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| Drinking Windows and Values |
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| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 9 notes) - hiding notes with no text | | | Tasted by jnewman77 on 12/24/2017: Much better than my prior bottle; Enjoyable and drinking at its peak right now. The nose shows lovely red currant and cherry with lots of earthy, spicy, and dried violet notes. The palate is well balanced and has good concentration and depth. Drinking fully mature right now and while it should hold I don't see a lot of upside for further cellaring. (1219 views) | | | Tasted by jnewman77 on 9/2/2017: Not sure about this bottle; there was a really damp earth smell that was subtle, but I questioned whether this was cork taint or just earthy notes. I suspect mild cork taint, but there was underlying fruit and spice that was lovely. The palate had lovely balance and concentration, but the nose felt off. (1250 views) | | | Tasted by Paul D on 11/7/2014 & rated 87 points: Medium garnet core, pale garnet rim. Sweet, rich black fruits on the nose, vanilla, smoke, liquorice and earth. Medium/full on the palate, rich and generous but with good acidity, tannins are a touch tacky though and will probably never resolve fully. There is reasonable depth and length, plenty of rich, sweet yet earthy black fruits, and notes of liquorice on the good length finish. Very good if not out of the top draw. (2255 views) | | | Tasted by HowardNZ on 2/26/2014 & rated 93 points: Tasted blind against mainly red Burgundies, a beautiful expressive nose of red cherries, spice, musk, earth, mushroom, turning funky and a bit feral (in a good, interesting way). The palate showed a similar flavour profile of savoury elements but of ripe red berry fruit with, seemingly, years in front of it. The flavour profile, particularly the earthy element, had us thinking this was a Gevrey. Good fruit weight, structure and length. The tannins were still, for a 1999, surprisingly prominent and the acids perhaps a little awkward, lending a tart element to the flavour profile. A classy wine, I would keep for a few more years to watch it go more secondary, 93. (2422 views) | | | Tasted by PC73 on 1/27/2013 & rated 90 points: Bright red in colour. Expressive nose that changed over a couple of hours. Interplay between red fruits and more savoury notes.
Similar experience on the palate. Some lovely red fruits followed by more meaty and savoury flavours. Something earthy, cool on the finish.
Tannins were much bigger and chewier than I would have expected for a wine of this age. (2589 views) | | | Tasted by aagrawal on 8/22/2010 & rated 94 points: Suduiraut Vertical: Great red fruits with spice, red fruits, increased acid. Tannins are still present and wine is just a bit gamey. Excellent and will be better in the future. (2939 views) | | | Tasted by HandPickedBurgundy on 1/1/2007: Bright medium ruby. Cool, slightly rustic nose, with earth, spice and strawberry and plum fruit. On the palate this is distinctively Vougeot : very earthy and a touch chocolatey, with red fruit and a touch dry on the finish. While this lacks the definition and flavour density of a Clos Vougeot, it is a very good example and lovely drinking. ** (1950 views) |
| Domaine de la Vougeraie 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.Les Cras Chambolle-Musigny Les Cras Premier Cru
Two lieux dits to St-Veran. One in Prissé the other one near to it in Davayé
In VougeotFrance 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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