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| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 12 notes) - hiding notes with no text | | | Tasted by jmoore431 on 4/18/2024 & rated 95 points: Shared with Xavier94, I defer to his comments. Happy to have several more of these socked away! (139 views) | | | Tasted by Xavier94 on 4/17/2024 & rated 95 points: This is perhaps the best bottle yet (black importing label from Lastella). Not sure when this was released but everything came together for a true Grand Cru experience when this opened in the glass- Tons of soil/sous bois inflected complexity with leather, beet root and beef stew aromas with smokey wood scents. Delicious creamy midpalate with tannins that have resolved alongside the obvious extract. The ‘64 CV has always been a bigger wine but this bottle is resolved and should continue to hold just fine. 95 (+?). (145 views) | | | Tasted by jmoore431 on 4/10/2022 & rated 94 points: I’ve had this probably a half dozen other times, this being as good a bottle as any. A dark, rich wine with nougat, mocha, a fairly heady quality of alcohol and powerful underlying richness and extract. While still mainly secondary, some great notes of Worcestershire, black tea, umami,.. emerge. Shows 20 years younger. Tasted blind, this could have passed as a fine 1985 GC. 94/95 (949 views) | | | Tasted by Xavier94 on 10/18/2021 & rated 94 points: Gorgeous nose of hickory, sous bois, caramel, soy sauce, Worcestershire and a mocha note married to dark fruits. Powerful, almost lush mouthfeel but no loss of delineation or focus to the flavors or aromas. Certainly has the massiveness of Clos Vougeot with a very generous character today. Other bottles have shown less developed/opened out and perhaps more chunky and one dimensional. This bottle, however, I has come into its own and this wine is showing much more fine and put together. Dark, somber character still and going nowhere in a hurry. 94-95. (976 views) | | | Tasted by jmoore431 on 10/17/2021 & rated 94 points: Tasted blind: Despite having had this wine a half dozen times in the past, we were first guessing this to be an outstanding 1985 GC. By far the most youthful showing yet; deep, blackish garnet color; deep and richly fruited with just hints of tertiary character; dark sweet fruit on nose with a bit more savory and complex palate; sous bois, campfire, Worcestershire, celery salt, lush dark cherry. Definitely an original bottle (recognized as old import label, cork condition,..). Excellent bottle. 94+ (1009 views) | | | Tasted by Burgundy Al on 6/29/2019 & rated 89 points: Musique & Vin Festival BYO Dinner with Musicians (1243 Bourgogne Society - Beaune): Small glass, brief note. A little more dirt and earth than spice and lingering fruit, but a charming example of an aged Burgundy, perhaps one aged a decade too long. (2089 views) | | | Tasted by jmoore431 on 6/22/2019 & rated 92 points: Tasted blind: This was the 4th or 5th time I've had this wine with a good bit of bottle variation (see my other notes). Rich red fruit, forest floor, seaweed; big fruit expression and a firm acidic backbone holding everything together; COMPLEX as each bottle has been, though other bottles were even more enchanting. 92+ (1392 views) | | | Tasted by jmoore431 on 2/28/2016 & rated 95 points: Summary note of three bottles of this tasted over the past year and a half. First was purchased locally (direct imported and stored by retailer for years under ?? conditions) and showed well, say 93 points. Second was a "Zimmerman" import, purchased and shipped across country in last few years. Wine in perfect condition, spectacular old burgundy, just sang from the glass. Consensus among five burg-crazy people was a high 90s score. Third bottle, obtained with the 2nd: TCA pretty bad right out of the gate but some great wine obvious behind it; tried the old saran wrap trick which I've had varying success with in the past. Worked better in this case than ever for me. The wonderful aged red burg emerged without the saran wrap leeching out all the good qualities with the bad (TCA) as has happened in prior experiences. This trick saved the day with this last bottle! (2425 views) | | | Tasted by d'Artagnan on 11/1/2013 & rated 93 points: MPV
Nez déplaisant au début (urine), beaucoup mieux ensuite, sur les épices, le tabac
La bouche est très élégante avec une belle présence, encore de l'énergie. Les tanins les plus soyeux du groupe, la bouche est bien vivante et d'une jeunesse émouvante. Il montre encore la prestance d'un Grand Cru, même après presque 50 ans. Magnifique. 93 pts (3078 views) | | | Tasted by rnellans on 1/18/2013 & rated 96 points: Qute a contrast in style to the Gevrey Combottes. This was much darker in color. Again, beautiful tertiary notes, but coupled witih plums and dark cherry aromas. Quite a lot of depth to this wine. Rich, velvety mid palate with considerable fruit..Good acidity, but balanced quite well with the fruit. …Tannins are integrated and soft and the finish had a sweetness that lingered (3183 views) | | | Tasted by jwsobeck on 1/30/2012: Still kicking! Not a stunner, but showed well. Ripe plums, good acid, moderately rich color. Nothing like old Burg. (3280 views) | | | Tasted by Phin on 12/29/2008: From Magnum. Lots of life left. Bright wet plum. Others found coffee in finish. Fragrant nose. (3220 views) |
| Remoissenet Père et Fils Producer Website (Burgundy Report)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.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.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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