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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 89 pts. in 8 notes) - hiding notes with no text | | | Tasted by JJYoyo on 6/6/2020 & rated 94 points: Wow. My first Gaunoux. A real throwback in the best sense of the word. 2 hrs air. When first poured in the glass, a lot of weird brett -like scents (manure, sweaty shoes, grease ) overshadowed the fruit. Also a lot of really disjointed burnt hay and green stalks. Weird to the point of wondering if this was flawed, or just a peculiar rustic vinification. 15 minutes more in the glass and it all sorted out. A beautiful convergence of cherry, stewed prunes, burnt peat, grilled meat, roasted cashews, allspice, you name it. Next glass poured; same phenomenon: weirdly earthy and just plain messed up at first, then with 10-15 minutes later in the glass it was just singing. I actually have a note at the end that says “smells like marshmallow roasted at a campfire.”
Taste is a compelling mix of dark berry and raw black truffle. Just awesome. Not for all palates; this is total old school. Despite its age and the relative indistinctness of the vintage, this wine is indestructible. You could serve this 2 decades from now with no fear.
Score: 94-95. Relative to expectations: +++ (1373 views) | | | Tasted by Raizes on 9/3/2019 & rated 88 points: 开瓶有非常强烈的矿物咸味和酱油味，大约半小时后香气逐渐在浓郁中变得复杂，出现了樱桃、李子的红色水果香气，夹杂少量的生青气息。入口的单宁也变得更有力度，和一直较高的酸度逐渐势均力敌，但还是有些许的氧化气息，展现出了疲态。 (1443 views) | | | Tasted by Vinomane on 9/18/2017: Much development in past 5 years, and happy for it. Then, undrinkably dense and tannic; now showing a brighter edge on the classic Pommard dark fruits. Needs a long decant; better, hold another 5+ years. Potentially (92), I'd guess. (2001 views) | | | Tasted by chitowncdpguy on 6/7/2014: Served this with veal tenderloin with mushroom madeira sauce (good pairing) and after with St Andre triple cream (great pairing).
This wine was all about the earth and mineral flavors. Some bitter cherry flavors and a hint of menthol and while it smelled a little smoky you didn't get any of that on the palate. Tart. Fairly smooth but still some tannic elements. Lengthy finish. Very nice. This has a lot of life ahead, so wait on future bottles. (2998 views) | | | Tasted by NineteenEightyTwo on 1/6/2014 & rated 87 points: Light crimson in color, this has a classically Pommard nose. The forward aromatic profile is ripe and fruity, with scents of ripe tomatoes, hot chocolate, and freshly sanded pine. By comparison the palate is somewhat dumb, without much in the way of discrete flavors. There is a moderate amount of acidity here, but I don't get the sense that additional aging will reveal much more from this wine. More than a bit disappointing. (3108 views) | | | Tasted by Xavier Auerbach on 12/1/2012 & rated 91 points: A private dinner (Restaurant Frantzén/Lindeberg **, Stockholm, Sweden): Just released. Estery, black fruits, forest floor, roasted almond; on the palate very lively and well-structured, medium-weight, masculine, athletic rather than elegant, energetic, quite tannic; good length. (3055 views) | | | Tasted by Vinomane on 4/18/2010: Maybe 1997 is an early-maturing vintage in general, but this one is completely closed down. Audouzed, double-decanted, poured with VinOAir, yet still dumb. Vague hints of cherry and blackberry, and even those you have to work for. Body is disturbingly light and thin, though with time it could gain weight as many top Burgundies do. (2829 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.Les Grands Épenots Details on weinlagen-infoFrance 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.infoPommard 1er Cru Maps of vineyards on weinlagen.info |
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