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| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 7 notes) - hiding notes with no text | | | Tasted by bevetroppo on 12/1/2014 & rated 87 points: If I were a character in Game of Thrones, I would certainly be Jon Snow, because when it comes to wine tasting, over and over again I prove to myself that I know nothing.
You can probably find the first note I wrote on this wine five or so years ago when I expressed my outrage at Acker Auctions for calling it L. Boillot in a listing, thus casting doubt over whether it was Lucien or Louis Boillot. I think they did it deliberately so they could trap a sucker (wait a minute, am I talking about me?).
I won't regurgitate any more of that sad history now because I want to deal with the wine at hand. Still a darkish red, decidedly more secondary than other recent '05's I've opened. Prominent leather and underbrush eclipses fruit in the nose. It seemed ungainly and harsh on day 1, with prominent notes of alcohol and shoe polish, and I was muttering to myself and dredging up evil memories of the original purchase.
I let it go for another day and found it to be somewhat better the next time. More resolved, but still lacking the radiant vibrancy I expect of this vintage. It seems a bit tired, but on the other hand, I've had mono for the past two months, so is that not the pot calling the kettle black?
The bottle has a Kermit Lynch label on it, and he knows a lot more about wine than I do, so I'm going to make the assumption that I'm in the wrong here and this really is a good Volnay 1er Cru from a good producer in the best vintage of my lifetime. However, if it somehow improves in the bottle from here, I'll take the Wall.
I have five more if anyone wants to swap. (3293 views) | | | Tasted by TheFifthMusketeer on 1/30/2011: Leaving aside issues of Lucien vs Louis, I am pretty sure I tasted Domaine LUCIEN Boillot et Fils Volnay "Les Brouillards" 2005, and like its lieu-dit, after a short five years in the bottle, it is a bit foggy to discern the wine's true character, let alone its potential.
More precisely, while there's red and black fruit on the nose and palate, it is in between fresh and cooked, not one, not the next....A mere hit of sous bois in the nose, but muddled and restrained. It's young still, and closed in; overall, a bit difficult to say if it will blossom into something more generous.
As with so many Burgundies, this wine was made by someone, and I am speaking here of Lucien, not highly rated by Coates, to take one authority, as an example.
So, I have to agree with the other correspondent, who did do a lot of homework about Lucien vs. Louis.
David Lincoln Ross (4448 views) | | | Tasted by bevetroppo on 8/8/2009 & rated 90 points: Here's a cautionary tale for any Burgundy lover, even smug pinheads like me who think they know something about it. I saw a listing for '05 L. Boillot Volnay Broulliards in a recent Acker auction. In my limited field of view (you don't know what you don't know), I immediately assumed it was the estimable LOUIS Boillot, who is married to the equally estimable Ghislaine Barthod, and who also makes a wine from this appellation. A quick market check revealed the lowest obtainable US price elsewhere to be $90. Like a wine-besotted leopard I pounced and bought a case for $35 a bottle. I was so proud of myself that I immediately opened one, knowing full well it was too young, but I needed to celebrate my righteous kill.
Well, I posted a tasting note after trying the wine. I thought it was good, though clearly very young and a little rough around the edges for a 1er cru Volnay. Then, to my shock and horror, I saw that the picture of the label on Cellar Tracker was different from my bottle. I had a moment of predictable panic, ran into the recycling bin to retrieve the now spent bottle, and with my stomach performing an audible sinking maneuver, realized that my wine was labeled LUCIEN Boillot. Who the hell is LUCIEN BOILLOT I wondered, as the word SUCKER! reverberated in my head. How did I just finish an entire bottle of this wine without actually looking at or let's say observing the label? My next reaction was anger at Acker for this little bit of subterfuge, which might have been an innocent oversight in the catalog listing, or might not. Am I so stupid that everyone else who could possibly have been interested in this wine called to confirm whether it was Louis or Lucien before bidding, or deciding not to bid? And who the hell is LUCIEN anyway? As I was getting ready to call Acker myself and demand they take back the wine, I experienced a moment of clarity that usual only occurs in comic books: when a heinous crime has been committed, you need the help of a super-hero.
Now what happened next didn't exactly change my life, but it came close. I've been a Burghound subscriber for several years, and he's as close to a super-hero as we have in this realm. I went to the Burghound online database and could only find a passing reference to Lucien's wines actually being made by the brothers Pierre and Louis, who recently split. That was enough encouragement for me to decide to send an email to the Burghound to see if I could get any deeper into the saga. I felt like Inspector Gordon flashing the Bat Signal into the dark Gotham City sky. Within an hour my beacon was answered by the Man himself, who generously provided several paragraphs of background on the Brothers Boillot and the terroirs of Brouillards. Although he hadn't tasted the Lucien wines himself, he thought the odds were that they would be "very good."
At the end of the day, I felt tremendously reassured, but something nagged. Could I find any additional creditable sources to confirm that Pierre was capable of very good wines on his own? That lead me on an enormously time-wasting google search, which only left me more confused. First, a recent back-handed pimp slap from the incomparably crotchety Clive Coates on decanter.com, describing Pierre and his father as not only indifferent wine makers but so unreceptive to criticism that they asked him to stop tasting the wines: http://www.decanter.com/archive/article.php?id=279923. Then, the discovery, duh, try the back label, dude, that the property is represented by Kermit Lynch, certainly a plus in my book. Following dozens of links really didn't turn up anything more definitive, but seemed to describe Pierre as a traditionalist and nothing I could find otherwise impugned his skills or integrity. So I'm sticking with my initial impressions of the wine and the BH's , which is all I should have done anyway, other than never again taking an Acker auction listing at face value again. BTW, the lowest theoretical price I could find for the LUCIEN online was $56 not including tax or shipping. I'll hold on for now and see how things develop. (4623 views) | | | Tasted by FieldingYost on 2/19/2009 & rated 90 points: Black cherry and black raspberry on the nose, fairly reticient at this point, but with air it unfurls quite a bit; touch of sand as well. Tightly wound, almost magnetically repelling efforts to probe its depths at this particular point, at least in the first hour. The tannins are, for a Volnay anyway, quite stern. There are flashes of fruit here, darker shades of red. There is also some tang here, and punch. This excels in all categories: ripe, structured, and a silky mouthfeel (it takes some extrapolation, and air, to reach this conclusion). This is, in a word, promising (note: it is many years from its potential).
If you open this now, give it quite some air. This was fully shutdown at first, but came around considerably after a couple of hours, and after three hours, it sang.
I would say 90+ (4539 views) | | | Tasted by Villon on 9/15/2008 & rated 91 points: Excellent pinot, belle concentration et pureté du fruit, mais fermé en ce moment. À attendre 5 ans minimum. (4630 views) | | | Tasted by drwine2001 on 4/5/2008: Dark and deep. Reserved nose with some dark fruit and subtle florality. Again, fairly closed on the palate but nice middle weight, excellent fruit with noticeable acidity, sharply delineated flavors, and a persistent, tannic finish. Young, but the most complete and promising wine of the '05s tasted today. Very good potential. (2477 views) |
| Domaine Lucien Boillot et Fils Producer website
Domaine Lucien Boillot et Fils: 1 rue Docteur-Magnon-Pujo 21220 Gevrey-Chambertin Tél : 03 80 51 85 61 Fax : 03 80 58 51 23 mail: dom.lucienboillot@orange.fr
Notes Degustateurs.com
Bourgogne 2009: Un vin fruité et élégant qui est construit sur une acidité de bon aloi et des tanins abondants et fins. Mélange des deux Côtes (il provient des finages de Volnay et Pommard) c'est une "entrée de gamme" impressionnante par sa longueur et sa densité. Bien +.
Volnay 2009: Issus des Poisots situé non loin du secteur sud de Pommard, il affirme un caractère masculin et ferme qui est bien le type naturel du secteur. Assez loin de la féminité au village de Volnay il a en revanche une charpente remarquable pour un village. Tanins fins et élevage discret. Bien+.
Volnay 1er-cru les Brouillards 2009: Une petite vigne située dans la partie caillouteuse du climat - la plus qualitative - qui livre ici une jolie expression volnaysienne grâce à une belle couleur pourpre, à un nez élégant sur l'églantine et la merise et à une bouche nerveuse et droite qui possède de fins tanins en finale.Très bon potentiel. Bien++
Volnay 1er-cru les Angles 2009 : Situé juste au dessus des Brouillards, le vin se montre nerveux et tendu avec une couleur rubis du meilleur effet. Les vieilles vignes ont ici donné un vin longiligne, centré sur des arômes de fruits rouges. Elevage discret, tanins formés et finale sur une note de menthe sauvage très originale. Bien++
Volnay 1er-cru les Caillerets 2009 : Immédiatement plus séducteur avec sa couleur assez profonde et brillante et son nez très fin d'églantine, de merise et de prune qui évolue vers la fraise des bois à aération. La bouche est pure, d'impression douce et équilibrées sur une acidité salivante. Longue finale cacaotée. Un beau potentiel! Très bien.
Pommard "les Combes dessus" 2009: La cuvée village du domaine est minuscule mais il faut savoir également qu'elle est produite sur un finage "premier cru"! De ce fait elle se montre concentrée et pure et si elle n'a pas la complexité des autres cuvées de Pommard, elle se situe plus haut qu'un simple village. UN second cru naturel en somme. Tanins, fins, belle finale. Bien +
Pommard 1er-cru les Croix Noires 2009 : Toujours délicieux ce cru séveux et plein est une franche réussite en 2009. Robe profonde, nez franc et frais sur le bâton de réglisse et le pruneau et bouche droite et concentrée aux tanins très fins. Un beau vin de gastronomie. Très bien.
Pommard 1er-cru les Fremiers 2009: On sait que le finage est idéalement situé en face des Fremiets de Volnay et qu'il livre des vins plus sauvage et de texture plus ferme. Dans un millésime comme 2009 il gagne encore en intensité et en soyeux de texture pour se situer tout bonnement au niveau d'un grand cru "naturel". Robe très profonde, nez de cassis frais et de caroube, finement mentholé et bouche équilibrée sur une juste acidité et des tanins soyeux. Quel vin en élevage! Excellent.
Gevrey-Chambertin 2009 : Comme l'ensemble des Gevrey le "village" s'est montré un cran plus "mûr" que les Côte de Beaune avec des accents fruités très doux qui indiquent une récolte optimale. Couleur foncée, nez réglissé et bouche droite et pure qui domaine les notes d'élevage. Beau vin. Bien+
Gevrey-Chambertin les Evocelles 2009: Dans un style similaire au précédent grâce à une très belle maturité de fruit, il se montre plus dense et complexe avec ses accents aromatiques de muscade, de groseille et de caroube mêlés. Elevage discret, tanins fins, acidité de bon aloi. Beau vin. Très Bien
Gevrey-Chambertin 1er-cru Perrière 2009: Intense et fin, il exprime avec éclat une nature souple à "féminité" affirmée. C'est un peu le Chambolle de la cave grâce à sa matière enveloppante qui tapisse le palais en douceur. Tanins polis, boisé discret, fruité saillant. Une gourmandise! Bien ++.
Gevrey-Chambertin 1er-cru Corbeaux 2009 : Dense et serré il a cette année un éclat impressionnant et une nature athlétique qui évoque nettement le Mazis tout proche. Robe très sombre, arômes de pruneaux et d'orange sanguine et finale magnifiée par des tanins élégants et "ronds". Longue finale. Très bien+
Gevrey-Chambertin 1er-cru les Cherbaudes 2009 : Les très vieilles vignes de ce cru parlent encore! Le vin est concentré comme la Chapelle voisine et dispose d'une robe noire qui incline au respect dès la prise du verre en main. Notes de griotte de caroube et de sureau sur des accents épicés et une texture de taffetas. Un vin longiligne et racé qui a la dimension d'un grand cru cette année. Excellent.
Nuits-St-Georges 1er-cru les Pruliers 2009: La plus vieille vigne de la Côte de Nuits (ou l'une des plus anciennes mais je n'en vois guère à son niveau) a encore une fois marqué les esprits par son incomparable puissance. Robe noire, nez ferrugineux et épicé à l'intensité inouïe et bouche ferme, riche et parfaitement équilibrée sur d'abondants et fins tanins. Arômes de pruneau, de réglisse et d'orange sanguine pour ce vin frais et terriblement énergique. La grande classe. Hors classe.
Puligny-Montrachet 1er-cru Les Perrières 2009: Produit depuis 2006, il s'agit incontestablement du meilleur Puligny produit au domaine. Fin, racé et très élégant avec ses notes d'agrumes et de fruits blancs et sa matière fraîche et pures. Un beau vin pour demain. Très Bien
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.Les Brouillards 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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