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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by Pinot_Geek on 6/13/2020 & rated 94 points: Dark ripe fruit well balanced by acid and medium tannins. Surprisingly fresh. Initially savory-horsey, but that blew off with airtime. Medium-bodied with graphite notes. Very tasty. My kind of wine. (1200 views) | | | Tasted by amc on 6/12/2020 & rated 93 points: This bottle still had enough freshness. Ripe dark cherry fruit, sous bois, silky texture with a hint of tannins. Classic and nuanced Chambolle. I would drink now. (969 views) | | | Tasted by NostraBacchus on 6/18/2016: Some slightly overripe sweet cherries, graphite, flowers, but also some beef blood/raw meat kind of thing, rum-pot and dried fruits. It's medium+ bodied and pretty dense with medium acidity and medium+ tannin that is good quality. Not an easy to drink wine for me... the slight over-ripeness and the animalic notes threw me a little off. It's a top-notch wine from one of the greatest producers of Burgundy and a great year too... it left me a little puzzled. (3840 views) | | | Tasted by Collector1855 on 3/6/2016 & rated 91 points: Medium garnet. Distinctive cherry note with lots of rum-pot, dried fruit and jammy notes as well. The palate is dense and quite structured even at this age, does this need more time. I don’t know. The wine is dense and aromatic but somehow I struggle to like the package. To be revisited. 90-93. (3460 views) | | | Tasted by jim francis on 8/10/2014 & rated 95 points: Truly outstanding wine--lush on the plate, dense black fruits, almost plummy, exceptional length, silky, rich and very intense, certainly the finest Chambolle Charmes I ever had, simply extraordinary balance of fruit and tannin. While denser and with more of a black fruit taste, it rivaled many bottles of Amoureuses I've had. Absolutely ready now but certainly will last three or more years. Absolutely no bottle variation across a case served to guests. (4116 views) | | | Tasted by steinersing on 3/15/2014 & rated 92 points: this showed exceptionally well and seems right in the sweet spot of evolution now. expressive nose, great energy and vibrancy in the body and length. went back to some remains in the bottle 3 hours later and all fireworks were gone. So perhaps time to drink. (3481 views) | | | Tasted by Seth Rosenberg on 8/21/2012 & rated 87 points: From Magnum, Ryan's bottle. Huge primary nose of oak vanilla and sweet fruit: blueberry and blackberry. Nose seems very new world. Hopefully just needs time to integrate oak. Plush and rich on the palate: oak and blueberries. Still needs time. Minerals and stones and blueberries in the finish. Not really my style at this point, and does nothing to change my lack of enthusiasm at the 99 CdN wines. Nose - 4/6, Palate - 4/6, Finish - 4.5/6, Je Ne Sais Quoi - 1/2 = 13.5/20. (2792 views) | | | Tasted by lepetitchateau on 8/21/2012 & rated 92 points: Very fun to go back to Burghound's note on this wine from 10 years ago, and see how his comments are still valid and where they are not. He talked about how the fruit reflected pure Chambolle character with lots of extract and persistence, all of which was true, but what was less well anticipated was the weight, which Allen found full-bodied but had aged to the point of being medium-bodied. Tasty wine. (2632 views) | | | Tasted by Matt Neel on 8/21/2012: Craft Bar (Flatiron, NYC): Deep black blood. Massively oaky and ripe on the nose; spicy and primary; showing prototypical Chambolle ash/flint; huge clove. Gutty and bacony, it could be mistaken for a N. Rhône. The nose is fascinating, even though it rubs me a bit the wrong way for Burgundy. Hedonistically rich and also bacony on the palate, seriously Syrah-like; very elegant texture. This style is just a little too "made" for my taste. Ok length. Give it time, as it's primary. Hopefully all the oak and ripeness and too-muchness integrates with (a lot of) time. (from magnum; Thanks, Ryan) (3692 views) | | | Tasted by lepetitchateau on 6/10/2012 & rated 92 points: Evolving nicely, lovely purity and sappiness. (2268 views) | | | Tasted by tooch on 6/7/2012 & rated 91 points: Acker BYO - Chicago (Sepia - Chicago, IL): From magnum. This was decanted for about 6 hours prior to service. The floral notes really began to take off about midway through dinner. No question this could use another 10-15 years to mature, but its elegance was apparent already. Showed great cranberry and underbrush. Just lovely stuff. (3212 views) | | | Tasted by lepetitchateau on 2/2/2012 & rated 91 points: Good Chambolle character in its soft fruit but also showing an earthy, sultry note on the palate. There is more power here than elegance but it is a pleasing wine. (1909 views) | | | Tasted by lepetitchateau on 1/17/2012 & rated 93 points: Great dynamism to this wine, it combines classic Chambolle elements with lovely minerality and smooth tannins. Moderate density, good length, nice wine. (1520 views) | | | Tasted by lepetitchateau on 1/13/2012 & rated 91 points: Slightly high acidity on this example but still a pretty wine with medium density and good minerality. Does not seem to have the depth of the same as last nights example. (1505 views) | | | Tasted by lepetitchateau on 1/12/2012 & rated 93 points: super minerality and showing nicely right now, this wine has lovely character. (1518 views) |
| Domaine Ponsot 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 Charmes On weinlagen-info
Tthe parcel “Les Charmes” in Py de Ruyère is made up of vines with an average age of 60 years. The soil is composed of rocks containing clay and iron oxide, which are called “rotten rocks.”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.infoChambolle-Musigny 1er CruChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrent bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace."
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Di Giancarlo marino: comunque. Les Noirottes è un cru situato quasi al centro di Chambolle, subito ad est di Bonnes Mares, ed è confinante tra gli altri con i 1er cru Les Baudes (segnalo quello di H. Lignier), Les Sentieres (segnalo quello di R. Groffier), e aux Beaux Bruns (molto citato dalla stampa quello di D. Mortet, io preferisco quello di Ghislaine Barthod). Pur essendo ben situato, questo 1er cru non mi risulta aver mai dato vini di particolare pregio. Per chi ama e cerca lo "spirito" vero di Chambolle, oltre allo scontato Les Amoureuses (notevoli quelli di De Vogue, Roumier, Groffier, Amiot-Servelle...) ed a quelli già citati, consiglio Les Cras di G. Roumier e Ghislaine Barthod, Derrier la Grange di Amiot-Servelle, Haut Doix di Groffier. Volendo scegliere tra i Village, sono tutti buoni quelli di Groffier, Ghislaine Barthod e Roumier, produttori che eccellono regolarmente anche nelle denominazioni minori. Volendo parlare di Chambolle, occorrerà prima o poi dire qualcosa anche dei grand cru: la mia passione per i Bonnes Mares è nota ai miei amichetti sciagattati.
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