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| Community Tasting Notes (average 97.9 pts. and median of 98 pts. in 25 notes) - hiding notes with no text | | | Tasted by johnh1001 on 2/5/2024 & rated 97 points: A monster compared to the 2014 next to it but not nearly as charming right now. Dense and brooding. Amazing spice. Improved over 4 hours but still a long way to go. Will be amazing one day. (1330 views) | | | Tasted by oxwombat on 1/16/2024 & rated 97 points: Opened in HK. Slow-oxed for a few hours before enjoying.
Incredible La Tâche. What a wine. A clear class above the other DRCs in the mini-flight today. Sweet, stemmy heaven with a whole range of fruit to savour on the nose. Incredible complexity on the palate accentuated by Vosne spice but so beautifully integrated: not clunky at all, everything was seamless, and constantly unfurling ever more to enjoy. A finish that lasted as long as you wished for. Epic.
The only nitpick I had was that it wasn't quite as powerful on the nose as some other La Tâche's that I've had. But perhaps this could have been solved with a fresh pour, which unfortunately I didn't get the chance to try. 97+, probably higher in ideal conditions.
Will keep at this level for a long time and probably even has slight upside, though it bends my mind to imagine how this could get even better.
What an absolute treat to have this wine, kindly shared by V & D. Also, a slight star-struck moment to see AdV himself. A moment I won't forget; a wine I won't forget. (1633 views) | | | Tasted by fcxj on 10/12/2023 & rated 98 points: Reductive, airy, stem floral aromatics. Direct carnal appeal versus Conti. Lascivious and earthbound. (00000/16644) (2098 views) | | | Tasted by ubercuvee on 9/25/2023: We probably didn't give this enough air: the intense quality and impeccable balance was clear to see, but the glorious fragrance on the nose never quite made it fully to palate expression.
A very great wine, but it will give a lot more pleasure in 10 years. (1944 views) | | | Tasted by hprphf on 6/14/2023 & rated 98 points: 04304/16644, double decanted. Incredibly concentrated, lacy, spicy and dimensional, one of the best renditions of this wine, perhaps ever so slightly behind the almighty 1999. Pure red fruit, lifted all spice, vanilla pastry cream, mint, herbal tea, rose petal, chamomile, zesty, chocolate, meaty, citrus caramel, violet, lightly peppery, roasted game smoke and spice. On the palate it is whole, so full in itself, at full display of the masculinity of terroir, while keeping itself not only ethereal but also tangible. So much energy but just so seamless, a stronger RC so to say, flawless at the moment. While “accessible” like the rest of the vintage, decades of patience will reward more than greatly. 98-100 (2643 views) | | | Tasted by Orange Tsian on 3/19/2023 & rated 99 points: 距离我们接触到它时，已经瓶醒了4小时30分，香气奔放中带着沉静的底色，轻易压制住了另一杯中Domaine de la Romanée-Conti Romanée-St-Vivant Grand Cru 2017香艳的香气，令之黯然失色，将嗅觉的氛围变作深沉而宁静，通透而庞大的气息在鼻腔中缓缓推进，各种各样的玫瑰，似乎先行穿过了玫瑰花园，甚至将紫罗兰之类其他的花香都包纳其中，环绕和点缀着香气的边缘，随着微风四散开来，有些迷失，想要陷在这座花园之中，突然窥见一丝别异，是沿着花香指引的果味，是黑樱桃？甜樱桃？黑莓？树莓？蔓越莓？甚至还有一些莓果味的奶糖？……是也不是，一种包纳万象的纯粹果味，随着行进，将要走进森林地带，细致的植被、新鲜的迷迭香、绝佳批次的夏摘大吉岭、檀香、焚香、丁香、一点点动物香料和暗色细致的矿物感，比之2014年份类似雪白龙胆的香料感更具魄力和质感，有着一种内在的和谐，和寂静无声的迷人。
口感中饱满大量单宁，层层叠叠，轻易覆盖住了口腔壁的全部，从一开始的颗粒感、变得趋于细粉质、又变得像是细绒一般轻柔，最后光滑，像是微风吹过，微动涟漪，将整个酒体的重量承托其上，让酒的滋味在口中缓缓展开，在中段展现出非常的凝聚和重量，虽饱含力量却了无痕迹。果味和花香同嗅觉上类似，同样足够饱满，毫无间隙，简单却有胜景万籁，慢慢地，似乎在月明清朗之夜走进丛林，发现别有洞天，玫瑰千万朵兀自绽放，些许松露、甘草、干薄荷、烟草和复杂的檀木以及木质香料的结合，在开瓶6小时左右还出现些许咖啡和可可的风味，坐落在微妙而暗色的矿物和咸鲜感上，让整体的风味更加深沉复杂，却又空灵，只是有些寂寞。当真是诸多“万籁”与“简一”、“质朴”与“繁美”、“深沉”与“空灵”这样种种矛盾的交融，全无造作之迹，收尾悠长自不待言，此时已是夜静春山空，但是何时月初惊山鸟呢？99/100 (2992 views) | | | Tasted by steinersing on 3/16/2023 & rated 99 points: This is totally open, fruit driven still with a lot of refinement. Tannins so smooth and and not disturbing. Drinking this young works. Also it seems that there is less oak now than in the past. Excellent.
Spicier and more open on day two.
Spectacular. (2772 views) | | | Tasted by johnh1001 on 12/7/2022 & rated 98 points: In a sea of amazing wine tonight, this stood out big time. Incredible spice, concentration and detail. Powerful Yet plenty of finesse. Serious upside but amazing right now (3605 views) | | | Tasted by canan on 10/1/2022 & rated 98 points: 50th Birthday Tasting (Vesterbro): Absolutely classic fine red small dark berries mixed with a slight touch of black tea and black pepper. Despite being incredibly light it does show a bit of structure and a frame that indicates that this needs a bit more time.
It is quite frankly an amazing wine packed with intensity and elegance while still having lots of fruit and structure. (3014 views) | | | Tasted by Musinus on 7/7/2022 & rated 99 points: Bottle 1206 was sensational. With the first pour (after brief decant-how could I wait?), the nose revealed notes of anise, cinnamon, strawberry, and vanilla. So approachable and sweetly expressive. Over the next half-hour, summer scents of blueberry, morello cherry then reticent rose and candied plum. With time (over an hour or so), wild geranium, sous bois, and sandalwood took the helm. At this point, our meal's elements may have played a role as the nose showed persistent but less pronounced floral characteristics, enhanced by mint, menthol, tiger balm, peppercorn, and hoisin-five spice. The flavor profile was more subdued at first but then amplified with time: dark cherry, light tobacco, fraises des bois, sous bois/hint of chanterelle crowned with persistent floral notes. At about an hour and a half, equilibrium was attained and the flavor profile became more pronounced but consistent in nature. Meanwhile, the nose closed substantially. The remarkable beauty of the wine is its ethereal quality- forever fresh, vibrant, and imbued with delicacy. The micro tannins are a sheer velveteen pleasure as they tippytoe across the tongue. A beautiful bottle for two (or one!) and a glass for our sommelier. Magnifique! (3715 views) | | | Tasted by Tony Ling on 6/19/2022 & rated 99 points: Bottle no. 13,660 out of 16,644 bottles produced. PNP into Riedel Superleggero Burgundy Grand Cru glass (“Flower” day): Pale bright garnet with ruby tints, brilliant colors.
First pour impressions: Across full spectrum from darker red, blue and purple berry, cherry, plum and date fruits. The most alluring and deep nose of liquorice, dried herbs and flora, sweet Vosne spices one can imagine here. What sets this apart is how each sniff changes in terms of the profile. Just amazed at how this can be achieved…
More about prestine and deep fruit flavors consistent with nose on palate then the decidedly complex spicy finish. Truly perfect example of an “iron fist in a velvet glove” here. Unending finish.
Hard to put it under 96-97 points from the first sniff.
Second pour, 30 minutes upon opening, 7/8 left: Even more exuberant fruits and more ethereal floral and herbaceous spices this round, which somehow reminds me of the absolute top examples from Bordeaux! Extremely well integrated tannins and minerality that makes this feather-weight on palate which is amazing given the incredible level of dry extract of this wine.
Third pour, 45 minutes upon opening, 5/6 left: Magical fruity notes of deep purplish cherries then berries, with the signature “hoisin” sauce like savory and mineral driven notes sets off this round. This is quickly followed by the liquorice and dried flora notes that is so complex that is reminiscent of the top of Cabernet Franc, all achieved without any reductive notes and a ultra long clean and spicy finish. This is clearly solid 97 points now for me.
Fourth pour, 1 hour upon opening, more than 2/3 left: The fruit notes, unbelievably, just keeps getting better here. What a “wow” wine but I start to worry about my vocabulary on how to describe this… Could this (still) be the “wine to end all wines”?
Fifth pour, 1 hour 15 minutes upon opening, more than 1/2 left: More about savory and noble woody spices this round, lots of dry extract and arguably more tannic suggesting the young age of this wine. Then, the organic mellow dark cherry fruits sets in and quickly fill the mid palate with tons of energy. Really complete wine here.
Sixth pour, 1 hour 30 minutes upon opening, 1/2 left: Ok this is really the “zen” moment to enjoy this wine for me - potpourri floral notes, black and blue berry fruits, ethereal Vosne spices. Savory, pencil shaving like spices on the next sniff that suggests the depth of the underlying material and pedigree here. O.M.G. this is a wine that can satisfy anything one would ever want in a rouge. 97-98 points.
Seventh pour, 1 hour 45 minutes upon opening, 1/3 left: This round is more about complex savory notes to me with “elegant” graphite / pencil shaving notes (if there is such a thing?) at first sniff. Upon some time in glass the fruits are back again with deep, slightly inky purple fruits like plums and garrique like savage notes that is not dislike the top of Syrah from the Northern Rhone… I am literally running out of descriptors to do this wine justice! 98 points.
Eighth pour, 2 hours upon opening, 1/4 left: Wow somehow this is still giving new facades every pour - menthol, minty spices set off this phase with lots of “sweet” and ripe fruits, cinnamon spices and chestnut puree notes as support from the second sniff. Still, the best defining feature here is the extreme fine minerality that inspires the level of energy the grapes have here. Retain at 98 points.
Ninth pour, 2 hours 15 minutes upon opening, 1/5 left: Hitting another climax in my view with the explosive potpourri and complex floral notes that can only be described as “fireworks” on the nose. The wine is simply regal and extremely complex and well integrated on palate at this stage and indefinitely drinkable.
Tenth pour, 2 hours 30 minutes upon opening, 1/6 left: Getting more mellow, ripe dark red date fruits. Noticeably more smoothly tannic palate here with lots of dry extracts here.
Final pour, almost 3 hours upon opening: Inch perfect wine with exuberant fruit, superbly integrated with complex floral and spices, with noticeably darker tone hues to the eyes, and the incredible integration for such a complex wine in such a compact package. The fruits are again getting even better (somehow!) with the most alluring and explosive dark red berry fruits. Then, this is followed by a wave of savory, hoisin, complex spices and hints of cocoa, coffee and liquorice. This is by far the most profound and complete wine for me ever tasted so I would say this is now 98-99 points. Merci! What a perfect wine in every way this is! (3277 views) | | | Tasted by Jammy Wine on 1/10/2022 & rated 97 points: The wine continuously evolved in the glass throughout the evening. Knockout bouquet of gorgeously sweet red fruits intertwined with exotic spices. Velvety texture and ripe tannins, one of the classiest Burgundy with delicacy and real power. Fireworks on the palate with a hint of wood and cherry tobacco. Close to 100% whole cluster in 2015. Ravishing already, though time will of course tell whether 2015 is in fact one of the most outgoing vintages in recent history. (97/100) (4927 views) | | | Tasted by slywka7 on 10/9/2021 & rated 99 points: Aromas of smoke, cherry, strawberry, herb and something else I can’t identify. Flavors of cherry, strawberry, earth, mushroom and beet. Ends with a long finish of 50-55 seconds with cherry and herb notes. Nose was mind blowing. Wow. (4131 views) | | | Tasted by dcwino on 6/13/2019 & rated 100 points: Five winos excellent adventure , mostly in Burgundy; 6/7/2019-6/15/2019 (Beaune, France): Simply perfect nose displaying opulent yet pure black fruit with a hint of red, crushed blackberry, blackberry liqueur, black cherry, black plum, Chambord, already showing complex sous bois, light caramel, truffle, a hint of Chinese medicine, espresso bean, Ti Kuan Yin tea, sweet spices and subtle limestone mineral. There is a hint of DRC stem in the background. Unbelievably concentrated yet perfectly balanced, layers upon layers of perfectly ripe opulent black fruit, incredibly dense yet perfectly precise and detailed, perfect amount of acidity and mineral, and the finish that never ends that resonates with tea and Vosne spice. Despite being primary, it displays mindboggling complexity and perfect balance. Sharing a bottle with a great friend is simply priceless! (12761 views) | | | Tasted by yacobove on 2/7/2019: Bottle #01330
Appearance: Dark red with rosy pink edges
Nose: Showing it's stuff right away on the nose. When we came back to it after initial opening (~1.5 hours later) there was a lot of red fruit, typical asian spice and hoisin. As we continued to enjoy, the nose developed some hints of tobacco as well.
Palate: To begin with the palate was super tight (as to be expected), but when we started enjoying the bottle an hour and a half after opening, the palate was showing a lot more with hints of tobacco and licorice.
Overall: With every glass this wine evolved and got better, but even the first glass was utterly balanced. So while the wine improved over time and showed more complexity and give, it demonstrated amazing balance from the get-go and that remained throughout. The last few glasses were so silky rich and elegant. The few times I've had La Tache, it's been a kaleidoscope of flavors and this experience was no different. Although this was one of the most impressive young bottles I can remember drinking, I would recommend saving any bottles you own for a future date. But if you see it for a good price on a wine list, don't be afraid to try it (or tell me the restaurant name). (9384 views) | | | Tasted by Cailles on 11/8/2018 & rated 94 points: 2015 Romanée Conti Vintage Horizontal: Most DRC 2015 reds were quite approachable, marked by intense, pure sweet red fruit and a treat to drink. The clear highlight was the unbelievable soft texture, the elegance combined with the intensity and purity of the 2015 vintage with the natural hierarchy maintained: no other wine came even close to the play in the same league as the Romanée Conti, while the Corton and to some degree the RSV were good but without exceptionalism. Wine of the night was the Richebourg (97), which was the most complete and complex wine. Close second the Romanée Conti (96) which showed not as much aromatic greatness but was the silkiest and most elegant thing I‘ve probably ever had in my glass. The La Tâche and the RSV were both a bit muted and closed. Experienced wine lovers sitting next to me were very excited about the quality of the lineup („best young vintage since 99“, „so approachable, such a treat to drink“, „Echézeaux and Grands-Echézeaux were never remotely as good in the 20 years I do this tasting“).
TN: The elegance with ultra fine tannins, a medium+ freshness, a great balance were all there to pick the fight with the Richebourg and the Romanée Conti for the best red wine of the night. The aromatics, however, were much more toned down. There were hints of strawberries and raspberries, some kirsch (on the nose), some toast and herbal scents. Complexity was there but the wine was not that expressive, seemed shut-down a bit (more than the others). Potential, however, is definitely great - no question about that.
Decanting: Sat for 45 min in the glass, followed over three hours and never fully opened-up. (10622 views) | | | Tasted by dcwino on 8/30/2018 & rated 99 points: Prep for The Tenth Edition of the Villa d'Este Wine Symposium (Bistro Bis - Washington D.C.): Perhaps the greatest young wine of my life was the 05 La Tache. This reminds me of that bottle. Incredibly concentrated yet beautifully detailed nose displaying perfectly ripe red and black fruit, crushed blackberry, sugar coated raspberry, caramel, sap, a hint of stem, tea, coffee, perfume and subtle mineral. Perfectly balanced palate, nothing out of place, layers upon layers of pure black fruit, silky and fluid, perfect amount of acidity and mineral and a long decadent yet pure black and red fruit driven finish with a hint of tea and stem at the end. This is another monumental La Tache that will improve for three decades or more. Although very different in style, the experience reminds me drinking the 94 Harlan upon release. Absolutely mindboggling. (9708 views) | | | Tasted by Burgundy Al on 6/29/2018: Dégustation Domaine de la Romanée-Conti, Verticale 2015, avec Déjeuner (1243 Bourgogne Society - Beaune): A perplexing wine today. Much of the same fruit and spice character of the Richebourg and Romanée St. Vivant, but more subdued. There is a ripe, nearly jammy start, the clearly so much here, but pleasure would only briefly emerge and then hide once again behind the wine's structure. A glass from a different bottle was smelled and seemed identical. Everybody with whom I discussed this wine post-tasting had roughly the same perspective...that this wine will be great, showed hints of that greatness, but was impossible to assess. (9440 views) | | | Tasted by steinersing on 6/3/2016: Barrel - surprisingly approachable, layers, long - great wine in the making (8264 views) | | | Tasted by Jeremy Holmes on 4/14/2016: So punchy on the nose as one’s nostrils were enveloped with smells of arum lilies, Chinese five spice powder, and rose petals. There were aromas of intense red fruits and licorice too. The palate is dense and intense with incredible harmony and freshness. It is so complex and finishes with serious mineral detail. (5164 views) |
| By Neal Martin
Vinous, Life Is Funny Like That: 1999 & 2015 DRC (Apr 2018) (4/18/2018)
(Domaine De La Romanée-conti La Tâche Grand Cru Red) Subscribe to see review text. | By John Stimpfig
Decanter, DRC 2015 in bottle (1/23/2018)
(Domaine de la Romanée-Conti, La Tâche Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By Richard Hemming, MW
JancisRobinson.com (1/23/2018)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018) (1/18/2018)
(Domaine De La Romanée-conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-18, Issue #69
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-17, Issue #65
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2015 Red Burgundies: You Are So Going To Want Them (Jan 2017) (1/1/2017)
(Domaine De La Romanée-conti La Tâche Grand Cru) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/9/2016)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter and JancisRobinson.com and Burghound. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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.infoLa Tâche Grand Cru on weinlagen-info.de |
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