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| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 7 notes) - hiding notes with no text | | | Tasted by bevetroppo on 9/2/2022 & rated 91 points: This comes a good six days after drinking the wine so take it with a grain of salt. I've been semi-haunted by it and it wouldn't leave me alone until I wrote something. Color was on the pale side. Effusive nose of what I think Michael Broadbent used to refer to as "beetroot" pinot fruit. Pure and sweet fruit mingled with developing sous bois on the palate. A cool impression in the mouth, with evident acidity that gave it almost a sweet/sour interplay of flavors.
It was not recognizable as Pommard to me, too light and gentle, but it had a certain ineffable appeal, fresh and with a mountain stream quality. Presumably the magic of the '05 vintage at work here too.
I had to search my notes to find the only other Pacalet wine I've had, which turned out to be an '05 Gevrey 1er Cru I tasted 7 years ago. Interestingly, I was equally confused back then by the distinctive style, but at that time I didn't enjoy it. For my taste, there's a "signature" in these wines. It may or may not be from the winemaker's influence or from "nature" itself, but it seems to come at the cost of terroir, even when the wine conveys a restrained, cool appeal as this did. (607 views) | | | Tasted by weezie on 12/27/2019 & rated 93 points: Initially big, herbaceous with strong wood character, but very quickly settles into an enjoyable, albeit unique, Burgundy experience. The stems are apparent but they work well here, providing stuffing and structure that belies this Pommard’s village level origins. Plum dominates the nose and after 15 minutes or so of air the palate was balanced and relatively smooth, if not exactly silky. This stood up surprisingly well to a dry aged prime rib (although this wouldn’t be my first choice for such a pairing). Overall, surprised on the upside, but lacked complexity and ‘wow’ factor to score above 93 (in truth is probably a 92.5). (404 views) | | | Tasted by ttzhaott on 4/11/2013 & rated 94 points: Nez de tabac et de fumée. Agréable déjà au nez, encore très jeune, mais bon à boire , tanni très fin et l'intégralité nous a laissé une impression très positive . (1935 views) | | | Tasted by dron_ap on 9/14/2012 & rated 87 points: Too young and hard to my taste. Will it get smoother? (1907 views) | | | Tasted by noppakit s. on 4/8/2009 & rated 92 points: I become the fan of Pacalet already. I love his signature in all those wines he made. I drink this 2005 compare with 2006 Nuits " 1" from Prieure Roch. Pommard is a little bit too young and contains firm structure, not easy wine...maybe 2006 is more enjoyable. Anyway, the way he toasted the oak, the stem, the organic scent he offered to me, that's more than nice. Dense in 2005 style, balance but not well-rounded. Finish is very good for village wine.
2006 Nuits " 1" is different from 2005 due to its fruity nose. This wine is like half Chambolle half Nuits combined. ( I prefer the natural 2005 ) After 2.30 hours, it's getting more dramatic, the heavy fruity nose is fading but not away. The structure is silky fresh and the finish is deep. Now I know that I love Prieure Roch just only Nuits " 1", the rest are nice but I don't really like any. I should try the top wine of Roch : Clos de Beze asap. I hope I'll love it because Clos de Beze is my favorite. (2625 views) | | | Tasted by winenutnyc on 6/10/2007: This reminded me of a cru-beaujolais- plummy high toned nose and very minerally palate with a serious acidic lift along with sweet plums. I can't remember a young Pommard that was so friendly and serious at the same time- very nice wine. (2543 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.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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPommard On weinlagen.info |
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