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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by SimonG on 12/29/2020 & rated 94 points: Deep ruby, cherry to the core and a touch of garnet to the rim. Dense and dark cherry on the nose alongside some vanilla and spice. Deep and brooding. This has hardly moved on from my last bottle seven years ago. Dense for a 2000. Still has quite a firm structure with a finely tannic finish. Feels years from maturity. ***(*1/2) Well, it held over the best part of four hours without any sign of tightening, the vanilla fading and the dense fruit being joined by a smoky and densely meaty element. In fairness it probably would have been even better with food rather than on its own, but it’s impressive stuff, especially for the vintage. I think my only concern would be whether the fruit holds out against the structure in another decade or so. I think it will, but the thought crossed my mind nonetheless. (719 views) | | | Tasted by vindictive on 2/3/2014: A modern take on burgundy, but not overdone. Cherry and spice with a a fairly tannic finish. It seemed a little tart with a mild chicken dish. It was much better with cheese (Harlech - horseradish) where the tannins softened and a nice profile emerged. Overall good, expensive for what it is. Definitely needs the right food. (2036 views) | | | Tasted by SimonG on 4/4/2013 & rated 91 points: Quite rich and deep; fat in the glass, dark cherry fruit, some spice. Fatter and richer than one might expect for the vintage. Quite a long finish. Lovely. And then after approx 90 mins it clamps down and closes up, higher acidity, more tannin, surly and astringent. I guess it's time to put this away for a few years. **** for the first 90mins. (2365 views) | | | Tasted by Rupert on 4/30/2012: Ray Walker visits London (Chez Bruce, Wandsworth, London): A replica of the 2001, but a bit smaller all round. This too tightened up, and ended up quite austere and tannic (3546 views) | | | Tasted by Rupert on 4/30/2011 & rated 91 points: Sumptuous, silky textured, more chambolle than gevrey, with its beautiful red fruit fragrance and sappy finish (2949 views) | | | Tasted by Rupert on 11/7/2010 & rated 91 points: Dark and dense, enchanting pinot fragrance, red fruit on the palate, lots of fine tannin - this feels close to opening out and expressing itself - nice now, but promises more for the future (2836 views) | | | Tasted by SimonG on 1/15/2010: Eric Levine at The Ledbury: Very polished red fruit, still a little tight. Nicely mineral with a touch of taannin. Now time to leave this one alone in the cellar for a few years - a 2000 for the longish haul. ***(*) (2573 views) | | | Tasted by Rupert on 1/15/2010: Eric LeVine comes to London (The Ledbury, London): While not as cossetting as the Cathiard, this too showed lots of beautiful red fruits wrapped in luxurious oak, lots of material here, very lovely (2619 views) | | | Tasted by SimonG on 12/25/2009: Opened at cool cellar temp and left to breath for an hour. Full deep, dense cherry red. Dark red fruit and a touch of spice. Certainly approachable and very enjoyable now but lots more to come here. Still some primary fruit, starting to show secondary meaty, spicy flavours and a mineral streak running though it. Just right with goose. ****(*) (1478 views) | | | Tasted by vindictive on 5/4/2009: From memory - I have had this wine twice and was impressed both times. It is not a classic burg in weight or style, but was compelling all the same. Very seductive nose, some oak (not cloying, but it is there), fresh floral and berry scents. Plenty of backbone and stood up to steak well. Tightened up a bit with air. Certainly no rush to drink this, but I am not sure how much better it will get. (1521 views) | | | Tasted by SimonG on 8/16/2008: Opened and decanted. Druk over next three hours. Still slightly purple in colour. Cherry and plum fruit, meaty and some spice. Vanilla starts to come through on the nose after an hour or so. Good fruit, meaty, still quite tannic, bright acidity coming more to the fore after 90mins or so. This is no weak 2000 vintage, still young and quite primary, legs for another couple of decades; just starting to be approachable, but better in a year or two. Really very good. After a few hours, the fruit and meatiness, still present, give way to a nice minerality. Some flesh and vanilla spice, but fruit and mineral to the core. **** (1446 views) |
| By Chris Kissack
Winedoctor, January 2010
(Domaine de la Vougeraie Charmes-Chambertin Les Mazoyères) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Domaine de la Vougeraie Charmes Chambertin Les Mazoyeres) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Domaine de la Vougeraie Charmes Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine Vougeraie Charmes-Chambertin Les Mazoyères Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Winedoctor and Vinous and Burghound. (manage subscription channels) |
| 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.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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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