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| Drinking Windows and Values |
| Drinking window: Drink between 2023 and 2030 (based on 14 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 36 notes) - hiding notes with no text | | | Tasted by Collector1855 on 3/26/2024 & rated 92 points: From MAG during a Lunch at the Grands Jours. Nice and soft, good red fruit aromatics and proper mid palate weight with a neatly spicy finish. (976 views) | | | Tasted by carstenf on 3/1/2024 & rated 88 points: Like last time : Missing some red fruit. Reduction ? I find it too heavy in style , perhaps the year 2020…Sweet cherry. Not a Big fan - sorry (1065 views) | | | Tasted by zscheiner on 2/11/2024: Still showing some reduction/mercaptans but much better than our last bottle. Quite delicious really but the nose is slightly off. (1131 views) | | | Tasted by zscheiner on 11/18/2023: Stinky, reduced nose that didn’t blow off after an hour open. Kind of a bummer. Palate was fine, medium bodied and round with some cherry fruit, but not very expressive. Off bottle, hope others are better. (1553 views) | | | Tasted by EMichels on 10/25/2023 & rated 91 points: Clean full fruit with a tart edge; Delicious (1707 views) | | | Tasted by vetlehs on 6/24/2023 & rated 91 points: Middels dyp blårød. Middels intens på nese med aroma av friske jordbær, bringebær, blåbær, mynte, eucalyptus og grønne vekster. Fint integrert eik. Saftig, frisk og middels fyldig munnfølelse. Middels(-) tannin og høy syre. Smak av jordbær, rips, mynte, eucalyptus og grønne blader. Hint av fat. Lang. DIGG. (1782 views) | | | Tasted by carstenf on 5/20/2023 & rated 88 points: More Dark than before…more heavy in style , but still good to drink. Just missing some elegant things… (1878 views) | | | Tasted by Olioui on 2/25/2023: Moins expressif sur ce millesime, à garder (1698 views) | | | Tasted by Olioui on 2/25/2023: Première fois avec Lucien chez Tom et boobs
Moins expressif sur ce millésimé (2125 views) | | | Tasted by Hawkeye1942 on 2/3/2023 & rated 89 points: Nothing formal to say. Very pleasant and good QPR if you shop around. (1525 views) | | | Tasted by scorbett on 2/3/2023: Very correct and satisfying barnyard stank and sour red fruit. At this point the oak is poking its nose out a touch too much, causing that slight yoghurt taste.
I think it 3-6 months this will settle in to a fine cellar-defender and satisfying QPR red burg play. (1914 views) | | | Tasted by GuWin on 11/20/2022 & rated 87 points: Jeg syns alltid at Frambosière har et tydelig jordbær-/bringebærpreg men det kjennes knapt i -20-årgangen. Dette er en mørkere vin på farge, lukt og smak. Det er jordlige toner her, bark og skog og innslag av mørke bær på duft. Middels intenst anslag. Saftige, syrlige mørke bær på smak, middels konsentrasjon og god dybde med et litt rustikt, sødmefullt preg. Behagelig og lettdrikkelig men ikke fullt så elegant som tidligere, ferske årganger. (1965 views) | | | Tasted by GuWin on 11/19/2022 & rated 87 points: Syns Framboisiere alltid har et tydelig jordbær-/bringebærpreg men det kjennes knapt i 2020-årgangen. Dette er en mørkere vin på farge, lukt og smak. Det er jordlige toner her, bark og skog, og innslag av mørke bær på duft. Middels intenst anslag. Saftige, syrlige mørke bær på smak, middels konsentrasjon og god dybde med et litt rustikt, sødmefullt preg. Behagelig og lettdrikkelig men ikke fullt så elegant som tidligere, ferske årganger. (1575 views) | | | Tasted by LeroyHilarious on 10/10/2022 & rated 90 points: Lätt och fin med vissa jordiga undertoner. Riktigt bra QPR! (1831 views) | | | Tasted by BårdKB on 10/7/2022 & rated 90 points: Måtte ha litt luft. Bringebær, rød frukt, urter. Lett og veldig godt balansert. Kan kanskje vise mer med litt lagring? (1556 views) | | | Tasted by Obi-Wan Cannubi on 6/18/2022 & rated 89 points: På mørke siden. Fin parfyme. Mørkerød frukt. Fine lette tanniner. Blanding av rustikk og elegant parfyme. Veldig fin balanse. (2234 views) | | | Tasted by FjordogFjell on 5/25/2022 & rated 89 points: Rik og grov, Overaskende . Sveitsiske urter og PN. 1 dag: litt finere i dag. Solid, blåbær, (2066 views) | | | Tasted by FjordogFjell on 5/21/2022 flawed bottle: Litt rufsete rett etter åpning, kommer seg etter litt tid i glasset. Utvikler seg negativitet. 4 dager i flaske: ureine undertoner bak mørk og relativt dyp frukt. (1778 views) | | | Tasted by Dugis on 5/21/2022 & rated 91 points: Smooth and balanced. Some oak, but not too much. Great balance. Not too much on the acidic side either. Great value. (1937 views) | | | Tasted by Matata on 5/19/2022: Syrlig av kirsebær og tre. Veldig høy syre. (1783 views) | | | Tasted by Neras on 4/11/2022 & rated 92 points: Dark red. You fear marmalade, but not at all. Very fresh, good balance, quite complex and long taste. Once again a very good Burgundy from this La Framboisiere (1485 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Faiveley Producer website
Importer 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.La Framboisière 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 Chalonnaise Single vineyards on weinlagen.infoMercurey The vineyards on weinlagen.info |
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