External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 91 pts. in 12 notes) - hiding notes with no text | | | Tasted by jnewman77 on 5/11/2021: From magnum; this took a little while to get going; the nose initially had some soy/hoisin type notes in addition to underlying ripe fruit, earthy underbrush notes, and game meat. With air that note seemed to lessen and the fruit blossomed a bit and became a bit lighter. Palate had good concentration and while this was very good, it didn't quite live up to my expectations of the vintage and vineyard. Decanting probably would have helped. (817 views) | | | Tasted by Sjontoft on 5/7/2020 & rated 95 points: Lovely nose of red fruit, cream, hints of tobacco.
Palate is extremely integrated and round. Super soft tannins.
At its peak. Drink the rest over 5 years. (1032 views) | | | Tasted by Burgundy Al on 12/22/2018 & rated 90 points: Holiday Champagne Gala (Park Ridge Country Club): Small glass, brief note. Maturing black fruit with roasted meat. Good+ weight, rustic edges. More "Gevrey" to me than Girardin 2002 Beze in the next glass, even if the Girardin is a more fun glass of Pinot Noir. (2311 views) | | | Tasted by Burgundy Al on 11/14/2018 & rated 90 points: Black fruit, braised meat, sweet spice on nose and palate. Unmistakably Gevrey. Slightly more mature than I’d expect from Grand Cru at this age, but still very tasty and clearly showing Grand Cru density. (1809 views) | | | Tasted by jwsmith on 8/23/2014 & rated 94 points: 2002 is starting to drink very well, this wine was big but elegant. A wow wine for sure from an underrated producer., (3326 views) | | | Tasted by bon vivant on 11/26/2013: A rather un- inspiring bottle which started off a bit muted and monolithic. Our hopes for improvement as the wine set in the decanter were diminished; after several hrs as the wine continued to loose whatever little fruit was evident early on. I kept it refrigerated for several more days hoping for a comeback which never materialized. (3247 views) | | | Tasted by Burgundy Al on 10/10/2013 & rated 91 points: Another Casual Burgundy Dinner (Storefront Company - Chicago IL): Red and black fruit aromas with some subtle earth and spice. Starts off subtle, picks up more power towards middle and end. Good balance. (3839 views) | | | Tasted by Kirk Grant on 7/8/2013: I don't see how anyone could think of this as Burgundy. To me this wine was more about the wine maker and less about the vinyard. The nose was the most interesting part of this wine...but only for the first 20 minutes...after that it was kind of blah. This was so extracted and dense that it could have been a California Pinot Noir to my thoughts. Just a mess...I hope time saves this wine. Right now I would buy this if I saw it in a store for $30/bottle. (3016 views) | | | Tasted by LBBURGJUNKIE on 8/21/2011 & rated 92 points: Classic Beze. Dark fruits with a touch of cherry and raspberry, fine tannins and solid but not overpowering acidity. Still tightly wound and will need several years to gain weight and come around. (3875 views) | | | Tasted by Burgundy Al on 8/13/2011 flawed bottle: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): I think this might have been corked because the fruit was completely muted, even though there were no "corky" telltale signs aromatically. Most others think it was oxidized, but it was certainly not oxidized due to heat damage. (2762 views) | | | Tasted by jwsmith on 2/15/2009 & rated 94 points: Perfect color almost text book reddish berry with golden hue and light, nose of bright red fruit and cinnamon, pure stone and sappy young young red. I have hde this wine 3 times 2 bottle and 1 cask in 5 years almost no aging. (2027 views) | | | Tasted by asianwinehunter on 12/16/2005 & rated 91 points: On opening very promising nose of black fruits and earthy aroma. Very tight. Decided to decant this for 20-30 minutes which may have been a mistake. Finish was nice. Suspect it has shut down now and won't be back for ~5 years (9/2005). (2337 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.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.infoChambertin-Clos de Bèze Grand Cru On weinlagen.info |
|
