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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 31 notes) - hiding notes with no text | | | Tasted by Francophile1 on 4/7/2024 & rated 92 points: Haven’t tasted this since 2021. My last bottle of this vintage and patience was rewarded. Noticably more mature than my last experience. Lovely aromas and wonderful finish with a great balance between fruit, earth, minerality, and acidity. (72 views) | | | Tasted by MSheridan on 10/30/2023 & rated 90 points: This second bottle was not quite as impressive as a previous taken to a 2011 burg tasting a couple of weeks before.
Still in its infancy, it was a bit tight and a little muted but began to open up and show a full fruit profile with air.
Unfortunately it was up against more mature wines that it never had a full chance to stand up against this time
Hold a few years (253 views) | | | Tasted by moany rhoney on 10/28/2023: WIMPS Burgundy 27th Oct 23 (La Trompette): youngest of this flight of Volnay and tastes it. Lots of fruit and complexity but more to come I think. (325 views) | | | Tasted by lozatron on 10/14/2023: Nick A's Burgundy Series, 2011 Edition, kids table: A bit more youthful, a bit more vigourous. Something bright yet accessible there - blackcurrant chewit? Do they make cranberry chewits? If they did they would taste like this wine. My mouth is watering thinking about this wine - lovely stuff. I think there are probably two or three reds at the dinner I preferred, but none of them summons themselves to memory as easily as this one. Would love to drink again. (518 views) | | | Tasted by Vinumming & Ahhing on 10/12/2023: Nick A's 2011 Burgundy Horizontal (Table 2) (Noizé, London): Another lovely drop, someone on the table correctly suggests blackcurrant chewits on the nose. They're right and some chocolate coated cranberries too. With air a smoky Bakewell character emerges. Palate is long and brooding. After 20 mins in the glass there's a suggestion of coffee and walnut sponge on the palate. (510 views) | | | Tasted by oenanthe on 10/12/2023 & rated 93 points: Nick's 2011 Burgundies (Noizé): Hint of reduction to start, then a nose to die for. Just a wrap me up and bury me in it kind of nose. On the palate opens up with cranberry, black raspberry, olives and bay leaf, and a smoothness and elegance that is simply wonderful. This I think is the best of the flight by a whisker. Somehow it feels more youthful, bright and airy, doing everything it needs to without expending any effort at all. Top notch. (510 views) | | | Tasted by sjfunkenhauser on 11/6/2022 & rated 91 points: Pale ruby.
Medium (+) intensity red cherry, cranberry, cinnamon, all spice, red plum, violet, wet stone, under brush, charred cedar.
Pronounced palate.
Medium (-) body, medium tannin, high acidity, long finish. (52 views) | | | Tasted by Irish_Wine on 11/1/2022 & rated 91 points: Pale ruby.
Medium plus intensity on the nose with red cherry, black cherry, blackberry, cinnamon, clove, chocolate, vanilla, smoke, charred wood, caramel, dried cherry, wet leaves, earth and forest floor. Developing.
Medium plus intensity and dry on the palate with more dried cherry coming through. High acidity, medium minus tannins, medium body, medium alcohol, medium plus finish.
Can drink now but has potential for aging or further aging. (99 views) | | | Tasted by martin_e on 3/12/2022 & rated 91 points: Great wine, may need a bit for of aging, but started opening and showing nice complex red fruit. (1139 views) | | | Tasted by Francophile1 on 7/31/2021 & rated 91 points: Time in the bottle has been good to this wine. Third time tasting this vintage over the past three years. While still a backward wine, it is starting to put on weight and complexity. After an hour in the decanter, it really opened up nicely. (1470 views) | | | Tasted by mmcdds on 4/19/2021 & rated 91 points: Still abit backwards on opening then blossomed nicely after about an hour and was consistent with my last note. Quite nice and in no hurry. (1427 views) | | | Tasted by mmcdds on 6/28/2020 & rated 91 points: This was delightful tonight shortly after opening with lots of penetrating, dark red fruit with earthy, minerally undertones and a long, spicy finish. All in all, quite nice and a pretty good qpr. While I think this is drinking really well right now, I do think it could benefit from abit more time in the bottle. (1699 views) | | | Tasted by Francophile1 on 5/15/2020 & rated 90 points: Young and austere, but still delicious. High acidity, high toned red fruit (cranberry, pomegranate), orange rind, minerals and slight tinge of mushroom. Give it another 5 years. (1785 views) | | | Tasted by Argrath on 4/25/2020 & rated 93 points: (Small Oregon tasting with a Volnay reference)
Full and perfumed nose. Minerally gun-powder. Oak and exotic spices. Very good depth. Some undergrowth and forest floor.
Medium-fullish, still tannic palate with a slightly youtful impression. A bit tart. Spicy and structured. Quite oaky and lacks some elegance for the appellation. Comes across as a bit rustic. No greeness, but the bitterness betrays the vintage. Could benefit from 2-3 more yrs. (780 views) | | | Tasted by mmcdds on 12/28/2019 & rated 90 points: Abit on the rustic side with earthy, slightly brambly, dark red fruit. There’s plenty of concentration here, but perhaps lacking in depth and finesse. Nice enough now, but I suspect this will start to shine in a few more years. (878 views) | | | Tasted by Derek Darth Taster on 11/18/2018 & rated 93 points: 375ml bottle. At home. Poured into decanter and drank over 1+ hour.
Appearance is clear, pale intensity, purplish ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of salty saline minerality, wet granitic stones, moist soil, pretty red flowers, light red spice, red cherries, ripe raspberries. Developing.
On the palate, dry, lovely stinging high acidity, medium alcohol (13%), medium- tannins, medium body. Medium+ flavour intensity, with flavours of salty brine minerality, dark moist earth, wet granite stones, crunchy red cherries, ripe raspberries, cranberries, sweet herbs and spice. Long finish. Fruits get a little darker with more air - sweet black cherries.
Very good quality Volnay Caillerets with the acidic focus and strong minerality combined with crunchy ripe red fruits. Already approachable now in half-bottle format. Can develop well over the next 5+ years but I don't think needs a decade to be appreciated. May be a little too sharp for non-acid freaks. (1576 views) | | | Tasted by Francophile1 on 8/10/2018 & rated 89 points: Very good, but I was hoping for more. Briney, saline, touch of smoke on the nose and a tangy orange zest on the finish. The nose is fantastic but the finish is a bit too abrupt. It can benefit from a few more years in bottle to integrate all of the components. Might warrant a higher score with some short term cellaring. (1340 views) | | | Tasted by johnh1001 on 4/2/2018 & rated 92 points: Pretty closed on the nose but nice, ripe sweet red fruit on the palate. Very pleasant if one dimensional (1738 views) | | | Tasted by maxima on 12/31/2017 & rated 91 points: Bu lors du souper de Noël pour comparer à un 2011 de Charloppin...celui-ci a complètement torché l`autre.
En carafe 1 heure puis remis en bouteille épaulé quelques heures durant le repas.
Superbe nez sur les fruits noirs, les épices et un beau bouquet d`herbes.
En bouche, les épices sont bien là, c`est assez gouteux et raffiné.
Du poivre, des petites cerises, des notes terreuses et des violettes.
Il y a une belle acidité et une minéralité qui en font un beau vin digeste.
La finale est longue et enveloppante, un autre très beau 2011.
L`art de ne pas se peinturer dans un coin dans notre passion pour découvrir ce beau bijou. (1848 views) | | | Tasted by ews3 on 11/19/2017 & rated 91 points: light profile, with crunchy red berry fruit, floral notes, and granite. bright acids are a bit forward. finishes with a cranberry note. (1696 views) | | | Tasted by Mazy on 10/22/2015 & rated 87 points: Au nez, on aurait pu se diriger vers un cabernet ligérien par exemple car c'est vert - le poivron! En bouche, les premières gorgées sont aussi marquées par la verdure (je parierais sur une bonne proportion de vendanges entières mais avec une sous-maturité de la rafle; sinon un effet du millésime ). Avec l'aération, le tout s'améliore et se développe sur une minéralité modérée, les épices, les tannins modérés, et une finale légèrement amère. (2518 views) | | | Tasted by yofog on 10/4/2014: An extremely pretty nose here, and a nicely dense but light-on-its-feet core. Very good. (2859 views) | | | Tasted by zTroy on 8/13/2014 & rated 94 points: Very minerally for a red but nice drinking. (2614 views) | | | Tasted by Burgundy Al on 4/6/2014: Knightsbridge 2011 Burgundy Tasting and Sale (Northbrook, IL): Tasting, brief note. Ripe and dense fruit with good spice aromas. Slightly more black, dense and meaty flavors than I normally expect from Volnay, but this is long and very balanced. Definitely good. (4178 views) | | | Tasted by jrobs7777 on 1/15/2014: Pousse d'Or of Volnay (Bistro 7 (7 N. 3rd St., Philadelphia)): Cooler red fruit. Touch menthol. Nice core of fruit. Lighter color. (3082 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| La Pousse d'Or 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.Les Caillerets In Volnay On weinlagen.info
In MeursualtFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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