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| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 72 notes) - hiding notes with no text | | | Tasted by Jeremy Holmes on 4/3/2024: A bright and punch nose of pomegranate, cherry, raspberry and dried flowers. The palate had good depth, was textural and quite spicy. It had a sensual, silky feel against the gums and had some stony structure beneath the flesh. It was fine, expansive and left a spice laden calling card. (364 views) | | | Tasted by vetty on 12/5/2023 & rated 94 points: ranked last among the 4 bottle of drc echezeaux. 14 and 17 are more open compare to 06. 2010 is for sure more complicated and powerful than 06. 06 as aroma of milk and tea. but low acidity and tanning. (595 views) | | | Tasted by lowereastscott on 3/4/2023 & rated 94 points: Drinking well now, entering a likely long plateau of deliciousness. Nose of red berries and fresh herbs and a hint of sandalwood. Palate is pure cough drop: cherry, menthol and rocks. Refreshing acidity and very long finish. A really pretty wine that we don’t get to drink very often. (1431 views) | | | Tasted by ricardito on 10/14/2022 & rated 93 points: Wines of the Gods (House of AC and JC): Component of DRC Echezeaux and Grands Echezeaux vertical. Medium ruby with reticent Richmond cherry and black currant nose. Herbal bearberries in a medium dense palate, finishing with a slap of Black Kangra tea. Best 2027-2047. (2118 views) | | | Tasted by WIBA on 8/6/2022 & rated 90 points: even with breathing time, still not the most integrated. rough round the edges but the dark chocolate profile stands out. (1732 views) | | | Tasted by fcxj on 8/6/2022 & rated 92 points: It's not a flawed wine or vintage, but just lacks magic. Palate strikes me as a bit fuzzed out and lacking in delineation. (13853/16827) (2179 views) | | | Tasted by fcxj on 5/6/2022 & rated 94 points: Slightly dark cherry slant to this palate. I prefer 2007 stylistically but this exceeded my expectations. There’s enough charm on the palate albeit not ton of delineation. (15396/16827) (2379 views) | | | Tasted by Papies on 4/1/2022 & rated 95 points: It still needs its time to evolve. Easily another 5 years before this hits its full stride but one cannot but marvel at how charming and elegant this wine is.
Bright on the nose, cherry, so strikingly roses too on the nose and just a ballerina of a nose effortlessly dancing around. The palate is a bit tight and needs time for sure but it’s effortless too and so enjoyable albeit one cannot but wonder how much better this would be post a few more years of cellaring. 94-95 (1609 views) | | | Tasted by Burgnick on 12/6/2021 & rated 92 points: The fruit spectrum is tilted more towards the darker side of red fruit, like other 06 DRC I had. Palate has underlying minerality and underbrush. The palate is clearly less substantial than the 09 GE. (1890 views) | | | Tasted by GNBB on 8/4/2021 & rated 93 points: Decanted 2 hours. Some noticeable paling to the rim. Nose is so intense I can smell it a good 30cms away! Clear wild strawberry, ripe red cherry, very fresh acidity; notes of gentle sous bois in the background with a clearer back note of fresh thyme. Palate has real depth and masses of fresh acidity and some very fine, integrated and linear tannins. Clear truffle, sous bois on the palate with background red cherry. Long persistence, lasting well over a minute. Very well balanced at the moment; I feel like there is a little more to go for here as it fully enters its secondary phases and the tannins soften further, however very much moving into its phase of maturity. Drink now-2035. (1933 views) | | | Tasted by Burgnick on 6/28/2021 & rated 93 points: Signature DRC stems, spice, dark fruit, red fruit and perfume. Palate is expressive and sweet. Perhaps the vintage gives it a bit of chunkiness. As a matter of fact, it is a lot more enjoyable now versus three years ago. 93+ (1978 views) | | | Tasted by llink on 2/1/2021 & rated 94 points: 2/1/21 Jay Tasting: 09 Meursault and Flagey-Echezeaux (Zoom): Wine 4, (my #2, groups #2)
Lovely red cherry with stems and spice on the nose. Very pretty. The palate is a little foursquare and blocky, with a nice texture but not nearly as compelling as wine 5. Very good but not great. (2097 views) | | | Tasted by Mario17 on 12/24/2020 & rated 94 points: Lente oxygénation de 5 heures. Magnifique nez explosif et aromatique qui ne cesse d’évoluer, complexe, élégant avec des fruits rouges, cerises, mures aussi, des épices, une touche florale et de rose, du tabac. En bouche, c’est équilibré et d’une puissance contenue et élégante, ce fruit exubérant est bien présent, une acidité appuyée, la texture est belle, assez ronde et expensive, des tannins de grains fins mais avec de la structure quand même, ce qui impressionne le plus est la longueur absolument incroyable. J’ai retrouvé à 50% la signature du domaine et c’est un excellent vin, mais sans être la meilleure bouteille de DRC ou d’Echezeaux de la DRC j’ai bu. 94-95
Opened 5 hours with the cork removed only in the cellar. Magnificent explosive nose of red and dark fruits, complex, elegant with spices too, cherries, red currants, black currants, liquorice, a definite floral aspect with roses and some tobacco. The palate is balanced with vivid acidity and a power that is contained and classy, that explosive fruit is gorgeous, the texture of tannins is fine grained and a touch of dryness but still smooth, what impresses the most is the amazing length, incredible. I found the signature of the domaine maybe at 50% and it is an excellent bottle and wine, but not the best Echezeaux I drank from the DRC. 94-95 (2297 views) | | | Tasted by hprphf on 10/2/2020 & rated 92 points: 13602/16827. Minty nose, purple fruit, DRC meat, violet, very pretty nose, slight greeness which adds some character. Pure, thin, gaining more weight with time, but, if served blind, very clearly an Eche in terms of structure. 92-93 (1974 views) | | | Tasted by jchan1 on 10/2/2020 & rated 92 points: Spicy and ever so slightly green. Finished a little short on palate. Pure and focused but quite austere. (1817 views) | | | Tasted by Brian of Mull on 7/23/2020 & rated 94 points: Opened 3 hours. I bought this bottle 6 years ago and put it away. Time to try. Color is classic pale brick red burgundy with a fair amount of brown/orange on the rim. The nose cherry, cola , spice and funk. On the palate I get soft cherry, loads of spice and a hint of Dr Pepper. Well integrated and elegant. I am sure it has lots of years to go but it’s in a very good place to drink. This wine has real pedigree and class. (1829 views) | | | Tasted by johnh1001 on 4/24/2020 & rated 93 points: Drank over 4 hours. Initially a little closed but opened to reveal fine grained spice, red fruit and a touch of stems. Over time this became very sweet on the nose and palate, almost syrupy in texture. Really excellent, but the spice and energy were overcome by the syrupy sweetness. Still, long and wonderful balance. (1967 views) | | | Tasted by Burgundy Al on 3/7/2020 & rated 93 points: La Paulée de New York Gala Dinner (Pier Sixty, Chelsea Piers - New York NY): Late night brief glass. Very rich and youthful exuberance with whole cluster spice that will soften and integrate better with a little more cellar time. Impressive density. 93 point potential, just not there yet. (2772 views) | | | Tasted by hprphf on 3/7/2020 & rated 92 points: La Paulee 2020 - Gala Dinner (Pier 60): 02638/16827. Nice attempt. Vintage drinking well. 92 (2061 views) | | | Tasted by Robert Pavlovich on 12/29/2019: Has plenty of stemminess, some earth spice on the nose, only halfway expressive, it definitely needs air to unwind. Acidity definitely quite pronounced on the palate, the red fruit sitting just underneath, mashed strawberries and some cherry. Good mellow, thought provoking finish with good length. Not the fruit concentration of the Grands Eche (tasted alongside the 05’ and 10’ Grands) but shows nice savory tannin on the back. Would pair with a variety of foods, or fine to drink and contemplate on its own. Called Eche as it was being revealed and Echezeaux it was. More from a feeling of who brought it and the situation as anything. Classy wine that promises to drink well this decade. (1806 views) | | | Tasted by Xavier Auerbach on 9/9/2019 & rated 94 points: A private dinner (Restaurant Schwarzer Adler *, Oberbergen, Germany): Bottle No. 07691 / 16827. Completely different from the Rousseau 2006 Chambertin which accompanied it. Very youthful, clean and beautifully transparent and precise, typical DRC orange peel nose, high quality oak and lots of Vosne spice, minerally and pure, finely grained tannins, not quite at the same level of complexity as the Chambertin, but will last longer, lovely crisp fruit, has excellent line and length. (2250 views) | | | Tasted by wino_tim on 9/4/2019 & rated 93 points: Pale red, leaning towards garnet. An exceptionally pretty, but still tightly wound nose suggests tart red cherries, dried raspberries, spring roses, matsutake mushrooms, rhubarb root, and rocky soil. Just medium bodied, this expands on the palate but is classically-styled, never veering towards richness or lushness. The tannins are tight and fine and the acidity bright; this wines needs time to blossom, but it will never be for the lover of opulent vintages. (1633 views) | | | Tasted by psmith on 6/1/2019 & rated 92 points: This still feels very young. It's higher pitched and riper than I remember. There's a sexy, lush, and spicy fruit profile, but it's also rather abrupt and sort of collapses into a wall of fairly hard tannins. I'm probably being a touch picky, since by any measure it's a very good wine, but it's in a bit of an angry place right now. (1998 views) | | | Tasted by Alex G. on 1/25/2019: Served blind. This is in a pitch perfect spot in its evolution, with primary fruit still in tact and secondary nuances showing. Terrific balance, very elegant. One of the better showings of young-ish DRC Echezeaux in quite a while, and a big step up from the last tasting almost 5 years ago. (1897 views) | | | Tasted by Rosengoo on 12/31/2018 & rated 92 points: Drank after 1 hour of decanting, this bright red wine had a nose of cherries mixed with a slight barnyard tinge to it. In the glass was a youthful wine with flavours of ripe cherries and raspberries mixed with a touch of earthiness. The acidity was quite strong and the tannins were fairly light. This was a lovely bottle to end the decade with. (924 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Clive Coates MW
Decanter, Clive Coates Domaine de la Romanée-Conti (2/16/2018)
(Domaine de la Romanée-Conti, Échezéaux Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, Grand Cru Culinary Wine Festival (Mar 2016) (3/1/2016)
(Domaine De La Romanée-conti Échézeaux Grand Cru) Subscribe to see review text. | By Antonio Galloni
Vinous, Domaine de la Romanée-Conti: Romanée-Conti and Montrachet (Feb 2015) (11/1/2014)
(Domaine De La Romanée-conti Échézeaux Grand Cru) Subscribe to see review text. | By John Kapon
Vintage Tastings, 2006 DRC's (2/20/2009)
(DRC Echezeaux) Login and sign up and see review text. | By Julia Harding, MW
JancisRobinson.com (2/10/2009)
(Dom de la Romanée-Conti, Grand Cru Échezeaux Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Domaine de la Romanée-Conti Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine de la Romanee Conti Echezeaux) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine de la Romanée-Conti Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Echézeaux Grand Cru Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/17/2009)
(Domaine de la Romanée-Conti Echezeaux) Medium cherry red color with pale meniscus; green, green bean, smoky nose; tart cranberry, red fruit, mineral palate with major green notes, like an Oregon Pinot, but disappointing from DRC; medium finish 91 points |
NOTE: Scores and reviews are the property of Decanter and Vinous and Vintage Tastings and JancisRobinson.com and Burghound and RJonWine.com. (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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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