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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 92 pts. in 25 notes) - hiding notes with no text | | | Tasted by aagrawal on 3/30/2024 & rated 93 points: Stood up for a month, double decanted off 2oz both fine and large sediment. Light ruby, age-appropriate bricking; aromatic with plenty of savory notes, umami, dried violets, tomato leaf; palate is light bodied, low-medium alcohol, medium-plus acidity, mature red cherry fruit, strawberry, some savory mulch/forest floor, dried berries, fully integrated tannins; medium-long finish, well balanced. This is an excellent, mature, grand-cru quality red burgundy, showing excellent balance with some tertiary maturity but also with the right amount of freshness and fruit. I would start to drink through my bottles in the next few years, though it may last a bit longer than that. 93-94
Consumed over 3 hours: Retained vibrancy, freshness, and great character throughout. Did not really improve, but did not decline much until the very end. Not sure the last half glass will be as good tomorrow, but really lovely with a salmon dinner tonight. (116 views) | | | Tasted by Burgundy Al on 11/6/2022 & rated 90 points: A (Burgundy Grand Cru) Birthday Celebration (House of Nanda - Chicago IL): Double blind. Dense and rich with obvious Grand Cru density but a bit more new oak still protruding than I'd prefer, hiding terroir to a considerable degree. Vintage lean character comes through nicely. (1429 views) | | | Tasted by chablis28 on 9/29/2021 & rated 93 points: Pleasantly surprised tonight as usually in their youth this producer's wines can be a bit over-oaked like Jadot masking the fruit & terroir. At age 20 and I think a decant this was drinking very nicely. Loved the earthiness I associate with 2001 in general. All and all a nicely balanced example of aged red Burgundy with some tertiary notes on both palate & nose. Might have bought one of these from a Envoyer myself had I not had "so so" experiences with younger wines from the producer. Really fun tonight. 93+ (1261 views) | | | Tasted by rocknroller on 9/29/2021 & rated 93 points: Patio Dining at Tilia on a Warm Fall Evening (Tilia, Mpls): Medium dark red plus color with a 4mm orange margin. PNP, drank a glass over 90 minutes. This was a lovely bottle, offering complex notes of rose petals, saddle leather, tomato leaf, cherry, and black cherry on the nose. The palate has pretty dark fruits, black raspberry, black cherry, suave leather, saddle leather, silken texture and soft integrating tannins. This was in a great place tonight. Wish I'd have gotten more now. 93+ to 94pts. (1490 views) | | | Tasted by Burgundy Al on 4/8/2021 & rated 89 points: Perrot-Minot 2001-2005 Tasting (Chicagoland IL): In 01-05 vertical. Certainly good, but my least favorite. As much earth as mature black and red cherry with some pronounced new oak still coming through. Time to drink up. (1782 views) | | | Tasted by pakabear on 7/10/2016 & rated 92 points: Cherry, strawberry, light tomato, subtle rhubarb. Nice balance and overall very good. (2804 views) | | | Tasted by dcwino on 7/9/2016 & rated 92 points: Marks duckhouse – La Las, 02 HB, 01 Pavie, CSH, Leflaive, QdC and etc. (Marks duckhouse, Falls Church, Va): Slightly masculine earthy nose displaying ripe black fruit, a hint of cherry as well, caramel, a hint of oak/vanilla, tree bark and earth. Excellent concentration, nicely integrated palate, good balance and medium long finish with earthy end. This is a concentrate riper style of GC wine with generous dark fruits and earth. Pretty enjoyable but not profound which is perhaps typical of Charmes and Mazoyères. (3160 views) | | | Tasted by KenK on 8/14/2014 & rated 92 points: Rich spicy dark chocolate big full framed aromas.
Dark rich dense flavors with lots of dry extract, a cocoa quality. Young sleek dark flavors. Long rich and deep flavor profile with upside. (2937 views) | | | Tasted by Burgundy Al on 8/14/2014 & rated 92 points: Eclectic Wine Dinner (goosefoot - Chicago IL): Served along the Perrot-Minot 2001 Charmes-Chambertin. both showed classically Gevrey style, with black fruit, woodsy spice, and gamy of sauvage notes. Good overall balance with better freshness than i expected. i agreed with most tasters tonight, slightly preferring this Mazoyeres vs the Charmes in the next glass. (3808 views) | | | Tasted by Tavastgatan on 9/3/2013 & rated 92 points: This was surprisingly elegant for the vineyard and considering Christophe extracted much more in his early days. Ripe and sweet, dark and very Gevrey. (3426 views) | | | Tasted by Burgundy Al on 6/20/2012 & rated 89 points: Burg Dinner, Mostly Meursault Charmes and Gevrey-Chambertin Grand Cru (Sepia - Chicago IL): Gamy aromas to start showing lots of Gevrey animale character along with some new oak that hasn't yet fully integrated. Good fruit on palate with some real power. Still most likely improving. Open a couple of hours before serving, but not decanted. (3371 views) | | | Tasted by PSPatrick on 1/20/2012 & rated 88 points: The wine failed to meet my high expectations. I decanted the wine and consumed it over three days. It offered a stinky nose of ripe red fruits and a green stems component. On the palate the medium-bodied wine was sweet, spicy and meaty, with herbs, ripe red fruits, good acidity, a good mouthfeel and medium length. The wine was better on day three (88+) than on day one (87), but overall I did not really enjoy it as it seemed overly sweet, ripe and extracted. Rather disappointing today, though it should improve with time. (2569 views) | | | Tasted by soyhead on 8/3/2011 & rated 90 points: decanted for several hours and perhaps in retrospect that was a mistake
nose - cinnamon, ash per kelvin who really thought the nose was signing.
mouth - mature and very pleasant, a velvety mouthfeel, a touch sweet on the palate, figs perhaps, overall quite good, very expensive, and my world was not rocked. (1979 views) | | | Tasted by salil on 4/12/2011 & rated 78 points: Really awkward and unpleasant with ripe, extracted dark fruited flavours juxtaposed with a sharp vegetal greenness. There's sharp acidity that doesn't seem to fit in with the rest of the wine, and the parts never come together in a balanced whole. (2112 views) | | | Tasted by Burgundy Al on 4/28/2010 & rated 89 points: Wine While Eating Well in Burgundy; 4/26/2010-4/30/2010 (Cote d'Or): Good fruit but still a bit oaky on nose. Palate was clearly more mature with good concentration but a little short and getting tired. (1659 views) | | | Tasted by Burgundy Al on 3/12/2010 & rated 90 points: La Paulee de San Francisco - The Verticals (RN74 - San Francisco CA): Vertical tasting, brief note. Good roasted meat and fresh black fruit aromas. Very good, dense fruit on palate, but less balanced and refined than the two younger vintages in the vertical. (1804 views) | | | Tasted by llink on 1/7/2010: Really opened up with some time in the glass and as it warmed. Great complex nose of mature cherry and sous bois, very alluring. Medium weight palate with a fantastic mouth feel, not too light not too heavy, with a dose of silkiness. Minerally cherry flavors, the palate was beaufully balanced, with a medium finish. Great place right now... (2133 views) | | | Tasted by calnative on 5/22/2009 & rated 93 points: Somewhat closed red and dark fruit,earth nose. Beautfiful garnet clarity and color, with no rimming. A long and complex, striuctured burgundy with powerful weighty mineral, earth and iron flavors. some buffering red fruit, orange-rind & mushrooms, meat flavors, w/ leatherish tannins on finish. This wine is structured, balanced, on the minearl/earthy side with no sense of fruit or flowery sweetness in this bottle. I like this wine a lot and think perhaps it is still a bit closed. I will try to wait several years to open another, but I like it a lot now. I would decant and not be afraid to let this warm up from cellar temp a bit. (2036 views) | | | Tasted by Claudio161 on 10/26/2008 & rated 91 points: Edward Roberts International Pre-Auction Tasting (Union League Club, Chicago, IL): Sight: Looks like an older wine with some bricking going on
Nose: Burnt leaves, very interesting char/oak combination. some mid-tier reds (middle of the road - not too light/dark in smell; e.g. raspberries.
Taste: Very nice was the first impression that I registered. Lots of finish. The mid palate is quite nice as well. Lots of medium bodied red fruits. Somewhat of a new world style, but I like that!
Overall: 91-92 points (2666 views) | | | Tasted by beezer6 on 10/26/2008 & rated 96 points: Edward Roberts International Pre-Auction Tasting (Union League Club of Chicago): Sampled at the Edward Roberts International Pre-Auction Tasting at the Union League Club of Chicago.
WINE OF THE DAY!!!
Gorgeous ruby color.
Insanely funky and pungent nose. Awesome floral and perfume aspects.
Smells like a damp forest floor blooming with exotic flowers and other life. Strong essence of smoked meat comes through as well.
Holy crap this is one of the most unique noses I've EVER experienced. I'm in love with this style already!
Aged almost rotting strawberries and blue cheese. This is such a cool wine experience. I recommend this to any fungus lover.
Green herbs on the back end. Such a long finish. Just screaming earth and fresh mushrooms.
Round and very opulent. Lovely acidity with balanced alcohol and low levels of soft tannins.
Best Pinot Noir I've ever had to date. YES!!!! (3371 views) | | | Tasted by KeithAkers on 10/26/2008 & rated 91 points: pre auction tasting (union league club, chicago IL): nose: huge and almost over the top with burnt leaves tones slapping you in teh face at first that gives way after a bit leaning into Pine Forrest notes, wild raspberries, strawberries, and lots of bush fruits. Very big and almost gregarious that borders on full on extraction. For a burgundy, this is a very extracted nose that shows of some aggressive winemaking
taste: Has the class of a grand cru on the palate, but again, this is big and bold(well, in the burg world) and far from refined with pine forrest tones, wild raspberries, strawberries, and a lot of bush fruit tones.
overall: Pretty forward and not for burgundy purist. A very fruited pinot with softer acid and tannins and fairly well formed on the mid palate which is odd for a grand cru this young. This is is a burgundy that acts more new world in the lines of a Oregon Pinot or a more reserved california pinot. Lots of fruit, this is a good wine that would be an introduction into burgundy for those that haven't ventured into burgdom yet, but while well made, this isn't giving me all that much joy. This has the polish and finish of a Grand Cru, but this doesn't speak as much to the terroir(especially in a terroir driven vintage) as it does to heavy handed wine making (2593 views) | | | Tasted by Paul S on 8/29/2008 & rated 93 points: Confrerie des Chevaliers du Tastevin Singapore AGM dinner (Harbour Grill): Strange little wine this, but I enjoyed it very much. Dark purple, with a young, pinkish rim. The nose initially had an uncanny resemblance to the smell of a freshly opened can of tulip sausages. At points, it seemed rather spam like. After time, the cooked-meat notes toned down to reveal some cherry and mineral notes. Really nice on the palate – rather spiced, with more dark cherry flavours. I got a very extracted feel on this wine, probably the most extracted of the reds. Acid was not exactly the freshest either. Yet the wine showed a great sense of balance and roundness with soft, silky tannins gliding down the mouth. As time went by, it started showing greater complexity with dirt, meat and mushroom notes rounding of the dark cherries. I had a “marvellous” scribbled somewhere in my handwritten notes at this point. Finish was probably the longest amongst the red, with lingering leather notes. Very good indeed. Tough fight between this and the other two reds, all three were really good, but I think this just nosed ahead of the others with its complexity and balance. (2447 views) |
| By Neal Martin
Vinous, Burgundy With A Bit of Age: 2000-2014 (May 2019) (5/1/2019)
(Domaine Perrot-minot Mazoyères-chambertin Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/31/2018)
(Dom Perrot-Minot, Grand Cru Mazoyères-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2001 Red Burgundies at Age 15 (Apr 2017) (4/17/2017)
(Domaine Perrot-minot Mazoyères-chambertin Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine Perrot-Minot Mazoyères-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Domaine Perrot Minot Mazoyeres Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine Perrot-Minot Mazoyères-Chambertin Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound. (manage subscription channels) |
| 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.info |
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