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| Drinking Windows and Values |
| Drinking window: Drink between 2021 and 2041 (based on 14 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by Charlie Carnes on 7/16/2023: This wine is fairly easygoing, with dark red fruit, some soft mineral. The quality that stands out the most, would be decay… like decayed forest floor(not rotting), and sweet decayed soil; maybe a little too much. It’s still decent. Would be fun to throw this in with a bunch of other Chambertin… (335 views) | | | Tasted by fingers on 10/21/2021 & rated 87 points: Btl #384. Notes after four hours in decanter. Intact but saturated cork. Dark, dusty ruby color with quick legs and a small amount of sediment. Wet wood (not cardboard) and poop are prominent for the first 30 minutes on the nose and then it settles down to dark plum, fig, brambles, and toast. Compared to two years ago, this is coming across like it’s running out of gas and there isn’t going to be enough fruit to carry it long into the future. Throughout the 4 hours of tasting, it never developed up in any way and remained rather flat. 4+10+16+7= 87 (1252 views) | | | Tasted by fingers on 10/4/2019 & rated 91 points: Funny, but not too surprising, how I can read Jeff Nowak’s note from 7 years ago and feel exactly the same way about the wine now as he did then: a lovely nose after some initial funk blew off, with a high-pedigree aura, but the palate showed little depth or distinction. The bouquet that is there shows very good persistence and still a small dose of that “Burgundy magic”, but no real fireworks for me. Good appearance in the glass, high cork saturation (typical for MI), no sediment.
4+13+16+8= 91 (1550 views) | | | Tasted by Cote d'Or on 5/4/2019: 6th Annual Wilson School Auction Tasting (A Wine Adventure): .
Slow-ox 5 hrs, tasted over 1 hr
-dark red no bricking
-black fruit gorgeous gentle spice
-med acidity, med weight sophisticated stylish dark fruit and spice, good complexity, med tannins
-very nice wine still young probably needs a few more years to hit its prime (1477 views) | | | Tasted by DCornutt on 3/14/2013: If you don't like this wine, please sell your leftovers to me. Fabulous. (7174 views) | | | Tasted by Alex G. on 10/5/2012: Glorious, elegant wine that haunted me for days afterward. Gentle and restrained, this wine whispers with its ethereal floral aroma and lengthy, precise finish. It's exceptional, full stop.
This wine reminded me of Truchot, but more accessible than most of his wines were at this stage of life. I rarely like, let alone love, Grand Cru Burgundy in its youth so this wine was especially confounding to me. While my logical brain must believe this wine will improve, my heart says it will never get better, it will only become different over time. If you can try one at this stage, I recommend doing so. I greatly look forward to drinking this wine again.
I shared the bottle that Kevin drank in the tasting note below, in fact he disliked it so much I got to drink his glass :) It's also worth noting that the last time I drank Truchot with Kevin he hated that too. The man knows what he likes, and this ain't it. But to me, it's flirting with perfection. (6760 views) | | | Tasted by jeff nowak on 10/5/2012: my first taste of the wines from the current international wine darling, and i certainly wish mr walker success. decanted and poured between 7 experienced tasters, 4 of which have had a pants load more burgs than me, but none of us got too fired up for this. the easy thing to do is say it's too young, closed, blah, blah, blah. maybe. there was some consensus that it had a sense of place; yet i wasn't one of them. i'd characterize the wine as delicate and frilly and lacking a bottom end which i would expect the wine to build on. i'm hoping it's fine nose will be it's harbinger of eventual pleasure. NR. codicil: I clearly misjudged alex's view of this wine. You could blow me over with a feather as I didn't get the sense of his devotion to it at the table. we are clearly divided on this one, but i'm above kevin. (8031 views) | | | Tasted by gvdb on 7/5/2012 & rated 93 points: Beautiful and sensual nose of red fruits light spices, mocha tones, minerality and very complex. Very balanced and round tannins (but present ) and more blackfruit tones in the taste, the wood will need some furhter integration and I have no doubts that it will integrate good, acidity as with many 2009 on the lower side but all in all a very good showing. Not a blockbuster heavy weight Chambertin but very balanced complex stylish one. Still very young and would open the next bottle in 10 years time. (6880 views) | | | Tasted by Burgaddict on 7/5/2012 & rated 93 points: Leiden tasting: last one before the holidays: Nose is beautiful and intoxicating with red fruit and animale, herbal, spicy, tones. Taste also complex, red fruit, feminine kind of wine, wonderfull, round tannins. The midpalate shows vanilla tones that are also present in the finish, but the lovely fruit makes this a balanced wine. (7206 views) | | | Tasted by DAN BAILEY on 5/11/2011: Much darker fruit profile than the charmes. Wilder, sauvage, meaty, muscular and with extended, spicy tannins no the long finish. Lovely, seamless, pure mouthfeel again. Exactly what a good chambertin should be! (3490 views) | | | Tasted by grafstrb on 10/23/2010: – barrel sample –
– tasted a single glass non-blind over approx. 15 minutes –
NOSE: tight nose; darker fruits than the Charmes and the Les Chaffots; slight minerality.
TASTE: ripe; elegant; moderate oak; seemed deep, but reserved; I prefer the Charmes today. (3334 views) | | | Tasted by Jeremy Holmes on 10/14/2010: A mid-weight Chambertin of impeccable balance. Fine yet complex showing notes of sour cherries, dried flowers, Dutch liquorice and a hint of Indian spice. It is sweet and lacy with lovely poise, will definitely put a few of these away for the long term. (3090 views) |
| Maison Ilan Producer websitePinot 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.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.infoChambertin Grand Cru On weinlagen.info |
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