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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by David J Cooper on 4/19/2019: Fairly dark for an old Burgundy. Decent plum and earth nose, dead palate and dried out finish.
Won’t rate. (877 views) | | | Tasted by fcxj on 10/15/2018 & rated 92 points: Earthy, creamy aromatics. Elegance and lightness of touch that made a good luncheon wine. (1028 views) | | | Tasted by TWaldmann on 3/1/2014: Pale ruby. Aromas of strawberries, earthiness. Velvety tannins & a spine of acidity. Classic Volnay. This is lovely now & seems to be at its peak, but should hold for years, especially in magnum. (3489 views) | | | Tasted by Paul S on 6/20/2009 & rated 92 points: CT London Event (Hide Bar, Bermondsey, London): Treetops' magnum. Nose opened with a little whiff or varnish and a touch of funk that took a little while to blow away. When it did, it showed tons of flowers, a lovely damp soil accent, sweet truffles and almost port-like spiced-cake and plum tone along with lifted orange peel notes. Gorgeous, heady stuff. Very Pousse d'Or, very aged Burg, and showing plenty of Volnay characteristics. I thought the palate was rather tired and dried out at first, with dry tannins, sourish acid and that little rim of funk the outstanding features. Came back to the wine an hour later though, and it had completely transformed. Throwing of that robe of dry, tiredness, it had put on lovely old Burg characters of rich damson plums and tons of Volnay strawberries along with a lifted bramble hint. Finish was nice and long as well, with more orange peel, some spice and, when tailing off, just that little hint of dry, woody tannins. Can probably keep a little while longer, but that dry touch at the end, very reminiscent of quite a few 1988s, suggests that this should probably be drunk around now or in the next year or so, preferably with some food - a nicely grilled magret de canard would be just nice. (5649 views) | | | Tasted by HandPickedBurgundy on 10/1/2008: Medium ruby, touched with garnet throughout and with a broad, gently fading, rim. Lovely soft redcurrant nose, very floral. Fresh vibrant and firmly structured. Quite dry and earthy. Nice length. ** (2892 views) | | | Tasted by Gerhard3 on 10/7/2007 & rated 81 points: Ein aufregendes Achterbahnfahren in der Nase: erst eine intensive, suesse Schokolade, die einen foermlich anbruellt, nach einiger Zeit das genaue Gegenteil: krautig mit etwas grüner Note. Und noch etwas später dann ein leichter Gummiton, der aber nicht wirklich unangenehm wirkt. Im Mund ist die Sache leider simpler: wenig Frucht, ruppige Tannine. Skelett ohne Fleisch. Leider wird dieser Wein seine optimale Trinkreife nie erreichen... Offen, bei insoumise. (81/100) (106 views) | | | Tasted by SimonG on 12/15/2006: Pre-Christmas Offline (Rotisserie Jules, London): Lovely nose, soy and cherry. Sweet fruit, nice acidity, nicely mature but no hurry. Lovely texture. Ever so slight dryness at the end. Good. (4731 views) | | | Tasted by Lorien on 1/31/2004 & rated 94 points: Red brown in color. Splendid aromas of flowers, minerals and wild fruits. Medium to full body, with elegant flavors of cherries, wild fruits and spices. Accurate balance. Tannins are there, but you need to look for them, though why would you. Lovely acidity, and tasty slight oak. Very slight. Fruity in an elegant way, but with nice structure. A slight peaty sensation is combined with the flavors, which make it an interesting wine in a way. Long finish with a very good and tasty aftertaste. Overall a very tasty wine, that though is tremendously elegant, has secret powers in exactly the right places, making it a true enjoyment. Seems to be fully matured, but as I lack major experience with wines from Burgundy, I’d rather not come to any conclusions. I do have a good feeling this wine will cellar nicely for much longer. (8841 views) |
| La Pousse d'Or 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 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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