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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.2 pts. and median of 95 pts. in 30 notes) - hiding notes with no text | | | Tasted by steinersing on 4/17/2024 & rated 95 points: attractive wine and drinking well currently. a little more acidity than the Richebourg next to it. Both expressing their respective terroir well. (186 views) | | | Tasted by Burgundy Al on 3/2/2024 & rated 95 points: La Paulée de Los Angeles Gala Dinner (The Fairmont - Santa Monica CA): Served in 10/11/12 vertical. This was the star, at its peak today with so much fresh and mature red fruits, complex and layered with savory spice. More mature than I'd consider ideal for wine so young, but so harmonious and balanced. (603 views) | | | Tasted by blacktruffle on 7/2/2022 & rated 96 points: Very seductive nose of red fruits, flowers (violets?), and lots of stone spices. The tannins are silky and very gentle. This has already evolved to the point that it is showing secondary notes. There is no harm in opening a bottle now. (1941 views) | | | Tasted by Rezy13 on 6/24/2022: Vosne Romanee Premier Cru Blind (Bin 75 Alpharetta, GA): The bottle of Champagne probably led to this debauchery but nobody would claim folly for pulling the cork here; dull crimson core with brick rim; nutty, mahogany, great nose, dirty diaper funk and truffles blowing out of the glass, wilted rose petals, oak, still a hint of reduction, age, in a great spot, so evidently noble; probably WOTN as the Cathiard was brilliant but not in as good a spot as this. (1777 views) | | | Tasted by Burgundy Al on 3/10/2022 flawed bottle: Some Wine Tasted at the Zachys La Paulée Auction; 3/10/2022-3/11/2022 (Le Bernardin Prive - New York NY): Problematic cork. Wine was fine and drinkable, but so lackluster vs its brilliance from barrel and in its youth. (2272 views) | | | Tasted by finediningnyc on 9/10/2021 & rated 95 points: Entering the early stages of its drinking window and what will be long life ahead, it was extremely giving showing what was an incredible balance of power and elegance. Seesawing back and forth between the two, seducing with its sweet floral and spice aromas and caressing the palate with its lovely silky texture and pure, rich and deep fruit. This is a wine with a truly exciting future and what a thrill to taste at this stage. (2326 views) | | | Tasted by Xavier94 on 10/26/2020 & rated 95 points: Young but this is hard not to like, has some of the grace of a good RSV even today; lots of deep minerals over spicy flowers, tea spice, Asian spice, soy, etc. Higher-toned red fruits that show fine tannins but not giving all of its texture today. This shows some of the quintessential hoison and exotic spice as it opens up and aromatically, starts to fire on all cylinders! What potential?!? 95 today. Lots of intensity, class and style. Its hard to think this will ever be a particularly hard/rough going wine but who knows? (2994 views) | | | Tasted by jmoore431 on 10/25/2020 & rated 94 points: Tasted blind: deep magenta color with moderate clear rim; very classy spiced Vosne nose with sandalwood and violets; palate wasn’t as pleasurable as the nose though the tannins were fine grained and resolving. Actually way more approachable than the ‘01 of this. But this will come together much more nicely in 5 years and well beyond that. (2213 views) | | | Tasted by englishman's claret on 8/23/2020: Tasted blind, this comes across as a big wine with lots of potential, but the reduction is just massive. Reduced nose, reduced palate... will it ever go away? If it does, the wine will be amazing. If it doesn't... (2970 views) | | | Tasted by Brolawa on 3/11/2020 & rated 97 points: A friend of mine had this bottle returned from auction due to possible seepage, so we drank it - and it was spectacular. Classic RSV and *so* elegant. The nose was mesmerizing with bright red fruit (possibly leaned here due to younger age), flowers, cinnamon and earth. It danced in the mouth and finished with a perfect balance of fruit and earth. (2118 views) | | | Tasted by clayfu on 2/23/2018: A cornucopia of fine Rhone and Burgundy in a Playground: Man the reduction on this wine is crazy. I don't think I've had a wine of this caliber with this much reduction. Smells like shit and gunpowder. You can see behind the reduction there is a load of ripe fresh fruit, but over 3-4 hours the reduction just never really went away.
On the palate it is a deeply concentrated and pure wine. loads of fruit but has that sparkling minerality that Noellat seems to shine with in the past few vintages. Wine is stuffed with material. Hopefully it swallows up/blows away all the reduction and you're left with a crazy good bottle. (4959 views) | | | Tasted by Burgundy Al on 2/22/2018: Burg Dinner with Friends (Playground - Santa Ana CA): Hinting at great potential with its concentration and length. But massively reductive tonight, and that reduction never really disappeared. (3818 views) | | | Tasted by kr522 on 1/6/2018 & rated 94 points: Serious reduction, doesn’t totally blow off, that I’m sure in some way affects my rating. Nevertheless this contains what I see as the quintessential 2010 profile of incredible purity, minerality and savory aromas & flavors. Not overtly fruity but noble. (3363 views) | | | Tasted by coremill on 8/26/2015 & rated 92 points: Decanted for an hour, then drunk over the next two. On the nose, very ripe red/black berry fruit marked a little by noticeable reduction that fades in and out. When the reduction fades, the fruit becomes fresher and more expressive and the Vosne spice notes come out. This is extremely concentrated and dense, but the extract is super-fine and silky, and it finishes quite tart; as it sits in the glass it gets increasingly savory, in the good umami way, not the bad bretty funky meat way. I tasted this at La Paulee in 2013 and was blown away (I remember literally going weak at the knees); to me this has shut down slightly since then (which is not surprising), the fruit on the palate is not quite as expressive and the tannic/acid structure is a little more assertive. But there's still so material here and the quality is evident. Hold for at least 10+ years. (6648 views) | | | Tasted by cooberp on 1/18/2015 & rated 94 points: My long-overdue Burgundy epiphany, and the best young wine I've ever had. Almost transparent ruby color. Stunning, smell-across-the-room floral nose--like snorting crushed rose petals. Remarkably pure, focused cranberry fruit that is plenty ripe but not at all sweet--I don't think anywhere else in the world can produce that combination. Complementary aromas of ground pepper, cinnamon, and (with air) celery (perhaps from some stem inclusion?). The palate isn't quite as singular as the nose, but is still plenty impressive: balanced, light as a feather, invigorating acidity, nice powdery mouthfeel, and tremendous length. I can't imagine how good this will be with some cellar time to pick up texture. How can a wine this feminine in style attain this degree of intensity? Magic in a glass. (6405 views) | | | Tasted by dcwino on 1/9/2014 & rated 97 points: Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): Panos nicely pointed out and I agree that this bottle displayed noticeable reduction. Nevertheless impressive nose displaying raspberry, raspberry jelly, sweet spices, sesame, sap, flowers and earth. This seems even sweeter than the last bottle but not as vibrant and energetic. Clean palate, intense red fruit palate impression, good acidity, mineral and silky sweet tannins. Impressive showing despite being reductive. (7213 views) | | | Tasted by PanosKakaviatos on 1/9/2014 & rated 96 points: Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): In spite of decanting, giving it plenty of air, and plenty of time in glass, the wine is quite reduced at this stage. But the potential is superb. And the mid palate is super impressive. There is a distinct note of red cherry pit that pleased me, but combined with vivid floral freshness that came to the fore on the finish. This is going to turn into a very special wine, but owners should not bother opening yet. Enormous thanks to Randy for bringing this and "taking one for the team" as the saying goes. (7524 views) | | | Tasted by dcwino on 12/22/2013 & rated 98 points: Lazy Sunday group Holiday dinner (The Grill Room at Capella Hotel Georgetown): Wow! This is so incredibly perfumed. Fresh vibrant red fruits, raspberry and cherry, smoke, sweet spices, flowers and sap. Very precise clean palate, vibrant sweet fruits, lovely mineral expression and nicely integrated tannins. This is sort of wine that gives energy. Vibrant, energetic, precise, expressive, beguiling and harmonious. Wow! (6430 views) | | | Tasted by johnh1001 on 3/23/2013 & rated 95 points: Again some reduction on the nose. But I seem to like it. More depth than the 2009. Lots of spice, bright red fruit, background of minerals. Silky yet serious texture. Nice long finish with grip. (4660 views) | | | Tasted by Burgundy Al on 3/22/2013 & rated 96 points: Hudelot-Noellat Dinner with Charles Van Canneyt (Sepia - Chicago IL): Absolutely sensational in every regard, this was definitely my WOTN for both its long-term potential as well as the pleasure it provided tonight. Red cherry and berry aromas with a touch of smoke and robust spice and cocoa. Power jumps out on palate, with a balance of both red and black fruit. Great energy, minerality and overall structure. Long and already nuanced. I imagine this will shut down some point soon and require patience after that. I am go glad I managed to purchase 12 bottles from various sources pre-release. I doubt this will be easy to find going forward. (7020 views) | | | Tasted by alanr on 3/14/2013 & rated 96 points: 2013 La Paulee, New York; 3/12/2013-3/14/2013: Medium light body, elegant, refined, medium cherry, excellent balance, fine tannins, long finish. So fine and pure. (5071 views) | | | Tasted by Gargantua on 3/9/2013: La Paulée de New York 2013 (Metropolitan Pavilion, NYC): Nose is also showing sulphur a touch, this wine also shows an alluring asphalt and skunky earthiness. This is nice and lithe. At this point, however, I much prefer the Suchots. (3937 views) | | | Tasted by drwine2001 on 3/9/2013: Focus on 2010 Burgundy- The 2013 La Paulee Grand Tasting (Metropolitan Pavilion, New York): Gorgeous fresh strawberry nose, extremely fragrant already. Light, supple, just packed with flavor. Superb sugar/acid balance, very long. This is totally seductive and won't require as much delayed gratification as the Clos Vougeot. (4441 views) | | | Tasted by xwine on 3/9/2013: La Paulée de New York 2013 Grand Tasting (Metropolitan Pavilion, New York): Lost my notes on the Hudelot-Noellat wines, but a lovely lineup. Tried the Vosne, Vosne Suchots, Clos Vougeot, and Romanee Saint-Vivant. Very classy, and the RSV was stunning. (3966 views) | | | Tasted by Burgundy Al on 3/9/2013: La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting. Red cherry, some strawberry aromas with great baking spice. Slightly darker fruit on palate, great density throughout, lots of spice particularly middle to finish. Very long, very impressively textured. Certainly, easily 95+ point potential. (4640 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (9/19/2023)
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Jeb Dunnuck
JebDunnuck.com, Up From The Cellar #7 & Misc New Releases (11/14/2019)
(Alain Hudelot-Noellat Romanee Saint-Vivant Grand Cru) Login and sign up and see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Hudelot Noellat Romanee St. Vivant Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/9/2012)
(Dom Hudelot-Noëllat, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine Hudelot Noellat Romanee-Saint-Vivant) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Romanée-St.-Vivant- Domaine Hudelot-Noëllat) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Burghound and JebDunnuck.com and Vinous and JancisRobinson.com and View From the Cellar. (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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