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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 238 notes) - hiding notes with no text | | | Tasted by Alpine on 4/5/2024: Outstanding (242 views) | | | Tasted by Kemo Sabe on 2/12/2024 & rated 92 points: Opened and then decanted after an hour or so. Still big and drinking fairly young. Lots of good red fruit, structure, acidity and tannin. There is a nice richness to this without being flabby or overly ripe. Moderate spice, red and dark fruits, solid mid palate and finish. Overall this is not at peak and could be cellared for longer. Upside to the score here 93-94. (864 views) | | | Tasted by bbq_grandcru on 2/11/2024 & rated 92 points: Light body. Slightly browning robe. Drank over course of 2 hours. Opened up nicely. Good balance. Still slightly tight into the finish. I will wait until 2026 before opening more. Long life ahead. (731 views) | | | Tasted by ricknat1 on 1/14/2024 & rated 96 points: Still amazing and at the top of its game (985 views) | | | Tasted by Burgundy Al on 12/8/2023 & rated 93 points: Birthday Celebration (State Street Manor & Racquet Club - Chicago IL): From 3L. Black and red cherry with spice and earth hints, wonderful balance. (1695 views) | | | Tasted by tastefuldrop on 11/25/2023 & rated 92 points: A classic Nuits, with structure and acidity dominating the remaining fruit. Many other Grands Crus preserve their primary sucrosity a little better. This is much into mushrooms. Would probably benefit from two hours of slow-ox.
92 points (988 views) | | | Tasted by Burgundy Al on 11/16/2023 & rated 91 points: This had been opened the day before. Fun red and black berries throughout with good weight, even if just borderline Grand Cru density to me. (617 views) | | | Tasted by ricknat1 on 10/14/2023 & rated 95 points: similar notes as too last bottle but perhaps getting even bigger and more explosive. very big fruit but balanced. will only get better but is very,very good right now (1150 views) | | | Tasted by johnh1001 on 9/7/2023 & rated 94 points: Elegant red fruit, coffee, iron. Beautiful balance and symmetry. (1404 views) | | | Tasted by bbq_grandcru on 8/26/2023 & rated 91 points: Different experience this time. 2 hour decant, which was not enough and about one hour was in bottle before actually decanting. Browning robe. Light to medium body. Blackberry and spice flavors. Quite stemmy, with drying stemmy tannin into the finish. Not sure the fruit will hold up long enough for the tannin to integrate. That being said it is still enjoyable. (1097 views) | | | Tasted by fredb on 7/30/2023: No decant. Brick-red with moderate transparency. Took about 60 minutes to open up in the glass. Gained weight and plumped up over that time. Lovely red and blue fruit, hint of tea, baking spice. Grand cru weight. Could develop some more but basically ready. Drink. (1207 views) | | | Tasted by Burgundy Al on 7/17/2023 & rated 92 points: Burgundy Dinner with Friends (Formento's - Chicago IL): Another fine bottle of this wine, showing a fine combination of fresh and maturing red fruits with spice and earth. Lots here, maybe not quite as the same level of Grand Cru density that the terroir could express. (2093 views) | | | Tasted by Nanda on 7/17/2023 & rated 93 points: An impressive and at-peak Lambrays that delivers pure, fresh fruit that has some nice nuances of age. More delicious than mind-blowing and perhaps a tad simple if I'm nitpicking but enjoyable from start to finish. (1281 views) | | | Tasted by ricknat1 on 7/10/2023 & rated 95 points: Superb bottle that’s very bright yet silky and powerful. Near its apex but with room to grow. A great 2002 (1044 views) | | | Tasted by Musigny1955 on 7/7/2023 & rated 96 points: {Magnum, poured by DE at dinner party at his house} Ridiculously good, third time tasted in last 6-7 months. Gorgeous nose, intoxicating like a great Amoureuses or Grand Echezeaux, Sophisticated, elegant, spherical, deeply attractive wine. Compared to recent 750s tried the nose is a bit ahead of the palate from magnum format. Thank you D for opening this! (996 views) | | | Tasted by Musigny1955 on 6/24/2023 & rated 94 points: {Tasted at SEs with JL, second taste next day} Discrete, silky, plush wine, yet from a universe far, far away from Gevrey or Chambolle. Slight amber edge to wine in glass. While very pinote, spherical, complete the touch of stems and different earth are revelatory. Almost sage brush, minerals, almost like a Grand Cru grown on granite tonight. Lovely. Just as good as the superb bottle poured by SE at a Confrerie event late 2022. For me drinking at peak now. (967 views) | | | Tasted by bbq_grandcru on 5/29/2023 & rated 93 points: Medium body. Quite disjointed at first then transformed with a 2-3 hour decant. Beautiful tertiary profile to this, with nice balance and finish. I’d suggest drinking up. (1110 views) | | | Tasted by devraj on 5/22/2023 & rated 94 points: Medium garnet in color. Beautiful open-knit aromas of lifted small red berries, florals, all spice and forest-floor. Super silky, elegant with sneaky weight to the perfumed, sappy red berries, medium acidity and a long mineral and floral finish. (1044 views) | | | Tasted by liber on 2/11/2023 & rated 95 points: Chez W, decanted an hour, perfect cork and level, outstanding showing and in line with my bottle noted in June 21, not outclassed by equally fine Rousseau Jacques 99, complex flavours with attractive minerality and spice, seemed to tighten in glass with last glass showing most youthful, upside, 25+ years. At least VF (18.5). (1390 views) | | | Tasted by acyso on 12/17/2022 & rated 95 points: Wines with porchetta (Chicago, IL): A really nice bottle of Lambrays -- probably among the best bottles of Lambrays I've had. This has a lightness from the stemminess, but plenty of plush fruit, so overall you get a very ripe wine that still has freshness. The very light style of Brouin worked wonders with the vintage. More red than black fruit, with more acid structure than your average 2002 red Burgundy. Silky textured, and fully resolved with some residual primary notes. (2389 views) | | | Tasted by Burgundy Al on 12/9/2022 & rated 93 points: Birthday Celebration (Racquet Club - Chicago IL): Mt favorite of the 96/99/02 vertical, it is no surprise this the freshest, but also easily the most layered and harmonious, even if not the most powerful. very good now. (2660 views) | | | Tasted by Rollerball on 11/27/2022: Pnp. As warm and elegant as two and a half years ago. Ethereal and tender with heavenly balance. Joyous and multi-parted in a private way. Special. (1452 views) | | | Tasted by NickA on 11/8/2022 & rated 92 points: 2002 Burgundy, round 2 (Noize): Slightly tight, but certainly pleasurable. Herbal and restrained, juicy and soft but darker fruited than the Millot Vougeot. Some nice notes of spice and undergrowth, more of which would have been welcome. (1696 views) | | | Tasted by Burgnick on 10/2/2022 & rated 91 points: Great note from DRWINE2001. Cant describe the wine better than his comment. At peak. (1584 views) | | | Tasted by drwine2001 on 8/20/2022: Garnet color with browning edge-now this looks mature! Lovely combination of smokiness, baked red fruit, and the hallmark Lambrays stemminess. Also typical lighter weight for this cru. Faded fruit, excellent soil and herbs, light remaining tannins. Fully mature and not really a wine that makes the case for its Grand Cru status. (1633 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Neal Martin
Vinous, Burgundy With A Bit of Age: 2000-2014 (May 2019) (5/1/2019)
(Domaine Des Lambrays Clos Des Lambrays Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Domaine des Lambrays’ Clos des Lambrays 1966-2012 (Apr 2019) (4/1/2019)
(Domaine Des Lambrays Clos Des Lambrays Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Glorious 2002 Red Burgundies (Feb 2016) (2/1/2016)
(Domaine Des Lambrays Clos Des Lambrays Grand Cru) Subscribe to see review text. | The World of Fine Wine, March 2013, Issue #39
(Domaine Des Lambrays Clos Des Lambrays) Login and sign up and see review text. | The World of Fine Wine, June 2012, Issue #36
(Clos Des Lambrays) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine des Lambrays Clos des Lambrays Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine des Lambrays Clos de Lambrays) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/28/2004)
(Dom des Lambrays Clos des Lambrays Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine des Lambrays Clos des Lambrays Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine des Lambrays Clos des Lambrays Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine des Lambrays Clos des Lambrays Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2009)
(Lambrays Clos des Lambrays) The colour is certainly browner than my last bottle - about 4 months earlier. Minerals, soil and a good mix of high and medium tones on the nose. Lovely, mouth-filling, coffee-edged flavours and the typical, slightly unruly 2002 tannins. A very characterful wine of good length - very tasty. | By Bill Nanson
Burgundy-Report (7/1/2008)
(Lambrays Clos des Lambrays) Medium red only, but the colour looked super in the glass, despite domestic comments about it being a rosé! The nose was wide and reasonably deep - rather mineral and persisent - not so much fruit but lovely to sniff. In the mouth it was mainly about balance and persistence; nicely ripe fruit, a little of the aromatic minerality and an intensity that built before slowly fading. Like many Lambrays, it’s about balance and compexity, not power. | By Richard Jennings
RJonWine.com (12/14/2007)
(Domaine des Lambrays Clos des Lambrays) Medium brick red with pale meniscus; reticent tart red fruit nose; nice, tangy, tart red fruit with velvety texture and good depth; medium-plus finish 94 points |
NOTE: Scores and reviews are the property of Vinous and The World of Fine Wine and Burghound and JancisRobinson.com and Burgundy-Report and RJonWine.com. (manage subscription channels) |
| Domaine des Lambrays Producer website
The Clos des Lambrays produced legendary wines in the 40’s. After its purchase in ’79 (elevation to Grand Cru status In 1981), the new owners, Saiers, did some replanting, but it was only about one-third of the vines, not the general replanting that some journalists have stated. Fully two-thirds on the vines are old, most in excess of 60 years. What did happen in the late ‘80’s is that Saiers apparently chose to allow yields to increase, but they suffered the consequences of that approach in quality and they were forced to sell the domaine. While it was for sale, the court turned over all phases of growing and winemaking to the regisseur, Thierry Brouin. Under his impeccable guidance the transformation in quality has been sensational. The new owners, Freund, have retained Thierry. The ’96 is deep, (yields of 28 hl/ha.) very (for want of a better word) masculine, wine. It is not easy now, but shows enormous potential, and the tannins are quite round and integrated. The 1997 is a marvel of seductive perfume and richness. In 1998 the Clos des Lambrays produced one of the great wines of the Cote D’Or, rated 91 to 94 points potential by Steven Tanzer in the International Wine Cellar. The 1999 looks to be every bit as promising with the delightful deep rich color and flavors that typify this vintage in the best domaines of Burgundy. In the words of Michel Bettane, the Clos des Lambrays is an extraordinary terroir, capable of giving wines that, in generosity of savour and length rival the greatest. It is, as Brouin pointed out to me, and shows on the palate, the most "Morey" of all the Grand Crus of that appellation—the terroir really comes through. In the vinification, too, Brouin captures this—a long fermentation, no de-stemming, and 50% new allier oak. The wines are unfined, only the last sixth of each barrel is then lightly filtered (the rest are unfiltered), and starting with ’94 our selection, completely unfined and unfiltered. In 1998, only about 65% of the production of the Clos des Lambrays went into the cuvee of Clos Grand Cru, the rest was sold as Morey Premier Cru—also a fantastic wine – evidencing the domaine’s commitment to utmost quality. “The domaine has just changed owners but Thierry Brouin, the energetic director of the property stays on. The Clos des Lambrays is one of the best exposed and most individualized terroir of the Cotes de Nuits, capable of making wines with the power of Chambertin but with even more mellowness. In the complex bouquet developed with age by the wine, one easily recognizes an astonishing smoky note... The next vintages should surpass even the excellent 1990 and 1995, indeed the selection process for the great wine will be even more severe. The domaine also produces a marvelous Puligny- Montrachet, Les Caillerets, in a style a little more oaked than that of Hubert de Montille.” - Le Classement, 1999 Revue du Vin de FrancePinot 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.infoClos des Lambrays Grand Cru on weinlagen.info |
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