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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 14 notes) - hiding notes with no text | | | Tasted by Paul D on 1/7/2022 & rated 89 points: 4/6, excellent cork.
Medium garnet core, pale garnet rim. Quite sweet dark fruit profile, soil, spice, touch of sesame seed. Medium/full bodied, rich and dark fruited, tannins a touch sandy but attractive, vibrant acidity, decent length finish. Now and for at least another 5 years, but difficult to see much in the way of upside. (387 views) | | | Tasted by Paul D on 1/17/2020 flawed bottle: 3/6, very good cork.
Medium/deep ruby core, pale garnet rim. Quite markedly corked. (517 views) | | | Tasted by Paul D on 10/11/2015 & rated 86 points: Good cork. Deep garnet core, pale garnet rim. Smoky, slightly closed nose at first. opening as it warms to sweeten and show more purity, mainly damson, black cherry, notes of vanilla and liquorice. Medium/full bodied on the palate, damsons, black cherry, touch of liquorice, quite generous but with perceptible, underlying firm tannins which become increasingly grainy on the medium/good length finish. A touch burly and inelegant, although better than the previous bottle. (1347 views) | | | Tasted by dpolivy on 6/3/2013 & rated 92 points: DRC Tasting Group (Cafe Veloce): Tasted blind. Reduced. A bit more fruit than the 1996 Lamarche, but still a darker, denser wine. Rich, round body and fine tannins with great balance. Well integrated. (2602 views) | | | Tasted by Rupert on 4/30/2012: Ray Walker visits London (Chez Bruce, Wandsworth, London): Fabulous start with a fine exotic red fruit and earth nose, frsh and tannic on the palate, but it tightened up considerably in the glass (3177 views) | | | Tasted by Rupert on 6/25/2011 & rated 90 points: A bit tougher than the bottle we had last month, though the flavour profile of earth and red fruits was similar, the flavour was more restrained, which made the tannins more obvious - still damn good though. (2409 views) | | | Tasted by Paul D on 5/15/2011 & rated 84 points: 1/6. Pale/medium garnet core, medium pale ruby rim. Rich, earthy, liqourice nose, plenty of oak still in evidence, some smoky red cherry fruit. Medium/full bodied on the palate, rich, intense and powerful, liquorice, smoky red cherries, crisp acidity contrasts well and finish is quite long but tannins are still very firm and this is very oak dominated at present. Not sure how this is going to end up but it isn't in a good place right now - leave next bottle at least 3-4 years. 84??? (2400 views) | | | Tasted by Rupert on 5/14/2011 & rated 92 points: Similar to the 2000 a week earlier, but denser, with more bite and grip, this is still compelling with its earth, sap and red fruits, the oak nicely integrated - exciting wine. [Just seen Paul D's note and given how I nearly always agree with him, I think some fairly major bottle variation must have been at work here] (1862 views) | | | Tasted by ricknat1 on 10/4/2010 & rated 88 points: Heavy on the oak, which overwhelmed other decent characteristics (1570 views) | | | Tasted by vindictive on 9/13/2010: Similar to last note. This is a modern style wine, but is attractive. Purple, dense and heavy for a burg (at least for those who favor a more traditional style). Very dry finish and not a whiff of complexity, it shuts down after about an hour in the glass. Hard to say what will happen with age, but the oak influence might be too much for it in the long run. Good as a pop and pour, it is a nice, powerful if not complex drink now. (1531 views) | | | Tasted by Papies on 3/17/2010 & rated 91 points: Decanted for like 20 minutes and it needs in our opinion some breathing time. Still tight at the moment. Nice finesse as expected from a CC. Mild yet nice on the nose. This wine will be very nice in afew yrs (1538 views) | | | Tasted by Atltastevin on 12/9/2009: Young bright fruit on the nose. Elegant. The palate is tight at this point and not giving much on the finish.
Nice length.
Needs time. (1705 views) | | | Tasted by Paul D on 5/3/2007: No formal note. Tasted at Lay & Wheeler Burgundy tasting. Open, expressive nose, ripe, perfumed black fruits, earthy, spice and truffle notes starting to show. Black cherry and plum fruit on the palate, decent depth and purity, some chewy tannin on a good length, well balanced finish, surprisingly accesible now but will definitely improve. My WOTN, put in an order for 6! (1791 views) | | | Tasted by peternelson on 4/24/2007 & rated 88 points: AOC: A bit dull, med. light bod, a hint metallic IMHO, w/very subtle dried fruit--some said the t’s were too dry, and the wine a tad thin. Not GC status in my opinion, but nice, solid, a hint tart. (830 views) |
| By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine de la Vougeraie Charmes Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine de la Vougeraie Charmes-Chambertin Les Mazoyères Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine de la Vougeraie Charmes-Chambertin Les Mazoyères Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (3/1/2003)
(Vougeraie Charmes-Chambertin - Mazoyeres) Medium-plus cherry colour and a beautiful red cherry nose. The 65 year old vines have produced a big, tannic wine with perfect acidity. Superb fruit. I often find ‘Charmes’ less interesting than the other G-C Grand Crus – perhaps because it’s such a large vineyard relative to the others, but this is perhaps the best example I’ve ever tasted. Excellent – and I’m looking for some! |
NOTE: Scores and reviews are the property of Vinous and Burghound and Burgundy-Report. (manage subscription channels) |
| Domaine de la Vougeraie 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 Nuits on weinlagen.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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