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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by tbrader on 4/21/2024 & rated 86 points: Very light. Light cherry, mushroom, balsa wood. (173 views) | | | Tasted by sfgalton on 4/20/2024 & rated 85 points: lively with some reluctant black cherry and mushroom, but a bit thin and lean overall (140 views) | | | Tasted by Mattkrip68 on 4/27/2022 & rated 93 points: Very light, easy drinking. Had with some Brie. (1540 views) | | | Tasted by doncabernet on 3/12/2022 & rated 88 points: Did drink it over the course of a couple of hours. Started with a very reserved nose and did gain some momentum after probably two hours but kind of faded again afterwards. A nice drink with wildboar and mushrooms but definitely not a stunner. Not on GC level but at least bought on a decent pricing level. Not much excitement here. Will drink my last bottle in two years but have some reservations if this will improve. (1429 views) | | | Tasted by Philbeagles on 2/11/2022 & rated 91 points: Decanted for 30 minutes. Paired with rack of lamb. Ruby colour, slightly fading on the edges. Subtle red/blue fruit background. Nose was not there at beginning but slowly started to show itself as dinner progressed. Dusty/Dry short finish. I was hoping for more but it is what is. $60 for a GC is not bad but it really punches at 1er Cru level. The food helped. I don't see this evolving into a "wow" stage but it was enjoyable none the less. I have some 2017's also in cellar, I have higher hope for those. (1428 views) | | | Tasted by tom_wine on 2/7/2021 & rated 90 points: Popped and poured. It took a long time to evolve in the glass but finally it opened to a red berry bouquet. Very elegant and long in the palate with balanced acidity, spice and intense. (1864 views) | | | Tasted by COWineLover on 7/21/2020 & rated 91 points: First bottle of a case purchased on release. No decant. Translucent ruby color. On opening this was aromatically tight fisted. By the second glass this was opening up with sous bois, cinnamon, and a mixture of red berries. Starts with uplifting acidity in the first glass though the second glass had less energetic lift. Polished tannin with a light wood note that brings forth cinnamon, raspberry, strawberry, and finishing with a nice punch of minerality. Good overall length with a savory and chewy aftertaste.
I find this a good quality wine, but more along the quality level of a 1er Pommard. Sub $50 cost makes this an attractive QPR particularly in today’s stratospheric Burgundy market.
Half the bottle to be stored overnight, and will revisit tomorrow.
Day 1 - 91-92. Drink with short decant or slow ox in the glass. Drink now through 2028.
Day 2 - The wood is more pronounced today with an evolution of the fruit to cranberry and cherry notes. Acidity remains fresh but less energy than day 1. (2165 views) | | | Tasted by SCosgrove on 6/1/2020 & rated 93 points: Delicious from start to finish (1309 views) | | | Tasted by jrsobeck on 4/26/2020 & rated 93 points: This is drinking beautifully. Great nose, lots of ripe fruit, soft tannins, and a smooth finish. (1388 views) | | | Tasted by Deadsetmonkey on 12/20/2018 & rated 91 points: Color is cherry with a hint of caramel. I’d say appears older than other burgundies of this vintage. Nose is bright. Obviously Pinot. Some dusty notes. Palate is crisp and balanced, but not elegant or complex. Fresh pomegranates. Some herbs - tarragon notes just before the flavor fades. Drinks more like a 1er Cru than GrandCru... excellent wine, but not stunning. Enjoyable for sure. Not sure it will improve from here. Will drink now... (2133 views) | | | Tasted by ews3 on 5/5/2017 & rated 91 points: tasted at large walkaround tasting. nice red fruit and smoke. decent heft, but acid keeps this light on its feet. medium finish. (3368 views) | | | Tasted by oldwines on 2/4/2017 & rated 92 points: Decanted 3 hours before a friend brought to our house for dinner. Translucent medium ruby. Held up nicely through the next evening. Nose has cherry, wet stones, earth and a touch of camphor. Some nice acidity and mineralality. Moderate weight in your mouth. Chocolate, spice, smoke and cherry dominated the flavors. Moderately long finish. Probably still room to improve. (3377 views) | | | Tasted by jhack1961 on 12/25/2016 & rated 91 points: Nose initially muted, drank throughout Christmas day and it improved considerably, gaining bright cherry fruit and Asian spice in the nose and building body. Still young, lots of potential. (456 views) | | | Tasted by jrsobeck on 11/18/2016 & rated 91 points: Subtle nose, nice fruit. Cherry and raspberry flavors. Nice finish. Good example of Grand Cru Burgundy, albeit not the best but very drinkable. (3268 views) | | | Tasted by RyanWu on 11/21/2015 & rated 90 points: Pnp. Tasting is followed by seriously monitoring the changes for three hours. To sum up the experience, everything is so mild, and there is no X-factor found in this wine. Although this is from the second largest grand cru in Beaune, the quality is not really impressive at all. Comparing Pnp and three hours decanted, the wine only goes worse but not better. The acidity is too high, so it's not in a good balance. Back to the wine, nose is pretty muted unless you taking a deep breathe. It's not too fruity but earthy. On the palate, everything is subtle and almost non-detectable. To be honest, you can do better with 50 dollars in hand. if you go to Russian river, the producers dedecating in balance wines can deliver better choices at this price range. In any way, finding out the beauty of burgundy is a continuing fight for me. I hope one day I can see the amazing side of Burgundy described by the previous generation wine lovers, or it's just an enigma. (4818 views) |
| Louis Latour 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoCorton Grand Cru1er Cru |
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