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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 19 notes) - hiding notes with no text | | | Tasted by devraj on 4/10/2023 & rated 89 points: Brickish red throughout. Started off with a very strong ferrous note that took about 30+ mins to blow off - shows some asian spices, soy-caramel, hint of red fruits on the nose. A medium bodied palate shows viscous light soy farmed over more sour, less sweet red fruits, high acidity and a savory finish. Meh... (288 views) | | | Tasted by TexasBob on 4/16/2021 & rated 93 points: beautiful orange-red color. Blood orange and mixed fruit compote on the nose. Delicious with aggressive red lychee, blood orange, light and delicious. (636 views) | | | Tasted by RAD2626 on 7/11/2020 & rated 91 points: While the color has bricked a little this opened over an hour into a sweet, velvety bright red fruit delight. After a glass before dinner held its own against a steak. Lovely 18 year old burgundy. (698 views) | | | Tasted by M.S.L. on 3/28/2019 & rated 87 points: Bourgogne 2002 tasting. Many top wines from some of the best producers, Rousseau, Roumier, DRC, Leroy etc; 3/28/2019-4/28/2019 (Restaurant Palægade, Copenhagen): Many at the table liked this wine better than me, but I could not get past the mushroomy nose and perhaps a little lack of fruit in the mouth. I will admit that it actually had a good tightness and worked well with food, but to me it did not have Grand Cru quality. (1410 views) | | | Tasted by D_rod on 4/23/2018 & rated 85 points: Was still a baby for me, fresh and tasted blind would say this wine would have another 10 yrs easy. Having said that very enjoyable without being spectacular. (1392 views) | | | Tasted by redmancge on 10/15/2016 & rated 88 points: Would agree with Mouton45 last notes. I've not had many older Grand Cru Burgundy to compare but enjoyed the nice pinot fruit. Good body and garnet color no bricking that continued to open and develop over the next hour...that's as long as we could make it last. (1740 views) | | | Tasted by mouton45 on 9/13/2016 & rated 90 points: Tuesday's wine group dinner at Two Chefs. Didn't show quite as well as the bottle I had in July. But this got better and better as the night went on. (1628 views) | | | Tasted by mouton45 on 7/23/2016 & rated 92 points: When burgundy is good, it's really good. This wine was really good. The 2002 Mazis is riding on a plateau of full maturity but no sign it's near the end of the plateau. The nose was a bit muted initially, but on the palate there was some gaminess, richness, full bodied, pure pinot fruit. Long finish. Looking forward to opening y other 5 bottles of the next 5 years. (1583 views) | | | Tasted by cavalpha on 4/17/2016 & rated 80 points: Not good at all; little fruit and very astringent. Honestly I haven't had a bottle of this wine I liked, and I have a whole case unfortunately. I don't think it will come round either as it seems to be drying out with each successive bottle. Downgrade to cooking wine and hope it doesn't ruin the coq au vin. Pity, it got such good reviews when young. (1567 views) | | | Tasted by Tree512 on 1/10/2016 & rated 88 points: Sound but unexceptional. Would think a lower premier cru if blind. (1351 views) | | | Tasted by cavalpha on 1/5/2015 & rated 89 points: Agree with other reviewers. (1253 views) | | | Tasted by jdlee1232 on 2/8/2013 & rated 88 points: Understated, a little disappointing for a Grand Cru -- maybe still too young? (2124 views) | | | Tasted by DSR on 11/26/2012 & rated 89 points: A bit disappointing for a Mazis. Perhaps needs more time to integrate, but currently somewhat disjointed and out of balance, with acidity dominating. (1841 views) | | | Tasted by 60ouvrees on 4/23/2010: Solid wine but still very young and primary. Needs time. (2379 views) |
| Nicolas Potel Producer website
Nicolas Potel set as wine négociant in 1996 and continued through to 2009 when he left to set up his new Domaine Potel. The business is now fully run by the Cottin brothers who have financed the operation since 2002.
The following Burgundy Report article from 2009 covers more detail;http://www.burgundy-report.com/summer-2009/maison-nicolas-potel-2009-update-2007s/ 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.info |
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