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| Community Tasting Notes (average 94.3 pts. and median of 94 pts. in 50 notes) - hiding notes with no text | | | Tasted by LTTC on 3/22/2023: (TST) Small glass
A beautiful nose of spices, mixed berries and a hint of herbs. Clean, pure and concentrated. Such a well-made '03. 94 (928 views) | | | Tasted by steinersing on 2/26/2023 & rated 95 points: this is indeed quite punchy, solar. Yet the wine has a good acidity balance and shows well. Would give it more time. (1102 views) | | | Tasted by GuanYu on 7/16/2022 & rated 94 points: Silky, velvet and masculine. Unlike typical Romanee St. Vivant profile, 2003 was a hot year and tasted like New World pinot noir. We drank it with 2004 vintage which was a big contrast since 2004 was a cool vintage. (1745 views) | | | Tasted by Vinum Deorum on 1/10/2022 & rated 94 points: A very good wine overall, but a bit of a disappointment somehow given the high expectations. Very nice purity of fruit, but the wine lacks a bit of both balance and elegance. Lovely texture, good length, refined tanins, but on another hand the wood has not been fully integrated and one can feel the "heat effect" from this challenging vintage. Not convinced by this bottle, although it is fair to say we nevertheless all enjoyed drinking it. A very pleasant drink,not an emotional one. (2269 views) | | | Tasted by jkuanl on 9/1/2021: Sweet black cherry aromas come out strongly, then after an hour or so roses and perfume emerge more. Ripe, dense, full bodied, sweet fruit and velvety texture, lower on acids but still retains freshness. Long finish, lingering notes of plums (2367 views) | | | Tasted by WIBA on 4/27/2021 & rated 94 points: beautiful stems and wild and expressive. pop and pour (2246 views) | | | Tasted by WIBA on 2/19/2021 & rated 88 points: Taipei Ficofi event. Perhaps needs time but felt it's not very balanced at the moment and bit acidic. love of red fruits though. (2213 views) | | | Tasted by fcxj on 2/19/2021 & rated 94 points: Exuberant floral aromatics. Quite ripe on palate edge of overpowering. (3993/11924) (2341 views) | | | Tasted by Luke Wine on 10/6/2020: High expectations here obviously but I was really disappointed with the high level of brett in this wine. It really dominates in this wine completely overshadowing what looked potentially to be an opulent, voluptuous RSV. If you don't mind high level brettanomyces sure but otherwise beware. (2197 views) | | | Tasted by BillyT on 7/30/2020 & rated 96 points: Well, previous notes apply and can anyone say bottle consistency. This is the 3rd bottle in 3 months and you would have thought that they were clones. The quintessential Burgundy terroir but more so unmistakably and specifically DRC. The soft elegant nuances of both dark and light fruit in balance with tannins, complex nuances of iron, meat and yet tender and luscious. I realize many feel it is over hyped but for me it is not as I feel about Dom Perignon, so I guess it what makes you smile and say ahhh is all that matters. Luckily my wife loves it as well or would be homeless at those prices :-).
I must indulge a story. We had finished dinner at the Inn at Little Washington where we drank the wine. The sommelier, Bill, is a really good friend but more so a great person. We were talking when a young girl came to the table and said "you don't know me but I am a sommelier in training with Bill". Well, every visit we leave a glass of whatever we are drinking with Bill for his pleasure and this time was no different. The young girl said that Bill had shared it with her and she just wanted to thank us for sharing. She had long heard of DRC but NEVER thought she would ever have opportunity to taste. Tears welled up in her eyes and she apologized for crying she was so happy and she said "I get it now". It was worth the entire experience to see her passion and joy for wine and to see the graciousness of Bill. Many soms would have hid it for themselves but he wanted her to have the experience. Kudos Bill. (2057 views) | | | Tasted by BillyT on 7/3/2020 & rated 96 points: Previous notes apply. This is our second bottle from the Inn. After our last visit about 3 weeks ago, we asked the sommelier to hold his last bottle for my 70th Bday. He graciously complied and it did not disappoint the second time and was every bit the same as the previous bottle. I will eagerly pursue buying more. (1891 views) | | | Tasted by Burgnick on 6/15/2020 & rated 93 points: Opulent nose with candied fruit, stems, and spice. Ripe but balanced considering the vintage. Compared to 95 and 01, it lacked nuance as the ripeness overwhelmed the other components. 92-93 (2136 views) | | | Tasted by BillyT on 6/12/2020 & rated 96 points: Call me lucky or stupid and I don't know what I'm talking about, but this was one of the BEST expressions of DRC RSV I have ever had and I've had a few. I told my buddy that this rivaled the night we stood up a challenge between 2000 DRC Richebourg and 2000 Leroy Richebourg. Yes, very different wines, I get it, however, the ethereal experience was the same. The quintessential Burgundy nose of leather, smoke, meat with floral red fruit was hypnotizing. I had to literally force myself to taste and wow I wasn't disappointed. Complexity, balanced and so much more. Satin and silk on the pallete with sudden burst of fresh fruit belying its age. Some have accused this particular RSV of being Richebourg like and not pure RSV and I may have to agree. Well at least the sommelier and I agreed. I was at dinner with my Senior Vice President at the Inn at Little Washington in Virginia so you can argue it was more the ambiance, moment in time, food or whatever, but I don't care. This was as memorable a moment in time for my beautiful wife's birthday as we could have had and if all that is the reason for the adoration of the wine, well so be it. I'll take it any day, and isn't that what the wine experience is all about, friends, family, good food, good wine and a night to remember. (1774 views) | | | Tasted by shifter on 12/13/2019 & rated 94 points: Last glasses from a previously Coravin'd bottle. Amazing nose as always with DRC. Floral notes. Luscious mouth feel. Good weight on the palate. A bit woody on the palate, maybe a bit too much stem for my taste. Satisfying to the last drop as expected. (2144 views) | | | Tasted by fcxj on 10/19/2019 & rated 90 points: Does not transcend the vintage. Heat characteristics, one to avoid. (2166 views) | | | Tasted by Barry Rothof on 10/31/2018: Tasting Of three DRC Wines (Sofitel The Grand in Amsterdam): An earthy nose showing leather and dark fruit. The palate is ripe, full, rich and finely balanced, with rounded flavours of plum, delicious spice, mocha and ripe tannins. A rich, intense and long wine - very good! (2802 views) | | | Tasted by hprphf on 9/14/2018 & rated 96 points: Big and bold: cherry, strawberry, raspberry, blue fruits, honey, coffee, animalistic, earth, cigar, rose, vintage acidity and beautiful underlined stream of spices. The balance on the nose is amazingly mature; can’t speak the same for the palate. A bit rusty still, medium-bodied and lacking that definitive structure, but very much unexpectedly good. Exceptional for 03. To the merit it deserves as a difficult vintage, 96. (2698 views) | | | Tasted by Burgundy Al on 6/29/2018: Dégustation Domaine de la Romanée-Conti, Verticale 2015, avec Déjeuner (1243 Bourgogne Society - Beaune): Unquestionably ripe with lots of red and black cherry with cherry pie spice. Long, dense and persistent start-to-finish, this was never out of sync, rare for most wines from this vintage. Great nose, almost as great palate. This was tasted from two bottles, one slightly brighter and fresher than the other. I'd consider the first at "93 points" and the second at "94 points." (3915 views) | | | Tasted by dchain on 8/17/2017 & rated 94 points: Deep ruby, full bodied, screams raspberry chocolate Grenache infused with V-R spices. Is it subtle, intellectual stuff? Absolutely not! This is RSV dialed up to 11. It is in balance and the fruit is perfect but the ripeness and slight one dimensional palate means this wine cannot be considered a classic or great RSV and must be a bit of an outlier in this great estate. Of course it went down a treat and was fabulous and exciting to drink with black truffle spaghetti at one the world's best Italian restaurants but it didn't move me in a profound way and at this price point it really ought to! No complaints and I know I am lucky to be able to drink DRC on a fairly regular basis so i feel it is important to be honest about the wine and not get overwhelmed by the label and legend (which is well deserved!) (4052 views) | | | Tasted by vinhonotte on 7/22/2017 & rated 96 points: Cellaraid - Chardonnay Corfefe Luncheon and red wine based Dinner (Tonny's Restaurant): to give this one justice, I try to remember as much as I can from that drunken night. this really punched above most of the rest (sans the Hermitage, but that's just me). complex flavours of red cherries, plums and blackcurrant, and with fresh thyme herbs, mushrooms, chacuterie, graphite and forest floor; one can only imagine what the perfect Burgundian can be like. really enjoyed this bottle. and yes, my virgin DRC :) (4419 views) | | | Tasted by mye on 5/30/2017 & rated 99 points: I'd imagine this is what perfect wines taste like.
2 hour decant. Dark red colors. Wild berries, some funk, lots of vosne spices. Layers of complexity that something different is tasted each time you revisit, as well as the night went along.
Perfect balance, beautifully med tannins that are starting to integrate and soften. Thanks for sharing D&A. Thanks for cooking a great meal C&N.
I don't know what is ever 'perfect', but this does seem a lot like what it would be like. If only all burgs were like this. (4022 views) | | | Tasted by Paul S on 2/27/2017 & rated 96 points: 2003 Burgundy Grand Cru Dinner (Iggy's, Hilton Hotel, Singapore): My wine of the night - this was stunningly good and drinking beautifully on the night. I would not have expected this of the 2003 vintage, but this was amongst the best examples of DRC's RSVs I have ever had, starting with an amazing nose of earth and blue fruit, darker cherries, and then deep dark florals, alongside whiffs of orange peel and a gentle sprinkle of spice. A wonderful, wonderful nose - one could get high just sniffing this. The palate was at a wonderful as well. Incredibly complete, it was full, lush and pure - almost intoxicatingly so - with seductive flavours of black cherries and plums, infused with fragrant wood spices and dried flowers, and wrapped in a slinky robe of the silkiest tannins as it glided into a long finish full of warm spice and smoky herbs. Absolutely wonderful. This was a wine that married transperancy, power and grace, all this in spite of the challenges of the 2003 vintage. Wow. (3207 views) | | | Tasted by noppakit s. on 9/18/2015 & rated 100 points: To revisit this wine is a must thing to do.
Last time drinking along with 2003 Latricieres-Chambertin from Leroy. Once again tonight with 2006 Latricieres-Chambertin and 2003 RSV seems getting very close to perfect.
This is incredible !! (6069 views) | | | Tasted by Pacalet on 9/18/2015 & rated 94 points: Initially strong sauvage, took 3 hours to blow off, underneath a very pure fruited VR wine. Lots of VR spices, ripe red fruit yet with great balance that will not remind u that this is from 03. Beginning to drink well very youthful with lots of energy and depth. Definitely on the way up and will take a lot more cellar age to show its real potential. (4949 views) | | | Tasted by Burgnick on 9/8/2015 & rated 96 points: Funky, wild berries, red fruit, sweetness and flowers on the nose. The nose was absolutely mind blowing. I never really liked 03 red burg but this one was exceptionally amazing! The ripeness was just right with round and pure fruit. The denisty and complexity of the wine were incredibly deep. This has a lot life left (5140 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (11/7/2018)
(Dom de la Romanée-Conti, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/8/2009)
(Dom de la Romanée-Conti, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/13/2006)
(Dom de la Romanée-Conti Romanée-St-Vivant Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2005, IWC Issue #119
(Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (11/20/2009)
(Domaine de la Romanée-Conti Romanée St. Vivant) Medium red color; reduction on nose, which opens to roses, ethereal tart red fruit and sous bois nose; silky textured, tart cherry, mineral, red fruit, baked cherry palate with depth, surprisingly accessible nose; medium-plus finish 93+ pts. 93 points | By Bill Nanson
Burgundy-Report (3/1/2006)
(Romanée-Conti Romanée Saint-Vivant) The nose is instantly brighter, redder and more 'round'. Softer and perhaps less precise but with an intense and persistent weight of fruit at its centre. The palate is full-wrapped velvet, though despite the fineness of these ripe tannins I'm a little concerned by their abundance. This wine is quite different to the GE, with even more extract that leads to a drying impression into the finish - full-on, rather than graceful and the flavours don't quite etch into the palate like those of the GE. Looking to the long-term, there is a cool and concentrated quality to the fruit and the tannin will anyway lessen with time, and the glass was also emptied rather easily! |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Vinous and RJonWine.com and Burgundy-Report. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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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