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 Vintage2005 Label 1 of 8 
TypeRed
ProducerNicolas Potel (web)
VarietyPinot Noir
DesignationVieilles Vignes
Vineyardn/a
CountryFrance
RegionBurgundy
SubRegionCôte de Beaune
AppellationVolnay
UPC Code(s)089744752918, 3760041970836

Drinking Windows and Values
Drinking window: Drink between 2011 and 2019 (based on 30 user opinions)
Wine Market Journal quarterly auction price: See Potel Volnay Vieilles Vignes on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 89.3 pts. and median of 89 pts. in 151 notes) - hiding notes with no text

 Tasted by jayw on 11/12/2023: Expressive nose, medium body, barely noticeable tannins shortly after opening, Pinot sappiness and some earthy mushroom notes, especially on the nose, pomegranate, plum, and sour cherry. At its best two hours after opening. Seven hours later it is still good, but much tarter. No reason to hold onto these any longer. Drink now. (560 views)
 Tasted by drwine2001 on 8/11/2023: Ruby. Red fruit and a touch of brett. Medium weight, red fruit that is lively and has become more sappy, astringent wood tannins at the back end. (1115 views)
 Tasted by talbot61 on 5/8/2023: All wine, no poker (Lincoln, Mass.): Served with spanakopita (thanks to Kyle): I waited a long time for this to reach drinkability, but now it seems as though there was a sharp peak, and the wine already seems fully evolved and perhaps even past its prime. The brightness is there, coupled with a slightly decadent ripe cherry flavor, and an attractive spiciness. More elegant than profound. (1103 views)
 Tasted by Paul D on 5/15/2022 & rated 90 points: 5/12, good cork.
Medium garnet core, pale garnet rim. Floral, red fruit including cranberries, soil and spice. Touch of meat with time in glass. Medium bodied, red-fruited, elegant with fine tannins, some soil and spice, vibrant acids, lightly grippy finish. Quite elegant and filigree but with decent depth and persistence. Drinking well though still may show some upside. (2028 views)
 Tasted by talbot61 on 1/10/2022 & rated 93 points: Bingo! After a long, dull period, this has finally blossomed. It is not particularly Volnayish -- it is instead an old-fashioned Burgundy, with a plummy sweetness and a spiciness and no tart or shrill notes. It is deeply colored and has a lot more body than the appellation would suggest, or than the adolescent bottles I had previously consumed would have led me to expect. Worth the wait. Drink now. (2425 views)
 Tasted by thalver on 9/19/2021: On opening, this held great promise with somewhat evolved pinot aromas of earth and fruit, the sort of nose that makes one sit up and take notice. Unfortunately, the palate didn't quite live up the the promise of the aromas, and it faded with a couple hours open, rather than showing more. (2343 views)
 Tasted by viniferatu on 8/8/2021: blind tasting chez David: Burgundy mishmash: Volnay, Chambolle, Puligny, Rully and Pouilly Fuisse

red with some bricking at the rim

aromas of beef broth, mushrooms, soy sauce, licorice, violets

very savory, roasted and meaty,has a green side, rough tannin and a bit rustic overall

a little pepper and cherry liqueur on finish, but kinda short, nice enough though

guess: 2011 Volnay (2326 views)
 Tasted by paintinginacave on 10/18/2020 & rated 86 points: Limited notes taken. Deep ruby fading to a deep garnet outer edge. An evolved nose of dried red berries, sour cherry, cranberry, and pomegranate. In contrast to the nose the palate is far more youthful with fresh, slightly tart red fruit, wild strawberries and raspberries. A well structured wine that will benefit from further cellaring, as is the case with most from the 2005 vintage. (2806 views)
 Tasted by norsktorsk on 10/4/2020 & rated 93 points: Great nose. red fruit. light. (2117 views)
 Tasted by talbot61 on 9/28/2020 & rated 89 points: This seemed like four different wines over the course of an evening: The first, directly after opening, was dark and quite heady, with a deep meatiness. With food, it seemed a little friskier, almost effervescent. After the meal, it had a slight honeyed edge, a more pronounced raspberry flavor, and an acid streak. Later in the evening, it was more integrated, but also tarter and less drinkable. (1886 views)
 Tasted by Neurowine1 on 8/30/2020 & rated 92 points: With Delfino's pig roast. Its been 8 years since I checked in with this wine and it has aged spectacularly. What was rather lean and somewhat generic in 2012 has now turned into a classically styled Volnay. Lovely dark cherry and berry fruit, wild flowers, and animal notes. It has taken on the beautiful and silky Volnay texture that I was really hoping for, with a moderately long finish. This is punching above its weight in being a village level negociant wine, but when you think about it, its also an 05 Potel Volnay, so what was I expecting? This was the last of the 750s, but I have one more mag in the box. Did I really give away the jerobaum of this?! (1770 views)
 Tasted by Louvin on 7/26/2020 & rated 92 points: finally got to the right stage in this bottlings life, previous very closed up but now showing great depth of flavors with compexity of sous bois adding to overall depth of this wine. Structure is great with just a hint of medicinal note in the finish. Time to drink (1730 views)
 Tasted by drwine2001 on 7/12/2020: Ruby. Blackberry and soil aromas. Light to medium weight. Tart, crisp black fruit drenched in earth, and anise. Very Gamay-like impression. Really good village Volnay at this point. (1758 views)
 Tasted by tomandlu on 5/25/2020 & rated 85 points: Opened about 1 hour before dinner and consumed over another 2 hours or so. Opaque garnet-red with moderate fading toward the rim (a good 0.5 cm). Deep, earthy, somewhat tarry, nose with loads of fruit but no substantial complexity. It didn't smell like an immature wine but lacked what I'd expect from any wine of this age. Very full and mouth-filling on the palate with ample fruit and a strong acidic, perhaps hard (still too tannic?) edge. Again, there's a lack of complexity but there's plenty of stuffing. The finish is clipped and tannic. All in all it was a lovely drink with roast chicken but I can't see any upside. Also, it straddles, to my palate, the new-world old-world divide and I'd prefer something more distinct of either. (1507 views)
 Tasted by Will Devize on 10/7/2019 & rated 87 points: Tight and mute. Plenty of mouth but where are its trousers? Finish is very grabby. I seem to have managed to annoy this wine. (2356 views)
 Tasted by Paul D on 8/30/2019 & rated 91 points: 4/12, very good cork.
Still quite youthful in appearance - medium ruby/garnet core, pale garnet rim. Nose is quite pungent, spice, some mulch as it warms - underlying pure red fruits coming through with a sense of soil. Palate is light/medium bodied, elegant with a fine tannic backbone, mainly red-toned fruit though some darker fruit notes here too, some meaty notes starting to emerge, showing good depth and length for a village wine this expands nicely into a good length finish with nice savoury acidity. Excellent, continues to improve. (2326 views)
 Tasted by drwine2001 on 3/29/2019: Mostly 2016 Volnay Flight (Dig Wines, San Francisco): An extra thrown into the tasting. Red. Some brettanomyces. Lovely, light bodied, red fruit, pomegranate, light soil, mostly resolved tannins. Delicate, fine length. The slight funk on the nose does not taint the palate. This has turned out very well. (3134 views)
 Tasted by Ben Christiansen on 2/8/2019: Minty and onto middle life some freshness on the palate. (2833 views)
 Tasted by jeffreylubowski on 1/27/2019 & rated 91 points: Like all 2005, you think why did I open this too early. Much more powerful and masculine than your typical volnay, but it is old vines and 2005 so that makes sense. Lots of deep dark fruit and earth but also cinnamon and vanilla and cedar. Not too much though. A nice middle of the road volnay. Very good and will go further. (2897 views)
 Tasted by schway on 9/2/2018 & rated 92 points: Seemed more muscular and primary and Rhône like upon opening, but after a couple hours some of the more delicate Burgundian characteristics started to shine through. Vibrant fruit, some earth and herbal notes, touch of well-integrated oak. Not what I expected, but delicious nonetheless. In a nice place now, but should improve (2712 views)
 Tasted by Honey Badger on 9/2/2018: Really pretty, not profound but exactly what you want (2437 views)
 Tasted by fitzi on 6/5/2018: Acidic; considering the path this wine has travelled so far, and its vintage, I'd speculate it will continue to mellow and improve for several years, at least. In small sips, a good embellishment to frozen pizza. (2832 views)
 Tasted by Burgundy Al on 5/28/2018 flawed bottle: Dark and black fruit with plenty of brett. Good fruit, but so much more tannin and acidity that it was not even close to balance. Nowhere near the level of the last time I had this wine. (2967 views)
 Tasted by Wine Canuck on 5/20/2018 & rated 88 points: Followed over 2 days with little evolution. Pours darker than the norm, and certainly darker than I'd expect from Volnay. The nose is quite reticent lightly wafting dark cherry, oak, dark soil, and crushed rock. Quite low intensity aromatics. The palate features intense tannin and elevated acid. Almost Nebbiolo-like on the palate. The finish is a tad abrupt, domianted by the structure. Overall this feels closed and it seems that it might improve given more time in bottle. (3413 views)
 Tasted by Will Devize on 2/20/2018 & rated 90 points: Rounded and supple with a ferrous quality on the palate. Starting to emerge from its shell. Mainly dark fruited with some Asian spice notes. Feels buoyant. No hurry. (2592 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
The World of Fine Wine, March 2007, Issue #15
(Nicolas Potel Volnay Vieilles Vignes) Login and sign up and see review text.
By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Nicolas Potel Volnay Vieilles Vignes) Subscribe to see review text.
By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Maison Nicolas Potel Volnay Vieilles Vignes Villages Red) Subscribe to see review text.
By Bill Nanson
Burgundy-Report (4/1/2007)
(Potel Nicolas Volnay Vieilles Vignes) Medium-plus cherry-red colour. There’s a concentrated core of red fruit on the nose, pure but linear. The palate is very serious; there’s plenty of faintly grained and slightly astringent tannin. The acidity is fine, and leads to a very good, mouth-watering length. Super villages.
NOTE: Scores and reviews are the property of The World of Fine Wine and Vinous and Burghound and Burgundy-Report. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Nicolas Potel

Producer website

Nicolas Potel set as wine négociant in 1996 and continued through to 2009 when he left to set up his new Domaine Potel. The business is now fully run by the Cottin brothers who have financed the operation since 2002.

The following Burgundy Report article from 2009 covers more detail;http://www.burgundy-report.com/summer-2009/maison-nicolas-potel-2009-update-2007s/

Pinot 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.

Vieilles Vignes

Old Vine/Vieilles Vignes (Wikipedia)

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.com

Burgundy

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.info

Volnay

Vineyard maps on weinlagen.de

 
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