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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 26 notes) - hiding notes with no text | | | Tasted by Derek Darth Taster on 12/6/2022 & rated 95 points: BYO bottle over lunch at Riviera.
Appearance is clear, pale intensity, ruby going garnet colour. Big sediment at bottom of bottle only. Legs.
Nose medium+ intensity, with aromas of red cherries, red plum, touch of tertiary earth soil, sous bois with bits of dirty meat broth. Prominent Asian spice with air. Developed.
On the palate, dry, high acidity, medium alcohol (13.5%), soft medium tannins, medium+ body. Medium+ flavour intensity, with flavours of sweet tea leaf, tertiary earth soil, savoury meat broth, hints of brown vegetation, red cherry and red plum in background, lots of spiciness with more air. Very long finish.
Very good quality. Drinking in a good place already. No need for further ageing unless you want a tertiary dominant profile. (984 views) | | | Tasted by Cote d'Or on 4/7/2020: Tasted over 3 hrs
-nearly semi-translucent med red mild bricking
-moderately expressive melange of dark berry and earthy stewed tomato
-med acidity, med weight belies the considerable yet understated powerful backbone, a dusting of subtle dark cherry berry sits on a core of soil-prominent earthiness and minerality finishing with a bitter note laced with the med- tannins
-first time with an RSV, more powerful but less elegant than I would have predicted especially for the producer and vintage, drinking well now without overt mature elements (1846 views) | | | Tasted by acheng on 5/21/2019: Tasted single blind against a 98 Corton Renardes and 00 Vougeot. Still in need of more bottle aging. There is much to admire with its dark cherry and spice framework and brooding palate. All needing another hour or 2 to unfurl. (1915 views) | | | Tasted by vinhonotte on 7/22/2017 & rated 93 points: Cellaraid - Chardonnay Corfefe Luncheon and red wine based Dinner (Tonny's Restaurant): this one was good; clear, deep ruby; pronounced nose of cherries, blackberries, and some tertiary characteristics of tar, ceadr and meats; also had similar congruent flavours on the palate, finished long; can expect more good years to come from this (3650 views) | | | Tasted by SimonG on 6/9/2017 & rated 92 points: Start quite tight,but opens up over an hour or so. Quite precise red fruit with good focus and a floral top note, but this still feels quite tight. The spring unwinds slightly over a couple of hours, but it's still quite taut. Promising. ***(*) (3208 views) | | | Tasted by jmoore431 on 4/21/2017 & rated 92 points: Purplish red still; light tobacco notes; spices, cigar smoke; developing very slowly. After taking on air for several minutes it levels out to show some poise and real balance. Still needs time! (2736 views) | | | Tasted by Rani on 10/1/2016 & rated 91 points: Cool notes of blue fruit and eucalyptus. On the palate rather austere, reflective of the vintage. Fine dry tannins, dark berries and great acidity. Needs food, preferably something fatty. I don't think this wine would benefit from long cellaring - the fruit will fade. (2453 views) | | | Tasted by AMRS on 10/1/2016 & rated 90 points: Excellent nose of earth and red fruit. Palate a bit lean, red fruit, harsh. Food wine high acidity. Better in 5 years from now i guess. 89-90. (2736 views) | | | Tasted by jerhardt on 6/29/2016: Elegant and complex with hints of mint. In a prime drinking window, but should certainly last for several more years and continue to evolve gracefully. (1601 views) | | | Tasted by Alex H on 12/16/2015 & rated 90 points: Definitely much fresher and expressive than the01 chambertin. This has vibrancy and dark red purple blue fruits with violets and purple roses. Definitely needs more time. (2197 views) | | | Tasted by Paul S on 12/15/2015 & rated 91 points: Prime of Life Dinner (Yan, National Gallery, Singapore): First of a pair of rather disappointing Potel bottles. I have had a couple of bottles of this particular wine in the past. One really nice one in 2012 followed a very disappointing example in 2013. Unfortunately, this bottle was more akin to the later than the former. It was not a bad wine by any means, but again fell way short of what one would expect from a good RSV. I must say that it did have a beautiful nose, with whiffs of black cherries and the very darkest berries tossed together with some funky earth and meat, and a twist of licorice. Nice, but not quite RSV – this came across more like a very extracted Pommard or, dare I say, even a Chateauneuf-du-Pape with that bouquet. No one got it right blind. The palate shared some of the character of the nose. Far from the elegance and silk one would expect from the vineyard, we instead got lots of power and richness in the wine’s expression of dark cherries and blackberries. On the attack and midpalate at least, this certainly had impressive depth, even for a Grand Cru, and a nice bit of freshness as well. I just thought it felt rather clunky and lacking in charm, with a certain monolithic stubbornness that sometimes afflicts Potel’s wines. The finish conspired to thin out a little too, with the fruit fading behind a cloak of spice and herb Altogether, a decently good drink but, even in a magnum format, this is a wine that seems to be quickly losing its vitality and charm. (3201 views) | | | Tasted by bacchuszuo on 12/10/2015 & rated 92 points: Decent balance and structure, didn't have the complexity nor depth I would expect from a vineyard as such. Consistent and maintained intensity thru the night but not much evolving. Could be source and/or condition (bottle shock from long haul)? (1456 views) | | | Tasted by jmoore431 on 10/12/2015 & rated 92 points: Glad to see this coming around (and glad to drink someone else's bottle, knowing I have 4 or 5 of these still). Very fresh and floral, coming into its own. RJ's note is quite accurate. (1633 views) | | | Tasted by Koods on 7/14/2015: So much variation in this bottling (1826 views) | | | Tasted by rjonwine@gmail.com on 11/16/2013 & rated 93 points: Dark cherry red color; appealing, tart cherry, talc, raspberry nose; tasty, pastille, tart cherry, mineral, raspberry palate with medium acidity; could use 3 more years; long finish 93+ points (557 views) | | | Tasted by Paul S on 10/20/2013 & rated 91 points: William & Gina's Wedding (Park Palace, Grand Park Hotel): From a 1.5 litre. After a great experience with another magnum a year back, this was a great disappointment. Served blind, I thought this was a decently good Burg, but would never have placed this as a Grand Cru, let alone one of the quality of Romanée St. Vivant. It seemed really advanced. The nose certainly smelt like something a lot more mature, with a wildness to its herb and meat and sous bois notes along with prettier notes of dark cherries, wild berries and some violet flowers. It was far from unpleasant, but this was nowhere near the aromatic fireworks that I recalled from the nose of the last bottle. It was the palate where this was a real let down though. There was nothing quite wrong with the wine - it was very clean, almost a bit lean, with fresh acidity and rather ripe tones of dark cherries and blackberries held in fine but firm tannins that seemed to be just on the verge of softening. Not a bad drink at all, but it was just that everything seemed a bit ho-hum, with not much complexity or even much interest to go around. While the finish had good length, with a little bit of earth and mineral and spice, it also seemed a bit light-weight, a little soft for an RSV. All in all, a decently good wine, but a bit boring. I am not sure whether it was shut down or whether this was an odd bottle. Whatever the case, the last bottle we was so much better that this seemed to be a different wine altogether. (4137 views) | | | Tasted by wineberg on 9/19/2013 & rated 93 points: Charleston Bad-Ass Burgundy Thursday (S1s House): Black cherry and tea, woody mushrooms, and hints of florals. Long life left ahead still. (3355 views) | | | Tasted by cellarid on 11/22/2012 & rated 93 points: Great now. But can cellar easy. Finally coming together. Stunning nose. Don't drink again for a few years. (3128 views) | | | Tasted by Paul S on 5/22/2012 & rated 94 points: 2010 Maison Roche de Bellene / Nicolas Potel Dinner (Imperial Treasure Super Peking Duck, Paragon): An entrancing wine. The RSV vineyard always seems throw out wines with stunning aromatics - Chambolle in Vosne if you will - and this wine was a brilliant example with its deep, complex bouquet of wood spice and angelica root with pats of wet earth and funky undergrowth, all lovely savoury aromas winding their way along a deeper core of dark cherry and berry aromas, with sweet molasses glistening in the background. Incredible stuff. The palate was perhaps not quite as stunning as the nose, but it was nevertheless really nice. There was a melting balance and velvety tannins, making it rather softer than the edgy 2001 Clos de Beze on the same flight, and savoury flavours of sour plum and meat and earth, then black cherries and mulberries on the midpalate, all lined with a wonderfully integrated rush of of Vosne spice and herb. The finish seemed a bit more reserved at first, showing a touch of citrussy orange peel alongside more sour plum and dark fruited notes, but there was clearly lovely Grand Cru depth throughout. In fact, the wine, while clearly feminine, still packed quite a bit of oomph. It kept growing with time in the glass too, taking on more warm spices and darkly floral accents at the back-end. I really liked this. It was only a touch of leanness at the edges that seems to afflict some 2001s as they pass their first decade that prevented it from being a great wine in my book. But that is nitpicking - this was an entrancing RSV. From a magnum, this came across as a beautiful wine that was just about ready to drink. (4378 views) | | | Tasted by Sleepy Dave on 5/22/2012 & rated 93 points: Meet the man - Nicolas Potel (Imperial Treasure Super Peking Duck @ Paragon): Sweet, almost caramelize but yet there is this freshness to prevent it from being over the top. Exotic spices, seductive floral tone, dried rose petal, savory herbs and sweet dark fruits, autumn leaves all bind into a lovely musical melody. Medium bodied, still a bit backward with fine, ripe tannin supported the lush dark fruits, cloves, cinnamon, autumn leaves as well as smoke meat, capture in an absolutely perfume, velvety mouth feel. I especially like the lovely acidity in it. Stunning length that's goes on and on. Again, this may not possesses top notch finesse or purity, it is still utterly delicious. (4194 views) | | | Tasted by Siggy on 5/13/2012 & rated 89 points: Two bottles tasted, with consistent notes. Very dark color; tight and brooding on the palate; showing lots of power and tannin but not much spice or finesse. The fruit is dark and ripe (but not roasted), and the wine picks up a brown sugar/sassafras note on the long, staining, slightly green/austere finish. This comes across like a good Pommard (and one in need of a considerable amount of additional cellar time) rather than an RSV. I'm not sure more cellar time will result in more typicity in the bottle. @MNWineGuy (5087 views) | | | Tasted by La Grappe on 7/7/2011 & rated 86 points: I don't want to be too churlish about this wine, as it clearly has plenty of substance and extract, but was it enjoyable to drink? Frankly, no: in fact, it was hard work. The colour has a distinct brown tinge, and the fruit on the nose has a vegetal aspect. The palate is fairly dense, but there is a slight bitterness coming from rather dry and not fully resolved tannins. This would have been better when the fruit was still youthful; perhaps it will be better again in a few years if it softens. For now, it is a disappointment. (2590 views) | | | Tasted by cellarid on 6/25/2011 & rated 94 points: Fabulous nose and body. Needs a bit of air to get going. (2381 views) | | | Tasted by Keith Levenberg on 9/13/2009 & rated 89 points: Characteristic five-spice aromatics along with something deeper and meatier. But just when you're preparing yourself for a real RSV joyride, it kinda lets you down, since the tannin is so rough it comes across very unfriendly and totally contrary to the usual silken elegance of RSV. This will need lots more time if it's ever going to get there. (2915 views) | | | Tasted by jmoore431 on 12/23/2008 & rated 90 points: Healthy garnet color with substantial clear rim; reticent nose, not at all like the blow your hair back, knock-out nose of the Mazis Chamb tasted ~ year ago; red berry fruit is pushed to the back by toasty spice scents. Giving it an hour has not opened things up at all; I should probably not rate this at all as it is clearly not open for business. Has the texture of great burgundy though a bit thin with muted flavors; tart fruit character comes out in long finish. Seemingly alot of class and breed all trapped in an impenetrable shell. If I shelled out big bucks for this in a restaurant, I'd be pissed. But no one's fault really, it's just plain not ready. I tried this because it was portayed somewhere as the most accesible of his GCs. (2779 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Nicolas Potel Romanee St Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Maison Potel Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (11/16/2013)
(Nicolas Potel Romanée St. Vivant) Dark cherry red color; appealing, tart cherry, talc, raspberry nose; tasty, pastille, tart cherry, mineral, raspberry palate with medium acidity; could use 3 more years; long finish 93+ points 93 points |
NOTE: Scores and reviews are the property of Vinous and Burghound and RJonWine.com. (manage subscription channels) |
| Nicolas Potel Producer website
Nicolas Potel set as wine négociant in 1996 and continued through to 2009 when he left to set up his new Domaine Potel. The business is now fully run by the Cottin brothers who have financed the operation since 2002.
The following Burgundy Report article from 2009 covers more detail;http://www.burgundy-report.com/summer-2009/maison-nicolas-potel-2009-update-2007s/ Pinot 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.info |
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