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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2021 (based on 56 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 87 pts. in 8 notes) - hiding notes with no text | | | Tasted by kfinsrud on 11/5/2013 & rated 87 points: Rubinrød. Klar og fin pinotfrukt dominert av granateple og lyserøde bær. Litt fatkrydderi. Bra syre og tilgjengelige tanniner. Et ørlite urtepreg (fra fat?) som munner ut i en grei lengde for nivået. Utviklet seg positivt over 2-4 t i åpen flaske, helt OK tirsdagsburgunder til andebryst og risotto. Holdt seg faktisk overraskende godt på dag 2 også. Like fokusert og klar, ren frukt fortsatt. Drikk nå - 2017. (1538 views) | | | Tasted by rSyver on 7/29/2013 & rated 87 points: Developing in the right direction, less game and more red cool berries. Tannins fully integrated, nice acidity, and ok fruit. Good balance and ok length on the finish. Does not really trill me, yet it is a good burgundy on this level, now clearly benefiting from age. Drinking well now. (1522 views) | | | Tasted by Kurtjo on 5/29/2013 & rated 88 points: God og drikkeklar Burgunder. Integrerte tanniner. Virker litt tynn, men frukten kommer fram med litt luft. (1582 views) | | | Tasted by rSyver on 8/3/2012 & rated 86 points: Consistent with previous notes. However I think the earthy notes dominates a bit too much, and the fruit is a bit on the dark side. Elegant and with a good balance, yet I feel there is something in there that is not fully revealed yet. Works fine with a proper dish, and I thing it improves together with food compared to being drunk solo. Tannins is fully integrated from my point of view.
Length on the finish is OK, and I like the acidity and the lingering mineral tone in the end. Still I think this deserves somewhat more time in the bottle before reaching a better state. (2071 views) | | | Tasted by rSyver on 2/23/2012 & rated 86 points: Mid red on colour, brickish rim. The nose has several layers of red berries, some game and forest ground which increase the intensity with time in the glass. The palate however shows more red berries, a nice depth on the fruit with an OK finish. Hints of sour cherries. Over the last 6 months this wine has grown in elegance but has (for now) perhaps lost a touch of finesse.
The tannins has smoothed out, still I find this one being a bit tight still - lacks some fruit but it seems to be in there somewhere, meaning I am still positive and hopeful. With time it evolves positively in the glass. The structure is there.
Wait another year before the next bottle. (2080 views) | | | Tasted by rSyver on 7/17/2011 & rated 87 points: Nice medium red colour. Nice clean nose of cherries, wild strawberries and currant, hints of spices and barnyard. Scents of game. Palate lacks a bit complexity at the current state, but at the same time the wine shows that there is more to come. Hints of spices at the end. This is just too young at the moment. Tannins slightly on the rough side, however the fruit is really present - it only lacks some complexity. Great acid to match the fruit. The concentration is OK, not great but fine. Finish is great for this level of Burgundy. Overall impression is that it is a bit closed for now. Great structure.
OK to drink now together with food, also great without but the tannins could be a bit rough. This has more to show if given some time. Hold a year or so. (1361 views) | | | Tasted by Jack Cranley on 3/5/2011 & rated 88 points: Distinct blue cheese right up front on the nose which opened up and revealed some background floral notes.
Well-structured with a nice balance of tannin and acid.
Some spice on the back end leaves you feeling warm and fuzzy.
Nice wine, but perhaps a bit overpriced. (1342 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 Favières 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 Nuits on weinlagen.infoMarsannay The single vineyards on weinlagen.info |
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