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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 88 pts. in 11 notes) - hiding notes with no text | | | Tasted by oenanthe on 11/26/2022 & rated 88 points: 1999 1er Cru Red Burgundies (East London): A large wine, quite brawny and muscular. Still chewy, a youthful feel to it. Along with this strength there are meaty, game and barnyard aromas which also translate to the palate. There are of course also classic pinot notes, but without a great deal of finesse and the strength of this wine I don't think will ever fade. Interesting to taste, but this is something I look for in Cote-Rotie and not in Burgundy and so did not really work for me despite it being well made wine in a good spot. (513 views) | | | Tasted by Vinumming & Ahhing on 11/26/2022 & rated 89 points: Greater Spotted Beaunes - Two 1999 1er Crus from each main commune in the Cotes de Beaune.. (David P's): Initially a blueberry character to the nose here, a real feeling of a full throated wine but with control. Takes time to open up on the palate but with time and air, some lovely red fruits emerge. (636 views) | | | Tasted by lightning on 10/26/2021 & rated 89 points: Pale garnet. Cranberry, barnyard, prune and cinnamon; rich-fruited and rather full-bodied and still with some considerable tannin, dried herbs, dark fruits on the midpalate and finish. Still structured and may continue to age, however unsure whether it will develop with regards to charm and allure. (712 views) | | | Tasted by MuddyBoots on 8/26/2021: Two bottles labelled as 1999 but the branded cork says 1998. Tastes like a 1998. I mentioned this to Claude at the Paulee event in March 2022 and, after apologizing for the irregularity, she confirmed that the cork would be determinative. I have four more bottles... (798 views) | | | Tasted by coremill on 1/6/2018 & rated 90 points: Lots of expansive, enveloping back fruit, whatever stems there were (were they using them back then?) have faded into the background. Nicely earthy and complex, with good acidity and tannins that lean more to velvet than to silk, but avoid the gritty rusticity that can show up in this appellation. Only a little bit of tertiary character around the edges, but showing very well now at age 19 with enough material here still to support further aging. The first CdB wine I've had that I actually liked. (1619 views) | | | Tasted by Javachip on 11/12/2017 & rated 90 points: Allowed to breathe in glass 1 hour. Clear deep ruby-garnet color. Bouquet of cranberry, pomegranate, cherry and their liqueurs; stony red soil, hints of musk, baking spice, camphor, and meat juice. Similar on the palate, medium-full body, nice balance. Improved with air for a few hours and then began to fall apart. (1271 views) | | | Tasted by decaturwinedude on 10/22/2017 & rated 88 points: I like it. Somewhat reticent nose. Not giving too much. Shows some round reddish fruit that has a creamy palate presence. It's lighter on its feet, not especially interesting, but entirely drinkable. It's about time to drink this. It's in a good spot. (1430 views) | | | Tasted by chbeaumont on 8/8/2017 & rated 87 points: Classic Burgundy colour, browning rim; signs of tiring, faded roses; softening, earthy, attenuated & drying on the finish. Plenty of depth. This needs drinking up. (1162 views) | | | Tasted by xwine on 3/8/2013: La Paulée de New York 2013 Verticals Tasting (Colicchio & Sons, New York): I believe this is 80% whole cluster, though I can't remember for sure. Tight, not as giving as the 2005 and 2001, huge palate, very nice wine, but this will take years to be fully ready. (3580 views) | | | Tasted by vindictive on 5/4/2011: Excellent correct burg. Opens up slowly and develops beautifully with earth, berries, forest etc.. proper weight and balqance. This is always a superb wine. No hurry but great now after a little air. (2443 views) | | | Tasted by Rupert on 6/27/2006 & rated 87 points: Correct, balanced, mid-weight burgundy, not closed, but the fruit muted and not much in the way of secondary development (2976 views) |
| By Stephen Tanzer
Vinous, The Glorious 1999 Red Burgundies (Mar 2018) (3/18/2018)
(Domaine Chandon De Briailles Pernand-vergelesses Ile Des Vergelesses 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/27/2002)
(Dom Chandon de Briailles, 1er Cru Ile des Vergelesses Pernand-Vergelesses Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2001, Issue #2
(Chandon de Briailles Pernand-Vergelesses Ile de Vergelesses 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound. (manage subscription channels) |
| Domaine Chandon de Briailles Producer website
U.S. Importer (Addt'l Info)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.Ile des Vergelesses 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 de Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPernand-Vergelesses 1er CruThe appellation
At the confluence of two valleys, the appellation of Pernand-Vergelesses, perched between 290 and 360 meters, is in the northern portion of the Côte de Beaune. The AOC Pernand-Vergelesses covers 123 hectares: 90 hectares of red of which 44 are Premier Cru and 53 of white of which 17 are Premier Cru.
“Sous Frétille” has been classified as a Premier Cru since 2001 (but only for white wines.) The word “Frétille” is a derivation of “forestelle”, or forest in old French. Hence, “Sous Frétille” indiquates the geographic location of the parcel, just under the forest.
Vineyards on weinlagen-info |
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