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| Community Tasting History |
| Community Tasting Notes (average 94.9 pts. and median of 95 pts. in 118 notes) - hiding notes with no text | | | Tasted by Burgnick on 12/6/2023 & rated 96 points: Classic DRC where the floral sensation carried forward to the palate, making it a complete wine. The depth and complexity on the palate clearly showed the seriousness of the vintage. Drinking amazingly well now after 3 hour of aeration. (1133 views) | | | Tasted by ricknat1 on 10/4/2023 & rated 94 points: Much closer to the 96 than the 2001 but much more balanced and much tighter than the 2001 as well as heavier, for some people this was the favorite of the 3. Thanks Eugene, who said this showed as much more open. few weeks ago. (1059 views) | | | Tasted by brianakrin on 6/3/2023 & rated 94 points: Wonderful. (1362 views) | | | Tasted by LTTC on 3/25/2023 & rated 93 points: Gala Dinner 2023: (A) From a MAG. Small glass
Ocean air and plum on the nose. Smooth and lovely, though not as exciting as the '03 drank a few days ago. 93+ (1600 views) | | | Tasted by fcxj on 3/25/2023 & rated 96 points: Continues to show well, so floral. From magnum. (213/15254) (1690 views) | | | Tasted by johnh1001 on 1/13/2023 & rated 97 points: Amazingly expressive immediately upon opening. Incredible spice, red fruit, a bit of dark fruit, minerals and more spice. Wonderful freshness and energy on the palate. Beautiful detail and power (without weight) in the mid-palate and long lingering finish. Absolutely spectacular. (1651 views) | | | Tasted by _water.into.wine_ on 11/5/2022 & rated 100 points: Maybe I’m biased, but for me this was a perfect wine. The nose just hits you. So much perfume and spice. It was served blind but everyone thought this must be DRC and Vosne. On this occasion, DRC hit it’s high expectations. I could smell this all night long. I basically popped and poured. The only thing I would have done different it to filter it as pouring as quite a lot of sediment. Drank for 40th at Cilantro with VO, TL and LE. (1525 views) | | | Tasted by AValdes on 9/16/2022 & rated 95 points: On the nose the wine was clearly DRC RSV - the perfume is pronounced, but not overdone. The signature floral notes, specifically roses with a hint of peonies, comes through. On the palate, it is delicate but not thin or flimsy; the flavor is carried beautifully. (1443 views) | | | Tasted by WIBA on 8/19/2022 & rated 96 points: red fruit. Energy, stem, silky smooth. More mature. Soy sauce sexy now. Drink. Mature and ready but likely won't last much longer. (1389 views) | | | Tasted by clayfu on 8/15/2022: 2002 DRC is in an absolute zone right now. This RSV is at a well integrated position in its 20th year. Soaring lacy red fruit on the palate with pronounced minerality and soft acidity on the finish. Just wam bam thank you ma'am of fresh cherry fruit with handfuls of spice and texture of black tea on the finish. It sounds like it's a powerful wine, but very much in the vein of RSV, far more elegance and nuance than a powerhouse. The nose is filled with rose petals, soft red fruit, elegant five spice. (2627 views) | | | Tasted by lepetitchateau on 7/8/2022 & rated 93 points: The aromatics on this wine are stunning, and merit a higher score than finally given - but the palate, while delicious, is not up to expectations. Lovely complexity but lacks in density. (1631 views) | | | Tasted by Jeremy Holmes on 6/13/2022: A highly-perfumed nose of rose petal, red berry, earth and salt. It is fine and lacy in the mouth, with good minerally structure and a beautiful finish that leaves a spicy calling card. (1664 views) | | | Tasted by rc@ughey on 6/4/2022 & rated 94 points: A great wine but not quite up to the lofty expectations. Intensely fragrant and silky on the palate, but this didn't have the depth or grandeur of the 05 or (especially) the 16 opened alongside it. (1634 views) | | | Tasted by Burgundy Al on 3/10/2022: Wine Tasted at Acker Auction (Marea - New York NY): Small glass, brief note. Roses with mature red fruit, but much more earth and maturity than any previous bottle. Tasty indeed, but not up to standard. (2029 views) | | | Tasted by hprphf on 3/10/2022 flawed bottle: 01184/15254. Fourth time drinking this wine and this bottle is clearly off. High toned acidity without much stem. Shame, one of the finest RSV vintages! (1627 views) | | | Tasted by Satoshi Nakamoto on 10/17/2021 & rated 99 points: I was fortunate to have a 2014 DRC RSV just a few months ago, so trying the 2002 vintage shortly after was an incredible treat. Loved the lighter and murkier color on this. I also could not stop smelling it. A kaleidoscope of fruit, floral, and spice aromas and flavors, all in harmony. Drinking so well right now. Almost mind melting stuff. (2329 views) | | | Tasted by tinybubbles on 8/26/2021 & rated 94 points: Great bottle of this wine, displaying deep reserves of dark red and black fruits, abundant slul tones, and emerging and complex bouquet of spices. (2337 views) | | | Tasted by The Vines That Bind on 5/9/2021 & rated 94 points: Nose is glorious right off the pop, fresh and bright red cherry, supremely floral, only mildly stemmy, and with terrific softer spices intermittent. This is a very clean and pure iteration of DRC that is more elegant than bombastic. Great aromatic expression. Black tea detail. Palate is refined and integrated but still has a powerful core that suggests there are no signs of slowing down here, even though it is beautiful drinking right now. 94 - 95. (2756 views) | | | Tasted by Nanda on 4/27/2021 & rated 94 points: Barolo at RPM Steak (RPM Steak - Chicago, IL): Generous share from friends at another table. Just a killer, deep nose that is all about the Asian spices and black tea that is intermixed with pure black cherry fruit. Palate is ripe but so contained and balanced. Long, spice-filled finish. (2620 views) | | | Tasted by dcwino on 4/9/2021 & rated 96 points: Another lost Friday afternoon gathering – Mostly Burgundies with a few from Piedmonte (Jailbreak Brewery, Laurel, MD): Expressive nose displaying perfectly ripe youthful black and red fruit, blackberry, black cherry, raspberry, cherry, strong stem with a hint of green, animal, toasted sesame, Vosne spice, only a hint of sous bois, rose, cinnamon, iron, ash and earth. Beautifully integrated palate, layers upon layers of generous red fruit, rich yet silky, detailed and polished, perfect amount of acidity and mineral, fine tannins, and a seamless long generous red and black fruit driven finish with stem and sesame at the end. This is a very youthful example with only a slight hint of sous bois. This can easily improve for another two decades if one prefers fully mature Burgundy expression with undescriptive sweet red fruit and strong sous bois. I slightly prefer the 09 which is a more complete wine for my palate. (3126 views) | | | Tasted by tinybubbles on 3/16/2021 & rated 94 points: Good depth here, tangy dark red fruit, emerging sweet and savory spice. Impressive energy and focus to this bottle. (2225 views) | | | Tasted by kr522 on 1/26/2021: in an all star lineup this was drank last, and got lost in the greatness of some other wines. might have committed a no-no by drinking this after Rousseau, and certainly didn't help it by drinking after wines with more age. i'd say ~93 on this night (2244 views) | | | Tasted by llink on 12/21/2020 & rated 96 points: Popped and poured. Beautiful, soaring nose of sandalwood, mineral infused red fruit and spice. Definitely notice the stems compared to the Rousseau Beze (which is 100% de-stemmed). Very lithe texture on the palate, silky and caressing while having a very light footprint. However, the flavor profile belies the texture, with its deep layered flavors of red fruit, orange rind, cinnamon, minerals and just the right amount of sweetness. Long, luxurious finish that draws you into the next sip. Extraordinary. (1995 views) | | | Tasted by tinybubbles on 10/31/2020 & rated 94 points: Dark red and black berries. Sappy and tangy. Firm acid spine to this bottle, hints of stems and herbs on the nose. Developing nicely. 94+ (2149 views) | | | Tasted by G_H on 10/22/2020 & rated 92 points: Quite expressive nose, cherries, strawberries, balanced medium palate quite long! (2054 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (3/24/2023)
(Domaine de la Romanée-Conti Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2002 Revisited (1/1/2019)
(Romanée St Vivant Grand Cru, Domaine de la Romanée-Conti, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Glorious 2002 Red Burgundies (Feb 2016) (2/1/2016)
(Domaine De La Romanée-conti Romanée-saint-vivant Grand Cru) Subscribe to see review text. | By John Kapon
Vintage Tastings, La Paulee 2012 - First Blood (5/16/2012)
(DRC Romanee St. Vivant) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Epic European Vacation (9/6/2011)
(DRC Romanee St. Vivant) Login and sign up and 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 Julia Harding, MW
JancisRobinson.com (8/12/2009)
(Dom de la Romanée-Conti, Grand Cru Romanée-St-Vivant Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/12/2006)
(Dom de la Romanée-Conti Romanée-St-Vivant Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The 2002 Romanee Contis and a Mt. Sinai Hospital Charity Event (2/13/2005)
(DRC Romanee St. Vivant) Login and sign up and 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 Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine de la Romanee Conti Romanee St. Vivant) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(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 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 Bill Nanson
Burgundy-Report (7/1/2005)
(Romanée-Conti Romanée Saint-Vivant) The last 4 wines served together have virtually identical colours. Another panoramic nose, this time with hints of coffee and caramel. Swirling releases a burst of red fruits, not the ultimate in precision, but very nice. I love RSV and this wine typifies why, it’s warmer and more effusive than the GE, has gorgeous fruit that comes at you from all directions. The tannins are mouth-wrapping but dry only for an instant – like the kiss from a dusky maiden - sorry ladies? Without the ultimate intensity, but this wine still delivers an excellent finish – bravo. What can the last 3 wines do to counter that! | By Lyle Fass
Rockss and Fruit (2/8/2005)
(DRC Romanee St. Vivant) This nose just jumps out of the glass wanting to please. Mint, forest floor, leather, game, mineral and dark fruits lurking underneath. Elegant and detailed. Now we are entering the sap zone. Just amazing pure fruit on the palate. Like exploding and ripe tiny fruits. So much and ripe tannins too. Sappy. Super long and echoing finish. Profound. |
NOTE: Scores and reviews are the property of Burghound and Jasper Morris Inside Burgundy and Vinous and Vintage Tastings and JancisRobinson.com and Burgundy-Report and Rockss and Fruit. (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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