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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 18 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 2/28/2024 & rated 91 points: Acker "Paulee" Burgundy Dinner (Capital Seafood - Beverly Hills CA): Paulée style dinner. Easy red fruit, starts slow, ends with the firmness and power I appreciate in young Malconsorts. (668 views) | | | Tasted by JWS84 on 10/12/2023: I’m very inexperienced when it comes to Burgundy, so it was difficult for me to assess this wine. Very enjoyable red fruits, great elegance, but it was a bit lost on me. I recall being most blown away by the price it currently fetches. (527 views) | | | Tasted by kayintse on 10/1/2023 & rated 92 points: Need at least 3 hours to open up and probably need another 5-8 years to develop in bottle. (653 views) | | | Tasted by Oscaro on 11/9/2021 & rated 93 points: Doftar helkluster, körsbär, torkade örter, kanel, hallon och lingon.
Mjuk och rundad och väldigt elegant. Lite mindre kraft än de andra vinerna där de gröna tonerna är väldigt framträdande, dock inte på ett negativt sätt. Mycket söta mörka körsbär, blåbär och relativt tuffa tanniner. Växer också mycket i glaset och frukten tätnar mycket och kryddlådan bara växer. (1858 views) | | | Tasted by Burgnick on 11/12/2020 & rated 94 points: Slow oxed for 5 hours before serving. Dark fruit, spice, light herbs and minerals. Immense structure and depth. Classic Malconsorts in a great vintage, firing in all cylinders on the palate. Clearly young but approachable with sufficient air. It has upside from its long life ahead. 94+ (2404 views) | | | Tasted by BenBlu on 7/15/2020 & rated 94 points: Side by side Cathiard Malconsorts 02. The Montille was a bit lost quite frankly next to the immense Cathiard. It did have a wonderful finesse, minerality and salinity to it. Should be very very good in 5 years time. Let her rest a bit more... (2276 views) | | | Tasted by vinkeger on 2/29/2020 & rated 94 points: Rødoransje farge. Synes denne blir litt beskjeden på duft. Spice, frukt, urter, noe vegetal. Jord og lakris. Nydelig og følsom frukt i munn. Så skjør og elegant. Likevel så robust og fast. Rå konsentrasjon. Skikkelig nerve. Lang lengde. Begynner å drikke ok, men kan ligge et halvt liv. (2235 views) | | | Tasted by vinhslee on 7/4/2019 & rated 95 points: When PnP, lots of sweet red fruits on the nose and palate but quite closed. But after 2 hours of aeration, the flavours become harmonised with complex notes of red fruits, spices, red and dark fruits ,mushroom, truffle and some earthiness. The complexity is astounding. Lots of potential. (2328 views) | | | Tasted by rlove on 2/23/2019 & rated 94 points: Knockout wine with a kaleidoscope nose, showing red currant, violet, cedar, and Vosne spice. Dense, flavor-packed palate with a softening but still present tannic spine, fresh acidity, and medium-light weight. The 2010 Malconsorts is excellent. Aromatically open today but structurally needs time. Drink starting 2024. (2164 views) | | | Tasted by BenBlu on 6/23/2018 & rated 94 points: Small sample from Coravin - the colour was remarkably colourless. On the nose very pure fruit in a typical Vosne style, amazing. On the palate still quite tight, masculine, not fully letting loose (also this was pnp with only 10 minutes of air in the glass). I think there are very good things to come for this wine, but it did feel as though it needs some serious time... probably 2025+? (2228 views) | | | Tasted by Rezy13 on 5/6/2018: Cellar Work? (Alpharetta, GA): Lighter dull ruby; pop and pour this was all about the sweet dark cherries and blueberries (not too dissimilar to some Sonoma Coast) and slight spice- plump round and Vosne-like but will this show its pedigree?, as this sat in the glass it quickly turned a corner, the rich fruit hit the brakes and the intense earthy mineral came out, obviously whole cluster which lent a floral spice and complicated vegetal component as well as some grain to the tannin, love the tension that came out from the acids along with lovely mouth filling red cherry, the tactile sensation aromatics and overall pleasure of this wine was fantastic; I enjoyed the heck out of it this night but can see this easily going for a long haul and improving nicely. (2218 views) | | | Tasted by pbaek on 1/6/2017: Earthy, funky nose. Deep, dark red fruit, lots of material here. Even if this is young, this is silky and smooth, there's character and depth here and great density of fruit. In a very different league compared to the Faiveley Chambolle. Became more expressive with air. Bon vin. Tasted blind. At Enomania with Simon/Mads/Johnny. (2518 views) | | | Tasted by drwine2001 on 3/2/2016: Domaine de Montille Vosne Romanée Malconsorts Lunch at La Paulée (1760 Restaurant, San Francisco): Magnum. Light red color. Oh my, the most seductive, complex aromatics of any of the red wines today-red berry, pomegranate, caramel, spice, and just a hint of green. Medium weight. Shockingly open. Subtle and supple spicy cherry and red berry intermingled with earth-lightly tannic finish and just loads of soil. Rising cinnamon, not terribly structured. This is truly a terroir wine. Just a beauty and so incredibly enjoyable now. I love the complexity, elegant mouth feel, and length. The top "regular" Malconsorts today and along with the 2006 Christiane, the most delicious and drinkable of the reds today. (3000 views) | | | Tasted by tinybubbles on 3/2/2016 & rated 93 points: From magnum. Good potential here. Rounded spice on the nose with a sweeter complexion than the '09. A hard finish that will require time to soften, likely more than the '09. 10+ years away (2352 views) | | | Tasted by galenico on 3/12/2014 & rated 94 points: MASTER BORGOGNA AIS; 10/15/2013-6/28/2014 (HOTEL WESTIN PALACE MILANO): 40% legno nuovo. No diraspatura.
Naso insolito, ti spiazza. Mercato coperto di Istanbul, spezie immerse nell' olio.
Fiori di glicine e lavanda intossicanti, coperti da un velo cremoso soffice. Poi esce sempre di più l' acidità del pompelmo.
In bocca è giovane, si sentono i vinaccioli e l' acidità agrumata stridente, lirica, l' assolo di un soprano.
Già Buonissimo e beverino, ma nasconde un potenziale infinito. (4453 views) | | | Tasted by Pacalet on 9/13/2013: Hard to rate this wine now, at the beginning slightly more open with floral notes, some new oak, minerality. More time in the glass, the wine became thinner and more alcoholic. Need extended cellaring to show its turf. (3005 views) |
| By Allen Meadows
Burghound, April 2012, Issue #46
(Domaine Hubert de Montille Vosne-Romanée "Les Malconsorts" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(De Montille Vosne-romanée Les Malconsorts 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine de Montille Vosne-Romanee Les Malconsorts) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Domaine de Montille 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.Aux Malconsorts on weinlagen-info.deFrance 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.infoVosne-Romanée 1er CruVosne Romanée is one of the smallest wine villages in Burgundy The wines possess diverse characteristics, but they can generally considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
on weinlagen-info.de |
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