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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 15 notes) - hiding notes with no text | | | Tasted by western on 1/7/2024 & rated 94 points: Superb,delicious as good or better than many GC. (139 views) | | | Tasted by microbox on 11/6/2021 & rated 91 points: Surprisingly some secondary fermentation, luckily blew off, still enjoyable (596 views) | | | Tasted by LWI on 2/9/2019 & rated 94 points: A Burgundy Night: Blind. Color hinted about some maturity; red fruited, complex nose, yet somewhat rustic; very pleasant and 'drinkable' good acid, well balanced, some depth. (1670 views) | | | Tasted by CWang on 4/30/2017 & rated 93 points: No formal note; also another beautiful Burgundy red, yet a bit less complex compared to the others tasted this evening; overall, 93-94 points. (6067 views) | | | Tasted by burgund on 4/23/2016 & rated 91 points: Brown coloured, forest floor and wood in nose. Very spicy taste, more grainy tannins like in NSG, sour bois, wood and a little bit greeny. Aftertaste very long, spicy. On day two less flavour, more brown colour, but still good. I think it at its peak now. (2860 views) | | | Tasted by pinoteer on 2/26/2016 & rated 92 points: Decanted for over an hour. Some initial funkiness has morphed into mushrooms, sous bois, sweet cherries, and cranberries. Very soft, with tangy acidity and well-integrated tannins. Lengthy finish. I find this very seductive and delicious, but probably not worth the $70 price tag. Don't know how much this will develop in the coming years (this is my only bottle), but it's very drinkable right now. (2835 views) | | | Tasted by BurgAndy on 12/28/2013: Clumsy out of the gates day one -- high-toned Pinot fruit, a lot of wood, some green vegetal notes, just out of balance. By day two, this has come together nicely. The wood is less evident, Vosne spice peaking through, ripe red restrained fruit with some subtle herbateousness. The evolution here since last tasted is, however, a little troublesome -- I don't this is bottle variability. I guess a real long decant would help, but I'm inclined to let remaining bottles linger in the cellar for at least another year. Thought this would remain steady as an early drinker. Tricky vintage for sure. (4183 views) | | | Tasted by Sixchips600 on 12/26/2013 & rated 94 points: This wow'd us right out of the bottle. Elegant Vosne nose with complex hints of brambles and iodine, twigs and leaves. Very primary but perfectly integrated. Linear and focused palate with acidity and richness in balance. Leaner than the Cathiard Vosne villages 2007, but more complex, elegant and enjoyable. (3549 views) | | | Tasted by BurgAndy on 10/10/2012: Absolutely beautiful juice. Great nose of smokey red and dark fruit, raspberry candy, rhubarb, a touch of tar and burnt rubber. The fruit on the palate has so much finesse to it -- precise red fruit, very approachable. The acid is there, in check. Great balance and length. This speaks of Vosne, drinks like a Premier Cru should. Goes down oh so easy. Decanted and drank over about three hours -- this only got bigger and more complex with time. In sum, this is a wonderfully transparent, superbly balanced wine that is drinking very well now. (3905 views) | | | Tasted by the godfather on 2/5/2012: a spectacular suchots (3461 views) | | | Tasted by Lombardi on 6/14/2011 & rated 90 points: At a very sweet spot right now. Generous nose, with lots of different things going on. Palate was very good, balanced. Flavors were primary Pinot mostly on the side of red fruits but with the character of a 1er Vosne. Good finish. I'd drink this over the next 5 years, although if you feel like have it all now, after tasting the first bottle, I'll understand! (2910 views) | | | Tasted by Pacalet on 5/26/2011 & rated 91 points: Nose alone should be 92-93, very deep floral and red fruit nose with menthol and slight beef jerky tones, what a nose! Light to medium palate that is not as complex as the nose but still above average. Vanilla oak still apparent should be able to be absorbed in a year or 2, very good for a 07. (2390 views) | | | Tasted by Paul D on 1/8/2009: Howard Ripley 2007 Burgundy Tasting (Middle Temple, London): Cask sample. Attractive floral, red fruited nose but perhaps showing slightly green tannins on the palate. (2967 views) |
| By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Domaine Hudelot Noellat Vosne Romanee Les Suchots) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/27/2009)
(Dom Hudelot-Noëllat, Les Suchots Premier Cru Vosne-Romanée Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/27/2009)
(Dom Hudelot-Noëllat, Les Suchots Premier Cru Vosne-Romanée Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Domaine Hudelot-Noëllat Vosne-Romanée Les Suchots 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2009, Issue #19, The 2007 Burgundy Vintage: Delightful Reds and Brilliant Whites
(Vosne-Romanée “Suchots”- Domaine Hudelot-Noëllat) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound and View From the Cellar. (manage subscription channels) |
| Alain Hudelot-Noëllat Producer websitePinot 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.Les Suchots 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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