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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 13 notes) - hiding notes with no text | | | Tasted by kenv on 4/25/2023 & rated 92 points: CCT Burgundy Dinner (Daley's on Yates, Schenectady, NY): [Opened (but not decanted) about two hours before serving.] Lots of juicy red fruit in the mouth. High acidity. May need more time. Hard to judge. 92? (586 views) | | | Tasted by Kevnzworld on 4/22/2023 & rated 94 points: PNP at Klaus Erfort
Great balance of fruit and tannin. Just at the beginning of its window.
Good bouquet of flowers .A modestly feminine wine for Gevrey (322 views) | | | Tasted by robferguson1 on 6/19/2021 & rated 92 points: Good and drinking well (683 views) | | | Tasted by Derek Darth Taster on 7/17/2020 & rated 93 points: Bday Burg session at Maison Dakota. Drank pop & pour in Grassl Cru and then 6 hours later in Gabriel Standart.
Appearance is clear, pale intensity, ruby colour, thin garnet rim. Legs.
Nose is clean, medium+ intensity, with aromas of sous bois, earth, sour red cherries, red plumstony minerality, garden rose bush which disappeared after the air-time in bottle. Developed.
On the palate, dry, high acidity, medium alcohol (13%), structured high tannin, medium+ body. Medium+ flavour intensity, with flavours of sous bois, earth, sweet red plum, sour red cherries, macerated strawberry, dark red cherries, stony minerality. Bitter herb towards the long finish.
Very good quality. Grand Cru structure and heft is there, fruit is there, and tertiary notes have developed. Ticks boxes rather than inspires. I would say drink now while the fruit is still in balance with the tertiary sous bois. Once the fruit dries up more this won't be looking pretty. Tannins may outlast the fruit here. (1142 views) | | | Tasted by robferguson1 on 10/22/2018 & rated 90 points: Very tannic and not much length , more time needed, burghound said , 2020+ and I ignored him, wait till 2020. (1375 views) | | | Tasted by derek.hara@sbcglobal.net on 5/6/2018 & rated 91 points: Upside potential. Too young. Tannins still rough and dominant. Give another 3-5 years. (1578 views) | | | Tasted by robferguson1 on 4/11/2018 & rated 91 points: Has some bricking but needs more cellaring but a lovely guide to a wine worth waiting for,not a deep as the 07 damoy chambertin I had the night before which is on another level but in same style,Damoy is under rated price wise (1490 views) | | | Tasted by extrafd on 2/5/2017: Kostald og animalske toner. Helt på toppen nu. Aftens bedste glas. (2024 views) | | | Tasted by Burgundy Al on 11/27/2015 & rated 91 points: Friday after Thanksgiving (FAT) - Part 1 - Burgundy 2006 (Palm Beach Gardens FL): Small taste, brief note. Open approx 6:30 then tasted several hours later. Black fruit with roasted meat character. Hint of liqueur on finish. Forward, balanced, good now, with moderate length and nuance. Tasted again the 2nd day, it came across slightly longer and more interesting. (3665 views) | | | Tasted by drrobvino on 3/22/2014 & rated 91 points: Blind tasting at Rob & Bev's; 3/22/2014-3/23/2014: Tasted blind at a party.
Nose was a bit funky with tart red cherry fruit and minerality.
This wine was huge and not yet ready to drink, with med+ tannins and med+ acidity, have to shave your tongue after each drink. That being said, the pedigree shined through the tannins, showing that this wine will be large and in charge in 4-5 more years or so.
Drink starting 2018-2030 or so. (3222 views) | | | Tasted by winefool on 2/6/2009 & rated 93 points: Rousseau / Potel / Prieur Dinner (Knightsbridge): Bright red/pink color. Big full nose of focused earthy spicy black fruit. Big rich juicy black fruit. Nice. (4560 views) | | | Tasted by Burgundy Al on 2/6/2009 & rated 92 points: Wildman Tasting and Dinner (Knightsbridge - Northbrook IL): Lots of spice on nose with black fruit. Palate shows very accessible fruit for such a young Grand Cru. Not lots of concentration or nuance, but very balanced and expressive of Gevrey-Chambertin. (4302 views) |
| By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Domaine Pierre Damoy Chapelle-Chambertin Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Pierre Damoy Chapelle-Chambertin Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (12/1/2008)
(Damoy Pierre Chapelle-Chambertin) Medium, medium-plus colour. Wide with lovely, slightly floral high tones and super-focused fruit. It fills your mouth with super-fine tannin and a number of dimensions of lovely fruit. Lingers beautifully. This is a ‘hit’! |
NOTE: Scores and reviews are the property of Burghound and Burgundy-Report. (manage subscription channels) |
| Pierre Damoy Producer website
This domaine, which had fallen in reputation, is now being brought back to glory by Pierre Damoy. It is the largest single owner of Chambertin-Clos de Beze, possessing over half of the appellation. Younger vines and less perfect parcels are sold to negoce. The age of the vines in the cuvees that are bottled range in age of from 60 to 90 plus years, the Clos Tamisot being 65 years, the Chapelle Chambertin 90 years, and the Chambertin and Clos de Beze ranging between 60 and 90 years. Each wine is amazing for its concentration and power. Truly Grand Crus.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.infoChapelle-Chambertin Grand Cru On weinlagen.info |
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