darker colour but prototype pinot nose. Earthy, mushroomy, raspberry and cola on the nose. Good acidity and tannin remaining...this might last a while. (2968 views) | | | Tasted by Weston3220 on 6/28/2013 & rated 90 points: Took about a year to show itself and it is beautiful on the nose, Cinnamon Earth, Bark,
On the Palate, a nice med+ body, high acid, intense, med+ finish
Bright Fruit, great texture with some spiciness
Conc: I am glad I bought a number of bottle of these, fantastic Pinot (2313 views) | | | Tasted by bobbylion on 1/13/2013 & rated 89 points: in a couple of years it will reach its peak and could be more like 91. Complex pinot. Not thin and with a long finish (1828 views) | | | Tasted by Weston3220 on 12/18/2012 & rated 90 points: Clear, Med Ruby, rim going to a slightly watery rim
Med+ Intensity, Youthful
Vibrant Red fruit of Raspberry Jam [Good not Jammy], with a med intenstiy dark meatiness mixed with savory notes, and Floral undertones
Med+ Acid, med Body, med- Tannin, Med/+ Intensity, Med+ Finish
Dark Red Cherry mixed with some raspberry, cocoa undertones and hints of flowers
Conc: Very entry level very enjoyable (3005 views) | | | Tasted by Kitura on 12/14/2012 & rated 89 points: Light garnet colour. Pretty nose - undergrowth, mushrooms and red berries. The palate is balanced, but it was initially dominated by woody, greenness that I didn't like, but this went away with about an hour of air. Nice wine. I am optimistic about its potential to age. I had the 2006 of this wine at the 5 year mark and it was going strong. Looking forward to dipping into the rest of my supply over the next several years. (2798 views) | | | Tasted by Libiamo! on 10/29/2012 & rated 88 points: Ripe dark fruit, rose petal, a hint of meatiness. On the palate, similar to the nose, with medium bodied, silky tannins, medium finish. Slightly extracted for my taste and could use a bit more freshness. Drink now, at peak. (2229 views) | | | Tasted by MicHtical on 10/28/2012 & rated 91 points: Intensely colored. Ripe warm fruit, a bit of chocolate in the nose. When drinking; you notice it is very well balanced.
Easy, straight forward, juicy burgundy with a medium finish. Nice (2134 views) | | | Tasted by shleepy on 8/22/2012 & rated 93 points: Dark berry notes, but remains quite elegant. Has hints of earthiness. (2745 views) | | | Tasted by meurig on 7/8/2012: first Nick rosignol burg
very impressive for a village volnay.
reticent nose of dark summer fruit and spices. supple mouthfeel. beautiful balance
must buy more. all but gone before our main course! (2062 views) | | | Tasted by jagmundi on 7/4/2012 & rated 91 points: unusual but very good. got better with time in decanter. long finish and good mid palate. heavier than my preferred style of pinot but done very well (2035 views) | | | Tasted by Weston3220 on 4/7/2012: Med+ int, youthful -red raspberry hint of pinot cherry skin fruit
Medbody, med+acid, med int, med to med+ finish - very warm fruit, touch of dark chocolate bitterness
Conc: entry level burg good quaity goodvalue, from a warm year (2106 views) | | | Tasted by hhannis on 2/14/2012 & rated 87 points: pinot noir bergensis vitis (1256 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Nicolas Rossignol Producer website
Domaine Nicolas Rossignol
Nicolas Rossignol is a new superstar in the village of Volnay, making deeply coloured flavourful wines from his own vines and from the fruit of the family vineyard, where the wines were in the past labelled 'Rossignol-Jeanniard'. He has now agreed with his family that he buys all the fruit, and so the wines are now labelled very similarly, either with or without the word 'domaine'. Since these are all vineyards under his sole control thoughout the year, it really does not make any difference which is which. The character of each site shows through all the wines, but perhaps especially in the beautifully balanced Volnays, which incline to a very bright, transparent, incisive style.
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.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
Bourgogne Bourgogne AOC (Terroir-France) |
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