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|Community Tasting History|
Community Tasting Notes (average 8 notes) - and median of 93 pts. in hiding notes with no text
| ||Tasted by Rezy13 on 6/29/2014: Steve's 60th (Roswell, GA): Served non-blind; small dull crimson core with larger burnt orange rim, see through with lots of sediment; burnt orange, caramel, Asian 5 spice, cranberry, leather, elegant; became richer with air, orange, cherry, long finish, still some tannin, kind of a Red Hots note on finish as well; the fruit started fading after a couple hours so drink earlier; a great experience and hard to be objective with a score as I just wanted to soak it in and enjoy the ride. (938 views)|
| ||Tasted by CamWheeler on 8/11/2012 & rated 90 points: DRC Dinner 1 (Sydney, Australia): Faded colour with an orange tinged rim. Aromas of summer truffles, earth and black tea leaves. The palate is lightly bodied, there is good acidity but there is also a lack of depth and it seems more simple than the nose alludes to. Holding up okay, but drink now based on this bottle. (2674 views)|
| ||Tasted by cct on 5/20/2008 & rated 92 points: Dark bing cherries and roasted notes to start. Perfume, anise, chinese tea, nutmeg and flowers. A complicated and deep nose. Medium full bodied on the palate, I found it a bit astringent and not quite seamless. Still tannic, but not overtly so. More baking spices, a roasted note, tea and nutmeg. A beautiful wine that would have been better if it all had come together. 92 pts (2567 views)|
| ||Tasted by Burgundy Al on 1/7/2008 & rated 92 points: Lieu-dit Cru Richebourg Dinner (Primehouse - Chicago IL): Opened 4+ hours, decanted 2+ hours before pouring. Earthy and smoky, this wine is clearly in its “sweet spot.” Lots of acid make this a great food wine. Excellent when first served, good with food, a bit tired several hours later. I wish there was a bit more fruit left at this stage in its development. Not quite as good as another bottle from the same source we had last year. (2713 views)|
| ||Tasted by winefool on 1/7/2008 & rated 95 points: Lieux-dits-Cru Richebourg Dinner (Primehouse): Medium red color with some bricking at the edges. Full nose of black cherry fruit with clove hints - nice. Rich sweet black cherry round friut on the palate. Long tannins and acidity on the finish. A great DRC drinking right in the window. 94-95 pts. (3491 views)|
| ||Tasted by Burgundy Al on 12/12/2006 & rated 95 points: Lieu-dit Cru opens some Richebourg+ (Oceanique - Evanston IL): Dark color, great balance of primary fruit, structure and emerging barnyard charm. This began with great floral aromatics which continued on to the nice spice on the palalte. Quite tannic and even still a trace oaky, but the layers of fruit were shining through everything else. (2419 views)|
| ||Tasted by winefool on 12/12/2006 & rated 95 points: Lieu-dits-Cru Richebourg and friends Dinner (Oceanique): Full purple color. Lovely traditional mature burg nose of rose petal, briar, and red cherry fruit. Big bright cherry red fruit on the palate with a hint of sweetness and a good firm structure. Really lovely. (2295 views)|
| ||Tasted by Ski4Vin on 12/25/2005: Blind tasted with 1986 DRC Echezeaux and 2000 Domaine Serene Mark Bradford. The Mark Bradford stood out and shouldn't have been included in the tasting. The Richebourg had more complexity than the Echezeaux and a longer finish, but the Echezeaux was preferred by most as being more accessible. (2196 views)|
NOTE: Scores and reviews are the property of Burghound and Rockss and Fruit. (manage subscription channels)
|By Allen Meadows|
(Domaine de la Romanée-Conti Richebourg Grand Cru Red) Subscribe to see review text.
|By Lyle Fass|
Rockss and Fruit (1/18/2006)
(Domaine de la Romanee-Conti Richebourg) Nose of truffles, exotic spices and loads of red/black fruits. Palate was pure velvet with pure fruit and a long finish. Who can complain? Excellent.
Domaine de la Romanée-Conti Producer website
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, Germany, the U.S., Canada, Australia, New Zealand, Croatia, Serbia, Italy, Austria, and so forth, with varying degrees of success.
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Burgundy 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
Côte de Nuits on weinlagen.info