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| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by drjb on 12/4/2023 & rated 95 points: Another 'lost bottle' this was thoroughly delicious opening with a deep cherry red colour and a forthcoming nose of strawberry, dark cherries and rose with touches of meat, allspice and porcini. The structure was excellent on the palate with a fine sphere of fruit leading into a savoury finish of game, porcini and blood orange. there is a lovely delicacy to this wine with a real peacock's tail finish with a persistent line of red berry fruit lingering on the end palate. Age has done marvellous things here as the early impression was of a hard somewhat lean wine. Wonderful tonight ! (276 views) | | | Tasted by Burgundy Al on 2/17/2021 & rated 91 points: Gevrey-Chambertin Neighbors: Combottes 1er Cru and Latricières-Chambertin Grand Cru (Chicagoland IL): Old school Gevrey with some awkward structure but lots of power. Rich black plum and cherry, meaty character throughout, with tannins that aren't particularly hiding. Lots here, very engaging, even if not at all elegant. (2073 views) | | | Tasted by Nanda on 2/17/2021 & rated 92 points: Gevrey: Combottes 1er Cru and Latricières-Chambertin Grand Cru (Chicago + Zoom): Enticing, layered nose of exotic spice-filled meaty black cherry. Yum, rich, plush and lightly sweet black cherry that is fresh and bright. In a great spot now. Only nit might be slightly less concentration then you'd like in a Grand Cru. (1665 views) | | | Tasted by Nanda on 8/29/2020 & rated 92 points: Very classic Gevrey with loads of meat spice and meaty black cherry fruit. Still fresh and round, but it's showing its age with earthy, leafy undertones. Should hold for a decade+. (1549 views) | | | Tasted by Nanda on 12/1/2017 & rated 90 points: Served along side '96 Jadot Clos de Beze and Chambertin. Never quite reached the level of those two wines, but was a very good and likely too young Grand Cru '96 Gevrey. Initially quite tight and angular, but with air it did start to soften and drink well. Moderate concentration. Plenty of black cherry and meaty spice, though the wine and flavors never quite integrated as seamlessly as the two Jadot bottles. I will hold my remaining bottles for 5-10 years. (1782 views) | | | Tasted by acyso on 12/1/2017 & rated 90 points: Wines with Salil et al.; 12/1/2017-12/3/2017 (Chicago, IL): I don't know where I got the idea in my head that Latricières is one of the weirder Gevrey wines but that's what I think. And this bottle definitely had something a little funky about it. Perhaps it's the way the earth on the nose and palate express themselves. But on the other hand, this also didn't suffer too much from the vintage. It's more earthy than tannic or acidic, and there's a lot of black fruit and maybe a touch of oak. A bit bigger in style than the 1996 Jadots opened alongside. (3131 views) | | | Tasted by salil on 12/1/2017 & rated 91 points: Liked this a lot, but it was overshadowed by the two Jadot 96s poured alongside. It's more reticent aromatically at first, but with a couple of hours of air it opens out nicely to show some of those classic Gevrey earthy and leathery notes around its core of red and black fruit, with more savoury mushroomy and stony elements coming through on the back end. Very nice, though never really developed the extra gear or depth I'd expect from this site. (2800 views) | | | Tasted by Nanda on 8/19/2017 flawed bottle: Sadly, corked. Nose had rich, spicy fruit -- promised to be an interesting wine but alas tainted. (2120 views) | | | Tasted by LW31 on 6/30/2017: Similar to bottle from a few months ago, but this one was even more open and ready to drink. Lovely silken texture. These Trapets are among best red burg '96s I've had. (1992 views) | | | Tasted by LW31 on 3/28/2017: Lovely wine. Great full plum color. Dark red fruits and earthy nose. Opened up beautifully over about 30-45 min in glass. Wonderfully velvety texture. Showed surprising depth and character as it opened, and always with a pleasing rusticity and earthiness that I quite like. Would think good bottles have several years of further development and will drink well through 2025. (1329 views) | | | Tasted by SMHalps on 8/1/2016 & rated 95 points: My last bottle and one that got lost in the cellar. I had it alongside a 1996 Domaine de la Romanée-Conti Romanée St. Vivant, both were opened and allowed to breathe in the bottle for over 2 hours. No offence to my friend who brought the DRC, but I liked the Trappet a little more than the DRC. Hopefully, if he reads this, he won't be insulted.
My notes and tasting impression was similar to the previous bottle I had in late 2014.... I was stunned how much life was still left in this. It still had fruit and a good amount of acidity. Very well balanced. Less strawberry and light red fruits than the CA Pinots I drink, more of a orange peel kind of fruit. Lingering finish. This had been in my cellar since about 1998/99. (1800 views) | | | Tasted by drjb on 9/1/2015 & rated 93 points: A 'lost cellar' wine. Deep cherry red. Complex nose of strawberry and rose with game touches evolving in time. Medium weight palate with lovely fruit and game touches leading into a citric edge on the finish. Well balanced and satisfying. (2262 views) | | | Tasted by SMHalps on 12/23/2014 & rated 93 points: The wine looks rosy colored. The legs are medium. It smells like strawberry, cranberry and raspberry. It tastes like strawberry and cranberry. The body is light. The wine finishes medium. The wine has high acidity. OK, the above is using cellar tracker's tasting note help. Here are my notes from the dinner I had it with: I was stunned how much life was left in this. It still had fruit and a good amount of acidity. Very well balanced. Less strawberry and light red fruits than the CA Pinots I drink, more of a orange peel kind of fruit. Lingering finish. This had been in my cellar since about 1998/99. (2250 views) | | | Tasted by chablis28 on 8/14/2013 & rated 86 points: Well, this sure was disapointing! On the otherhand, this reinforces my reluctance to buy older vintages, even if, sourced from a great place like Chambers. The was a tad tired in my opinion. It was also a little lean like 96s can be and a tad chewy, and short on the finish. A liitle bit of tart cherry, spice and minerality kept it from being a complete disaster. All in all though, not a lot to love here. $130 poorly spent in hopes of enjoying an overlooked sleeper from a lesser known producer.Someone, smartly, unloaded this from thier cellar. Better to overpay for a sure bet like Rousseau or Mugnier. Lesson learned but, I'm smarting :(. It wasn't a total loss though, I got to drink a stellar 99 Chevillon NSG Les Cailles and a totally amazing '90 Beaucastel and share good times tonight at my fav local eatery Tilia! (3187 views) | | | Tasted by vinojuve on 1/31/2010 & rated 90 points: Après une heure de carafe : magnifique nez d'épices douces (canelle), legères notes de cuir également. Nez ample et profond à la fois, impressionant. Cependant en bouche il me semble encore fermé. Le niveau d'acidité est encore bien présent, les tanins fermes, belle persistance. Idem après deux heures de carafe, si ce n'est qu'il est légèrement plus accessible en bouche. Est-il encore trop jeune ? mérite-t-il encore un plus long passage en carafe ? Un peu décu malgré tout je dois admettre. (3853 views) | | | Tasted by kenv on 12/10/2009 & rated 94 points: WCC Blind Tasting of Grand Cru Red Burgundy (Fort Orange Club, Albany, NY): Big, rich, long, delicious. WOTN so far. Ringing long finish. Yowsa! The first wow wine tonight. My #1 WOTN. (4574 views) | | | Tasted by Hazeo on 10/1/2009 & rated 95 points: Cellar sale turned into a great burgundy tasting: Wow. Take what I said about the Chouacheux and turn it up another notch. Lively perfumed nose leapt from the glass and for a while I was just smelling the wine. Petrichor (the smell of forest after a fresh rain) would be the perfect word to describe this. On the palette it was elegant yet intense, with interesting spices. I don't think I've felt this density for a wine so light in color ... probably the best pinot I've had. (3849 views) | | | Tasted by good old ludwig van on 11/1/2007 & rated 93 points: With no CT or professional reviews to give insight on this wine's drinking window, I decided to take a shot. Didn't decant, just poured into the Reidel Somm Burg glasses to aerate.
The initial bouquet was brett and meat, tasted at first of twigs (!), with resolved tannins and a long complex finish. Before long, I got a really interesting note: gunpowder (!). Never haven tasted gunpowder (or, frankly, even wanting to), needless to say I was a bit surprised this popped into my head. I think I just mean gray powder/graphite/complex minerals. Very interesting, though!
A bit later in the evening, fruit came through: cranberry, cherry, cola, black raspberry. Elegant and silky, this was a very special wine. (3385 views) |
| By Allen Meadows
Burghound (6/25/2002)
(Domaine Jean et Jean-Louis Trapet Latricières-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Trapet Pere et Fils Latricieres Chambertin) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Pinot 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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