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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 25 notes) - hiding notes with no text | | | Tasted by Porco do vinho on 3/19/2024 & rated 93 points: This was just excellent. Decanted for 1,5 hrs. Dark berries, plum, soil. Complex and elegant. A wine not to forget on a day not to forget. (Drank this today, on my wedding day.) (449 views) | | | Tasted by drwine2001 on 3/1/2024: Wines Tasted at the La Paulée Verticals Session (The Maybourne, Beverly Hills): Light ruby. Medium weight, sappy. Sweet, crisp candied black fruit with chocolatey depth. Bright acidity, fine soil through mid-palate and finish, still quite tannic. Youthful, beautifully balanced, outstanding wine. Best of the 3 vintages. (802 views) | | | Tasted by Burgundy Al on 3/1/2024: La Paulée de Los Angeles - The Verticals (Maybourne Hotel - Beverly Hills CA): Vertical. More black than red cherry, good depth and power. Firm middle for now, very good length. This might become the best of this vertical flight, but is the least approachable right now. The rare 2010 that is less accessible vs its 2009 counterpart. (839 views) | | | Tasted by Enfantterrible on 1/27/2023 & rated 93 points: Brooklynguy nailed it. Superb wine, excellent with food (1200 views) | | | Tasted by brooklynguy on 1/2/2023: Did not decant and this needs a bit of air before the nose reveals itself, at least 45 minutes. Best is the last glass two hours later. Nose is so very pretty, with dark plum, bright berries, dried rose, and soil tones all on top of a pungent but very suave mineral core. It’s a complex and layered nose and it’s beautiful. The palate is balanced and shows the same layers and complexity as the nose does, and seamlessly blends strong senses of fruit and mineral. There is compelling density of flavor throughout the mid palate and finish without any sense of excess weight. This is excellent wine, top level. (1478 views) | | | Tasted by Force5 on 12/27/2022: This still needs some time in the bottle. Structured with rounded acidity. Lots of earth in the nose, secondary aromas starting to develop, color a little more developed. Still a little awkward right now, try again at 15 years. Chevret on deck next. (912 views) | | | Tasted by Musinus on 10/11/2022 & rated 91 points: Garnet color with brooding nose of subtle cinnamon, beef stock, hint of tobacco, mineral, oolong tea, and roses. Flavor of plum, dark cherry, and tea - undergoing transformation to secondary flavors. Touch of heat on modest finish. A lighter wine that would benefit from another 3-5 years of cellaring. (1231 views) | | | Tasted by DaneM on 1/7/2022: Opened and consumed over two hours. Should have decanted longer, final glass mellowed with a pleasing funk. (1450 views) | | | Tasted by ohne_musik on 2/6/2021 & rated 90 points: From the moment of uncorking, the nose is just a complete knockout - seductive ripe black cherry and peony fill the room and we all smell it through our masks. Palate doesn’t quite deliver at the same level - ripe black cherry on the attack, spicy green stems, and stony wet earth, but seems to fall flat in the midpalate transition, with a slightly astringent and drying finish. 94 for the nose, 88 on the palate. (1838 views) | | | Tasted by soyhead on 3/14/2020: Nothing really Wrong here but not wowing me. Good fruit , but somewhat simple , possibly on account if being young. Lacking acidity to be thrilling. (2001 views) | | | Tasted by ducster72 on 9/21/2019 & rated 92 points: Decanted for two hours to see if the structure I noticed upon an initial taste might get integrated with a bit of air. It did, but it would be better for a few more years of cellaring.
Similar to a lot of 2010s: dark fruit, well integrated tannins and beginning to develop secondary nuance. I couldn't get past the fact that I wanted a little more depth, though. I probably had my hopes up because of the burghound score, but even setting that to the side, I felt like there was an opportunity for a little more. (2187 views) | | | Tasted by SurfBurg on 9/2/2019 & rated 94 points: You can live in that nose.. You can drink the wine without tasting it. (2037 views) | | | Tasted by Verb on 3/31/2019 & rated 93 points: all characteristics are still as in my 2017 note - but as predicted, the wine has evolved with a more effusive nose of complex Burgundy aromas and a much longer finish - this will always be a light bodied Burgundy, but it is a beautiful example of a classic Volnay (2182 views) | | | Tasted by Verb on 10/13/2017 & rated 92 points: light red - effusive nose of back cherries and peonies - very good acid-fruit -tannin balance - medium body and light finish - it is what a Volnay should be, but has several more years to develop it's full potential, particularly a more complex nose and a longer finish - will always be a light bodied Burgundy, but hopefully an even more beautiful one in 3-5 years (2453 views) | | | Tasted by princeton on 4/4/2017: Light nose on open; starts to expand with more air, but thins out a bit. Serious, pleasantly sappy, mix of red and dark fruit with hint of minerality, integrated tannins which recede nicely with some air. Built for aging. A fine, possibly great Caillerets in the making. Bought 4 so I could sneak one now. Young; bet this ages beautifully. (2765 views) | | | Tasted by foodandwineblog on 2/28/2015 & rated 90 points: 6 hours decanted, served (knowingly) very young with a black truffle/butter/sage ravioli (homemade). Subtle notes of earth and minerals, held back through layers of red fruit, shale, mild tannins and some acidity that need more than decanting to come around. Would wait until at least 2018 to open another bottle, should last through 2025 or longer. A solid future ahead. (3802 views) | | | Tasted by bordeaux00 on 8/10/2014 & rated 92 points: Im Vergleich zum Les Fremiets desselben Jahrgangs 2010 bereits reifer und wunderschön. Tolle Balance zwischen Frucht und Säure,
mittellanger Abgang. Dieser Wein macht Freude ! (4036 views) | | | Tasted by mjg87 on 12/14/2013 & rated 93 points: I bought this on a whim and am glad I did. It had a lovely floral bouquet with pure red fruit and hints of spice. Pretty on the palate with floral notes, cherry, spice, some nice earthy elements, and a velvety mouthfeel taboot. Obviously young and drinking well now, but this should definitely improve with age. (4215 views) | | | Tasted by KeithAkers on 10/4/2013 & rated 91 points: Nose: There is a very attractive red fruit core with red cherries, dark red fruits, mushrooms, earth tones, and some bits of red florals. There is very nice depth with a classy style on the backdrop.
Taste: Medium bodied with medium/high acidity and youthful tannins. The feel is very pretty and silky with earth tones, dark red fruits, red cherries, herbs, and some mushrooms.
Overall: I was told that this was coravin'd for over a month by the time I got to it. If I wasn't told that, I would've guess that it had been open for a day. Needless to say, the coravin certainly worked as far as I could tell. The wine itself is still very youthful and has a very attractive red fruit core to it. This is certainly young, and I'd love to see where this is in another 15 years. (3681 views) | | | Tasted by tooch on 10/4/2013 & rated 90 points: Had been opened via the Coravin for about a month prior to my taste. This was my first experience with Rossignol and I liked it. Has a lot of polish to it with excellent cranberry and pomegranate fruit, elegant floral notes, and nice mushroom tones. Just a really nice package that should age nicely. (4162 views) | | | Tasted by xwine on 12/30/2012: Wow, this was really nice. Some bright but darker red fruit with very light spice, wrapped around a solid core of minerals. A lot of punch, so very nicely balanced and structured, and so enjoyable to drink. Beautifully textured, and it seems to have the density of material to go a long way. Really glad I bought this, and I think the rest of the bottles need to be put away for quite awhile. (3200 views) | | | Tasted by rsbeck on 10/7/2012 & rated 94 points: Popped, splash decanted, followed over next 60 minutes. Subtle and delicate on entry, but ever so beguiling. Roll it around and it fans out over your palate with excellent intensity and persistence. Lovely. (3343 views) | | | Tasted by octopussy on 6/8/2012 & rated 92 points: Light crimson red. In the nose very elegant despite a whiff of oak. Wild raspberry, red currant and nice light overtones. Quite complex on the palate, light and dark, very long finish. A lot of potential, but this doesn't seem 100% harmonic yet. (2217 views) | | | Tasted by Burgundy Al on 3/21/2012: DIVA Burgundy Tasting; 3/21/2012-3/22/2012 (Maison Champy - Beaune): Wine tasting. Ripe black cherry aromas. Palate has good start with black cherry and sweet spice flavors, but then slightly hollow in middle. Spice re-emerges on moderate finish. (5261 views) |
| Nicolas Rossignol Producer website
Domaine Nicolas Rossignol
Nicolas Rossignol is a new superstar in the village of Volnay, making deeply coloured flavourful wines from his own vines and from the fruit of the family vineyard, where the wines were in the past labelled 'Rossignol-Jeanniard'. He has now agreed with his family that he buys all the fruit, and so the wines are now labelled very similarly, either with or without the word 'domaine'. Since these are all vineyards under his sole control thoughout the year, it really does not make any difference which is which. The character of each site shows through all the wines, but perhaps especially in the beautifully balanced Volnays, which incline to a very bright, transparent, incisive style.
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.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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