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| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 27 notes) - hiding notes with no text | | | Tasted by drwine2001 on 2/28/2024: Antoine Jobard/Hudelot-Noëllat Dinner at La Paulée de Los Angeles (Kato, Los Angeles): This was not part of the official lineup but purchased from the wine list and poured by a generous attendee. The wine was made by Charles van Canneyt’s grandfather. Vigorous ruby with little fading. Burgundian nose of cranberry and soil. Some green perfume joins as it opens. Medium weight, earthy core strict black fruit, and structurally framed more by high acidity than tannin. Old school, very dry. This could still go on for a long time given its backbone, but this seems like a 1996 that may always be cranky and never be fleshy or as seductive as the younger examples we tried. (369 views) | | | Tasted by TWSA on 12/12/2023 & rated 93 points: Nose: Dried leaves, earthy, strawberry, rose petals, smoke, game, petrol, orange peel, rice cake
Notes: absolutely lovely aroma and smell. This is perfect to drink now. A good mixture of rose and earthy notes and this has a complete and well integrated profile but unfortunately this is definitely in the second half of the game and needs to be drunk sooner rather than later. It is a fantastic Burgundy however you measure it and has been immensely enjoyable. I think a bit more strength on the palate might give this wine a slightly higher rating but I think this is already quite outstanding.
Drink: now+
Rating: 93 (287 views) | | | Tasted by Burgundy Mitch on 2/1/2020 & rated 92 points: Had this with 69 Gros Freres Richebourg(WOTN) 2010 Bichot Malconsorts, and 07 Arnoux-Lachaux Suchots, and 02 HN Suchots. This may have edged out the 02 HN by a half point but suffered in this line-up. Double decanted well before the event, had the 96 acidity and structure but lacked the mid-palate fruit and Grand Cru stature I was hoping for. Not a bad wine by any stretch mind you, just not up to my expectation for vineyard, vintage and producer. The 98 of this wine is considerably better. (1853 views) | | | Tasted by Goldstone on 7/22/2018 & rated 93 points: Semi transparent deep ruby colour. Nose is BAM! Incredible nose of drying nail varnish on a beautiful women’s hand....Swiss clean cow sheds but with the poo....then this velvet-soft Icelandic sea moss something... and beautiful compote strawberry. Palate is super-light velvety smooth great fresh acidity. Good light but endless reverberance. Beautifully ballerina-light on tiptoes on the finish which goes on forever. Very ‘power without weight. Huge reverberance in an understated nonchalant way. Seems to have entered a good drinking window. (2419 views) | | | Tasted by MC2 Wines on 7/20/2018: Another fun dinner of favorites (Amali in NYC): Another excellent Burgundy. While the Dujac was clearly right in the drinking window, this might have been just a touch on the early side. It's still got that nice refinement though and a certain lightness and of course the wonderful cherry that to me is the sign of a good aged Burgundy. (2887 views) | | | Tasted by Burgnick on 1/14/2017 flawed bottle: Pob gala dinner. Cork tainted (3693 views) | | | Tasted by Burgnick on 4/27/2016 & rated 91 points: Good vosne spice, herbs, and cedarwood. Nose was quite lovely but the stuffing was hollow for a 96 burg along with an acidic aftertaste. (4254 views) | | | Tasted by Lord of the Bottles on 3/14/2016 & rated 94 points: Stewed spice fruit nose. Very intense feminine floral nose and taste with some fruit and earth masculinity thrown in for good measure. Quite tight on the palate at times though. I'm rating this quite high as it opened up later in the tasting so reflects the score towards the end. Spicy finish. Really pleasurable and essentially tied with the '96 Lignier Clos de la Roche for my WOTN. (3368 views) | | | Tasted by The Vines That Bind on 3/3/2016 & rated 94 points: 1996 Red Burgundy Horizontal: Wafting bouquet of gamey meats, drying rustic underbrush, and animal notes in addition to leathery cherry fruit. Wonderful on the palate as well, big and expansive but also pure and elegant. Sensational and very alive. Finish tingles on and on. Far better than the last bottle of this enjoyed a few months ago. Neck and neck with the Rousseau Clos St. Jacques tonight. a great showing. (3671 views) | | | Tasted by The Vines That Bind on 1/20/2016 & rated 92 points: Intriguing and complex nose, if somewhat subdued at first, opens into leathery cherry, cranberry, and dried blueberry, with damp soil tones. No barnyard or funk in this bottle. Palate delivers mature to drying cherry fruit with more of the blueberry note. Leathers, dark teas, and some soy. A bit of a copper note sneaks through on the nose and palate at times. Incense and perfume with red cedar. No one aspect was singularly outstanding, but the complexity and nuances certainly show. (2880 views) | | | Tasted by justburg on 11/20/2015 & rated 93 points: RSV night at Nicolas. This was the real deal, and won a consensus vote for "RSV of the night". Medium to dark red. This had quite perfect balance - acidity, elegance, structure and complexity. Lovely floral elements to the nose, with intense spices, violets, wild blueberries, fresh strawberries and rose tea. Great structure on the palate, with lots of lush ripe fruits, and because the acidity was just perfect, the wine was just so enticing on the night. Lovely silken tannins, minerals, earth, and just so much elegance. Great wine, and one of the best RSVs I've had. (2379 views) | | | Tasted by coremill on 8/26/2015 flawed bottle: This is unfortunately marked by Brett, not to being undrinkable, but to where it lacks character. Ripe red fruit, a little meaty/poopy funk, some foresty/tea qualities, with plenty of structure remaining that is not quite as refined as the 2010 alongside. The acidity is very 96ish, and isn't really tamed even with food. The best part of the wine is the finish, which is long and intense and full of lovely savory fruit.
I'm not a fan of brett generally, although I can tolerate a little of it in some wines (Rhone or Loire, say). But I really dislike Brett in Burgundy, because for me Brett obscures terroir expression. Sometimes the wine can still be very good despite Brett, but it always detracts for me. (2157 views) | | | Tasted by Burgundy Al on 1/30/2015 & rated 92 points: Tasted double blind. Lots of red fruit and spice hints with impressive balance and textures. I initially thought this was from 1998, and think it's nicely soft today for a 1996. I correctly identified this as from Vosne, but thought it was a top tier Suchots. This is the most I can ever recall enjoying any Hudelot-Noellat 1996. (2266 views) | | | Tasted by Paul S on 9/3/2014 & rated 94 points: Vosne-Romanee Grand Crus for Michael and Peter's Birthdays (Imperial Treasure Super Peking Duck, Paragon): Perhaps my favourite in the Romanee Saint-Vivant flight. Again, not perfect, but this was such a pretty wine – quite the quintessential RSV. It had a beautiful nose, with lovely floral notes swirling through sweet scents of black cherries and berries patted down with fragrant spice and a little savoury, almost salty meatiness– there was something a little dirty amidst the perfume of that bouquet that made it even more entrancing, like the sweet earthiness of wilting flowers, or that pungent drip of civet musk that master perfumers used to give their concoctions a little je nais sais quoi. Complex and intriguing – I could smell this all night. The palate wasn’t quite as engaging perhaps, but it was absolutely delicious, with fresh, lively rivulets of 1996 acidity running like a livewire through rich but pure flavours of dark cherries and strawberries and red berries. Fine tannins still gave the wine the slightest bite as it moved into a fine, slightly tangy finish, where more mature flavours of orange peel and sour plums were met by a little lift of slightly spice and some of an unsually salty, saline streak of mineral pulling away at the tail. Lovely stuff. If I had one criticism though, it would be that, for all its freshness, the wine somehow came across as lacking some of the absolute finesse and grace that I have come to expect from a Hudelot-Noellat RSV. While certainly elegant, it seemed to just lack a bit of cut and precision, especially over the midpalate and into the finish. Not perfect then, but I am nitpicking – it is still a lovely wine, and starting to drink well now. It would be interesting to try it in 2-3 years time though. I wonder where it is going. (3083 views) | | | Tasted by Topper on 7/16/2014 & rated 82 points: faded, old before its time. Hope it's just this one bottle. (2230 views) | | | Tasted by FYC on 3/2/2014: Opened 6 hours prior. Initially a wonderful nose but acidic on the palate. By dinner time, the nose was even more prominent and high toned. Spice, earth, with red and dark fruit noise. Acidity had resolved with air and was drinking beautifully. Initially preferred it over the 1988 Arnoux RSV but with time the Arnoux shined. This is still young and there seems to be room to improve over the next 5-10 years. (2247 views) | | | Tasted by bpj87 on 3/2/2014: Still young and needs time for the high acidity to better integrate. (2262 views) | | | Tasted by johnh1001 on 3/11/2012 & rated 89 points: Opened and drank over 2hours. A very sound wine. Not nearly as expressive as the 1997, but more structured. Spice and plenty of wood on the nose. A dense palate of earth, spice and red fruit. Great balance and a medium smooth finish. This has staying power and will live longer than the 1997, but I will wait a couple years before trying it now. The 1997 we had the other night was in a more exciting place. (3779 views) | | | Tasted by Dulcie and Aylwin on 1/28/2012: Acker Merrall and Condit's second auction (Chicago Elysian Hotel): A young man at our table produced this from Lord knows where, and to him we owe a debt of gratitude. Dark brick red, pungent, dense forest floor, some floral notes, dark fruits, abundant oak, earthy rich and dense. A privilege. (3222 views) | | | Tasted by Whitman on 2/21/2011 & rated 98 points: Faboulous precise perfumed nose with cowshed and bitter cherries. Intense, juicy, pure and elegant with plenty of Vosnes masculin side and tannins in perfect balance with sweet fruit. Razor cut precision and a long finish. This will last many years but i find it difficult to believe it will improve. WOW. (3779 views) | | | Tasted by bon vivant on 8/1/2009 & rated 96 points: Roy Hersh retrns to Colorado, Champagne, lots of Burgs & sweet stuff (la maisson de Mitch): Another great bottle struts it's stuff. Rich fruit which is wrapped in wonderful earthy whiff of damp forest floor. The balance on this wine is impressive, everything is in place and if anything this is still not showing full maturity, so it may be even better with some more bottle age. The most impressive finish of this evening in both complexity and length WOTF and a close 2nd for me for red WOTN (4404 views) | | | Tasted by Barbara B on 5/30/2008 & rated 95 points: Burgundy Dinner at Mike's (Wellington): Very expressive nose of fruit, earth and animaliness. On palate, more wild animals, minerality, fruit and earth; nice and subtle oakiness. So savoury. Big tannins for a PN and highish acidity. Very long and complex. Second favourite of the night. (4151 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (1/6/2023)
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2006, Issue #3, Romanée-St.-Vivant: Refined Elegance Searches for a Place in the Modern World
(Hudelot-Noëllat Romanée-St.-Vivant) Login and sign up and see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2005, Issue #18
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The Romanee St. Vivant Marathon (2/6/2005)
(Romanee St. Vivant Hudelot-Noellat) Login and sign up and see review text. | By Allen Meadows
Burghound (1/28/2005)
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (6/1/2001)
(Hudelot-Noellat Romanée Saint-Vivant) Very deep colour. Closed. Maybe even higher acid than the previous wines - but we’re still not talking paint-stripper!! Really mouth coating tannins. Not the obvious pure fruit of the previous two - perhaps it’s actually a little more mature and complex. Good length again. |
NOTE: Scores and reviews are the property of Burghound and View From the Cellar and Vintage Tastings and Burgundy-Report. (manage subscription channels) |
| Alain Hudelot-Noëllat 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.info |
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