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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 27 notes) - hiding notes with no text | | | Tasted by chatters on 6/18/2023 flawed bottle: Supper with Daniel (and the girls) (E & M's in the rocks, Sydney): Very Bretty on the nose; slurry, horseshit, and these notes also dominate the palate. Undrinkable unless you’re a masochist. FLAW (808 views) | | | Tasted by chatters on 3/8/2023: Coravin fun - Burgundy (My place, Kent Street): From Coravin. Medium minus intensity aromas of sweet spice, a little slightly baked black berry, earth, fresh herbs, plenty of slightly woody textured grip, a little muted black fruit and smidge of pepper here as well. Structure a little too much for the fruit on this tasting. Hmm (721 views) | | | Tasted by winespine on 12/5/2022 & rated 92 points: Dark cherry, earthy, good balance, delicious. Not a top cru, but also not a top price. Served with a cheese plate and charcuterie. I did give it a quick decant, but it continued to open up as we drank it. I don't see it getting much better, so proved to be a good age to open it. (715 views) | | | Tasted by Ridgerunner on 5/18/2022 & rated 90 points: I think that this was still viable to drink and enjoyable... but I am not a great fan of old burgundy... it seemed a bit tired and dusty. It made me wonder whether we should have opened it 5 years earlier! (958 views) | | | Tasted by Frijole on 7/16/2021: dark burgundy, little clarity, ruby brownish hue
Nose: stewed plums, tobacco, dirt, earth, minerals, touch chocolate, touch wood
Pal: stewed plum, tobacco, dirt, earth, bitter chocolate, minerals, touch wood
Feel: medium, round, touch flabby
Finish: medium
T7 (could be a 6) (1543 views) | | | Tasted by Ridgerunner on 11/23/2020 & rated 91 points: Maybe I am underscoring this very pleasant and tasteful Burgundy. Perhaps but it is definitely French from beginning to end, tasty! (1582 views) | | | Tasted by kenv on 11/17/2019 & rated 87 points: Burgundy Dinner with the Chevaliers du Tastevin (Wishing Well Restaurant, Wilton, NY.): [Opened at 4:15pm and served at 6:40pm.] Putting this after the Dujac did it no favors. It is shockingly tannic. While it has some jammy black fruit, I'm not sure it will ever be enough for the tannins and acidity in this wine. (2372 views) | | | Tasted by chatters on 10/5/2019: From Coravin. Ripe red over black cherry, earthy spice, almost a touch of pomegranate with some polished oak and a very slightly resinous quality. This is joined by some chalky minerality on the mouth and grainy mid palate grip that rather dries things out. (1760 views) | | | Tasted by CBRwineguy on 10/5/2019: Burgundy "Masterclass" - Day 1 (Sydney, New South Wales, Australia): [From Coravin] The appearance is clear and pale garnet in colour. Tears are visible. Well-defined notes of oak (charred wood, vanilla, cloves) and red fruit (strawberry, red cherry, raspberry), and bottle-age (subtle wet earth). The flavours have a great concentration (medium(+) intensity) and the oak is well integrated with the fruit. The finish has a medium(+) length. (1906 views) | | | Tasted by chatters on 9/4/2018: Coravin fun - Ready to drink & New arrivals (Kennards, Waterloo): From Coravin. Perfumed and spiced red berry (raspberry) fruit underpinned by a little undergrowth and ream On the palate it's wetly fleshy with slightly jubey raspberry, a little talc textured burr and finishes savoury. Nice. Pleasant now in a primary way but can keep... (2104 views) | | | Tasted by rmodak on 4/26/2017 & rated 89 points: In need of a decant to open the fruit, it initially is quite brooding with its tight dark fruit, chesnut and savory profile. Over time, dark cherry fruit emerges with minty notes, iron and earth. I would drink over the next 2 years with a decant, because it was the emergence of fruit that kept the wine in balance with the ripe structured backbone. (2780 views) | | | Tasted by La Grappe on 3/21/2017 & rated 87 points: A fairly deep colour; light to medium weight cherry fruit with some tannin masking the fruit a bit. Quite elegant, but perhaps needing more time to be at its peak. (2329 views) | | | Tasted by La Grappe on 1/25/2017 & rated 88 points: A good depth of colour; quite fresh, ripe, red fruit, with good weight and a little tannin. This is quite full and has a youthful energy. A good mid-range burgundy which may develop over the next few years. (2530 views) | | | Tasted by La Grappe on 7/22/2016 & rated 88 points: A fairly deep colour; an attractive, open nose; ripe cherry/raspberry fruit on the palate with some earth/minerals. Medium weight and length. Drinking well now, but will keep. (2936 views) | | | Tasted by DBunk on 7/8/2016: Drank on a whim and PnP. Lovely. Great Pinot favors with that nice Beaune undertone of earth and forest floor with mulberries. (2536 views) | | | Tasted by La Grappe on 11/8/2015 & rated 89 points: Quite a deep colour; the nose is a little restrained at first, but the palate has ripe and fresh cherry/blackberry fruit with some weight and good length. This is a stylish wine, just about ready but likely to develop further over the next year or three. (2095 views) | | | Tasted by pifcho on 5/1/2014 & rated 90 points: Inspired by a good showing of a 2006 Morot, I decided to give this one a try. Clearly on the young side but still drinking well like most 2009s I've had recently. Sour cherries, blackberries, granite and some Beaune earthiness. Very typical for the appellation and showing good elegance in the context of the vintage. A little simple today but has the structure to age and add complexity. 90+ (3717 views) | | | Tasted by Wine Canuck on 3/15/2014 & rated 90 points: (LCBO Tasting Bar Sample) Showing the ripe 2009 vintage but also the light colour and extraction of Beaune. Nose of ripe cherries tossed in powdered sugar, graphite, mixed white and purple flowers, (with some air) a strong note of purple licorice, perfume and dusty soil. Palate is light in weight with a decent tannic backbone and sufficient acid. Finish is actually quite nice and is medium+ in length. It's showing something today, but I wouldn't be surprised if more came out with time. For me a candied and licorice fruit profile is not something I look for in Burgundy so I am a pass on this for now. (3698 views) | | | Tasted by magnusvinum on 10/18/2013 & rated 90 points: Exceptional value for money though does show a touch of rusticity on the finish though certainly doesn't lack character and is indeed aromatically very appealing. (3706 views) | | | Tasted by sehill on 5/7/2012 & rated 90 points: Another excellent showing for this wine. (4643 views) | | | Tasted by Pointchaser on 5/6/2012 & rated 90 points: Ripe raspberries, but stops short of being sweet. Slight creaminess. Nice oak application and good acidic lift. A thoroughly enjoyable burgundy and good value. (4124 views) | | | Tasted by shadow on 2/11/2012 & rated 91 points: Not expecting much, great table wine with a fancy diner, easy to sip, interesting blend of clean refreshment and just enough fruit to make a statement (3346 views) | | | Tasted by zscheiner on 1/21/2012 & rated 89 points: 2009 1er Cru Red Burgs from Beaune & Savigny-les-Beaune (Beltramo's, Menlo Park, CA): Baked cherry pie nose with mulling spices. Light to medium bodied with low to medium acidity. Tart cherry and cranberry on the palate, which seems a bit tight. Potential here but needs time. (3292 views) | | | Tasted by sehill on 1/11/2012 & rated 90 points: Opened and poured, this wine showed well with a straightforward and youthful bouquet and palate. This currently lacks the nuance and complexity to give a more compelling showing. The wines shows good concentration that balances with the tannin and acidity. This should benefit from a few years of additional bottle age. (2511 views) | | | Tasted by beaunehead on 8/2/2011 & rated 90 points: Sampled with wholesale rep. Gorgeous color: deep deep ruby to purple-ish rim. Tightly wound on the nose with interleaved cherry and spice. Rich and velvety tannins, with mouth watering acidity and a moderatley long finish of cherry and spice, clamping down on the back end. Leave it in the cellar for a while, maybe 2016-2022. (2120 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By David Lawrason
WineAlign (3/11/2014)
(Albert Morot Beaune Toussaints 1er Cru, Ac red) Subscribe to see review text. | By Sara d'Amato
WineAlign (3/9/2014)
(Albert Morot Beaune Toussaints 1er Cru, Ac red) Subscribe to see review text. | By John Szabo, MS
WineAlign (3/6/2014)
(Albert Morot Beaune Toussaints 1er Cru, Ac red) Subscribe to see review text. | By Allen Meadows
Burghound, April 2012, Issue #46
(Domaine Albert Morot Beaune "Toussaints" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies from Bottle (Apr 2012)
(Albert Morot Beaune Toussaints 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, May 2011, Issue #42
(Domaine Albert Morot Beaune "Toussaints" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine Albert Morot Beaune Toussaints) Subscribe to see review text. |
NOTE: Scores and reviews are the property of WineAlign and Burghound and Vinous. (manage subscription channels) |
| Albert Morot 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.Les Toussaints On weinlagen-info]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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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