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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.7 pts. and median of 94 pts. in 7 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 3/2/2018 & rated 94 points: Pre-Paulée Warm-up Dinner (Piperade - San Francisco CA): Surprisingly great and accessible this young. All black fruit with great spice emerging middle through finish. Very powerful, very long. Clearly upside from here. I'd expect best 2020-2040. (2586 views) | | | Tasted by Nanda on 3/2/2018 & rated 95 points: Pre-Paulée Friday Warm-up Dinner (Piperade - SF, CA): Tons of baby fat still on this wine, but approachable for a GC. Big nose of delicious spice filled cherry pie. Really intense and prominent spice notes. The palate shows young, decadent fruit. Structure is there but pretty cloaked by the fruit -- fun to drink now, but should only improve with time. (2321 views) | | | Tasted by fcxj on 3/2/2018 & rated 92 points: Piperade. One of the better Groffier I’ve had, pieces fit together. (2286 views) | | | Tasted by JonnyG on 7/19/2016 & rated 94 points: Complex, layered nose of red fruit, fennel, smoke and coffee. Sweet and vibrant in the mouth, with dense flavors of red fruit, pepper and cut flowers. Impressive lift. Should only improve with time. (2752 views) | | | Tasted by ChicagoBas on 3/19/2016 & rated 94 points: A nice weight, long finish, tannins are still very evident so give plenty of decant, dark fruit, coffee/chocolate...a real burgundy that will improve with several years (2989 views) | | | Tasted by Xavier Auerbach on 5/2/2013 & rated 94 points: Chambertin / Chambertin-Clos de Bèze dinner (Christie's Directors' Boardroom, 8 King Street, London, UK): 30% - 40% new oak. Very pure, intense and elegant, very charming, wonderful black fruit, hint of the stems, creamy, lighter than the others, very approachable and delicious but perhaps not as profound. (3870 views) | | | Tasted by Umay Ceviker on 3/7/2010 & rated 93 points: Lively and bright garnet colour. Sweet red fruit dominate the nose followed by a mineral, earthy, smokey quality along with herbs, spices and a barnyard touch. Glyserol richness, viscous, intense sense of substance in it. Bramble, blackberry, smashed strawberry, kirsch and blackcherry notes linger towards the finish. (3130 views) |
| By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Robert Groffier Chambertin Clos de Beze) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Robert Groffier Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2008)
(Groffier Robert - Père et Fils Chambertin Clos-de-Bèze) Medium-plus colour. A wide, toffee-inflected nose that’s sweet. The palate is just a little less fresh than many, but it’s concentrated and savoury. The finish, versus what’s gone before, is rather modest. In isolation this is a very nice wine, in the context of the other bottles tonight it is on the second level. |
NOTE: Scores and reviews are the property of Vinous and Burghound and Burgundy-Report. (manage subscription channels) |
| 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.infoChambertin-Clos de Bèze Grand Cru On weinlagen.info |
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