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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 39 notes) - hiding notes with no text | | | Tasted by Aravind Asok on 5/6/2023: 2009 Pousse Horizontal. All wines got 4-12 hrs slow ox. Notes from Day 2 open. On the nose: black tea, black fruit, bramble. On the palate: lovely acidity, slightly rustic black and red fruit, a touch of muddled mulberry, and finely grained tannin on the finish. Yum. (1003 views) | | | Tasted by wabi47 on 3/3/2023 & rated 90 points: this hasn't moved much since last bottle in late 2021; some french funk to start, big still somewhat primary fruit with black tea on the finish; still young on day three; needs time. (903 views) | | | Tasted by hiker_guy on 5/29/2022: We’ll received at a get together tonight .
I rec add lol it being excellent . (1346 views) | | | Tasted by wabi47 on 11/6/2021 & rated 89 points: tight and tart earth, then black tea, then cranberry; on the finish, the fruit fades first, then the acidity, then the black tea. Hold (1775 views) | | | Tasted by Pverd on 11/7/2020 & rated 89 points: Still very closed on both nose and palate even after 3 hours airing. Nevertheless there is a lot of potential in this wine. Very powerful wine. The good news is the tannins are fine but firm but no rusticity. It is currently quite blocky and introverted but you can feel and taste the quality and richness. I’ll leave the rest of my bottles for at least 5-8 years. (2234 views) | | | Tasted by hiker_guy on 3/8/2020: Brought to a beef bourguignon dinner at friends.
This worked very well with the meal though was overshadowed by a Rayas and Cornas (2242 views) | | | Tasted by Hanibal on 1/17/2020 & rated 90 points: still closed (2942 views) | | | Tasted by hiker_guy on 11/9/2019: Nose of earth, cranberry, spice, quite attractive
palate is tart earth, cranberry, raspberry, a little dirt in there, nice acidity, long tart finish. Very nice.
Served with sockeye salmon with Tom Douglas rub and matched nicely.
Would buy again. (2042 views) | | | Tasted by DoriG on 10/26/2019 & rated 90 points: Took some time to open up but was great after 4-5 hours. Powerful and complex, fruity with nice earth. Lovely wine (1750 views) | | | Tasted by UFGators on 4/27/2019 & rated 94 points: A more masculine styled Burgundy, this wine has loads of complexity and is constantly evolving in the glass. At less than 100 a bottle, this is a great value that all Burgundy lovers can appreciate. This wine is grand cru quality. Drink or Hold. (1767 views) | | | Tasted by cc.smith44@gmail.com on 10/8/2018 & rated 90 points: This is an excellent wine for the price. Found this wine to be more fruit forward than other Pommards (1791 views) | | | Tasted by WillersC on 7/20/2018 & rated 89 points: Still deep and dark, serious, although a little closed on the palate at present. Shrill as a result. Long. Stlil a little primary, herbs on the palate. Good, but will be much much better in 5 years. (1884 views) | | | Tasted by pavel_p on 7/16/2018 & rated 91 points: Drank a coravin'ed glass on day 1 which was fairly tannic. Then uncorked remaining wine and slow ox'ed for about 2h on day 2 before drinking the bottle over the following 2h. Garnet color with translucent rim. On the nose fine wood spices, sous bois. On the palate red fruit, again notes of forest (floor) and even a touch of vegetables (some whole cluster fermentation I suppose here), overall still a bit tight with elevated acidity and medium (-) tannins, good length. Unlike many 2009, this does not show any of the generous or fruit forward profile but instead comes across as serious and strict. A very good wine and continued improving throughout the evening even though I must say that I more respect than truly enjoy these red Burgundies from the Cote de Beaune. Hold another 3 years or so. 91+ (2215 views) | | | Tasted by SteveVermeer on 6/5/2017 & rated 92 points: A fruit forward Burgundy with a powerful nose and long finish. Will be interesting to see how this develops, should be better in 5 years. (3028 views) | | | Tasted by up4wine on 2/12/2017 & rated 93 points: According to the prescribed drinking window, I opened this too early. However, I found this Pinot expressive, balanced, and open for business. It may get better, but it is darn excellent right now. Acid level was just right, and there was bright fruit with some nice spice hints. Extremely enjoyable Pommard. (3103 views) | | | Tasted by Rezy13 on 11/29/2016: Tuesday Night Double Blind $50+ (Alpharetta, GA): See through ruby with pale rim; sulfur is strong, roses, cinnamon; some firmness to the tannin, very red fruit, strong acid, tense, nice richness to the fruit; good but wait longer. (3015 views) | | | Tasted by Drankard on 2/18/2016 & rated 94 points: This shows lovely depth and richness with outstanding precision and balance. This is going to be excellent! (3675 views) | | | Tasted by brummy7 on 1/9/2016 & rated 87 points: P&P for a family dinner, it needed some time to open up. We let it sit for an hour and then we tasted the spice and appreciated the high tannins recognizing it needs more cellar time. Drinks like Tyrion, notes of cherry and pepper. Definitely has potential so the other bottles can wait. (3627 views) | | | Tasted by Rezy13 on 8/16/2014 & rated 92 points: Saturday Night Double Blind, $40+ (Bin 75): Bright rose crimson to rim with see through core; spicy red fruit, cherry Jolly Rancher, vanilla, limestone, exotic spice; spice continues onto the palate, leaner, focused, limestone, clove, sour cherry, cranberry, fresh, great texture- more elegant and Volnay-like; delicious. (3445 views) | | | Tasted by RoryMcI on 5/8/2014 & rated 92 points: The wine looks violet colored. The legs are medium. There is no sediment in the bottle. The body is medium. The wine has polished texture. The wine finishes short. The wine has low acidity. (3469 views) | | | Tasted by Ben Christiansen on 11/19/2012: 3rd day open and its awesome on the nose -- spice, sweet cherry fruit, rather amazing. And this is day three. (4641 views) | | | Tasted by WillersC on 12/28/2011 & rated 93 points: Big, serious tannin, soo much potential. Give it time but it will get there. (4363 views) | | | Tasted by Ben Christiansen on 12/22/2011: Such a complex nose, such a tight grip. Needs time but its going to be a beauty. (4421 views) | | | Tasted by astroman on 12/17/2011: Burgundy 2009 Tasting with a few others: Cannot remember much... (4500 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (5/22/2011)
(Dom de la Pousse d'Or, Les Jarollières Premier Cru Pommard Red) Subscribe to see review text. | By Allen Meadows
Burghound, May 2011, Issue #42
(Domaine Pousse d'Or Pommard "Les Jarolières" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Pousse D'or Pommard Les Jarolliers Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine de la Pousse D'Or Pommard Les Jarollieres) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous. (manage subscription channels) |
| La Pousse d'Or 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.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.infoPommard 1er Cru Maps of vineyards on weinlagen.info |
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