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| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 32 notes) - hiding notes with no text | | | Tasted by wineappreciation on 1/10/2024 & rated 91 points: Raspberry, seaweed, sous bois; fading and earthy, still an elegance but on the decline; some liveliness and grip still remaining nevertheless and enjoyable (594 views) | | | Tasted by burgund on 11/9/2023 & rated 90 points: Drinking fine now, tannins more hard than MsD from same producer and vintage. A masculine Volnay for sure. Dark fruit and sur bois dominated. (764 views) | | | Tasted by fitzi on 8/20/2023: Workmanlike and presentable but definitely doesn't spark joy. Dominated by drying tannins. I got none of the fruit or aromatics Nanda referred to, to me, this was lean to the point of being rebarbative.
I have a half-glass left which I'll try tomorrow again with a bit of parmesan and some sourdough. Since I've stopped eating substantial dinners, it's hard to give good wines a fair spin with food, which is often where they present to best advantage.
Anyway, sorry to say I still have magnums of this in 09-10. (782 views) | | | Tasted by probraided on 8/3/2023: A bit more bricking than I expected from a 2009. Lovely nose with some forest floor, dark fruits. On the palate it’s on the rustic side; a bit clunky for a Volnay. Mushrooms, cedary notes, white pepper complemented the fruits. It’s a good wine, but frankly I expected more. Fully mature, I don’t see any upside in further cellaring. (896 views) | | | Tasted by burgund on 1/21/2023 & rated 91 points: Nose i very profound and nice, color shows some brick colour at edge otherwise light extracted. Taste is dark fruit with green notes from full grape fermentation and some oak. (1170 views) | | | Tasted by acyso on 12/19/2022 & rated 90 points: 2009 red Burgundies, TDS x CMJ (Chicago, IL): I liked this a little more than the 09 Lafarge VS alongside. This was more open-knit and ready to drink. You got a sense of stems here thanks to the lifted aromatics and bright red-fruited perfume. On the palate, quite resolved. This was the least tannic of the 2009 red Burgundies on the table tonight. Very pleasant for drinking now. (1891 views) | | | Tasted by Nanda on 12/19/2022 & rated 92 points: House style really comes through in this bigger year with a silky and refined personality that is approachable from the get go. All the red fruit and florals you want from Volnay. Ready to go. (1387 views) | | | Tasted by D'Yquembe Mutumbo on 10/18/2021 & rated 92 points: En magnum, lovely balance, purity of fruit, this wine was drinking very well over the weekend. (2204 views) | | | Tasted by dcwino on 12/29/2019 & rated 92 points: Expressive nose displaying perfectly ripe black fruit, blackberry, sap, sandalwood, rose, a hint of sweet spices and earth. Nicely integrated palate, finely layered pure blackfruit, silky and fresh, medium acidity, good mineral expression, nicely integrated tannins and a medium to long black fruit driven finish. It is surprisingly fresh and pure. Perhaps another decade to reach the peak. This is a classic Volnay. (2783 views) | | | Tasted by Nanda on 5/24/2019 & rated 90 points: Fairly burly and concentrated for the Dublere style but I suspect the warmer year is at play here. Softens with a few hours of air. Primary but gives pleasure. (2257 views) | | | Tasted by larsth on 12/31/2016 & rated 91 points: Pure and red fruited. Very elegant and a good mineral core. It is quite light for a 2009 vintage burgundy and is already in a very good spot to drink now. (3284 views) | | | Tasted by prg435 on 11/5/2016 & rated 90 points: Cherry & strawberry fruit on the nose with hints of lavender. Kind of closed off really. Expected more of a nose. On the palate nothing unexpected. Red fruits mentioned before, med acid, low tannin, well integrated alcohol, can't remember ABV but tasted like 12/12.5%.
It had a nice soft Volnay attitude with minerality (yea I know this word is under fire as of late...not scientific proof..I get it...still works as descriptor though). Just wish the nose was more aromatic. Paired with duck confit and a wild mushroom risotto. (3403 views) | | | Tasted by capacious on 8/23/2016 & rated 91 points: My wife and I love this style. Minerality, purity of fruit, lighter wine, letting the essence play out - (3124 views) | | | Tasted by carlwhat on 1/7/2016: i think i'm missing something here. the acid seemed to be overwhelming. the fruit was more harsh than smooth; and for me this wine was disjointed and left me with a sour look on my face. granted, this wine opened up a bit and improved over time (most young wines do); but where was the exuberant expression of fruit that i normally associate with 2009 red burgs? where was the velvety mouth feel that i expect from volnay? ok so perhaps a young taillepieds can be a bit rough when young, but this rough? can only hope it gets better... (3369 views) | | | Tasted by Fosgrove on 12/12/2014 & rated 92 points: Tasted using Coravin primarily to try rather than drink as thought it a bit young. Light but v approachable and really came into its own after 20 minutes with salmon fish cakes. (3341 views) | | | Tasted by marshalc on 4/5/2014 & rated 88 points: Agree w/Fitzi 4/23/12, and others: Fine but restrained. Will hold for further development. (2786 views) | | | Tasted by LBBURGJUNKIE on 11/2/2012 & rated 91 points: Very intense mineral flavors balance with fine but firm tannins. This wine will need some time. There were strong young Pinot flavors, but this wine was already starting to shut down. I'll come back to this wine in 5 years or so. (3215 views) | | | Tasted by OCgasman on 10/13/2012: Not loving this. Third time having this and still quite underwhelmed. Meh...maybe bottle age will make this better one day. (3014 views) | | | Tasted by kleng on 6/6/2012 & rated 90 points: This is quite awkward on first opening but with about 30 minutes of air it's quite nice. Somewhat restrained nose of sweet red fruit and floral notes, very nice balance on the palate. Fairly elegant and light but not totally silky and smooth - hopefully will smooth out in texture with some time. (2941 views) | | | Tasted by fitzi on 4/23/2012: Decent aromatics, slightly floral, slightly dark fruit. Lean, almost stony presentation, not a wine to drink on its youthful fruit. Decent acidity, decent tannins, not soft, but giving little flavor, though with a decent sense of substance. A suggestion of finesse and elegance, though veiled.
This bottle is my first young Taillepieds, so I can't put it into context. Could be a good wine down the road, there didn't appear to be anything wrong with it. No prizes for charm now, though.
Second night, a bit suppler in texture, edging towards silkiness, still reticent in flavor. Perks up with food, though: a mouthful with some bread and Parmesan took on additional vitality. (2736 views) | | | Tasted by Rubicante on 4/6/2012 & rated 90 points: Decanted for four hours. Light-medium red with a pink hue, clear, medium viscosity. At first somewhat dark and oaky on the nose but with decanting opened to reveal floral notes, red fruit and spices. Light and balanced on the palate, quite simple but the mouthfeel is lovely. The aftertaste is clean and pleasantly acidic. Not sure how this will age but it should be interesting to follow for at least a decade. 90+- (2663 views) | | | Tasted by olm2000 on 2/8/2012 & rated 92 points: well I have a much different impression of this wine than some others...agree this is very refined and and oozes elegance...but I find the silky texture, perfect balance and pure Volnay typicity very endearing...maybe not a typical Taillepieds but still a wonderful expression of site...there certainly are more profound wines from the vineyard...given this costs 50-70% less, hard to find a better example for the money IMO (3084 views) | | | Tasted by rnellans on 2/7/2012 & rated 90 points: I chose this wine to show the more elegant style of Volnay. It did not disappoint. Red fruits, floral and mineral notes. Very elegant with moderate tannins, but with a nice sweet finish. Very tranparent and not to everybody's liking. (2668 views) | | | Tasted by Burgundy Al on 2/4/2012 & rated 85 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Aromas and flavors of red cherry and strawberry with modest spice.Very accessible but somewhat thin. I was shocked when this was unveiled as a 2009, thinking it a 2007 when tasted blind. I think I will mostly stay with Dublere's wonderful whites. (3229 views) | | | Tasted by DStyner on 2/1/2012 & rated 84 points: Light ruby color. The nose is chalky, floral, tutti-fruity, with a bit of that powdery Kool-Aid I've found in too many wines lately. Some sulfur as well. On the palate, it's caustic, herbaceous (mint and a hint of basil), some dirt. This wine is tight and tannic, but there's enough complexity under the surface to make me wonder if it might become interesting in a few years. Time will tell as I won't touch another bottle for at least 5 years. (2573 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Dublère Producer 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.Taillepieds 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.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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