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| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 23 notes) - hiding notes with no text | | | Tasted by Sean Tay on 2/18/2024 & rated 97 points: Initially the nose is excellent and aromatic. Very elegant and gentle. I would have rate this perfect score. But the nose did not hold for too long. Maybe is the glasses that I used, in a Chinese restaurant and without proper glassware. Notes of spices, flora, roses, red fruits, mushroom, toast. Medium+ acidity and medium tannin. Long finish. (265 views) | | | Tasted by hprphf on 3/7/2020 & rated 93 points: La Paulee 2020 - Gala Dinner (Pier 60): 03104/12268. Drinking well, sappy. 93 (2994 views) | | | Tasted by cortoncharlie on 1/11/2019: Echezeaux Extravaganza: The first DRC in the tasting and really stood out. The DRCs were very different next to the other wines and the stem was evident versus the completely de-stemmed style of the Jayers and Rougets. The nose was appealing but really a bit hard and short on the palate. Not one of my favourites tonight. (2834 views) | | | Tasted by Kemo Sabe on 4/7/2018 & rated 94 points: Tonight I though this was good to very good but didnt blow me away. Classic DRC texture and mouth feel. Asian spices and cherries. Some cedar notes. Bright red fruit. This is drinking really well right now but just didnt have that extra DRC level. (3001 views) | | | Tasted by The Vines That Bind on 4/6/2018 & rated 93 points: Party at My Place: A beautiful purple perfume wth great spice. Stalky and expressive. A little bit of nice sauvage in this too, although this is on the cleaner side overall. Pretty straight forward, I’m not getting as much detail or complexity out of this as I’d expect. Good not great, this was a pretty down the middle and plain vanilla example of DRC's iteration of Echezeaux. (3472 views) | | | Tasted by dchain on 1/7/2017 & rated 94 points: Very consistent with the bottle last year. Fabulous nose of cranberry, red currant and spicy earth. That DRC stem element that they handle so well. Bright ruby, this is totally ready and totally brilliant even at the end of stellar wine dinner. Won't improve from here but the freshness and well intergrated acidity should keep it in good shape for many years to come. (3792 views) | | | Tasted by matage on 7/1/2016 & rated 96 points: Medium Brick Brown with quite a bit of sediment. Decanted for 2 hours. Amazing smell of terpentine, salmiak, moss/soil which transfers well to the palate. Spices, layered fruit, danish liquirice and a good acidity with salmiak tannins. Very complex!
Started to fade about 2 hours later but at that point we only had drops left anyway! (2754 views) | | | Tasted by Simple palate on 5/2/2016 & rated 97 points: Grand cru Burgundy wine dinner.
The red wine of the night for me.
A class on its own above the other reds from the first nose to the last drop.
Louis Jadot Montrachet 1999
Coche Dury Mersault 2003
Armand Rousseah Chambertin Clos de Beze 2003
Henri Boillot Criots-Batard Montrachet 2010
Patrick Javillier Corton Charlamagne 2007
Ponsot Clos de la Roche 2001
Ponsot Clos de la Roche 2007
Remoissemet Clos de Beze 1997
Comte Georges de Vogue Bones Mares 1995, 1996
Claude Dugat Charmes Chambertin 2006
Dujac Charmes Chambertin 2010
Joseph Drouhin Batard Montachet 2007 (2547 views) | | | Tasted by dchain on 1/10/2016 & rated 93 points: Light ruby, translucent, clean and glossy looking. Decanted for 2 hours. Really fabulous DRC nose (which many guessed blind) of soil, stemmy Pinot and spice. Very seductive and playful on the nose (94+) that I kept coming back to. On the palate, very sensual and wonderful poised balance, layers of fruit which is incredibly pleasurable but I feel the acidity of the year seems to be dominating a bit and the finish for me is not as long as you might expect. Still incredibly pretty and stimulating and a great treat. I wouldn't wait too much longer to enjoy this wine but it certainly is incredibly enjoyable now! (2311 views) | | | Tasted by DWG on 11/8/2012 & rated 97 points: To give context I try to use the entire 100 point scale so my scores tend to me on the low side but as I think this was a truly outstanding wine I am giving it a 97. Opened 5 bottles for our Fall Chapitre. Each bottle was extremely consistent. On opening the wines were like tightly coiled springs. Very tight on the nose and palate with incredible complexity which was almost too dense to get a clear sense of. The wines were served about 2 hours later and had opened up beautifully with wonderful red fruit notes, great balance on the palate and fantastic finish. There was considerable discussion about whether this was the right time to open this wine but there is no doubt that it is a thing of beauty now. The difficult decision is whether to open our 7 other bottles in 5 or 10 more years... (4201 views) | | | Tasted by t-slow on 11/1/2011 & rated 92 points: Better than previous bottle. Fruits were more prominent . (3590 views) | | | Tasted by dream on 8/19/2011 & rated 93 points: Didn't quite fire like the last bottle I tasted in the woods earlier this summer but this is pure elegance with lovely cherry fruit and an ethereal texture. Finishes soft and complex and seems quite ready tonight. It just got lost a little sandwiched between the '96 Leflaive Chevalier and the '82 Haut Brion. Understandable. (3139 views) | | | Tasted by dream on 6/12/2011 & rated 95 points: I'm not always the biggest fan of this bottling but this '95 surprised me. Granted, it was drunk out in the woods with rib roast and game bird so it was showing it's best. To me it is perfectly mature now and all about elegance, cherry perfume and the ethereal texture of Burgundy. The layers of soft, complex, creamy cherry pinot fruit combined with the woodsy barnyard (in a good, clean way) flavors of the soil made this float over the flavors of the food in a match made in heaven. Never the most complex wine, but the flavors and texture of this wine on this night were out of this world. (3250 views) | | | Tasted by Burgundy Al on 4/4/2011 & rated 91 points: 1970 DRC Horizontal...and Friends (Inovasi - Lake Bluff IL): Black fruit with good spice and perfume on the nose. Palate doesn't follow through as well with the same fruit quality, although it shows good spice. Dense and structure for right now, I'd hold onto this for another decade before trying again. Unlike many 1995s, I wasn't really fearful of the fruit disappearing waiting for structure to balance, but this is still more "structured" than "fun" for now. (4167 views) | | | Tasted by Milos on 2/5/2011 & rated 93 points: Very understated, subtle, but clearly the red wine of the evening. Nose of dark red fruit, but not overripe. Hint of forest and leather. The mid-palate is persistent and finish long. Complete wine, but not a show piece. (2000 views) | | | Tasted by ahubner on 3/6/2010 & rated 89 points: The cork was soaked up to the last bit (not a good sign), for the first few minutes the wine was generous on the nose, berries and cheeries as well as some floral notes... but it went way soon. The visual wasn’t very pleasing ... the wine was opaque and murky on the glass...on the mouth it did not stand out .. botton line... not exactly what I was looking for.. just drinkable (2395 views) | | | Tasted by t-slow on 12/27/2009 & rated 88 points: Ruby red but lightening. Nose was lovely, red fruits were prominent, dried flowers. Light on the palate with tannins all gone. Faded very quickly. Maybe a weak bottle ?! (2315 views) | | | Tasted by rjonwine@gmail.com on 8/14/2008 & rated 94 points: Burgundy and Pinot Blindtasting Dinner (Plumed Horse Restaurant, Saratoga, California): Pale bricking red color with clear meniscus; lovely, mature, sweet strawberry, mushroom, spices and roses nose; tart, mature, strawberry and lime palate with good grip; medium-plus finish (2544 views) | | | Tasted by Keith Levenberg on 5/6/2008 & rated 88 points: Not ready to drink. Stalky nose leads to a sharp, edgy palate with a firm, exoskeletal structure. It builds in roundness and sap with air but remains mostly unintegrated. (2924 views) | | | Tasted by psmith on 8/25/2007: Sappy red fruits and spice. Still quite primary with traces of Echezeaux earthiness. A bit compact now, but a bright future. (2939 views) | | | Tasted by winefool on 5/1/2004 & rated 94 points: Absolutely fabulous. Light to medium body, bright ruby red color. Forward aroma and flavors of sweet strawberry, cherry and briar. Light on its feet but huge fruit flavors and complexity. Drinking perfectely but will last for years. 5/04 (2956 views) |
| By Allen Meadows
Burghound (11/16/2005)
(Domaine de la Romanée-Conti Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine de la Romanee Conti Echezeaux) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/14/2008)
(Domaine de la Romanée-Conti Echezeaux) Pale bricking red color with clear meniscus; lovely, mature, sweet strawberry, mushroom, spices and roses nose; tart, mature, strawberry and lime palate with good grip; medium-plus finish 94 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and RJonWine.com. (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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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