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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 25 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 2/23/2020 & rated 87 points: Mature black fruit is aging somewhat gracefully, but clearly with rustic Marsannay edges. Drink up over the next couple of years. (1446 views) | | | Tasted by Burgundy Al on 9/11/2016 & rated 88 points: Cellar age has been kind to this wine. Nicely mature black fruit with good spice and balance. I liked it at release, but like it better now. (1976 views) | | | Tasted by bevetroppo on 9/4/2014 & rated 87 points: A long discussion with the sommelier at a restaurant with a ridiculous Burgundy collection (it's really crazy, to be honest), led to this choice, following his assertion that even Bourgognes from '05 were still shut down, and knowing that my corporate budget required coming in under $100 or so. And I recently had a great '06, can't argue with Meo, so why not?
Everything was very good until the finish. The nose, was light, airy, red fruited, with gentle earth notes. The flavors echoed the nose, fruit if not quite ripe then at least inviting and perfumed. Then the finish-flat, hot, alcoholic. I've rarely seen a bottle that seemed so composed just kind of collapse at the finish like a marathoner who is so spent he crawls the last 100 yards. The delicious food did nothing to alleviate the unpleasant final sensation, echoing for me Samuel Johnson Idler 103 essay in which he deconstructs "the secret horror of the last."
It wasn't at all undrinkable but I hoped for more, especially coming off the sommelier's recommendation and the highly visible, glass-enclosed wine room he extracted it from in plain view. (2759 views) | | | Tasted by Atreyu on 8/31/2014 & rated 85 points: Meo Camuzet F&S Marsannay 2006: perfekt moden med varm tjære (tror ikke det kommer av eik!), bakte kirsebær og hint av kjeks. Kribler i munnen med en ubersoft struktur. Syre og tannin viser seg først i en deilig stram men vel kort finish. Mangler nyanser og konsentrasjon men det er jo grenser for hva man kan forvente i dette prisleiet. Og av og til kan man bli litt lei av produsenter som mener transparanse er den eneste legitime målsetningen i burgund.
Langt fra nok tannin og kraft til å hamle opp med maten selv om vinens sødme så vidt hang med: flatbiff av lam med rødvinssaus og pannestekte rotgrønnsaker. Her hadde det nok passet bedre med en vin fra nord-rhone. (2606 views) | | | Tasted by Burgundy Al on 7/10/2014 & rated 86 points: Lots of ripe red and black cherry with nice balance, some earthy and meaty character, then moderate depth, intensity and length. (2832 views) | | | Tasted by Taffi on 2/14/2014 & rated 88 points: Er rett og slett en helt ok vin dette her og ganske nær toppen nå :-) (1970 views) | | | Tasted by Taffi on 12/31/2013 & rated 88 points: Good, but not exceptional bottle. (1527 views) | | | Tasted by Taffi on 12/28/2013 & rated 89 points: Sjeldent god flaske og riktig god vin for penga. På topp nå (IMHO). (855 views) | | | Tasted by Taffi on 12/27/2013: Audun og Sonja fikk denne. (834 views) | | | Tasted by Taffi on 12/19/2013 & rated 88 points: Marsannay er på lik linje med standard Bourgogne fra Meo nesten alltid et "safe" valg som sjelden slår feil (dog ingen regel uten unntak og jeg har smakt "vond" Marsannay 2005). Marsannay er også normalt drikkeklar tidligere enn produsentens standard Bourgogne.
2006 er dog en årgang om virkelig behøver tid og selv Marsannay'en er ikke mer enn såvidt drikkeklar enda. Bra vin som drikker greit nå, men vil også kunne vare i en god del år fremover. (796 views) | | | Tasted by Taffi on 10/26/2013 & rated 88 points: This is near it's top now and as usual this reach it's top sooner than Meo standard Bourgogne. (708 views) | | | Tasted by Burgundy Al on 5/28/2012 & rated 86 points: Meaty and dark cherry aromas. Rugged and rustic on the palate, still mostly fruit with some earthy hints. Fairly firm and tannic on finish. Great value for the approx $20 I paid. Probably better in another year or three. (1363 views) | | | Tasted by western on 3/6/2012 & rated 90 points: Lovely fruit with good acid/tannin balance but still with primary flavours. Excellent for village wine. Stlii needs
a few years to develop mature flavours. (1686 views) | | | Tasted by Roentgen Ray on 12/10/2010 & rated 88 points: Splash decanted for 2 hours. Good fruit and modest spice. The aromatics are medium-low in intensity. The structure is on the light side. Tastes young, a good wine to drink now while waiting for the Méo premier crus to come around. Drink or hold short term. (2009 views) | | | Tasted by western on 9/19/2010 & rated 88 points: Vibrant ruby/red colour. Nose offers up cheries, strawbery, oak, spice. Quite young but nicely balanced with fruit,acid, tannins.needs 3 to 4 yrs more time. (1778 views) | | | Tasted by sleepyhaus on 5/4/2010: Consumed over two nights after 6 hours air on day one, with very little change over that period. Very youthful, somewhat grapey at this point which I don't consider a plus, muddled fruit. Gets better with air and swirling shows some decent concentration certainly and some oak, but there are some good brown spice notes in there and some floral aromas can be coaxed out but are not exactly leaping to the fray. With time this becomes more cherry but remains a bit round with alcohol sticking out once or twice and overall could want for a bit more acid. Night two some decent raspberry jam component in the front of the palate, remains somewhat short. Overall a squalling child at this point that should resolve quite nicely. Too young but not a wasted effort. (1803 views) | | | Tasted by drwine2001 on 10/3/2009: Light ruby. Very earthy. Like a mini-Gevrey-light bodied with herbs, minerals, and drying tannin. Not bad, but also uninviting at present. (1541 views) | | | Tasted by winefool on 4/6/2009 & rated 88 points: Meo Camuzet Dinner (Knightsbridge): Bright red color. Full tight black cherry nose. Nice simpler palate - tight and young. (2217 views) | | | Tasted by Burgundy Al on 4/6/2009 & rated 87 points: Meo-Camuzet dinner with Jean-Nicolas Méo (Knightsbridge - Northbrook IL): Slightly backward but ripe black fruit aromas. Dense and meaty on palate, lots of good material here, but better in 3-5 years. (1341 views) |
| Méo-Camuzet Frère et Sœurs 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.infoMarsannay The single vineyards on weinlagen.info |
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