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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 8 notes) - hiding notes with no text | | | Tasted by Vintomas on 10/29/2017 & rated 91 points: Rather powerful nose with ripe strawberries, some spice, wood, and flowers, hints of smoke and red berry liqueur, and some developed notes. Medium+ body with strawberries and cherries, good concentration of berries, spice notes, some tannins with slightly woody elements to them, spicy aftertaste. 91 p.
I feel that this wine was perhaps raised in a little too much new oak for its own good, for it still shows quite a lot of spicy and woody notes at 18 years of age. However, it doesn't show too much of the typical mature Burgundy notes (undergrowth and so on), so it should keep for at least another decade (at least judged from this bottle, which had a truly perfect cork). (1353 views) | | | Tasted by Stefan75 on 3/22/2016 & rated 92 points: Mag, still pretty closed at opening, decanted for about 2 hrs, then great development in the glass, excellent charmes chambertin with sufficient reserves for a couple of more years.... (1348 views) | | | Tasted by cephomer on 11/2/2013 & rated 89 points: Drank with Adlers at Plates last nite. Medium to dark red color, nose of red fruits, some spice & forest floor perhaps. At first I thought the wine needed to open up a bit--didn't decant--but it was what it was. Pleasant round mouthfeel, nice spiciness, a trace of minerality, and decent acidity and fruit levels, but I found the fruit to not be as sweet or ripe as one would have expected for this vintage. Also, it didn't have nearly the depth or complexity that I expected for any decent burg, let alone a grand cru. Totally lacking in the mid-palate, and fairly short, again especially for such a wine. It seemed as if the various elements comprising this Cru just never came together or coalesced into a grand big picture vision. A very good example of the whole NOT equaling the sum of its parts. Very disappointing! (especially in comparison to what we next opened: A 95 Smith Haut Lafite, which was fabuloso!) (1851 views) | | | Tasted by Biglama on 11/13/2012 & rated 92 points: keurige wijn, niet helemaal wat je van een grand cru verwacht maar heeft zeker zijn kwaliteiten, prettig drinkbaar, mooie diepgang, goed in balans, nu fijn op dronk (2086 views) | | | Tasted by Biglama on 2/15/2011 & rated 93 points: rode kleur, neus heeft nog veel rood fruit, komt jeugdig over, heel anders dan de 1ste fles, mooie mineralen, kruidig, heeft lekkere soepele dronk, elegant, makkelijk, kleine zoete impressie, rijpheid, mooi in balans, prettig glas in een mooie moderne stijl (2414 views) | | | Tasted by Biglama on 4/26/2010 & rated 92 points: rode kleur met een beetje bruine rand, al duidelijk wat verouderd. geur is grondig, met rood fruit, veel impressies heel fraai, smaak is mooi elegant met toch ook voldoende kracht en karakter, duidelijk een hogere wijn, mooi geëvolueerd. (1869 views) | | | Tasted by archambault on 1/1/2009 & rated 91 points: Accompagne bien faisan rôti et pintade.
Décanter 1 h avant de servir. (1774 views) |
| 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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