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| Community Tasting Notes (average 89.4 pts. and median of 90 pts. in 50 notes) - hiding notes with no text | | | Tasted by AllRed on 7/22/2023 & rated 90 points: 4th Saturday Brown Bagger (J&L's): Blind. Light color. Aromas of cherry, rhubarb, florals, game and mineral. Complex and inviting. Medium-bodied with flavors of baked cherry, spice and earthy clay with good underlying acidity; balanced. 90-91 pts. (780 views) | | | Tasted by Cote d'Or on 8/12/2021 flawed bottle: Seemed a bit oxidized (1344 views) | | | Tasted by grafstrb on 7/3/2020: -- decanted 15 minutes before initial taste --
-- tasted non-blind over 2 - 3 hours --
Started off quite light/watery, muted, or delicate. Steadily improved with additional air, as it filled-in and became more expressive. Red-fruited and slightly funky/earthy. Good acidity -- medium+. Strong decant recommendation for this one. Drink Now and through the next few years. (1985 views) | | | Tasted by Cote d'Or on 12/18/2019: Tasted over 2 hrs
-nearly semi-translucent med dark red minimal bricking
-lifted red cherry raspberry wet stone
-med+/high acidity, med-/light weight potent sappy tart red cherry with some darker berry influence and an underlying rustic earthy minerality, med/med- tannins are astringent from the acidity
-lighter style of the producer married with the tart taut acidic red fruitiness of the vintage, probably won't improve from here as the fruit fades further (1934 views) | | | Tasted by xwine on 12/17/2019: Light, red fruited, somewhat bitter finish. Much better with the beef burgundy dish. (1822 views) | | | Tasted by KeithAkers on 11/4/2019 & rated 91 points: Red Burgs and Bubbles (The Gage, Chicago IL): The nose is balanced and fragrant with strawberries, red cherries, raspberries, violets, crushed red flowers, herbs, and a bit of tobacco. This is more elegant than savory with a nuanced nature. The Medium bodied feel is balanced and silky with crisp, medium+ acidity and and refined, medium tannins. There is still some youth to the structure, but the nose is perfumed and really pretty. This can definitely age and develop for at least another 6+ years, but it is in a very happy place right now. (911 views) | | | Tasted by Burgundy Al on 9/26/2019 & rated 89 points: Adieu Domaine Dublère Dinner (Monnie Burke's): Red cherry and berry with background spice and a fine dollop of earth. Good length, ending with a crunchy, minerally finish. (2283 views) | | | Tasted by jeffreylubowski on 7/13/2019 & rated 90 points: Good, but not nearly as exciting as the pitures. Lots of acid, very lively and crunchy, so I decanted for a couple hours. It settled down a bit. Violets and roses, very floral, strawberry. Lots of earth and a little burg funk. A good wine for the vintage but perhaps should have let it sit for a day corked. (1576 views) | | | Tasted by peternelson on 1/27/2019 & rated 90 points: Nice rather subtle nose, foresty aromas after a hot summer, dry pine needles with some small forest berries, leaner, more acidic that the '09 Pousse d'Or, but everyone commented on the nice purity '08's tend to have, despite a somewhat dialed back mouthfeel. I liked this and appreciated it, but sort of seems a bit lean next to the '09. Would love to have this paired with wiener schnitzel or something all by its lonesome. Maybe 91. EWG at Little Beast (1714 views) | | | Tasted by Jeremy Holmes on 6/30/2018: The nose is quite earthy, with notes of soil and root vegetables. It is red fruited and despite the overt aromas the palate is a little compact and lean. The vintage's fresh acidity gives cut to the finish. (1734 views) | | | Tasted by Barnaby33 on 4/20/2018: Very candied cherry nose, lightly stewed fruit and a bit of biting acid, yet still managed to go quite well with a burrito. Probably better to drink this up. (1706 views) | | | Tasted by Cote d'Or on 1/10/2018 flawed bottle: Biting acidity and VA-like aromatics, this seems to be a terribly off bottle. (1849 views) | | | Tasted by Robert Pavlovich on 1/7/2018: Shows charming cranberry and strawberry fruit, medium concentration and freshness. Well buffered tannins on the back. Plush and nice throughout, though not as stimulating as the Morot Teurons in the next glass. (1925 views) | | | Tasted by grafstrb on 11/13/2017 & rated 90 points: -- popped and poured --
-- tasted non-blind over a few hours --
NOSE: red-fruited with some slightly smoky earthiness; tight out of the gate.
BODY: garnet core with slight bricking throughout; color is of light to medium-light depth; medium-light bodied.
TASTE: developing; quite smooth; spice on the front palate; fruits mostly occupy the red-fruit spectrum (red currants); acidity is medium+ (not shrill); hint of funk; 13% alc. can be tasted a very little bit; delicate, with moderate power; good pairing with seared pork chops and a chanterelle mushroom/caramelized onion risotto; both Ashley and I think this is near peak, if not at peak. Drink Now and over the next few years.
50, 5, 12, 16, 7 = 90 (1801 views) | | | Tasted by MLwine on 10/13/2017 flawed bottle: Corked (1880 views) | | | Tasted by Keeping It Real on 6/5/2017 & rated 87 points: Very light in color but don't judge a wine by its color. This one packed a punch. Silk with acid. Good body. (2290 views) | | | Tasted by Cote d'Or on 5/26/2016: PopnPour, tasted over 3 hrs and on Day 5
-nearly semi-translucent slightly bricked red
-fragrant sour cherry mild Burg funk
-higher acidity, med- weight delicate without much depth or complexity some pretty red fruits, med tannins; more focused with crystalline red fruit and a bit more complexity after 4 days in frig
-pleasant acid-dominant lighter weight Volnay, not sure this will improve substantially over several more years as it may become more imbalanced due to a relative lack of mid-palate sap to evolve with the abundant acidity; surprised to see significant improvement after 4 days - perhaps this does just need some more time to flesh out (2624 views) | | | Tasted by minndavid60 on 1/2/2015 & rated 90 points: Cool, elegant and restrained. Somewhat retiscent nose of spice, later picking up soil tones and crushed rock. Round, elegant palate with tongue-gripping acidity and red fruits-think raspberry and rhubarb. The next night, smoother and fuller while still very fresh. A point or two of upside potential, IMHO. (3679 views) | | | Tasted by RichardP on 12/25/2014 & rated 88 points: Sweet red fruit and a bit of spice set off by moderate to good acidity. Very good, but not really memorable. (3302 views) | | | Tasted by LBBURGJUNKIE on 3/4/2014 & rated 90 points: Very pretty wine, showing nice clean red and black fruits, nice acidity (without being overly so) and nice mineral characteristics. Surprisingly, drinking quite well without seeming to be pre-mature. This wine is still on the upswing but will be hard to keep my hands off. (4031 views) | | | Tasted by rjoyer on 10/9/2013: Followed this one over 2 nights. Poured out a very pale hue in the glass, but the color did gain in intensity after a couple of hours. This bottle took about 1.5-2 hours to get going, and once it did it was a tasty, textbook Volnay. Elegant, strawberry fruited and lacy. Went great with a roast chicken dinner. (3914 views) | | | Tasted by rc@ughey on 5/12/2013 & rated 90 points: Remains, light, fresh, drinkable, and just deep and complex enough to scratch the Burgundy premier cru itch. Well worth the very reasonable tariff. (3644 views) | | | Tasted by zscheiner on 2/17/2013: This is tight and not particularly charming at this stage. The nose is rocky and spicy (perhaps a tad reduced) with a wisp of smoke. It conveys a sense of rocky earth in the mouth along with some tart raspberry fruit and cherry skin. It is light- to middleweight with prominent acidity and moderate tannins. I'm interested to see where this goes in 5-10 years. (3369 views) | | | Tasted by Frank Murray III on 2/10/2013: Opened a couple nights ago, left in the bottle as I drained it down but it was not decanted. I enjoyed this, the gentle flavors and the nice tart edges. it's not going to be deemed as all that complex but the cherry fruit forms a good core, along with a bit of strawberry, and even some plum skin. A little earthy note in the finish, along with a good kick of tartness. I really enjoy acid in my wines and I like the sour cherry aspect of the finish, it gives it good life. Pretty good balance here too, and with the acid, this wine seems suited to age longer, so I'll hold my last bottle for another 3 years. Paid $40 for this, very nice deal for 1er burg. (3797 views) | | | Tasted by chablis28 on 1/9/2013 & rated 89 points: Pretty much agree with Burgundy Al's notes except our btl had some pretty mouthpuckering acidity at this point. Otherwise this producer is totally in my terroir driven wheelhouse and a terrific value. Id' buy this wine but not drink it again for another 5yrs. (3090 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Dublère 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.Taillepieds 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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