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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.8 pts. and median of 90 pts. in 15 notes) - hiding notes with no text | | | Tasted by Collector1855 on 7/9/2021 & rated 95 points: Tasted blind. Really nice nose here sour cherry, sweet spices, some gamy elements. The palate was crisp with polished tannins. The 20 years in bottle has done this wine well. Nicolas Potel is a hit or miss producer, so glad to see that this bottle did well. (1862 views) | | | Tasted by Unterco on 5/1/2020 & rated 90 points: Stored at 55 since release, nearly perfect cork shows a trace (1mm wide streak) of color up 3/4 of the way up one side. Decanted, little sediment.
Color is a medium drop ruby to a thin watery rim.
Very pretty nose of exotic spice (Chinese five spice, star anise, all spice, cloves) approaching floral aromatics, but not quite violet, and a faint resinous note. Ripe blackberries, no signs of decay, with an underlying cool soil like minerality.
Ripe forward fruit and zingy acidity on the attack along with some drying tannins. Medium bodied, medium high acid and ripe but still drying tannins. Solid core of ripe mature fruit. Long juicy finish starts fruity and turns stony.
Overall drinking beautifully at or near peak. (660 views) | | | Tasted by Derek Darth Taster on 5/1/2019 & rated 92 points: May Day at Maison Dakota. Leftover from 2 days ago.
Appearance is clear, medium intensity, garnet colour. Legs.
Nose medium+ intensity, with aromas of soy sauce, tertiary earth, dark rred d cherries, floral spice, musk. Developed.
On the palate, dry, high acidity, medium alcohol (13%), powdery almost integrated meidum tannins, medium+ body. Medium+ flavour intensity, with flavours of dark red cherries, black cherries, red plums, soy sauce, earth, animal leather, spice. Long finish.
Very good quality. Apparently was rather tight austere when poped on day 1. Tastes like it probably should be drinking at prak now already, so maybe just needs some air time then good to go. Or could be lots of bottle variation also. (1155 views) | | | Tasted by Chaochao on 6/26/2017 & rated 83 points: Dark brick and cloudy in appearance. Not much of nose left. Little life in the beginning but surprisingly after several hours in the glass, gave some nose of rose, some dark cherries and spice on the palette (1433 views) | | | Tasted by Alex G. on 6/18/2016: Served from magnum, and this got drunk by the group faster than everything else, so that speaks volumes. Lovely exotic spice nose, rich dark fruit, long finish. Evolved well and softened in the glass. No rush to drink this will probably live a long time. To my palate, this is a "sweet spot" Red Burgundy. Potel seems to have done really well in this vintage, this bottle and the '01 Richebourg are the best Potels I've had in years - and oddly had a string of terrible '99's. (1829 views) | | | Tasted by johnh1001 on 10/14/2012 & rated 86 points: Drank over 2 hours. Some nice red fruit on the nose, but the palate was dense, flat with more meaty, mineral and dried fruit notes. Lacking acidity this was just not exciting. Short finish. (2962 views) | | | Tasted by VHJV on 10/22/2011 flawed bottle: The bottle had marks of leakage and was virtually undrinkable. What a shame. (3265 views) | | | Tasted by BurgAndy on 10/5/2011 & rated 90 points: This wine has evolved nicely. Red cherry, fir, menthol, rose petals, and prunes on the nose -- an odd combo but it's all there and it works. Dark cherries and red plums on the palate with a touch of wood. Great mouthfeel. The last few bottles had been disappointing but not this one. It certainly has put on some weight over the last year or so. Definitely more Nuits in character than Vosne, which makes sense based on its proximity to the Nuit border for those keeping track. (3090 views) | | | Tasted by Atreyu on 3/3/2011 & rated 70 points: Dilute and simple, very short. Some pretty red fruit and not much else. A chemical tone developed with air, and the fruit seemed underripe although it did not have the green pine aromas common to underripe piont noir. Very disappointing. (2783 views) | | | Tasted by Paul S on 12/15/2009 & rated 92 points: Confrerie des Chevaliers du Tastevin Singapore Chapitre de l'Orchidee -10th Anniversaire dinner (The Fullerton Hotel, Singapore): Far better than the last time I tried it. Lovely Vosne nose, fill of dark fruits and savoury, meaty notes. Palate was very yummy - rich dark cherry fruit, nice spiciness, earthy meaty undertones and a grippy structure. Finish was nice and sappy too, with dark cherry flavours showing plenty of persistence. Very good indeed - a totally different experience from the previous bottle. (3840 views) | | | Tasted by Paul S on 10/24/2009 & rated 90 points: Confrerie des Chevaliers du Tastevin Singapore Chapitre de la St Hubert (The Lighthouse, Fullerton Hotel): Started off really well, but faded rather alarmingly. A bit disappointing for a Potel Malconsorts from a decent vintage. Slightly murky, darkly red colour. Slightest bit of reduction on the nose took a little while to low off. That aside, I thought the wine had a lovely, slightly-aged Vosne nose, with red cherries galore, stewed strawberries, earthy sous bois and soy, meaty offal notes and lots of wood spice. Quite gorgeous really. Pity the palate was not quite there. Rich on the attack, with dried strawberries and haw flakes, but quickly turning lean and slightly mean towards the mid-palate, with the fruits going skinny and ferrous minerality and wood spice coming to the fore. Very nice balance with lots of freshness though - I thought the wine what it lacked in power was made up for in stylish sleekness. Finish showed lingers of ginseng, wood spice, meatiness and a little orange peel. Unfortunately, after half an hour, the fruit more or less completely evaporated, leaving a mean shell of the wine it was when first poured. Still, I enjoyed this quite a bit while it lasted. (2662 views) | | | Tasted by winefool on 2/6/2009 & rated 92 points: Rousseau / Potel / Prieur Dinner (Knightsbridge): Full red color. Lifted floral violet black fruit nose. Big black canned sweet fruit palate. (2747 views) | | | Tasted by Burgundy Al on 2/6/2009 & rated 89 points: Wildman Tasting and Dinner (Knightsbridge - Northbrook IL): Violet and rose aromas in front of black fruit. Palate doesn't quite live up to the aromas, showing lean black fruit with reasonable spice. Moderate length, not quite living up to Malconsorts standards for me, or even the Potel 2002 also being tasted. (2067 views) | | | Tasted by Chevaliers on 1/15/2009 & rated 85 points: drink last year
Nose: beet, brett, must, earth, pickle and aldehyde.
Mouth: Vinegar and pickle, not fresh or lively at all. British palate may appreciate. Over the hill. (1998 views) | | | Tasted by Jurgens on 12/7/2008 & rated 88 points: Lidt ude af balance, lidt lukket måske årgangen. Ellers klassisk (1917 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.Aux Malconsorts on weinlagen-info.deFrance 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.infoVosne-Romanée 1er CruVosne Romanée is one of the smallest wine villages in Burgundy The wines possess diverse characteristics, but they can generally considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
on weinlagen-info.de |
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