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| Community Tasting Notes (average 90 pts. and median of 89 pts. in 6 notes) - hiding notes with no text | | | Tasted by SMHalps on 11/17/2019 & rated 93 points: Not much change from my previous bottle, almost 3 years ago. Opened, for an hour before serving, decanted 15 minutes before serving. The cork came out in parts and was totally saturated with a deep red color. We needed the Durant to get the bottom half of the cork out, as the top half broke. My previous bottle of this wine was in July 2016, and three years later, it still tastes very fresh. Its started out with a great nose, that was evident as soon as the bottle was uncorked. Cherry red color. Medium acid and flavors of mushroom and forest floor along with some sour (in a good way) cherries. Good lingering finish, not quite a long finish, but more than a medium length finish. The wine went very well with the restaurant's Mutton Chop. (802 views) | | | Tasted by acyso on 2/6/2018 & rated 88 points: Dougie comes to town (Chicago, IL): From jeroboam (#grandcru #alldayeveryday). Quite young still, likely a function of the vintage and the size of the bottle. Really earthy, with some coiled black fruit. Not the most expressive or complex, but drinking well. (2142 views) | | | Tasted by Hazeo on 1/16/2017 & rated 88 points: Given the price paid ($27) it was pretty good. Rounded and pleasant burgundy with not much harshness, though a slightly bitter finish. Red cherries, on the lighter side and not particularly complex. (1684 views) | | | Tasted by Pinot1313 on 9/16/2016 & rated 89 points: REBUY - YES, the wine smelled of earth and tasted of wet earth and wet cherries, nice long finish. Had with sausage pasta. Glad I have more! (1684 views) | | | Tasted by SMHalps on 7/21/2016 & rated 93 points: Had this at a restaurant out of a double magnum as part of a large format night w/ 16 people. This might have been the WOTN. As we had such a large bottle, everyone had a chance to try this throughout the evening and see how this wine evolved. Its started out with a great nose, that was evident as soon as the bottle was uncorked. High acid and flavors of mushroom and forest floor along with some sour (in a good way) cherries. It actually tasted very young. I won't open another bottle of this for another year, at least. (1839 views) | | | Tasted by jmht on 12/22/2011 & rated 89 points: Decanted and consumed over 3 hours-- green vegetal aromas predominate and tart reticent red fruit on the palate for the initial two hours-- at 3 hours, green disappeared and generous frais de bois, beetroot, and hint of wet earth. Finish seemed tart throughout. Cellar 5+ years? (2623 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.Clos du Roicomment by John H. Trombley:
Previous note in error, because this is not the Clos du Roi of the Grand Cru Corton in the Cotes de Beaune but that in Mercurey (Cotes Chalonnais):
Grape variety : Pinot noir
Planting dates : 1932
Planting density : 4000 vinestocks per acre
Soil : clay and limestone
Orientation : south, south-west
Altitude : 220 metres (720 feet)
Average yield : 175 cases per acre
Annual production : 600 magnums, exclusively.
Exact position on weinlagen.info
Winemaking
Manual harvest • Crushing • 100% destemmed
Open fermentor • Pumping over and punching of the cap 1 to 3 times a day • 12 to 18 days vatting
Temperatures control
Aging
18 months in oak barrels • 35% new oaks
First racking after malo-lactic fermentation, then after all six months periods
No fining • Polish-filtration before bottling, if necessary
Wine tasting
A deep, ruby red wine whose color fades somewhat with aging to take on orangey-red highlights. The nose and the palate are a mixture of power and delicacy with aromas close to those of red fruits. The finish is marked by a toasty touch. With age, this wine can be distinguished by its game aromas.
Suggest food dishes
Roasted pigeon with spring vegetables and crumbled truffles.
Ideally enjoyed at 13-14°C
Awards & prizes
Due to the very small quantity of the production, the Mercurey 1er Cru "Clos du Roi" is never presented for tastings or contests.
This wine has obtained the 1er Cru classification in 1936, such it is definitely one of the oldest & famous crus in Mercurey's history.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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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