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| Community Tasting Notes (average 90.5 pts. and median of 90 pts. in 26 notes) - hiding notes with no text | | | Tasted by lozatron on 12/8/2023: Mongeard-Mugneret and friends (London Borough of Bromley): Palates are starting to get fatigued at this stage. An 03? Really. Well put together wine. Really good stuff - no hint of 03 on this. (317 views) | | | Tasted by WinoRick on 12/14/2022 & rated 88 points: Dark garnet , with no browning. In good shape with life ahead, but I’m not sure it will improve Not much sediment
A tough vintage , with record breaking heat, this was harvested in August and has a burnt character, and is a touch raisiny underneath its full bodied, dark cherry mouth. Not my style. Somewhat like a midrange, overly extracted California Pinot. (490 views) | | | Tasted by TWSA on 4/2/2022 & rated 88 points: Nose: red fruits, herbs
Notes: Mongeard Mugneret is usual my go to wine, most of the time they don't disappoint and the Domaine has demonstrated great consistency with their top cuvees over the years. Certainly I think this is one undervalued domaine even though Burgundy wine prices in general has gone crazy. Nevertheless, the 2003 was a bit of a disappointment. Lacking in harmony and delicacy, it feels like the 2003 was a little overripe and rustic. Although the nose was still acceptably good but the palate was rather appalling. I think 2003 reds are not worth revisiting and one should stay away from this vintage.
Drink: Now - 2030
Rating: 88 (481 views) | | | Tasted by dclaggett on 3/26/2021 & rated 87 points: 13.5% abv. Garnet color, clear, slight bricking around rim. Nose doesn’t offer much, mostly muted red fruit, vegetal, green leaf. Uninspiring on palate. This has enough acid and tannins to last several more years - if you have any bottles left, holding them would be best option as drinking now isn’t worth it. (1044 views) | | | Tasted by Cruzin on 10/3/2020: While still alive and drinkable, there is really not much here. Nose is rather mute. There is a bit of fruit left on the palate but mostly its flat and a bit astringent. No finish. Left to open for 4 hours. Did not open over 4 hours. (929 views) | | | Tasted by SABERD1 on 7/24/2018 & rated 94 points: Massive & Monumental effort Alan meadows astoundingly dense and mouth coating before dissolving into a velvety and seductive finish that goes on and on!!! But not like a typical red burgundy. 94 points (1516 views) | | | Tasted by asgerG on 2/1/2017 & rated 95 points: Den Blinde Hane#4 (Hos Malene&Lars): PnP. Garnet red, yellow rim, 4.5. Generous mature slichtly spicy PN bouquet, ripe red fruits, balanced. Surprisingly juicy palate, acidity, resolved tannins, long elegant finish. Drink now-onwards. What a pleasant surprise in that vintage. Bravo. Thanks Karsten (2104 views) | | | Tasted by Xavier94 on 8/14/2016: a developing, though still quite ripe and candied nose of sweet cherry, cinnamon, clove, black truffle, moss and rose come about and slowly become more soil-based in the glass. Integrated structure with plenty of sweet fruit still on top of everything. This is just starting to develop. I would try again in five years.....even 10. (1967 views) | | | Tasted by RajivAyyangar on 2/16/2016 & rated 87 points: Coravin Marathon with Tim, Ben, Michael (Wingtip): (blind)
Light ruby to a garnet rim
More development on the nose than the previous wine (sweet tobacco and tamari)
No notable oak - used barrels.
Red fruit, tending a bit towards dark fruit.
Savory and earthy.
Elevated alcohol - 13.5% (correct)
Elevated tannins - pretty high if this is Pinot. Not high enough for Nebbiolo. On the low end of medium-plus, but the tannins were notably high.
called: 2004 Nuits-St.-George
actual: 2003 Echezeaux
Lesson: Burgundy can be tannic! (2675 views) | | | Tasted by larsth on 10/4/2015 & rated 91 points: This is a full bodied dark colored wine with soft tannins. Dark fruited with some licorice flavors. Not a classic burg and not as complex as it should be given its pedigree but it is drinking really fine now and it is not at all cooked as some 2003-burgs can be. I think it has reached a good spot now and would drink mine over the next couple of years. (2077 views) | | | Tasted by Rollerball on 4/18/2015 & rated 92 points: Alluring and complex bouquet leads to ripe flavors with an exotic underground and a texture that somehow combines velvet softness and angularity. (1968 views) | | | Tasted by LJT on 9/6/2014 & rated 92 points: Wonderful Burgundy, paired with a M-M 2002 Echezaux Old Vines. Both had earthy and red fruit bouquets. Two years ago we had this pair and the 2003 seemed slightly better. This time the aftertaste of the 2002, which lingered a log time, out it slightly ahead. (1919 views) | | | Tasted by Frank Murray III on 10/21/2012: Drank next to the 99 Gaunoux Epenots. The Mugneret does show some ripeness, not to the extent of say a hot CA year, as the fruit here is plummy and and rasberry jam-like but there is acid, too. The ripeness seemed to push back on the complexity level, meaning the wine has more of a punchy feel, less delineation. I preferred the Gaunoux but the Mugneret was indeed respectable. (3009 views) | | | Tasted by brigcampbell on 10/21/2012: Dinner with Friends (FMIII in the OC): Interesting, you'd probably never guess this as grand cru burg unles they told you the vintage. Very ripe plum but not quite prune. Dusty hints hiding in the background. (3824 views) | | | Tasted by jimbomatic on 2/24/2010 & rated 87 points: Smells great but the wine is very much a product of the vintage when you taste it. Would do well in a bigger tasting, a party or at someone's house who enjoys big, dark, bold, forward style wines. There is no way one could tell this is Echezeaux and even picking it out as Burgundy would be incredibly difficult. (3322 views) | | | Tasted by onewineheaven on 5/11/2009 & rated 89 points: It has the typical meaty, animal aromas you get with all M&M wines. Why anyone would consider this typical of the variety is beyond me. Not that it is unpleasant, it just is not pinot. Beyond the meatiness, the nose has a raisiny, pruney quality although the longer it was open the more wooden it became. On the palate initially I got dark, somewhat roasted blackberry wrapped in fairly substantial drying tannins. The longer it was open the shorter the finish seemed to get though it did go well with a skirt steak. Wine is a mystery; I have no idea what path this wine will take but there does seem to be a fierce competition between the fruit and the tannin. Full disclosure: I don't like the M&M style in general; that meatiness just seems completely artificial. (3337 views) | | | Tasted by FieldingYost on 9/1/2008 & rated 88 points: Chocolate-covered raisins, prunes on the nose, as well as sweet earth. A lot of ripeness here, with soft tannins. Fleshy. Noticeable oak. Dense, middle-to-low low register red fruits here. Black cherry. This has not yet come into its own. (2984 views) | | | Tasted by Rjackson on 1/21/2008 & rated 90 points: with Pork on a Sunday evening . Very balanced, good level of fruit, medium to long finish, very enjoyable and maybe at its peak but with plenty of life left. (2437 views) | | | Tasted by winelovr2001 on 10/6/2007 & rated 95 points: Amazing burg. Coffee, truffles, and bacon fat on the nose, with tons of red fruit to go along with it. Needs time. (2615 views) | | | Tasted by kstoddard on 1/3/2007 flawed bottle: Phoenix eRP Offline - Burgundy (Backstreet Wine Salon, Phoenix): Terribly corked. Unfortunately my contribution for the night. (3845 views) | | | Tasted by rjonwine@gmail.com on 6/30/2006 & rated 88 points: Brett, barnyard nose; tight, tart but ripe cherry palate; medium finish (1403 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Mongeard-Mugneret 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.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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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