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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.4 pts. and median of 93 pts. in 16 notes) - hiding notes with no text | | | Tasted by drwine2001 on 2/28/2024: Antoine Jobard/Hudelot-Noëllat Dinner at La Paulée de Los Angeles (Kato, Los Angeles): Slightly deeper ruby. Ripe, powerful nose. More weight and sap than the 2017. Pungent citrus, blue and black fruit, less pyrazine imprint than the younger wine, fine grained tannins, long finish. This is clearly the biggest and most powerful but not necessarily the finest of this trio. Compared to a tasting in 2018, it was less open and floral, and it continued to shut down in the glass, with drying tannins coming to the fore. At least excellent potential with a lot more time needed. It will never be as seductive as some other vintages, though. (849 views) | | | Tasted by LB88 on 1/13/2024 & rated 92 points: At ficofi PGC had a taste and this was still so tight. Needs a lot more cellar time. (1045 views) | | | Tasted by Collector1855 on 12/12/2023 & rated 95 points: Salon Ficofi Paris walkabout tasting and dinner, no detailed tasting notes. Closed, dont open this before 2030. (1584 views) | | | Tasted by steinersing on 12/11/2023 & rated 95 points: Still far less ready than the 2011 next to it - keep on the back of your cellar (1003 views) | | | Tasted by Collector1855 on 1/17/2020 & rated 96 points: During a Paulee dinner, so only brief impressions. Compact young, very good material. Closed so hard to judge. I am confident that this will end up in the 96-97 range. Do not open before 2030. (4067 views) | | | Tasted by drwine2001 on 3/3/2018: Some Wines from the 2018 La Paulée Grand Tasting of 2015 Burgundy (The Fairmont, San Francisco): Red color. Fragrant and floral. Light, tart red fruit with a touch of green, fine acidity. Moderate finish in which the acidity was more noticeable than the tannin. A different bottle was equally delicious but had more depth and seemed less delicate. Little question this will turn out to be outstanding over time. (2338 views) | | | Tasted by Nanda on 3/3/2018: La Paulée de SF Grand Tasting (Fairmont Hotel, SF CA): A highlight of the tasting. Serious amounts of Vosne spice on the nose. Loads of fleshy black cherry with spice through. Dense and structure. Like the Suchots, but with more intensity. 95-97 (3795 views) | | | Tasted by alanr on 3/3/2018 & rated 93 points: Gorgeous medium depth, elegant, flavorful, great balance, lovely wine. (3191 views) | | | Tasted by fcxj on 3/3/2018 & rated 94 points: Paulee. Stemmy, harmonious and light on its feet. (3072 views) | | | Tasted by Burgundy Al on 3/3/2018: La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. Also lots of red cherry and berry on nose and palate with incredibly integrated spice and blackberry hints. Power and elegant at the same time with a long, expanding finish. Excellent 95-96 point potential. (4723 views) | | | Tasted by pucelle on 1/1/2018 flawed bottle: corked (1156 views) | | | Tasted by Burgnick on 1/12/2017: Pob tasting. Asian spice, velvet, wild berries and oak. Its quite elegant but I would expect more punch on the palate. Don't think this tasting gives justice to the wine. 92-93 tonight. (1555 views) | | | Tasted by fcxj on 1/12/2017 & rated 92 points: POB tasting. Very oaky... (1690 views) | | | Tasted by astroman on 1/12/2017: Pearl of Burgundy 2015 Tasting (Hong Kong): No detail notes. Clearly not ready in a rather awkward stage. (2938 views) | | | Tasted by Burgundy Al on 6/29/2016: Wednesday Cellar Visits in Burgundy - Paul Pernot, Grivot and Hudelot-Noellat (Cote d'Or): Barrel tasting at the domaine. 20% whole cluster for the entire lineup in 2015. Incredibly bright red fruit with Asian five spice start-to-finish. Long, dense, expanding finish.Excellent potential here. Almost as good as the Richebourg. (3089 views) |
| By Stephen Tanzer
Vinous, Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018) (1/18/2018)
(Domaine Hudelot-noëllat Romanée-saint-vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-18, Issue #69
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/9/2017)
(Dom Hudelot-Noëllat, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-17, Issue #65
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The 2015 Red Burgundies: You Are So Going To Want Them (Jan 2017) (1/1/2017)
(Domaine Hudelot-noëllat Romanée-saint-vivant Grand Cru) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2016, Issue #66, The 2015 Burgundy Vintage: A Very Ripe and Heterogeneous Year
(Romanée-St.-Vivant- Domaine Hudelot-Noëllat) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Alain Hudelot-Noëllat 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.info |
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