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| Community Tasting Notes (average 91 pts. and median of 91 pts. in 10 notes) - hiding notes with no text | | | Tasted by Cote d'Or on 12/24/2023: Tasted over 3 hrs
-med red mild bricking
-funk stewed tomato rhubarb Gevrey cherry earth sous bois toasted grain
-med acidity, med/med- weight gentle sappy remnants of cherry and warm earth some sous bois, seamless med- tannins mostly resolved
-divinely complex nose I could just sniff for days, fully mature but not tired either, just crazy to reflect that over the 21 years this bottle sat in my cellar it's appreciated 50 fold in monetary value, which counterintuitively makes it harder to actually open and enjoy it; regardless, it's lovely (199 views) | | | Tasted by BenBlu on 5/21/2021 flawed bottle: My first Truchot - and sadly sadly the first sniff was one of wet cardboard and stinky socks. Oh my. The wine actually tasted really good with slight fizziness and natural funk some real brimming quality underneath. The nose somewhat dissipated and if one was inclined to be bullish it turned more towards a sulphur note. Definitely not a clean bottle but the wine still got drunk with some pleasure for its elegant palate and mouthfeel. One can only imagine what a clean bottle would have done. Thanks for the generous pull Chris! (1348 views) | | | Tasted by Parrish02 on 9/3/2018 flawed bottle: Labor Day Burgundy Insanity at Paulee du Hersh 9/1-2/18 (Denver, CO): Odd bottle with what I thought was secondary fermentation. I liked it better than most but will decline to rate it. (1891 views) | | | Tasted by The Vines That Bind on 10/29/2015 flawed bottle: Unfortunately the perfect example of a corked wine, but not bad considering this was the only off bottle of a lineup of 17 Truchots. Some fruit behind the funk if you wanted to fight for it, but considering the company, not tonight. (2464 views) | | | Tasted by Keith Levenberg on 10/12/2015: Deep crimson color, dark by the standards of the producer, with some cloudiness observed as well, this is definitely one rustic Charmes. Some of the usual Truchot funk but it also came across screechy and shrill at first and needed at least an hour in the glass to really come together. Once there, it's plummy and stony and (yes) plenty funky and earthy but there is still a dense core that's not giving up a whole lot. (7135 views) | | | Tasted by Panapul on 9/3/2013 & rated 91 points: (Midweek Tasting—French Wines for an Upper Crust English Meal): Tasted single blind to me; double blind to the others. Second of four wines: 2001 Criots Batard Montrachet by Fontaign Gagnard, the Truchot, 1982 Mouton, and ½ bottle of 1988 Latour Blanch Sauternes. It was an evening of delicious wines.
Decanted 1 ½ hours. Color light brick garnet with brick edges. Nose reserved, mature Burgundy character, 1/6 open. Taste is fruity , intense, elegant, well-balanced, fairly well knit with a little Truchot sharpness, good character. Aftertaste is like the middle, maybe showing a little (resolved) oak/tannin, long. Has a sweet character to the flavor. With air in the glass, the wine gets softer. At peak and holding well. One bottle left to save for a special occasion. Rated G++. (2398 views) | | | Tasted by winenutnyc on 3/25/2007: another great showing for this wine- maybe a bit disjointed at first, but less angry than other bottles I've had. Perfect balance. flat out terrific. (3877 views) | | | Tasted by winenutnyc on 12/28/2006: popped and poured at the EOY BO dinner at Craft- 3rd bottle of this in 2006 and again, a great bottle of wine. starts off spritzy and sour and then slowly builds into a series of contrasting, but not conflicting tastes and textures- lush, but not fat, warm, but not alcoholic, ripe, but not pruny, rich but not cloying- perfect balance. (3622 views) | | | Tasted by AndrewSGHall on 1/29/2006: A weekend of Jacky Truchot; 1/28/2006-1/29/2006 (Washington DC): Dense and rich - great nose of earth and moist hummus, cheese rind. Great finish, long full with young fruit and brambles. Lots of lurking, brooding power here and serious, but correct elements. Waiting in the wings is true Grand Cru quality. (10451 views) | | | Tasted by winefool on 8/1/2002 & rated 91 points: Light to medium bodied but plenty of structure/backbone. Medium aromas of prickly pinot. On the palate, medium bodied with traditional briar/strawberry flavors and complexity. Would beneift from time, but not likely to be long lived. Very enjoyable. 8/02 (3060 views) |
| 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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