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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 42 notes) - hiding notes with no text | | | Tasted by LWI on 3/7/2024 & rated 94 points: Torsdagsklubben: Fransk boksmat: Fantastisk dyp nese med skogbunn og modne jordbær, krydret. Flott i munnen også, syrlig, lang og stilig. Helt moden. Sammenliknet med kveldens vin ble den i midlertid litt løs i kanten. (237 views) | | | Tasted by Nanda on 5/23/2020 & rated 93 points: Excellent concentration of red and black cherry with floral, spice and earthy complexity. Still quite fresh and should hold though it’s in peak form now. (2412 views) | | | Tasted by Bear45 on 2/8/2020 & rated 90 points: Perfect cellared bottle, level high fill. On opening fruit scents swirling from the bottle. Very small brownish rim. Fully matured elegant, medium bodied wine, some cigar box tones and enough length, still well balanced and fully intergraded smooth tannins. An excellent second wine with a complete style of it’s one. (1877 views) | | | Tasted by lepetitchateau on 11/16/2018 & rated 94 points: From a bottle at the Domaine; this was subtle yet insistent; balanced, delicate with a marvelous inner core of smooth fruit - so pleasing, lovely energy and vibrancy. (2189 views) | | | Tasted by CamWheeler on 3/23/2018 & rated 91 points: Farewell to Phil: Violets and earth, meaty and tomato leaf character. Tannins are quite forward still, with the fruit not showing off as much as the Taillepieds, but this seems to have a bit more depth and potential to improve over the next 10-15 years. (3180 views) | | | Tasted by MC on 10/8/2017: Decanted 30 minutes. Minerals, modest fruit, some tannin on the back end. Not as good a showing as last time. B+ (2896 views) | | | Tasted by MC on 4/15/2017: This was pretty good right out of the bottle, and with 30 minutes of air was very enjoyable. Light, elegant, minerals showing through, but with good fruit and some cut on the finish. Tannins still there, but not in the way. Not a blockbuster Clos Ducs but probably the best drinking Clos Ducs I have in my cellar. A- (2411 views) | | | Tasted by acyso on 9/21/2016 & rated 93 points: Dinner at The Cotton Duck (Chicago, IL): One of my two wines of the night (the other being a 97 di Sotto). This was singing right from the get-go, but it seemed to keep building up as the night went on, up until we drained the bottle. There's a very lovely perfumed red fruit nose, as well as a slight touch of earth. The palate is very much the same, but shows a nice ripeness to it, giving this a very full and broad texture. (3855 views) | | | Tasted by Nanda on 9/21/2016 & rated 95 points: A revelatory wine for me. My first d'Angerville Clos des Ducs with any age on it, but certainly won't be my last (guess I better open up the wallet). This wine had profound depth in the nose and on the palate. The fruit was so perfectly ripe and bright, while not showing at all over the top. Theres a ton of florals and some spice and underbrush to add complexity. Deep and long on the palate, with impeccable concentration and balance. (3154 views) | | | Tasted by pjaines on 11/21/2013: This one struggles a touch to really hit it's stride and one is left with the feeling it should have been a bit more focussed and complex. Quite loose-knit on the palate with some funky cherry notes mixed with deeper, damp soil and some spices. Pinched acidity on the finish - for me a little too disjointed. Not bad, but was expecting more from this wonderful producer. (6241 views) | | | Tasted by 1961Vintage on 3/6/2013 & rated 93 points: wonderful cherry cola with proper balance. Outstanding bottle! Likely at its peak. (5697 views) | | | Tasted by Traxx on 10/25/2012: Last bottle of three purchased. Opened for about 30-45 minutes before pouring the first glass. Didn't grab me the way previous bottles have, had a tired sweetness to the fruit I'm never excited about. Based on this bottle I wouldn't think this has much chance of turning into something impressive... (5386 views) | | | Tasted by tooch on 10/25/2012 & rated 89 points: PDX Offline (Le Pigeon - Portland, OR): I’ve had some good experiences with 2000 Burgundies lately, so I was excited to see this being opened. The aromas were rustic but also had a nice juicyness to them. The fruit is bright and fresh, but this also had really beautiful floral aromatics. Like a high end potpourri this was spicy and elegant. The palate wasn’t as exciting as the nose and I think this may also be just in a funky spot right now. The wine was somewhat singular with its red fruit on the palate with subtle floral notes, but didn’t have much else. Certainly a pretty wine, my gut tells me this may not improve much. (6562 views) | | | Tasted by ktrh on 10/19/2012 & rated 92 points: (from demi)
Amazingly open nose compared to the 1999 which was consumed at the same time. Has an exuberantly charm and generosity, typical for the vintage. Drinks perfectly well now, but has still quite a bit tannins and fruit left so I would guess this could easily last for ten more years. (5402 views) | | | Tasted by Matt Neel on 3/21/2012: Wineberserkers Eat Duck (Peking Duck House (Midtown), NYC): Ruby, some brick. Reserved nose of cherry liqueur, dust; a bit perfumed; white flowers and orange zest. Palate medium bodied, light for Ducs; rather light, dusty, cherry fruit. Certainly baring its tannins. More orange zest on the short finish. I don't think this is ready, but the tannin:fruit ratio causes me some concern. (From magnum) (4361 views) | | | Tasted by reichken on 2/5/2012 & rated 90 points: pretty light purple with ruby edge, earthy strawberries on the nose. clean in the mouth, lovely silky mouthfeel. took no time to finish this wine. very god drink (3386 views) | | | Tasted by Traxx on 7/31/2011: Drank blind with some buddies. Killer, wonderful perfumed nose. Simply great wine (3234 views) | | | Tasted by reichken on 7/28/2011 & rated 90 points: In between places. If drinking I think u need to open and air for a bit (3286 views) | | | Tasted by SimonG on 4/26/2011: Two evenings at Gidleigh Park; 4/26/2011-4/27/2011 (Gidleigh Park): Mid garnet. Lovely nose, all hedgerow, and damp leaves with some mushroom and well hung meat adding complexity to the decaying red berry fruit. Similar on palate, sous-bois complexity, a lovely silky texture and decent length. Lovely and mature. No deterioration over the couple of hours the bottle lasted. **** (3667 views) | | | Tasted by ktrh on 4/7/2011 & rated 92 points: Beautiful classic premier cru pinot nose, in perfect maturity according to my taste. Still some primary elements of nice fruit, redcurrant and raspberries, but also lots of secondary aromas of mushroom and forest floor. In the mouth very meaty and good, with very long finish.
It would have been even better with just a touch more acidity (probably vintage related?), and the alcohol spikes just a bit on the finish. (3342 views) | | | Tasted by DougLee on 4/4/2011 & rated 91 points: From the wine list at Taillevent. Medium ruby hue. Nose of beef blood, anise, bing cherry, leather. Palate took about an hour to open, showing moca, iron filings, red plum, currant, and mushroom notes. Low-to-moderate acidity with a fair amount of structure still. Finish was long and marked by hits of raw meat and minerals. Fairly evolved on this showing and absolutely wonderful with beef main course. From a 375. (3288 views) | | | Tasted by Traxx on 4/1/2011 & rated 93 points: A stunning mix of earthy mushroom and red fruit. Wonderful wine! (3354 views) | | | Tasted by Jeremy Holmes on 3/11/2011: There’s perhaps a hint of animale brett to the aroma along with some savoury elements of moss, wet earth and compost. It is sweet and sappy with good generosity in the mouth. There a light crunch to the finish and a big meaty imprint is left once the wine is swallowed. (3477 views) | | | Tasted by darvid on 1/26/2011: Picture-perfect Volnose of dried rose petal, clove, orange peel, dried cherry, and peat moss. Side-saddle tannin just beginning to melt. Subtle but dedicated finish expands on the midpalate. Another few years, I think. (3468 views) | | | Tasted by Li on 1/21/2011: I det korken ble trukket opp kom en eim av umiskjennelig søte blåbær! Veldig overraskende! Gnistrende rubinrød farge med vandig kant. Klar pinot-duft med preg av kjølige røde kirsebær og kokte rotgrønnsaker med et streif av fat. Smaken domineres av kirsebær med en elegant fatbruk. Tanninene er som vevd inn i vinen og den fremstår som nesten silke i munnen. Det hele avsluttes med en fantastisk syrestruktur og en brukbar lengde. Dette var en nydelig vin som jeg ikke tror blir noe særlig bedre med ytterligere lagring. Drukket av Vinum Burgund rett fra kjelleren. Ikke dekantert. (3518 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Marquis d’Angerville’s Volnay Clos des Ducs: 1920-2017 (Oct 2019) (10/1/2019)
(Domaine D'angerville Volnay Clos Des Ducs 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/25/2019)
(Dom Marquis d'Angerville, Clos des Ducs Premier Cru Volnay Red) Subscribe to see review text. | By Jay McInerney
Vinous, Marquis d’Angerville: Volnay Clos des Ducs 1920-2010 (Dec 2016) (12/1/2016)
(Domaine Marquis D'angerville Clos Des Ducs 1er Cru) Subscribe to see review text. | By Allen Meadows
Burghound, April 2012, Issue #46
(Clos des Ducs Vertical Volnay "Clos des Ducs" 1er 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (7/8/2011)
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/18/2009)
(Dom Marquis d'Angerville, Clos des Ducs Premier Cru Volnay Red) Subscribe to see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2003, Issue #10
(Domaine Marquis d'Angerville Volnay Clos des Ducs 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (3/1/2003)
(Domaine Marquis d'Angerville Volnay Clos des Ducs 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Volnay: Secret village of Burgundy Insiders (February 2003)
(Volnay “Clos des Ducs”- Marquis d’Angerville (Tasted in Volnay 1/02)) Login and sign up and see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2002, Issue #6
(Domaine Marquis d'Angerville Volnay Clos des Ducs 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2002, IWC Issue #101
(Domaine Marquis d'Angerville Volnay Clos des Ducs) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/26/2002)
(Dom Marquis d'Angerville, Clos des Ducs Volnay Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Marquis d'Angerville Volnay "Clos des Ducs" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound and View From the Cellar. (manage subscription channels) |
| Domaine Marquis d'Angerville Producer website
When it comes to Volnay, there is one name, one grower that immediately comes to mind: d`Angerville. It was my pleasure to taste several new vintages with the late Jacques d`Angerville in London, someone who always spared time to discuss the vagaries of the growing season and style of his wines. The domaine has continued to strive successfully following his passing.
History
The roots of the domaine can be traced back to the Baron de Mesnil who owned vast tracts of land at the beginning of the 19th century, much of it leased out to farmers and sharecroppers who planted a few rows of vines and tended to the crops or cattle. The prized parcel of vineyard was "Clos-des-Ducs" that lay adjacent to the maison noble.
At the end of the 19th century the Mesnil and d`Angerville family were united when Jacques d`Angerville's grandfather was betrothed to Madamemoiselle de Mesnil and it was his son, confusingly also named Jacques, who was prescient in bottling at the domaine in the 1920's and campaigned for banning of blending wines from outside the region or country, before the Appellation Controlée system was implemented in 1936. However, this made d’Angerville something of an outcast, rebuked by neighbours who did not want to see an end to their own malpractices.
The senior Jacques d`Angerville passed away in 1952, but his identically named son had already taken control of the domaine since the end of the war. Jacques d`Angerville’s final vintage was the 2002, whereupon Guillaume d`Angerville has taken the reins, aided by his right hand man and brother-in-law, Rénaud de Villette.
Vineyards
The heart of the vineyards lie within the premier cru climats in Volnay. These include the aforementioned 2.4 hectare Clos-des-Ducs, 3.98 hectares of Les Champans, 1.57 hectares of Fremiets, just over 1 hectare of Taille-Pieds and 0.45 hectares of Caillerets. They also own tiny parcels in other climats: 0.65 hectares in "L'Ormeau", 0.53 hectares in "Les Angles" and 0.31 hectares of Pitures (all Premier Crus) but these are mostly blended together. In addition there are 0.5 hectares in Meursault Santenots and 0.38 hectares in Pommard Les Combes. The overall soil composition in marl and chalk with the Clos-des-Ducs on terre blanches and a slightly more clayey soil in Champans.
The vineyard is blessed with venerable vines that perform the role of limiting yields, which hover around 30hl/ha. The harvest is picked by hand, the grapes are destalked and macerated on the skins for 8 to 10 days with regular pumping-over, after which they are matured in one-quarter new oak barrels for the Premier Cru (less obviously for the Village.) They eschew the excessive use of barrels, preferring to let the terroir show its true colours, apropos the 2003 vintage that employed just 20% new oak.
The Wines
Certainly the jewel in the crown is Clos-des-Ducs, the quintessential expression of Volnay with a proclivity to demand at least one decade to reach its peak. Perusing my notes, it was remarkable how many times I described the wines as rich and opulent, considering the prudent vinification methods employed; a case of "less is more". Another remark was how feminine I found Les Champans, contradicting the commonly held view that this is a more structured climat. There is some variability with d`Angerville's wine: I could not put hand on heart and declare that every wine has been a success and my two notes of Meursault leaves something to be desired. But there is no doubt that this is a top-notch grower and I sincerely hope that the mild-mannered, softly spoken Guillaume d`Angerville continues in the same vein as his redoubtable father.
-Neal MartinPinot 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.Clos des Ducs On weinlagen.infoFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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