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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 46 notes) - hiding notes with no text | | | Tasted by 14frimaire on 12/21/2023: Nice but not up to expectations. From memory, it was on the lighter side, still young yet but plenty approachable. (608 views) | | | Tasted by mbo1 on 7/7/2023 & rated 87 points: Not what I expected from d'Angerville.
A little green-ness, seems a little oxidized... wonder if it would open with a little more air or short decant.
Glad this was my last bottle of this vintage. (876 views) | | | Tasted by The Vines That Bind on 12/9/2022 & rated 90 points: More secondary and mature than I’d expect for the age. Still has some pleasant Pinot red berry and subtle spice. 90+ (1798 views) | | | Tasted by Xavier Auerbach on 11/8/2022 & rated 90 points: Marquis d'Angerville Tasting and Lunch (Restaurant Fitzgerald *, Rotterdam, NL): A very wet vintage, saved by an indian summer with hint from the north. On the oxidative side but opens up with some oxygen, dead leaves, moss, delicate but structurally intact but quite tertiary, cold tea on the finish. (2272 views) | | | Tasted by swade on 9/8/2022 & rated 80 points: Re-tasted. Light cherry run through by piercing acidity and framed in green notes. A hair better than the undrinkable bottle from this February. Not flawed. Not good either. I loved my Burgs and this is the biggest section of my cellar, but I can’t polish this turd. If this was a U. S. Pinot tasted like this I’d really torch it, but I’m always soft on these. 80 (1564 views) | | | Tasted by swade on 2/25/2022: The cork was sound. Color was burgundy. Light sediment. This tasted completely green. I'm not seeing it in the other notes. Perhaps flawed, but it didn't taste flawed per se. It tasted like a 2004 or a 2011 and 2008 was a lower solar vintage. I gave this two nights and my wife and I agreed it was unpalatable. Poured out. I won't score it. The variety of 2007s from this producer were fine, but Volnay did well in 2007. I'll be eager to try the next. (1790 views) | | | Tasted by Milos on 10/9/2021 & rated 91 points: Dark red fruit, touch of strawberry, earthy notes and cedar. Needed about an hour to come together on the palate, but then showed well with good mid palate and decent finish. Well integrated tannins, very fine. Slight bitter note on the finish. (2014 views) | | | Tasted by glou.sf on 2/15/2021 & rated 90 points: Tasted blind. Red fruit, cedar, and a hint of mint on the nose. Lots of acidity with quite integrated tannins adding structure. Fruit is quite muted (at least at first) with some tart strawberry flavors coming through. Medium finish. Overall, a good wine, but disappointing for this producer and pedigree. (2589 views) | | | Tasted by WoodieBayArea on 10/25/2020 & rated 91 points: this wasn't an '05 burly burg, or an '06 bulky burg... but it certainly didn't have the elegance and poise of many of my '08's... decent fruit, decent structure, a little dark for my tastes... not a rebuy (I had only bought one)... I often prefer this producers Taillepieds over the Champans (2285 views) | | | Tasted by dnnk88 on 10/15/2020: Imperial Paragon Wine Night + Promontory!: Red fruits, flowers, herbs and spices initially. However, brett somehow crept in after some airing and the bottle deteriorated. Some heat. Quite disappointed. Damaged bottle? 85 (2117 views) | | | Tasted by dnnk88 on 12/26/2019 & rated 90 points: 3rd try: Red fruits, cherries, flowers, spices. Tasted red fruits, cherries, grape skin, peppers. Sours at the start but improved over the night and developed more complexity. (2557 views) | | | Tasted by Elpaninaro on 12/12/2019: light red young color, very tight and muted nose, attractive berry notes on the still-closed palate, cherry, fine length, elegant and sleek with raspberry notes in time, very difficult to appreciate at this point- even for a lover of Volnay- but pacing nicely towards the better days to come.
(****), 2025-2045 (2441 views) | | | Tasted by dnnk88 on 9/4/2019 & rated 89 points: 2nd try: Red fruits, flowers, strawberry creme, soil bouquet, with tertiaries of spices. Tasted red fruits, black cherries, black peppers, cola with a grape skin bitter finish. Acidic and edgy, and didn’t quite improve after 2hrs of decanting - this tasted quite different from my last bottle in July where I was swooning. Bottle variation? Keep away for awhile (2304 views) | | | Tasted by wurzel68 on 7/19/2019 & rated 89 points: Florale, subtil-würzige und fruchtige Aromen, etwas Minze, erdige Töne; am Gaumen gefällig, aber im Abgang etwas von den leicht zehrenden Tanninen dominiert, die den Genuss etwas kürzen. (2146 views) | | | Tasted by dnnk88 on 7/5/2019 & rated 92 points: Lovely red fruits and flowers on the nose, with tertiaries of earth and spices which kept on going. Tasted red fruits, terroir, wet stones, flowers and minerals, with a slight spicy, earthy finish. Elegant and silky. Thoroughly enjoyed this tonight. Open now (2152 views) | | | Tasted by straight outta iowa on 7/16/2018 & rated 89 points: Decanted for two hours and served with grilled flank steak with extended family at my first son's 10 yo birthday party, I enjoyed the wine but also found it rather austere and unyielding. With tannins still dominating, in true volnay form this was a stern rather than a sexy pinot. The fruit just didn't seem to want to emerge. Will it ever? I have insufficient experience with both this bottling and the 2008 vintage to make an intelligent judgment, but since I own a few more of these I remain hopeful for when we try it again at 15 and 20. (2577 views) | | | Tasted by lestingray on 11/6/2017 & rated 92 points: This wine has softened and rounded out. Some lovely florals have emerged. Well worth the wait (3015 views) | | | Tasted by fatboi on 7/2/2017 & rated 92 points: My second 2008 of the week. A bit restrained but definitely starting to open up. dark red berries. at times muddled raspberries and strawberries that turned more brooding with more time. Did not decant. Popped and drank over a 1.5 hour period. Good structure and plenty of acidity left which tells me it can age some more and will improve.
Also some pepper/ spices. 92.5 if it was allowed. really liked this. (3078 views) | | | Tasted by mrosse on 1/1/2016 & rated 92 points: Elegant with power. Long lingering VG+ finish. (4276 views) | | | Tasted by Sixchips600 on 11/14/2015 & rated 91 points: Wow...this was shut down for the first 3-4 hours and was barely as enjoyable as some villages wine we had beside it. At 4 hours, it blossomed into intense flowers, high toned cherry fruit and stones. Palate also became integrated with a great tension. (3977 views) | | | Tasted by jorgensn on 10/12/2015 & rated 91 points: Pleasantly fruit forward and open at this stage, despite my fears of the opposite. After a 2-3h decant it showed rasperries and strawberries, backed by a refreshing acid. Long aftertaste. Not able to identify any distinct secondary aromas at this stage, so I guess this wine still has years ahead of it, although it was absolutely delicious to drink now. (3932 views) | | | Tasted by SteadyEddy on 9/27/2015 & rated 91 points: Floral and earth nose, with scents of dark red fruits. Nice poise and good balance of acidity and fruit; flavor of red cherry fruit is balanced by notes of earth, mineral/iron and a floral touch. Elegant - and while there is good fruit, the overall impression is somewhat reserved without being "tight". Perhaps will develop and open a bit with more age but certainly enjoyable now.
Better on Day 2. More open and brighter - suggests that a long decant will help after opening. (3309 views) | | | Tasted by ingar on 4/16/2015 & rated 88 points: Dette var ikke veldig godt - et snev av eddik? (4041 views) | | | Tasted by tinybubbles on 2/28/2015 & rated 89 points: A somewhat one-dimensional La Paulee experience. Perhaps this wine will improve with time but for now it is holding its cards close to the vest. (2541 views) | | | Tasted by LW31 on 12/22/2014 & rated 92 points: Lovely. High toned cherries, balanced acid, opening beautifully. Top notch volnay from the master. Even held its own with black rice and squid. (2972 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, April 2010, Issue #38
(Domaine Marquis d'Angerville Volnay "Champans" 1er 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, March 2010, Issue #27
(Marquis d’Angerville Volnay Premier Cru Champans) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2010, IWC Issue #149
(Domaine Marquis d'Angerville Volnay Champans) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/11/2010)
(Dom Marquis d'Angerville, Champans Premier Cru Volnay Red) Subscribe to see review text. | By Neal Martin
Vinous, Relive the Nightmare! 2008 Red & White Burgundy (Aug 2022)
(Domaine Marquis d’Angerville Volnay Champans 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and The World of Fine Wine and Vinous and JancisRobinson.com. (manage subscription channels) |
| Domaine Marquis d'Angerville Producer website
When it comes to Volnay, there is one name, one grower that immediately comes to mind: d`Angerville. It was my pleasure to taste several new vintages with the late Jacques d`Angerville in London, someone who always spared time to discuss the vagaries of the growing season and style of his wines. The domaine has continued to strive successfully following his passing.
History
The roots of the domaine can be traced back to the Baron de Mesnil who owned vast tracts of land at the beginning of the 19th century, much of it leased out to farmers and sharecroppers who planted a few rows of vines and tended to the crops or cattle. The prized parcel of vineyard was "Clos-des-Ducs" that lay adjacent to the maison noble.
At the end of the 19th century the Mesnil and d`Angerville family were united when Jacques d`Angerville's grandfather was betrothed to Madamemoiselle de Mesnil and it was his son, confusingly also named Jacques, who was prescient in bottling at the domaine in the 1920's and campaigned for banning of blending wines from outside the region or country, before the Appellation Controlée system was implemented in 1936. However, this made d’Angerville something of an outcast, rebuked by neighbours who did not want to see an end to their own malpractices.
The senior Jacques d`Angerville passed away in 1952, but his identically named son had already taken control of the domaine since the end of the war. Jacques d`Angerville’s final vintage was the 2002, whereupon Guillaume d`Angerville has taken the reins, aided by his right hand man and brother-in-law, Rénaud de Villette.
Vineyards
The heart of the vineyards lie within the premier cru climats in Volnay. These include the aforementioned 2.4 hectare Clos-des-Ducs, 3.98 hectares of Les Champans, 1.57 hectares of Fremiets, just over 1 hectare of Taille-Pieds and 0.45 hectares of Caillerets. They also own tiny parcels in other climats: 0.65 hectares in "L'Ormeau", 0.53 hectares in "Les Angles" and 0.31 hectares of Pitures (all Premier Crus) but these are mostly blended together. In addition there are 0.5 hectares in Meursault Santenots and 0.38 hectares in Pommard Les Combes. The overall soil composition in marl and chalk with the Clos-des-Ducs on terre blanches and a slightly more clayey soil in Champans.
The vineyard is blessed with venerable vines that perform the role of limiting yields, which hover around 30hl/ha. The harvest is picked by hand, the grapes are destalked and macerated on the skins for 8 to 10 days with regular pumping-over, after which they are matured in one-quarter new oak barrels for the Premier Cru (less obviously for the Village.) They eschew the excessive use of barrels, preferring to let the terroir show its true colours, apropos the 2003 vintage that employed just 20% new oak.
The Wines
Certainly the jewel in the crown is Clos-des-Ducs, the quintessential expression of Volnay with a proclivity to demand at least one decade to reach its peak. Perusing my notes, it was remarkable how many times I described the wines as rich and opulent, considering the prudent vinification methods employed; a case of "less is more". Another remark was how feminine I found Les Champans, contradicting the commonly held view that this is a more structured climat. There is some variability with d`Angerville's wine: I could not put hand on heart and declare that every wine has been a success and my two notes of Meursault leaves something to be desired. But there is no doubt that this is a top-notch grower and I sincerely hope that the mild-mannered, softly spoken Guillaume d`Angerville continues in the same vein as his redoubtable father.
-Neal MartinPinot 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.Champans On weinlagen-info.deFrance 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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