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| Drinking Windows and Values |
| Drinking window: Drink between 2011 and 2017 (based on 7 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 89 pts. in 11 notes) - hiding notes with no text | | | Tasted by ParisWino on 6/17/2017 & rated 90 points: Rather advanced bricking made me fear I had let this (well-stored) wine sit far too long, but then once my nose got within three finger-widths of the glass I could smell its lovely bouquet, and knew I had a winner. No, the wine is not profound, but it certainly delivered all one could ask of a villages (albeit lieu-dit) Burg from an unheralded vintage. Tobacco, strawberry compote and a floral element were distinct aromas on the nose, but it was more enticingly perfumed than any laundry list of smell descriptors might suggest. Nicely balanced on the palate, with resolved tannins, good acidity, some lingering sweet fruit with evolving secondary and tertiary notes, and no hint of greenness. Clearly fully mature, and probably on a downward slope, but still very pleasurable at this time. Apparently this is for all intents and purposes a Hubert Lignier wine. In any case it was a splendid value for $25.
(Coravined over several weeks, then final 1/3 uncorked and consumed before and during dinner.) (929 views) | | | Tasted by SUN-J on 11/17/2012 & rated 89 points: Pretty similar to last bottle. Lots of tobacco on nose. Palate had a touch more fruit than previous bottle. Moderate to high acidity. Solid with food. (2250 views) | | | Tasted by SUN-J on 8/1/2012 & rated 89 points: Quite evolved in color and nose. Nose is musky, with some red fruit and tobacco. Palate doesn't quite deliver -- seems a touch muted. But nice balance. Solid. (2471 views) | | | Tasted by MDV on 9/19/2011: Popped and poured.
Very nice Villages wine from this somewhat maligned vintage.
Mature appearance with noticeable bricking.
Warmish nose of seasoned cherries, balance of fruit and acid in harmony. Musky Cigar notes, nice mouth feel and quite a lengthy finish. Feels so ready right now with maybe 3 years at max. A real treat…No points just 4 stars (3208 views) | | | Tasted by tcfishler on 1/8/2010: Medium brownish garnet. Warm, almost southern rhoneish overtones in this nose, but with a cigar butt character that sets it apart. Nice balance facilitated by juicy ripe acids. A little weird but well done. (2960 views) | | | Tasted by huevosconvino on 11/14/2009: Hold; not ready yet, but still decent. Very promising. (2418 views) | | | Tasted by french16 on 10/29/2009 & rated 91 points: Off the list at Wild Ginger.
Bottled at Hubert Lignier winery, this is a very good GV. Alrealdy evolded with slightly brickish rims, super nose of sweet cherry, nice floral notes along with some blackberry. Supple tannins, med body and acidity, palate matching the nose with a touch of smoke completing a pretty long finish.
This won't be for the long term but this is a real pleasure to drink. Fresh and balanced. (1528 views) | | | Tasted by winenewb068 on 8/30/2009 & rated 87 points: Decanted about an hour and a half before dinner. Quite a nice nose, but on the palate it's a bit of a let-down. Medium bodied/length. (1662 views) |
| Lucie & Auguste Lignier 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.infoGevrey-Chambertin On weinlagen.info |
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