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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 9 notes) - hiding notes with no text | | | Tasted by johnh1001 on 12/13/2023 & rated 90 points: Lots of mineral. Touch of reduction. P (353 views) | | | Tasted by Taffi on 10/1/2023: need more years (245 views) | | | Tasted by Hallvard91 on 1/22/2023: Tasted Nov 21. Too long since tasting, but was delicious. (432 views) | | | Tasted by WoodieBayArea on 12/17/2020 & rated 91 points: nice wine with med / med-minus weight, balance of light fruit and some spice... can't help but think / hope this wine is a tad shut down... nice structure with moderate / balanced acidity and light tannin... could be 92 pts in a couple years if it blossoms but wondering if it will ever get higher than that?... then again, burgundy gives you surprises (both ways) all the time (1214 views) | | | Tasted by Lieni Wines on 4/22/2020 & rated 91 points: Beautiful medium garnet Ring. Intense Nose. Still nice acidity, nice balanced with an intense bouquet with flavors of red fruits such as cherry, strawberry, beautiful savory notes of mushroom, umami a touch of earth and a long finish. Beautiful to drink now, certainly keeps some more years. (1225 views) | | | Tasted by AlphaMikeFoxtrot on 6/8/2018 & rated 90 points: Concentrated ripe red and dark fruits - plums, raspberries, black currants. Forest floor, cooked mushrooms and fresh herbs. Medium + body, medium tannins. (952 views) | | | Tasted by Burgundy Al on 10/27/2015 & rated 91 points: Peter Vezan Portfolio Tasting (Knightsbridge - Northbrook IL): Tasting, brief note. Red berries throughout with good spice and mineral textures. Structure and fruit in good balance right now, but this deceptively has the structure to age nicely. (4247 views) | | | Tasted by Gargantua on 6/13/2014: Grands Jours de Bourgogne 2014 Day 5: Volnay and Meursault, Corton 3-21-14: 20 days in bottle. 30% new oak. Another huge wow nose. Assy musk over big cool character jam. Palate is dense but fresh spring water over a thick jam laden with white flowers. Skunky in the best sense. 2.48ha--pretty big relatively. Total destem. 3 total sorts, 1 machine. (4858 views) | | | Tasted by KVM on 5/16/2014 & rated 90 points: Very dark red. Smokey, dark berries, flowers. Very energetic, full of flavour and sap. Concentrated black cherry. Long smooth finish. 3.85 (2767 views) |
| By Stephen Tanzer
Vinous, The 2012 Red Burgundies from Bottle (Mar 2015) (11/1/2014)
(Domaine De La Pousse D'or Volnay Clos Des 60 Ouvrées 1er Cru) Subscribe to see review text. | By Allen Meadows
Burghound, Apr-14, Issue #54
(Domaine de la Pousse d'Or Volnay "Caillerets - Clos des Soixante Ouvrées" 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2014, IWC Issue #172
(Domaine de la Pousse D'Or Volnay Clos des 60 Ouvrees) Subscribe to see review text. | By Antonio Galloni
Vinous, 2012 Red Burgundy: Against All Odds (Jan 2014)
(Pousse D'or Volnay Clos Des 60 Ouvrees 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| 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.Clos des 60 Ouvrées On weinlagen-infoFrance 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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