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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 12 notes) - hiding notes with no text | | | Tasted by hprphf on 2/12/2023 & rated 94 points: Next to 97 VR, this is clearly less Jayer. At open the aromatics… we could smell it from two meters away. Light garnet clear color (looks filtered?), purple and blue fruit, some notable overripeness and lightly earthy. Bigger palate with very very good structure, and certainly a very classically made wine, but I do not see this improving any more. 94 (793 views) | | | Tasted by vetty on 2/12/2023 & rated 94 points: leftover from friend's lunch tasting. great structure with good acidity and tanning. very powerful. Pronounced flavour intensity. (579 views) | | | Tasted by Kemo Sabe on 3/11/2019 & rated 95 points: Brought to Paulee and for many this was the WOTN. Perfectly aged and well balanced wine at this stage. Bright red fruit, clean and crisp palate with great spices and texture. Very Jayer like in its high toned red fruits. Awesome bottle. (2240 views) | | | Tasted by burgcamel on 6/17/2016 & rated 95 points: Drank this along side the 1991 La Tache. For me, the La Tache was the winner but both were exceptional bottles. I felt the Cros Prarantoux was fully mature and the La Tache was just entering it's drinking window. The Parantoux was earthier and had a little less spice. (3113 views) | | | Tasted by steinersing on 11/8/2013 & rated 95 points: Haunting nose, of dried rose petals and spice. onthe black fruit side, but vibrant. good length. This bottle hold very well over three hours. Plenty of life left. (4112 views) | | | Tasted by cortoncharlie on 8/13/2013 & rated 94 points: Typhoon Squad at the Wine Vault: We now moved onto a pair of Rouget Cros Ps. Both bottles were fantastic and the 1989 had a lovely nose full of spice. Nice crunchy fruit and there were traces of the earthy elements too. Overall more austere and intellectual than the 1990. At a good place right now but bottles like this one will hold. (4597 views) | | | Tasted by BradE on 7/31/2013: In the company of rock stars (Leroy and DRC), this showed as clunky and unimpressive. (3875 views) | | | Tasted by KenK on 7/12/2012 & rated 91 points: Charlie Trotter's Goodbye with Jayer, Meo, and Rouget: A bit tight on nose, does show dark red fruit, bit earthy.
Nice dark juicy flavors, toasty, good tadt dry component. Quite good, uet a tad simple. I think needed some decant time it did mot get. Nice, not profound. Earthy edge. (2697 views) | | | Tasted by Burgundy Al on 7/12/2012 & rated 94 points: Another Final Dinner at Charlie Trotter's with "Guests" Henri Jayer, Meo-Camuzet and Rouget (Charlie Trotter's - Chicago IL): Open 30-45 minutes before serving. Big spice driven aromatic start. Lots of power and concentration on palate with robust black fruit. Very direct and textured all the way from start-to-finish, this showed more energy and acidity than almost any 1989 I can recall in recent years. We had a long discussion regarding this wine's longer-term potential and I would say I was most positive in the group, thinking this wine will start to show some exciting earthy character in another 10+ years and will still retain some freshness and energy from the structure. Others felt that the fruit started shortening after 60-90 minutes so were less optimistic on the wine's trajectory. Only time (and opening another bottle) will tell.... (3560 views) | | | Tasted by MatthewF on 7/12/2012: Charlie Trotter's Farewell Dinner with Montrachet, Brulees and Cros Parantoux (Charlie Trotter's, Chicago IL): Opened about 30-45 minutes before serving. Started off with a fantastically spicy nose and very dark/almost black sour cherries. Great concentration of fruit on the palate for the vintage with lovely texture all throughout. I was in the camp that the palate started shortening after 90 minutes or so, but there was some nice structure remaining to the wine, so who knows what the future holds. Nice refreshing acidity on the medium finish. (4004 views) | | | Tasted by BradE on 10/28/2011: 1989 can be a fickle vintage, but this bottle was terrific, and over performed. Definitely not on an upward trajectory, I would tend towards drinking this sooner rather than later. (1713 views) | | | Tasted by BradE on 2/14/2011: Showed well, and interestingly drank better than a bottle of 91 two nights earlier. (1529 views) |
| 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.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.infoVosne-Romanée 1er CruVosne Romanée is one of the smallest wine villages in Burgundy The wines possess diverse characteristics, but they can generally considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
on weinlagen-info.de |
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