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| Community Tasting History |
| Community Tasting Notes (average 93.5 pts. and median of 94 pts. in 63 notes) - hiding notes with no text | | | Tasted by fcxj on 2/17/2023 & rated 94 points: Showing beautifully with delicate floral aromatics and secondary phase, red fruit palate. (672/12955) (1484 views) | | | Tasted by englishman's claret on 12/11/2022 & rated 89 points: Much less impressive than the example tasted in 2019, now dominated by its greenish, whole-cluster personality. I couldn’t find much to love, though on paper the fruit depth and persistence surely do it credit. A disappointment for the generally-pretty 2000 vintage, for DRC, and for RSV. (2538 views) | | | Tasted by Collector1855 on 9/11/2022 & rated 95 points: 200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Floral nose, lighter than the other wines in this flight, cherry, cinnamon spice. Good but would need a touch more stuffing for a higher score. (3332 views) | | | Tasted by Beatriz.lobato@gmail.com on 6/14/2022: Just fresh red berries amazing!!!! Raspberries, strawberries, pepper , clove, black stones, orange rind even - so much fruit!!! Forever fruit finish.
I must admit that I miss the earthy of the Gevrey.
:) (1807 views) | | | Tasted by Alex G. on 1/28/2022: Domaine Romanee Conti Lunch (Phoenix, AZ USA): In contrast to the 04 Richebourg served beside it, this was a seamless and delightful experience from first whiff to the last moment of the finish. Vosne spice and rose petal aromas were lovely, if not quite as potent as the Richebourg. The fruit was delightful, round and complete, with enough detail and layer to make me want to keep returning to the glass.
This is very much open for business, and if I won Powerball I'd be buying magnums of this to drink and enjoy for decades to come. 750's should be enjoyable for quite some time, though I don't know if we'll see them get better than the current excellent level. (2496 views) | | | Tasted by steinersing on 12/3/2021 & rated 93 points: The nose is floral and attractive. All the hallmarks of the Domaine. But the body expresses the lighter vintage and may have started a slow decline. (1719 views) | | | Tasted by fcxj on 11/22/2021 & rated 90 points: Better to smell (floral) than to taste (prune). (2665/12955) (1760 views) | | | Tasted by cch1966 on 5/29/2021 & rated 100 points: What a nose. So many different notes. Red berries, roses, herbs, leather etc. Could not stop smelling the wine. Complex and concentrated palate. Silky. Very long finish. Fantastic wine. (1861 views) | | | Tasted by steinersing on 11/6/2020 & rated 95 points: Extrovert crowd pleaser from this wonderful DRC vintage. The nose is haunting with tealeaves and dried roses. The body and length good but nowhere near LT2000. (2239 views) | | | Tasted by LB88 on 11/5/2020 & rated 93 points: This was a lovely drink but no real fireworks. It was Well balanced, had a average nose, well resolved tannins but enough structure left to last longer, starting to drink now. (1904 views) | | | Tasted by hprphf on 3/6/2020 & rated 93 points: Zachy's La Paulee 2020; 3/5/2020-3/6/2020 (Le Bernardin Prive): 00542/12955. Some light vintage weight, sweet and enjoyable. 93 (2595 views) | | | Tasted by Burgundy Al on 3/6/2020 & rated 93 points: Zachys La Paulee Auction; 3/5/2020-3/6/2020 (Le Bernardin Prive - New York NY): Small glass, brief note. Fleshy, rich and forests red cherry and beer tie the sweet spice. So tasty right now with good+ length. (3035 views) | | | Tasted by BradE on 1/31/2020: A nice bottle of a vintage I've always enjoyed. (2256 views) | | | Tasted by Alex G. on 1/31/2020: DRC in AZ - Tucson Comes to Scottsdale: Served blind. This also came across as somewhat younger than its age, my guess was '06 RSV. From the first sip, was a great balance of primary fruit and secondary nuance. As with all the wines today, I wish I had more time to contemplate it, but it was a 3 ounce pour and on to the next one at a brisk pace. That said, it showed very well even in a big lineup of DRC. (2191 views) | | | Tasted by englishman's claret on 9/24/2019 & rated 94 points: This is impressive in its depth, but where is the elegantly delineated, complex, effusive character of RSV? This may need more time, but it's not obviously top RSV. (2620 views) | | | Tasted by FYC on 9/1/2019: Pristine bottle from a cold cellar. This was showing younger than the bottle I had 2 years ago. Striking elegance but unmistakable DRC nose. The spice and red fruit aromas are apparent but there is something a little more. Almost black olive and savory in character along with a little earth. The palate is very pure and elegant. A quintessential DRC RSV. (1822 views) | | | Tasted by Alex G. on 9/28/2018: Nearing the end of an 8 hour food and wine extravaganza, and a friend blinds us with this.
It shook me to the core, even after a day of unreal wine, even feeling like I’d rather not have any more wine, I get a whiff and... game over.
This was incredibly pure and pretty, dominated by red fruit and running polar opposite to what many people consider the common characteristics of 2000 Burgundy. The best winemakers created magic in 2000.
Red fruit, hoisin, a touch of cinnamon. Beguiling, rich, dense and yet light at the same time.
These were impressions BEFORE the reveal. This is a knock-the-f-out wine if you can find it in this pristine condition.
More than any one note it was the purity, the outright beauty of this wine, that made it memorable. Never to be matched... or so we thought...
Then by pure coincidence 2000 DRC Richebourg served next to it, totally blind.
I must say that I’m the luckiest man alive. For many reasons, wine certainly among them, but friends far more so. ���� (2212 views) | | | Tasted by Keith Levenberg on 8/10/2018 & rated 92 points: Still has some stems on the nose. The fruit is fresh and juicy with a cranberry tang, almost jarringly fresh considering the vintage. That also gives it a slightly lean, spinal construction bit it fills out nicely with time in the glass, and also starts showing more barrel spice. (4676 views) | | | Tasted by Burgundy Al on 3/1/2018 & rated 94 points: Zachys La Paulée "Warm-up" Dinner (Sessions at the Presidio - San Francisco CA): So much like the 1990 alongside, just less complex, even if more accessible and here-and-now. Exactly what you think RSV should be, in a very exact and precise fashion. (3396 views) | | | Tasted by Nanda on 3/1/2018 & rated 95 points: Pre La Paulée Zachy's BYO Dinner (Sessions at The Presidio - SF, CA): Wow, stunning towering nose that has explosive, intense Vosne spice layered into black cherry. The palate is rich with more of that intense Vosne spice. Good freshness and precision. (3012 views) | | | Tasted by Burgnick on 2/28/2018 & rated 93 points: Nose is beautiful with rose petal, spice, flowers, and ginger. Palate has high acidity but the fruit is slightly lean for a drc rsv initially. First impression is that this is a 2000 and it is understandable. Four hours after the wine was opened, this has gained complexity and weight. The sweetness of the fruit has emerged. If you drink it now, you should let it breathe for 3 hours to witness the evolution. The wine is in the upward tracjectory. 93-94 (2675 views) | | | Tasted by fatboi on 2/11/2018 & rated 94 points: Very good wine night to start off. had two gorgeous whites. 11 mon plaisir from roulot and 92 bbm from sauzet, which really surprised me.
Out of a Mag.
Will let the words of more talented man, Arvid, describe this wine "Still had delicious fruit to its drc elegance, spicy medicinal herb things. For me it's pretty perfect right now, doesn't need another decade of aging." Couldn't have said it any better. 94/95 (2163 views) | | | Tasted by blacktruffle on 9/11/2017 & rated 95 points: I first had this wine at the 2017 La Paulee Legends Dinner at Eleven Madison Park in New York, and it caught my attention that Aubert de Villaine had picked this wine (among others) to showcase the domaine. The wine was great on that night, and it is equally fantastic from a bottle that I bought just recently. I since went and bought a magnum and intend to buy more. The wine is full of pinot fruit, raspberries, and wild notes of game, all framed by gentle and silky tannins. It is drinking well now, but there is no rush. (2573 views) | | | Tasted by ed1862 on 7/22/2017 & rated 93 points: This wine was a Bit disappointing at the beginning. Flat. Light. Taste was earthy with some Potential. So i decanted it and waited.. After 2 hours it was a different wine. Now he had body and soul. Then a nice experience. He could be drunken right now if you give him time but will stay on that level vor some years. (2389 views) | | | Tasted by FYC on 5/9/2017: Bricked and dusty in color. Perhaps due to extended travel. Nevertheless this was all spice on the nose and palate in spades. A wonderful, soft, and resolved RSV. This particular bottle seems to have peaked but is in no danger of declining. Also a delicious treat. (2574 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (3/23/2023)
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Grand Cru Culinary Wine Festival (Mar 2016) (3/1/2016)
(Domaine De La Romanée-conti Romanée-saint-vivant Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound (3/5/2005)
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/25/2003)
(Dom de la Romanée-Conti Romanée-St-Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (11/17/2002)
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (11/1/2007)
(Romanée-Conti Romanée Saint-Vivant) Medium, medium-plus colour - just a very faint edge of amber at the rim. The nose is a sniffer’s delight - though the stems are very forward - they overlay a deep and primary red-fruit nose that’s edged with softness and a faint, savoury, musky note. The more it develops in the glass the more savoury it becomes; the last drops showing an extra fineness. In the mouth the wine is clearly grand cru in texture though the concentration is not so up-front, it rather develops on the tongue in an understated way. The tannins are well covered though I find the acidity is the least perfect aspect - not bad, but just a little bright - at this level I demand seamless. There is a subtle extra dimension in the mid-palate and into the finish - which is also very understated. Apart from the nose and the entry, everything about the wine is subtle and low-key - it holds the interest amply though, even the acidity seems well-judged at the death. Very fine now, if not quite mind-bending. I expect it will only get better for at least the next 10 years but it was very much enjoyed - to the last drop! | By Bill Nanson
Burgundy-Report (3/1/2003)
(Romanée-Conti Romanée Saint-Vivant) Cherry in shade and a deeper colour than the previous wine. The nose is more reticent, but certainly shows more complexity than the Echézeaux from a similar fruit profile i.e. red, rather than the black of the Grands Echézeaux. Shows coffee and faint vanilla in the mix too. Compared to the Grands Echézeaux, the palate starts explosively, the velvety tannin grabbing the inside of your mouth to attach the fruit. There’s nice acidity that pushes the persistent finish longer. Lovely. | By Lyle Fass
Rockss and Fruit (2/6/2003)
(DRC Romanee St. Vivant) Crushed roses, raspberry framboise, wood spice and dried leaves. Very exotic and stylish. Supple and intensely concentrated but again so pure and perfectly balanced. This is like liquid Monet. Floral and high-toned in the mouth with great depth and lifting acids. A little closed on the finish but opened up with my second taste twenty minutes later. Gorgeous. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and Burgundy-Report and Rockss and Fruit. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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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