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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 136 notes) - hiding notes with no text | | | Tasted by jhw425 on 3/31/2024 & rated 91 points: Good. Big ripe wine with a pretty nose but not worth the tarriff (405 views) | | | Tasted by Raizes on 2/15/2024 & rated 92 points: 黑樱桃、黑莓、肉桂、紫罗兰和香草可乐，还有一点回味中的矿物微咸，浓郁、开放而非复杂内敛。虽然不以酸度主导，但入口依然有清晰的主线和均衡的结构，浓缩的果味和丝绒质感的单宁造就了圆润饱满的个性，收尾干净利落。 (776 views) | | | Tasted by dionysiaka on 8/15/2023 & rated 90 points: Burgunderskat: Discrepancy between promising nose and disappointing taste. Somehow the acidity wasn't balanced at all. Pnp there was something off on the palate. It lost that later. Perhaps needs a lot of air. (2052 views) | | | Tasted by etyc on 8/1/2023: Decanted for ~2+hrs before serving in a flight of 3 (the others being a '10 Bertheau Amoureuses & a '13 Bertheau Bonnes Mares). On the bouquet, this bore some similarities as the 'reuses - which nosed of spice, violets & angelica root, whereas this Lambrays displayed mostly ginseng flavours followed by bits of angelica root as well. Bricking at the edges, this showed some aged but the palate confounded as there was plenty of dark-red fruits with even hints of oakiness (which eventually resolved with more time/air) counter-balanced with excellent freshness/acidity & minerality that bore no resemblance to the '09 typicity. Every new pour continued to bring forth a fresh renewal of that intriguing ginseng note (plus bits of sous bois subsequently) whilst the wine continued to gain in weight/stature with blackberry & dark-cherries notes more defined. From recent memories, this was probably one of the most non-'09 like '09 that I've come across. Enjoyable! (2046 views) | | | Tasted by Oli_Vilmo on 7/25/2023 & rated 92 points: Nice, evolved well in the glass, still quite young (1721 views) | | | Tasted by chngpw on 7/23/2023 & rated 95 points: 09 has a reputation for being a ripe vintage but this was incredibly pure and balanced. The distinct cola note on this reminded me of a Grand Cru from Gevrey more so than Morey. On the palate there is beautiful dark red fruit, purity in spades. Incredible fine tannins which seem almost resolved at this stage. Hint of vanilla on the oak shows itself on the finish. Beguiling complexity. On day two, the herbs show themselves. Similar in aromatics to Rayas actually, but less hawthorn and less sweet smelling. Pretty fantastic wine. (1645 views) | | | Tasted by Kevnzworld on 6/17/2023 & rated 94 points: Pine , cherry, spice box . A very distinctive combination unlike other Lambrays I’ve had. Would benefit from more time. (1686 views) | | | Tasted by d'Artagnan on 3/16/2023 & rated 93 points: Nez de fruit rouge discret, un peu de sous-bois.
Belle bouche assez puissante, avec un bon équilibre, une belle ampleur aromatique, avec un peu de la chaleur épicée du millésime. Finale minérale, de bonne longueur. Il a pris du coffre et de la profondeur depuis quelques années, en perdant toutefois au change un peu de son charme fruité. Très bien. 93 pts (1829 views) | | | Tasted by maxima on 12/26/2022 & rated 94 points: Bu pour le réveillon de Noël.
SUPERBE encore une fois...pour environ le prix du
funeste 2008 dans le temps, y'a pas photo,
le 2009 est plusieurs coches mieux que le 2008.
Intense, franc, complexe et bien satisfaisant.
De la pinotte haute-couture. Des cerises,
de la fraise compotées, de la canneberge, du poivre blanc
et un peu de noyau se succèdent à tour de rôle.
Plus le temps passe, plus il s'ouvre, vraiment bien équilibré
et minérale, on en redemande mais hélas, la
bouteille est déjà terminée!
Finale longue et toute en volupté.
EXTRAORDINAIRE bouteille encore une fois! (2440 views) | | | Tasted by Sonoma Duck on 11/25/2022 & rated 94 points: Decanted for one hour. Medium ruby Rich aromatic nose exploded from the glass. Full bodied with good structure. Young mature for my taste but will last for many years and perhaps improve. Absolutely delicious with our Thanksgiving dinner of duck breast and scalloped potatoes. (1940 views) | | | Tasted by Goodwine4ever on 5/26/2022 & rated 93 points: Comparé au 2013, ce 2009 est beaucoup plus évolué. Terreux, sous-bois, un vin dominé par des notes secondaires avec un fruit plus en retrait mais tout de même délicieux. J'ai bien aimé son profil. (2896 views) | | | Tasted by Xavier94 on 5/24/2022 & rated 92 points: Aromatically tight but oh-so graceful today with fine, elegant tannic structure and a lovely smokey/herbal quality to the fruit with graphite-type minerality throughout. This has some of the dark fruit of the vintage but the aromatics are a bit out of focus today. I would say this needs at least another 5-10 years. The good news is that there is no signs of aggressive winemaking/manipulation and this drinks very nicely at face-value with good material coming through with air time in the glass. (2843 views) | | | Tasted by jmoore431 on 5/22/2022 & rated 92 points: Very ripe red cherry and roses on the nose; distracting smell of acidity gives impression it will be stern but it is not at all so; it is instead a ripe, sweet and generous palate; like several of the wines in this tasting, this was murdered in its youth. Will keep my couple bottles for several more years. 92+ with a couple more points potential. (2383 views) | | | Tasted by DonDon on 4/26/2022 & rated 95 points: My 8th bottle of the case so not sure why I haven’t left a note until now as every bottle has been superb. Does benefit from decanting or drinking slowly as does open up and improve. Great colour, tinging brown now, dark fruits and a lot of leather on the nose and palate, clove spice and great freshness with it. Fab. (2227 views) | | | Tasted by Pinot Peter on 3/20/2022: Smokey, sour cherry flavours , light in colour and light in body and flavours . Mostly flavours of sour cherry .
As a GC wine in a year that exhibits more extraction and flavours in most of Burgundies producers wines …this is OK but disappointing ! (2132 views) | | | Tasted by Burgnick on 1/17/2022 & rated 91 points: Dark, rich and intense which takes a few hours to fully unfold. Good underlying material with dark fruit, animal, herbs and spice. (2589 views) | | | Tasted by WKC on 12/15/2021 & rated 93 points: Another consistent bottle. Lovely constantly evolving aromatics which only need 30-40 mins to balance out. (2324 views) | | | Tasted by PanosKakaviatos on 12/13/2021 & rated 95 points: Friends over for dinner and wine (Strasbourg, France): Purchased at the estate for under €90, this vintage now sells for at least €300 a bottle. Would I pay that much today for this wine? No. But it is excellent wine. The pure cherry notes combine floral and alluring rose stem, showing exquisite refinement and elegance. Sour cherry and detractors may think it is a bit thin, as one of my guests thought, but I love the overall delicate nature. However, compared with the Jadot Clos Saint Jacques of the same vintage, tasted as well yesterday evening, I prefer the Jadot, which costs about half the price. (3389 views) | | | Tasted by Cote d'Or on 11/27/2021: Tasted over 3 hrs
-nearly semi-translucent med dark red minimal bricking
-initial gorgeous Lambrays spice quiets down after an hour to leave some subtle dark fruits and a whiff of black pepper
-med/med- acidity, med weight soft diffuse earthy subtle creamy mixed berry fruit, med tannins and some salinity on finish
-first taste of the '09 vintage, am a perennial fan of Lambrays and this had a fantastic nose right out of the gate but ultimately a bit disappointing as it lacks the usual complexity and verve (2232 views) | | | Tasted by Pairing on 10/21/2021 & rated 96 points: A beautifully complex, elegant and silky wine. Mouth filling Red fruit and blueberries with a hint of wood . Long slightly dusty finish makes it hard to put down.
A memorable pairing with Peking Duck at Lai Wah Heen in Toronto. (2468 views) | | | Tasted by RayOB on 8/12/2021 & rated 93 points: Drank at 67
Rich textured and open (2804 views) | | | Tasted by nwebstar on 7/11/2021 & rated 95 points: Showing so much better now than prior note. Colour clearly tinging to brown but belies the freshness of flavour. A real experience over 2hrs. Initially bright fruited and tannic then a small muted phase and then truly revealed itself. On the nose clove, cinnamon, hazelnut, linden and leather. On the palate an interesting amalgam of darker fruits - blackberry, blueberry, prune (but with no heaviness) and dark cherry - with a warming complex spiciness and slight savouriness.. Evolved into a thing of power and beauty. Borderline 95pts. A great experience of wine complexity and character. (2632 views) | | | Tasted by WKC on 4/28/2021 & rated 94 points: Very fresh floral aromas of grass, cherry and spice. This was not as amazingly perfumed as the previous bottle. Very well integrated tannins with beautiful balance and poise. Love this vintage. (2865 views) | | | Tasted by Radders12345 on 3/19/2021 & rated 95 points: 67 Pall Mall - Bordeaux vs Burgundy with Ronan Sayburn MS and Gearoid Devaney MS (Zoom): I think this is my first Grand Cru Burgundy so take by novice notes with a pinch of salt
Nose is fabulous: Allspice, nutmeg, pepper, some sous bois, lovely savouriness all cut through with a seam of mineral freshness
Palate: No layering of notes here - everything comes at once - it's a frankincense spiced fruit mix. Very long finish.
Lovely stuff (3018 views) | | | Tasted by WKC on 3/11/2021 & rated 96 points: The aroma! Fabulous nose of perfume. On the palate it needed an hour to express better but was wonderful. Went nicely with truffle pizza, veal and beef carpaccio. (2799 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jasper Morris
Jasper Morris Inside Burgundy, Ten year on tasting: 2009 vintage (6/1/2019)
(Clos des Lambrays Grand Cru, Domaine des Lambrays, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Domaine des Lambrays’ Clos des Lambrays 1966-2012 (Apr 2019) (4/1/2019)
(Domaine Des Lambrays Clos Des Lambrays Grand Cru Red) Subscribe to see review text. | The World of Fine Wine, June 2012, Issue #36
(Clos Des Lambrays) Login and sign up and see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies from Bottle (Apr 2012)
(Des Lambrays Clos Des Lambrays Grand Cru Red) Subscribe to see review text. | By Charles Curtis MW
Decanter, Clos des Lambrays vertical (1/3/2012)
(Domaine des Lambrays, Pinot Noir / Pinot Nero, Clos des Lambrays Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine des Lambrays Clos des Lambrays Grand Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Des Lambrays Clos Des Lambrays – Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Domaine des Lambrays Clos des Lambrays Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/10/2011)
(Dom des Lambrays, Grand Cru Clos des Lambrays Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine des Lambrays Clos de Lambrays) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2010, Issue #30, The Fine 2009 Burgundy Vintage- Rather Heterogeneous
(Clos des Lambrays- Domaine des Lambrays) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and Vinous and The World of Fine Wine and Decanter and Burghound and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Domaine des Lambrays Producer website
The Clos des Lambrays produced legendary wines in the 40’s. After its purchase in ’79 (elevation to Grand Cru status In 1981), the new owners, Saiers, did some replanting, but it was only about one-third of the vines, not the general replanting that some journalists have stated. Fully two-thirds on the vines are old, most in excess of 60 years. What did happen in the late ‘80’s is that Saiers apparently chose to allow yields to increase, but they suffered the consequences of that approach in quality and they were forced to sell the domaine. While it was for sale, the court turned over all phases of growing and winemaking to the regisseur, Thierry Brouin. Under his impeccable guidance the transformation in quality has been sensational. The new owners, Freund, have retained Thierry. The ’96 is deep, (yields of 28 hl/ha.) very (for want of a better word) masculine, wine. It is not easy now, but shows enormous potential, and the tannins are quite round and integrated. The 1997 is a marvel of seductive perfume and richness. In 1998 the Clos des Lambrays produced one of the great wines of the Cote D’Or, rated 91 to 94 points potential by Steven Tanzer in the International Wine Cellar. The 1999 looks to be every bit as promising with the delightful deep rich color and flavors that typify this vintage in the best domaines of Burgundy. In the words of Michel Bettane, the Clos des Lambrays is an extraordinary terroir, capable of giving wines that, in generosity of savour and length rival the greatest. It is, as Brouin pointed out to me, and shows on the palate, the most "Morey" of all the Grand Crus of that appellation—the terroir really comes through. In the vinification, too, Brouin captures this—a long fermentation, no de-stemming, and 50% new allier oak. The wines are unfined, only the last sixth of each barrel is then lightly filtered (the rest are unfiltered), and starting with ’94 our selection, completely unfined and unfiltered. In 1998, only about 65% of the production of the Clos des Lambrays went into the cuvee of Clos Grand Cru, the rest was sold as Morey Premier Cru—also a fantastic wine – evidencing the domaine’s commitment to utmost quality. “The domaine has just changed owners but Thierry Brouin, the energetic director of the property stays on. The Clos des Lambrays is one of the best exposed and most individualized terroir of the Cotes de Nuits, capable of making wines with the power of Chambertin but with even more mellowness. In the complex bouquet developed with age by the wine, one easily recognizes an astonishing smoky note... The next vintages should surpass even the excellent 1990 and 1995, indeed the selection process for the great wine will be even more severe. The domaine also produces a marvelous Puligny- Montrachet, Les Caillerets, in a style a little more oaked than that of Hubert de Montille.” - Le Classement, 1999 Revue du Vin de FrancePinot 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 Nuits on weinlagen.infoClos des Lambrays Grand Cru on weinlagen.info |
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