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| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 93 pts. in 14 notes) - hiding notes with no text | | | Tasted by pren on 3/12/2024 & rated 89 points: 尝，100whole cluster 偏淡 (154 views) | | | Tasted by Derek Darth Taster on 2/11/2024 & rated 94 points: CNY Day 2 at Highland. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of wilted flower petals, peony, fragrant touch of sous bois earth, clean stony minerality, elegant bloody meat. Developing.
On the palate, dry, high acidity, medium- alcohol (12.5%), medium- tannins, medium body. Medium+ flavour intensity, with flavours of savoury sous bois earth, floral potpourri and spice, nice vein of stony minerality, underlying blood meat. Long memorable finish.
Very very good quality. Oak already nicely integrated in, and starting to show the tertiary sous bois already with Pommard meatiness, while still retaining floral and elegant airy aspects. Love the 12.5% alcohol for a 2015.
Looking back on all my tasting notes, beyond my love for well aged versions of Comte Armand and Courcel, I think I am developing quite a liking for the appellation of Pommard, especially with all the newer style ones such as this, Launay-Horiot, Bouley. (351 views) | | | Tasted by ddingley on 8/21/2023 & rated 90 points: Just too light and subtle for me. Was very elegant but just too restrained and a few hours open and second night did not change it. While a nice wine, still disappointing for the $99 (292 views) | | | Tasted by Burgundy Al on 7/19/2022: Sommelier Scholarship Fund Tasting (Popina - Brooklyn NY): Walk around tasting. So heavily reductive I couldn't assess anything else. Odd - this wine thrilled me when last tasted in 2018. (1998 views) | | | Tasted by JOHNKELLYROBINSON@GMAIL.COM on 7/19/2022 & rated 85 points: 5 (723 views) | | | Tasted by Paul S on 8/25/2021 & rated 93 points: Dinner at Fragrant Garden (Fragrant Garden Restaurant, Serangoon): An absolute pleasure. A bit tight when first popped, but this opened up really nicely through the night. The nose was quite alluring, with dark cherries and violets, a little bit of spice, and then a nice touch of earth and mineral running alongside. Very nice. The palate was lovely when it got going too, with a lovely blush of dark cherries and blueberries laced with a little bit of spice and florals. Really enjoyable, and surprisingly light and forward for a 2015 Pommard, with really fine tannins and plenty of juicy acidity giving the wine a nicely elegant, accessible frame. This is really delicious now. I am not sure how well it will age in the very long term, but it should continue to developed nicely at least through the next decade or so. A lovely drop. (1630 views) | | | Tasted by Drinks Mak on 8/7/2020 & rated 93 points: opened at 4:30pm, quite expansive dark ripe berries, violet, blueberry, orange peel, green apple. like a fresh fruit platter right in front of you. This is very approachable young Pommard and really enjoy the aromas. Body is light with good acidity coupled with smooth tannins. Finish is dry. After an hour, tea leaves bouquet follows, getting musculine. The wine can be enjoyed for almost 3 hours.
第一次喝 Heitz Lachardet，是一位年青釀酒師 Armand Heitz. 4:30pm 開瓶，初始有很好清新的 紫羅蘭，藍莓，青蘋果，橙皮，黑色成熟不同漿果香氣，類似新鮮的水果盤放在你面前。1小時後 茶葉香氣開始釋放，香氣變得有點力量和勁度。酒體比較輕盈，有融和丹寧和酸度，餘韻算是乾結。雖然是非常年青的一瓶 Pommard，但香氣已經非常奔放。這酒可以喝 3小時。 (1842 views) | | | Tasted by Jeremy Holmes on 2/3/2019: There’s a chalky base upon with red berry and plum fruits play. The whole bunch is evident here with a delightful note of rose petal. (2564 views) | | | Tasted by Collector1855 on 6/22/2018 & rated 93 points: During a Pommard dinner. Nose of vanilla, smoke, oak with red fruit, animalic touch, tobacco. This is very young, opened up over the night. Elegant and subtle Pommard style. Some people said this was more like a Volnay. 93+ (2862 views) | | | Tasted by drwine2001 on 4/24/2018: Spring Swing Through France-Random Wines Tasted or Imbibed; 4/14/2018-4/25/2018 (Burgundy, Alsace, Paris): Light muddled red. Nose with some barnyard funk and candied red fruits. Light to medium weight. This leads with tons of soil and is complemented by fine acidity and moderate tannins. Certainly elegant and not austere now. Discrete ripeness for 2015. Love the savory complexity and the fact that the ripeness is held in check, but I wonder about the level of brett and whether that will do this in over time. (3070 views) | | | Tasted by forceberry on 3/21/2018 & rated 94 points: Made from biodynamically farmed (uncertified) grapes sourced from a Clos (enclosed plot) - a monopole of Heitz-Lochardet - located inside 1er Cru Les Poutures. 12,5% alcohol.
The pale red pomegranate color is noticeably lighter than those of the other 2015 Heitz-Lochardet Pommards tasted alongside this. Rather wide colorless rim. Pure, fragrant and very perfumed nose with attractive aromas of ripe raspberries, some brambly dark berries, a little bit of wild aromatic character and a subtle sappy hint perhaps suggesting whole-bunch fermentations. The wine is quite light-to-medium-bodied, dry and crunchy on the palate with intense, crunchy flavors of cranberries, lingonberries, spicy bitterness, some floral notes of violets, a hint of playful earthy Pinosity and a touch of peppery spice. The wine is high in acidity with surprisingly firm and grippy medium tannins, lending nice, structured sense of seriousness to the wine. The finish is dry, somewhat grippy and complex with lengthy flavors of cranberries, something slightly wild and aromatic, a little bit of earthy Pinosity, a hint of raspberry leaf tea and a touch of savory, pepper-driven spice.
This is a surprisingly light and playful effort for a Pommard, yet remarkably intense, structured and serious at the same time. The wine shows wonderful focus, freshness and purity and its expressive character make it very lovely already now, but it is easy to see a lot of potential for future development here. Not a big and concentrated wine, as opposed to what one would expect from a Pommard, but nevertheless an incredibly pure and pretty wine with firm, tightly-knit structure. Very lovely, highly recommended. (2188 views) | | | Tasted by Burgundy Al on 3/3/2018 & rated 93 points: La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. Wow, what an unexpected thrill. Fat black fruit and meaty spice aromas. Very dense palate, very long and already showing layers of flavor emerging. Thankfully I sensed none of the mercaptans described in the Burghound review (nor did other tasters I spoke with). A very engaging wine. (2536 views) | | | Tasted by alanr on 3/3/2018 & rated 91 points: Elegant, lovely delicate fruit, very pretty wine. (927 views) | | | Tasted by Nanda on 3/3/2018: La Paulée de SF Grand Tasting (Fairmont Hotel, SF CA): Captivating, layered nose of spice and rich red cherry. Expansive, rich with pure red cherries. Approachable and full of pleasure. 92-94 (1715 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.Clos Poutures On weinlagen-infoFrance 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 1er Cru Maps of vineyards on weinlagen.info |
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