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| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 29 notes) - hiding notes with no text | | | Tasted by chablis28 on 10/20/2018 & rated 94 points: PnP and slow ox for 45 minutes prior to diner in Burg glasses and btl. Served between 58-62 degrees. Semi translucent red color with ambering edges. Slightly closed on palate for first 15 minutes or so but rapidly fleshed out. Aroma's of berries, spice and abundant forest floor. Palate shows a range of; dark raspberry, dark cherry, spice, mineral and lots of underbrush along with mushroom. At fully 16 years out this is at peak or very close but should roll along nicely for another 5 years+. Balanced, harmonious and classic Volnay with a silky mouthfeel. Perfect weight! Alc 13.5% Dam, I wish I had a couple more of these! Maybe the all round best D'Angerville yet and I have several of the single vineyards 1ers Crus from 02, 05,06,07 & 08. Stopped buying as priced jumped a bunch for the '09s forward. This cuvee 1er Cru ( unnamed 1er Cru) might be a lone qpr point for this highly chased producer? (2350 views) | | | Tasted by Pknut on 10/4/2014: Disappointing. I sampled this over the course of hours, and gave it plenty of opportunity to open up with air. Apart of a softening of structure over the course of those hours, there was not much improvement. There was no increasing lift to the fruit, nor any increase in fruit sweetness. The result was a consistently tart and dry palate, highlighted by tea, dryness, and some bottom notes of red fruit and forest floor. Cellaring this wine was a waste. (3628 views) | | | Tasted by Pknut on 5/11/2013: Not impressed. Purchased on release, and this bottle does not convince that cellaring was worth it. The fruit shows as if it has waned, rather than being in reserve, such that if you told me that it still needs time, I would tell you that it seems that its best days are in the past, and further aging will just thin it out more. Perfectly adequate, but I was expecting more. (3534 views) | | | Tasted by chablis28 on 4/14/2013 & rated 92 points: So much more interesting than previous btls. Balanced, harmonious and classic Volnay with a silky mouthfeel. Perfect weight! This was a very smart buy and I'm really happy to have one more in the hopper. No rush but drinking very well right now. Should easily go annother 5yrs plus. (3819 views) | | | Tasted by KVM on 9/30/2012 & rated 90 points: Bright medium red. Fruit smells and tastes fresh. Very lively and has several very good years ahead of it (3816 views) | | | Tasted by carlwhat on 3/6/2012: i would hold this wine longer as this bottle did not show well. none of the sweetness from the pinot fruit and a bit of tartness in the palate. hope it could show better in a few years as right now there was very little to recommend. (3439 views) | | | Tasted by Pknut on 3/4/2012: This is far beyond any plumpness of youth, and is not yet into advanced complexity or textural resolution. The palate is firm, with cherry juiciness, cranberry tartness, cinnamon, and, after about five hours of air, deeper darker raspberry notes. The structure is still firm too, and I would hold this longer for the structure to soften some more. While there is good purity to the fruit, the wine still feels firm and in need of more time to soften and relax. With additional textural and structural resolution, I would expect more tertiary complexities and then, this wine should really sing. (2430 views) | | | Tasted by chablis28 on 6/6/2011 & rated 88 points: This left some questions marks for me. Is it too soon or, is this starting to loose some fruit? It seemed to have a bit of a drying finish and thiness. I liked the nose. Popped & poured. Probably too early and likely sort of closed is my guess. The cork was in great shape and the btl had no sediment. Try the next one in a year or 3. (2233 views) | | | Tasted by drwine2001 on 11/6/2010: Gary's 50th Birthday (Poesia Restaurant, San Francisco): Talk about penetrating-the aroma here leaped up my nostrils directly into the olfactory center. Pungent sour cherry. Light and tight to begin with-licorice, blackberry, and soil. Then it added just a bit of flesh and a glimpse of sweetness. Very Angerville in its uncompromising, pure style. Will benefit from more time in bottle. (3139 views) | | | Tasted by Roberto_1 on 10/14/2010 & rated 91 points: I opened this after reading a positive note. Yes, this wine is drinking well but if you do open one please give it a few hours of decanting. The wine is so young now but it is seems to be on the edge of surging forward as evidenced by the change for the better with decanting. Upon opening the wine was pretty closed down. With swirling the initially closed nose started to smell of under-ripe cherries and red fruit. The nose then added a spicey dimension with some clove and cocoa. The palate showcased the purity and silkiness I find in d'Angerville. The fruit is a little crunchy yet has a succulence and savoriness that keeps your interest. Yes, this wine is from Volnay. The winemaking seems to take a back seat to place and I find this wine to be transparent and exiciting. I can only imagine how good the other sites will be. This wine should only get better from here. (2679 views) | | | Tasted by Serge Birbrair on 6/25/2010: Leaked bottle, but wine was intact. Opened better than the wine was at the end of the dinner, maybe it did suffer some damage, who knows? (2611 views) | | | Tasted by jlemerond on 6/25/2010 & rated 92 points: consistent notes. (2045 views) | | | Tasted by Serge Birbrair on 5/18/2010: Ruby color, clear, firm tannins and developed nose, but still need time in the bottle IMHO. (2634 views) | | | Tasted by darvid on 1/27/2010: Dried cherries, dried cranberries, dried rose petals, anise and caraway. More, please. (2479 views) | | | Tasted by JimHow on 11/19/2009 & rated 90 points: Light on its feet, lots of ripe cherries, elegant, perhaps fades a bit in the end but a lovely Burgundy nonetheless. (3134 views) | | | Tasted by olm2000 on 8/18/2009: more muted than last bottle...not sure what to make of it (2742 views) | | | Tasted by jlemerond on 5/11/2009 & rated 92 points: Popped and poured. Deep ruby, no hint of lightening at the rim. Beautiful nose of sour cherries spice and earth. Has a great sense of minerality. In the mouth it has great acidity and still a lot of tannins. Good long finish. I imagine it will gain more complexity over time but still a very enjoyable drink now. (2019 views) | | | Tasted by Federsin on 3/21/2009: Probably needs a 2 - 3 more years, took about 30 minutes to open up a little, but still tight with a subdued nose, pure, light to medium bodied with the tannins still very prominent along with cherries on a long finish. An outstanding Volnay in the making. (2878 views) | | | Tasted by olm2000 on 2/2/2009 & rated 91 points: very transparent effort...pretty red fruit and minerals on nose, this is Volnay!...balanced with good length (2912 views) | | | Tasted by PopPop on 2/1/2009 & rated 90 points: Exceptionally silky and light on its feet with vibrant fruit, but may add depth and complexity with age. Drank with dinner. Best to wait another 1-2 years, but an excellent bottle of wine. (2918 views) | | | Tasted by lbrent on 8/27/2008 & rated 92 points: Light as air. Spice/cherry nose with bracing (refreshing) acidity - delicate. (3296 views) | | | Tasted by winefool on 3/1/2006: Full red. Medium aroma of black/red fruit. Tight acidic red fruit. 3/06 (3419 views) | | | Tasted by bsherwin on 2/27/2006: Either slightly corked or way backward. I think it's the former. Ugh. (4033 views) | | | Tasted by PBaird on 1/29/2006 & rated 88 points: Medium cherry color with a fairly pale rim. Reticent at first, but with air a tight red cherry, currant and smokey nose emerged, with a touch of iodine aromas. Juicy and mouthfilling on the palate-- smoky cherries, rasberries, spice and significant minerals. Light as air quality to the wine, but focused and sharp flavors, good acidity and integrated tannins give it quite a palate impact. Minerals and red cherries linger sweetly on the long finish. The nose keeps the score on this back some, but it's a very young wine with years of evolution. If drinking now, 2+ hours of air is recommended. (3751 views) | | | Tasted by peternelson on 12/31/2005 & rated 90 points: Jeff & Lisa’s: Very tasty notes of cherry, hint cranberry, along with cola, and blackberry underneath, hint earthy mineerals in back; lighter bod-but so elegant and feminine, light and silky; very good acidity balance and nice finish. Not a rich wine, but well-bal. (1716 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Marquis d'Angerville Producer website
When it comes to Volnay, there is one name, one grower that immediately comes to mind: d`Angerville. It was my pleasure to taste several new vintages with the late Jacques d`Angerville in London, someone who always spared time to discuss the vagaries of the growing season and style of his wines. The domaine has continued to strive successfully following his passing.
History
The roots of the domaine can be traced back to the Baron de Mesnil who owned vast tracts of land at the beginning of the 19th century, much of it leased out to farmers and sharecroppers who planted a few rows of vines and tended to the crops or cattle. The prized parcel of vineyard was "Clos-des-Ducs" that lay adjacent to the maison noble.
At the end of the 19th century the Mesnil and d`Angerville family were united when Jacques d`Angerville's grandfather was betrothed to Madamemoiselle de Mesnil and it was his son, confusingly also named Jacques, who was prescient in bottling at the domaine in the 1920's and campaigned for banning of blending wines from outside the region or country, before the Appellation Controlée system was implemented in 1936. However, this made d’Angerville something of an outcast, rebuked by neighbours who did not want to see an end to their own malpractices.
The senior Jacques d`Angerville passed away in 1952, but his identically named son had already taken control of the domaine since the end of the war. Jacques d`Angerville’s final vintage was the 2002, whereupon Guillaume d`Angerville has taken the reins, aided by his right hand man and brother-in-law, Rénaud de Villette.
Vineyards
The heart of the vineyards lie within the premier cru climats in Volnay. These include the aforementioned 2.4 hectare Clos-des-Ducs, 3.98 hectares of Les Champans, 1.57 hectares of Fremiets, just over 1 hectare of Taille-Pieds and 0.45 hectares of Caillerets. They also own tiny parcels in other climats: 0.65 hectares in "L'Ormeau", 0.53 hectares in "Les Angles" and 0.31 hectares of Pitures (all Premier Crus) but these are mostly blended together. In addition there are 0.5 hectares in Meursault Santenots and 0.38 hectares in Pommard Les Combes. The overall soil composition in marl and chalk with the Clos-des-Ducs on terre blanches and a slightly more clayey soil in Champans.
The vineyard is blessed with venerable vines that perform the role of limiting yields, which hover around 30hl/ha. The harvest is picked by hand, the grapes are destalked and macerated on the skins for 8 to 10 days with regular pumping-over, after which they are matured in one-quarter new oak barrels for the Premier Cru (less obviously for the Village.) They eschew the excessive use of barrels, preferring to let the terroir show its true colours, apropos the 2003 vintage that employed just 20% new oak.
The Wines
Certainly the jewel in the crown is Clos-des-Ducs, the quintessential expression of Volnay with a proclivity to demand at least one decade to reach its peak. Perusing my notes, it was remarkable how many times I described the wines as rich and opulent, considering the prudent vinification methods employed; a case of "less is more". Another remark was how feminine I found Les Champans, contradicting the commonly held view that this is a more structured climat. There is some variability with d`Angerville's wine: I could not put hand on heart and declare that every wine has been a success and my two notes of Meursault leaves something to be desired. But there is no doubt that this is a top-notch grower and I sincerely hope that the mild-mannered, softly spoken Guillaume d`Angerville continues in the same vein as his redoubtable father.
-Neal MartinPinot 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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