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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 93 pts. in 20 notes) - hiding notes with no text | | | Tasted by sunnylea57 on 5/22/2018 & rated 91 points: Very good, but overshadowed by a 1996 P-M Charmes-Chambertin VV at the same dinner. Actually, all the reds at the dinner were overshadowed by the white burgundies. (2906 views) | | | Tasted by rmalloy on 9/24/2017: Strange pinot to me. Huge tannins give the age. Tart cherries; almost balsamic. Herbs, mushrooms, and lots of oak. I don't feel like I have a good understanding of this wine or how it will age from here. (3261 views) | | | Tasted by PC73 on 10/11/2016: Murky in appearance. Not in a great place currently. Lots of acidity. (3876 views) | | | Tasted by Markus IWC on 2/16/2016 & rated 93 points: Mörkt brun kant, hö, stallig, sirap, likör, tät, mörka toner, torr, nya fat. (1461 views) | | | Tasted by chefdilletante on 8/6/2015: Nice balance with some cherry core. Tannins have not fully resolved. Would give this a few more years to get silkier and sexier. (4838 views) | | | Tasted by salil on 12/5/2011 & rated 86 points: Ripe black cherries and some earthy notes framed by oaky notes in the background; the oak's not particularly heavy or detracting as I've found in other Perrot-Minots, but there's nothing particularly interesting here. (6600 views) | | | Tasted by kenv on 12/1/2011 & rated 92 points: WCC Grand Cru Red Burgundy (Fort Orange Club, Albany, NY): Nose of stems and shit. Thick, young, sweet. Delicious. (6075 views) | | | Tasted by kenv on 12/10/2009 & rated 88 points: WCC Blind Tasting of Grand Cru Red Burgundy (Fort Orange Club, Albany, NY): Seems like the same wine as the previous, but more sour on the finish. (6268 views) | | | Tasted by rstark on 5/6/2009 & rated 92 points: Four Seasons Wine Dinner - Burgs and Northern Rhones (Four Seasons, Beverly Hills): Not super-feminine like many Charmes. Great blend of earth and smoke with dark fruit. Lovely and a nice long finish. (5634 views) | | | Tasted by Jossik on 11/17/2008 & rated 76 points: legnosissimo, ruvido, straccioso non mi è piaciuto corto e sa di vino sciacquato in bocca. (4074 views) | | | Tasted by Topper on 8/29/2008 & rated 94 points: If you were looking to introduce someone to a Grand Cru Burgundy and wanted to be pretty certain that they would love it, this would be the one. Wonderfully focused and balanced. Focused but very full in the mouth. Concentrated but not overpowering. This is the real deal and a wonderful lesson in what a fine contemporary burgundy tastes like. (2875 views) | | | Tasted by PSide on 11/2/2007: Medium purplish ruby. Good colour to rim. Oak led, but still delightful nose, reminiscent of a fruit garden - floral touches, sweet red fruit and a hint of clean earth. Mouth entry is full and sweet yet maintains good structure. This just flows through a ripe, autumnal mid-palate to a long perfectly balanced finish. Very classy, and not at all over-extracted. **** (3357 views) | | | Tasted by Johann Von Mastiff on 7/22/2007 & rated 96 points: (from Mag) When I saw the color on this bad boy I knew that we were in for some fun. An amazingly dark wine with an almost purple hue. Stupendous nose of beef broth, wild strawberry's, ranier cherries and plums. This wine has some of the smoothest tannins I've seen in a long time. This is as good a young Burgundy as I have seen ina long time. Just majestic stuff. I think this was aged in 100% new oak, but you do not even get a wiff of it. (3112 views) | | | Tasted by PeterH on 1/18/2007 & rated 94 points: I'm a huge Christophe Perrot-Minot fan. I can appreciate and enjoy the 'old school' Burg producers but when given a choice, I'll usually head to one of the 'new wave' guys. This is a tasty glass of juice, and will certainly improve over time. The glass is filled with really good red pinot fruit, with enough acid to keep it interesting, and I'm sure some tannin beneath (though I couldn't taste any). The nose is bright and the finish reasonably long. Some would say that this is an 'extracted' wine, but not me. No mid-coast Calif pinot here (though i love 'em). I'm going to leave my remaining bottles for a few more years, but this is a tasty glass of juice, right now... (3699 views) | | | Tasted by HandPickedBurgundy on 1/1/2007: Medium purplish ruby. Good colour to rim. Oak led, but still delightful nose, reminiscent of a fruit garden - floral touches, sweet red fruit and a hint of clean earth. Mouth entry is full and sweet yet maintains good structure. This just flows through a ripe, autumnal mid-palate to a long perfectly balanced finish. Very classy, and not at all over-extracted. **** (2267 views) |
| Domaine Perrot-Minot Producer website
U.S. Importer (Addt'l Info)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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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