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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 92 pts. in 17 notes) - hiding notes with no text | | | Tasted by doctornoah on 7/14/2018 & rated 92 points: Deeply colored and fairly extracted, with blossoming nose of red fruits. Not quite to the level of nose I’d expect from a GC (this is 1er) but I have had many GC that were not up to this level. Seamless on the palate. Very fine. One of the best Burgs I’ve had this year. (2155 views) | | | Tasted by The Vines That Bind on 8/17/2017 & rated 91 points: Wines of Good Hope: Summer 2017; 7/29/2017-9/14/2017 (River's Inlet, British Columbia): [Mag] Nose is expressive and nicely combines berry perfume and rustic earth. Little wood influence remaining, just fruit and terroir. Don't know much about these wines but this was really pretty on the nose as well as flavourful and pleasurable on the palate. (2746 views) | | | Tasted by tcosgriff on 4/23/2016 & rated 84 points: Burgundy color with a very muted bouquet of cherries. Very typical of most Burgundies with not much oomph and no great nuance or depth or finish or anything. I once again thought that Perrot-Minot might be the breakthrough, and before that Dugat, but here we are. On the other hand, I just drank the 2009 Marcassin Marcassin Vineyard Pinot Noir. Now that was memorable. Ditto for a second bottle. (2895 views) | | | Tasted by Edclr on 8/1/2013 & rated 93 points: Ditto last note. Even outperformed the 99 Perrot Minot Mazoyeres served next to it, and the 02 d'Angerville Volnay Fremiets. (4225 views) | | | Tasted by Edclr on 6/12/2013 & rated 93 points: beautiful wine. Very deeply colored, almost dense. Fruit very bright reds, but fully open and still primary. It has a long life ahead, but its so good now why wait? It was WOTN against some Meo, Vogue and Leroy GC's. (3987 views) | | | Tasted by cfe on 11/25/2012: WTF? The first of the bottles purchased on release, and it bore little resemblance to an ethereal bottle consumed 3/12 in Alsace. By comparison, the aromatics and palate were muted and lacking interest. No sign of heat damage in shipment to the US, but something is certainly different with this bottle. (3399 views) | | | Tasted by PeterH on 4/5/2011 & rated 92 points: Score is based solely on 'flavor'. It's a good, big wine. Prob needs a decade before it settles down. Fine to drink now as long as you want to drink something from either Sonoma or the mid-coast region in Calif. Would be an excellent Kistler! (3532 views) | | | Tasted by carlwhat on 3/26/2011: tasted blind, never would have guessed chambolle. flavor profile is much more gevrey with dark berry fruits and a bit of the animale. none of the elegance and delicacy that i would associate with chambolle. for me, the wine was bit over-extracted and heavy handed. while certainly a pleasurable drink, i wish the wine had more transparency. (3018 views) | | | Tasted by PeterH on 10/22/2010 & rated 93 points: So funny. Back to the ones from an American source, and much better... (2331 views) | | | Tasted by PeterH on 6/10/2009 & rated 86 points: Interesting.
I've had this bottling at least 3 times before, but not for a few years.
Last time on CT says late '06.
My notes from then indicate that the wine had begun the integration process, nice kirsch flavors, good length, smooth with balance, and lots of Chambollle typicity.
This time, pretty different.
Like a time machine, this tasted much younger. Acid, tannin (yep, a little tannin), primary fruit. Dark and thick. I would have guesses a high-end Calif Pinot from one of the 'extractor' producers.
The wine was drinkable and enjoyable, but more in a Calif Syrah way vs a lacy Burgundy.
I think this wine is going to need 10 years to integrate and really show it's stuff.
Now, here's the funny part. The 3 bottles I drank back in '06 came from a US retailer, through the US distribution channel.
The bottle I drank last night came from a case that I direct-imported a few years ago from London.
So, a much better chance that the bottle I had last night never saw any mishandling, heat, etc. It went directly from the UK bonded storage to a temp controlled shipper to my cellar.
My best guess, somewhere along the line, the other bottles saw more 'rough handling' which advanced their theoretical age.
Last night's wine was just too young!!!
So, is this a case for heating up your winecellars a little?
:) (2661 views) | | | Tasted by PeterH on 9/23/2006 & rated 93 points: I really enjoyed this wine. Served with lobster spaghetti with garlic and fresh tomatos. Really nice, young burg. Kirsch and cherry flavors, maybe a touch too much acid kept the score down, but that will improve with a little more time. Knocked off 3 bottles this weekend, so not sure if they're gonna get more time, at least in my house... (3368 views) | | | Tasted by PeterH on 4/22/2006 & rated 93 points: Mmmm. Really tasty red Burg with a long life ahead. Not shut down, but will probably integrate a little more, over time. Really good Chambolle, classic smooth texture, medium body, reasonably long finish. Nice amount of kirsch flavor without any cloying or heaviness. Very enjoyable, and perfect with the duck breast (crispy) (3473 views) | | | Tasted by PhDP on 5/24/2005 & rated 84 points: Perrot-Minot 2002 (INAO Vin-Passion, Bruxelles, Belgium): Nez sur le boisé, "métallique", cerise mouillée
Bouche plus puissante et plus tannique que le précédent, "viril", équilibre sur les tannins, trace de rusticité (agraire et peu spirituel): moins de finesse, longueur moyenne; très différent du 6 (3863 views) |
| By Stephen Tanzer
Vinous, The Glorious 2002 Red Burgundies (Feb 2016) (2/1/2016)
(Domaine Perrot-minot Chambolle-musigny La Combe D'orveaux Cuvée Ultra Vieilles Vignes 1er Cru) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine Perrot-Minot Chambolle-Musigny La Combe d'Orveau 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine Perrot Minot Chambolle Musigny La Combe d'Orveaux) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine Perrot-Minot Chambolle-Musigny La Combe d'Orveau 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Domaine Perrot-Minot Producer website
U.S. Importer (Addt'l Info)Pinot 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.infoChambolle-Musigny 1er CruChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrent bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace."
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Di Giancarlo marino: comunque. Les Noirottes è un cru situato quasi al centro di Chambolle, subito ad est di Bonnes Mares, ed è confinante tra gli altri con i 1er cru Les Baudes (segnalo quello di H. Lignier), Les Sentieres (segnalo quello di R. Groffier), e aux Beaux Bruns (molto citato dalla stampa quello di D. Mortet, io preferisco quello di Ghislaine Barthod). Pur essendo ben situato, questo 1er cru non mi risulta aver mai dato vini di particolare pregio. Per chi ama e cerca lo "spirito" vero di Chambolle, oltre allo scontato Les Amoureuses (notevoli quelli di De Vogue, Roumier, Groffier, Amiot-Servelle...) ed a quelli già citati, consiglio Les Cras di G. Roumier e Ghislaine Barthod, Derrier la Grange di Amiot-Servelle, Haut Doix di Groffier. Volendo scegliere tra i Village, sono tutti buoni quelli di Groffier, Ghislaine Barthod e Roumier, produttori che eccellono regolarmente anche nelle denominazioni minori. Volendo parlare di Chambolle, occorrerà prima o poi dire qualcosa anche dei grand cru: la mia passione per i Bonnes Mares è nota ai miei amichetti sciagattati.
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