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| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 10 notes) - hiding notes with no text | | | Tasted by Mon.Maultiere on 4/15/2024 & rated 92 points: Drunk with beef casserole for lunch. 13%. Deep dark dulled garnet. Farmyard, pot-pourri, sour cherries, dark forest fruits and mushroom. Previous bottles have been too tannic and rough but this is now beginning to mellow and gain better balance. It is robust rather than elegant. Good acidity, still some fruit, softening tannins and nice length. Best bottle yet - no rush. (65 views) | | | Tasted by Deadsetmonkey on 5/6/2019 & rated 92 points: Reduced on the nose. 1st taste was a bit mellow, thick, even slight cream/avocado. After open 40+ minutes became more typical Nuits. Rustic, complex, tannic, structure with enough fruit to match the backbone. Would drink now. And, certainly before 2024. Less finesse or elegance compared to a Nuits 1er Cru, but excellent none the less. (737 views) | | | Tasted by richshoes on 6/12/2016 & rated 94 points: got better with more time...amazing layers and nice balance...sour cherry, oak, and nuts...at its peak and later, a 96...but also faded a little bit at the end with less complexity. a lot of great terroir--mushrooms, nutty, earthy, yum! (1987 views) | | | Tasted by Sourdough on 6/9/2016 & rated 92 points: Opened and let breath an hour before pouring. Some funkiness/ closed at first but quickly opened up and smoothed out. A big, dark PN with very slight browning on edges. Nose of cherry and earth and subdued oak. Cherry dominates the old world flavor.some oak, chocolate, minerals/limestone, and smooth tannins round out the flavor evolution. Long appealing finish. Good QPR. (1885 views) | | | Tasted by Yamadori on 8/26/2014 & rated 90 points: Popped and poured. Dark cherry and earth on the nose. Red cherry fruit on the palate. High acidity makes this quite sappy. Notes of limestone, earth, smoked meat and clove. Moderate finish with smooth tannins. Very nice. Good QPR. (2263 views) | | | Tasted by richshoes on 4/6/2013 & rated 95 points: a big pinot noir...perhaps opened a little prematurely...bold structure with a fair amount of complexity and ability to evolve with each sip...classic burgundian flavors with a hearty backbone. $60 (3685 views) | | | Tasted by hackey37 on 12/6/2012 & rated 91 points: The color is garnet and is translucent but dense with very little fading on the rim. The aroma is barnyard covering up candied red fruits of cherry and cranberry, with currants, dill, that contribute to a pungent aroma. The taste is earth with herbs and minerals, briary red fruit, tea, peppery spice, smoky bacon, and tobacco leaf. The tannins are velvet and are pretty evident and seem mostly fruit based. It makes me think I am drinking this bottle in the manner of infanticide as the tannins are far from integrated and almost fierce for a Pinot Noir. This is a very interesting wine and I hope to wait a few more years before the next bottle. (2499 views) | | | Tasted by hackey37 on 11/5/2012 & rated 92 points: The color is translucent ruby with just a hint of orange-red on the rim with notable clarity. As soon as the cork popped, the aromas were spilling out of the bottle... I always like that. The smells are bacon fat, cherry, mushroom, and sweet spices, and some bretty aromas. The tastes are red berries and cherry, anise, dry leaves, black olive. There was a tinge of acidity and the tannins while firm, are fine grained. The finish was lengthy and kept making me salivate waiting to the end! This is a light bodied and complex wine that will benefit with more time on its side. (1527 views) |
| Maison Bertrand Ambroise 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 Nuits on weinlagen.infoNuits St. Georges A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges) |
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