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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 8 notes) - hiding notes with no text | | | Tasted by WoodieBayArea on 4/9/2022: wish I had seen my own note (the most recent one for this wine)... it feels shut down again... bummer (296 views) | | | Tasted by jnewman77 on 9/20/2019: This was really very good. Better than anticipated. The '07s continue to offer very good pleasure at very reasonable prices if you can find them in the secondary market; the nose here was excellent, rich and ripe red berry fruits, a bit of plum, earthy notes, violet, minerality, and just a beginning secondary notes. The palate has beautiful balance with very good intensity and persistence. Definitely has grand cru weight and depth. Should hold for quite a few years. (629 views) | | | Tasted by WoodieBayArea on 8/10/2019: no notes so NR, but definitely remember this being top notch... ready to drink (as many of my '07's are -- notwithstanding only 12 years of age), with good elegance / acid lift but some good body / fruit (more than at first we might have thought for the vintage) (538 views) | | | Tasted by gsquireh on 5/24/2017 & rated 93 points: Double decanted for two hours before drinking at Okamase pop up dinner with Paul Qui at his restaurant PAO in Miami Beach. Drank with 2006 Henriot Milleseme and a 2014 Alan Chavy Puligny Montrachet. Three wines paired perfectly with course after course by Chef Paul surprised us with the ability to pair and enjoy. The minerality was perfect for the range of flavors and courses- the two white wines were to the left and right of the special red and one could take your pick of the three to pair with the special cuisine. The ginger, wood spice, penetrating cherry and raspberry, and fuchsia flower aroma was a delicious partner to many courses. The finish was balanced and forever pleasing (1076 views) | | | Tasted by The 23rd Parallel on 5/13/2017: An impromptu glass of mature red Burgundy is always welcome, but unfortunately this one was a little underwhelming. It definitely needed decanting first, although using the large Riedels helped. Savoury and rustic red fruit led the way on the nose, but there was little in the way of complexity. Fine acidity on the palate but a relatively short finish left me thinking this could (and should) have been so much better. Proof that paying up for fine red Burgundy remains a minefield (878 views) | | | Tasted by gsquireh on 3/29/2016 & rated 93 points: Decant for an hour and enjoy this over the course of fine fowl dinner. The red berry is filled with spice and all the maturity of a fall garden. The mid palate and finish grow more complex with each sip. The minerality is spot on; the balance is a tannin delight. (1391 views) | | | Tasted by gunpwdr on 6/30/2012 & rated 91 points: Nose: Red fruit firmly planted in the middle of the bright and dark spectrum. Hints of sap, musk, and wood spice. Palate: Good acidity props up mineral-laced red berries on the attack. Tart acidity kicks in on the mid-palate along with a stemmy element. Unobtrusive tannins and acidity join sappy, red berries on the finish.
Elegant and lithe with ample acidity and just enough sweetness to the fruit. Quite good. (2441 views) | | | Tasted by vespasian on 1/15/2009 & rated 92 points: Serious, concentrated. Great potential here. Good length. (2356 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.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.info |
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