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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 20 notes) - hiding notes with no text | | | Tasted by MichelPlatini on 2/13/2023 & rated 92 points: Mature and well integrated. Wonderful cherry prune with a nice finish. Very sorry this is my last bottle. (362 views) | | | Tasted by Mark van Delft on 11/5/2021 & rated 86 points: Sour off balance Volnay: sour cherry, soft raisin, prune, leather, dusty, light body, dry mediocre finish. (739 views) | | | Tasted by Mark van Delft on 5/20/2021 & rated 89 points: Exploring Volnay: overripe cherry, dried red fruit, raisin, plum, dry, earthy note, dried black fruit, nice acidic backbone, appears to be just over the hill, drank too late? Light to medium body, average aftertaste. (893 views) | | | Tasted by cerobo on 3/1/2020 & rated 93 points: This wine has come into its own. Really lovely spices, soft middle palate and nice tannin dryness. My previous scores indicate that I had not been patient enough (1312 views) | | | Tasted by SeattleKen on 11/19/2019 & rated 92 points: This is the best Volnay I’ve had in years as it’s in a magical spot right now. Nose is mature but not at all senile. Flavors are nicely complex and married. Finish is long. I could drink this all night long. Didn’t detect the slightly hint of sourness as noted by another taster. Tasted at the Flagstaff Restaurant in Boulder, CO. (1231 views) | | | Tasted by Charogers on 2/4/2019 & rated 90 points: I like this v much but I suspect it’s past prime. There was a sour note which I couldn’t remember from previous bottles. Lesson in not waiting (1205 views) | | | Tasted by Eric Anderson on 1/24/2018 & rated 90 points: Still very young, but entirely smooth and delicious. (1352 views) | | | Tasted by Rogershkg on 11/10/2016 & rated 91 points: Very good wine. On opening a little austere but opened to produce good fruit and well balanced. Colour was getting towards end of optimum but perfect for now. Nose was still dark fruit and taste full and long (1607 views) | | | Tasted by Charogers on 10/21/2016 & rated 91 points: Really enjoy this. It needs maybe an hour or so to release itself from a tight, almost sour sleep but then this is great, fairly easy drinking (1428 views) | | | Tasted by Rogershkg on 5/15/2016 & rated 90 points: The wine is OK. Perhaps a bit delicate. It certainly had its cycle. After breathing it had a pleasant bouquet. Not decanted and opened for a couple of hours it was at its height. After that it seemed to a bit of its depth. (1673 views) | | | Tasted by Charogers on 12/5/2015 & rated 93 points: Really good. A touch young but it has grip as a result. (1598 views) | | | Tasted by Charogers on 11/29/2015 & rated 93 points: Intriguing. Dark cherry, cedar. A smoked saltiness which verges on being a bit bitter. Good length, good acid, good fruit. (1375 views) | | | Tasted by Rogershkg on 10/17/2015 & rated 91 points: Good bouquet, good balance, reasonable length but good wine (1200 views) | | | Tasted by profiler54 on 2/1/2015 & rated 93 points: Opened for 1 hour , served in Riedel Vinum Burgundy stems at 63 F. Very closed at first took an additional hour to open up. Clear garnet color of medium plus intensity, Medium bodied with Medium plus acid. Nose of black currant, cherries, mushrooms, and salty air. Palate was much of same as the nose.. This wine was strongly intense flavored with medium plus tannins. Outstanding (1811 views) | | | Tasted by DougLee on 3/15/2014 & rated 88 points: Richly oaked on the nose and palate but the brambly dark fruit certainly shines through nonetheless. Will be interesting to follow over the years. (1774 views) | | | Tasted by jwwinec on 1/14/2011: Nose of sexy, musky dark flowers loaded with minerality and vibrant fruit. Sappy and broad on the palate, finishing a bit dry with some oak tannins showing. There are suggestions of a tight core that might unwind with cellar time, yet this is a rewarding, classy drink now. (3333 views) | | | Tasted by WetRock on 10/30/2010: Palate Wine Merchants 2008 Burgundy Tasting Series - Part One (Palate, Glendale, CA): Complex nose giving notes of maple syrup, pepper, charred fat and earth. Tight spiced palate that lingers for quite some time. Very structured and even with maybe a tiny hint of brett. This clearly needs time to open but is terrific. This will reward cellar time. We were told this is a Monopole. (3735 views) | | | Tasted by rjag on 1/13/2010: BBR 2008 Burgundy tasting: Very, very good. Soft, beguilling, delicious.
I wa storn between buying tis and te Leroux Nuits St George Aux Thorey 1er Cru. I eventually went for the Nuits due to it giving me a bit more variety in my cellar, but this is a tough one to leave behind. (4839 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.Clos de la Cave des Ducs 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.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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