External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.7 pts. and median of 97 pts. in 128 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 3/2/2024: La Paulée de Los Angeles Gala Dinner (The Fairmont - Santa Monica CA): Small glass. It is always a good time in the late evening when this (once again brilliant) wine makes it way towards you. (1002 views) | | | Tasted by lepetitchateau on 1/27/2024 & rated 98 points: An amazing wine. Purchased upon release. Simply brilliant. (641 views) | | | Tasted by _water.into.wine_ on 1/7/2024 & rated 97 points: I am struggling to believe how this wine is 34 years old. It was still predominantly red fruits and vibrant. Maybe I could have called this as a 2007 but as a 1990 it’s mind blowing. Some developing notes starting to creep in but you get the sense this wine could go another 30 years and hold steady. Clear and transparent but the final pours had quite a lot of sediment.
Quite simply, a benchmark burgundy. (1114 views) | | | Tasted by Viking444 on 12/31/2023 & rated 99 points: The 1990 La Tache is the bottle that got me obsessed with the very expensive world of Burgundy. Opened at The Breakers in Palm Beach by a Master Somm on 3/15/23 and we were hooked. Took about 45 minutes to really start coming out of its shell but after that my wife and I couldn't stop shaking our heads and smiling at each other with every sip. We have since opened two more bottles and it's been unbelievable each time. One of the top 3 bottles of Red Burgundy that I have ever had. (1084 views) | | | Tasted by Burgland on 12/18/2023 & rated 99 points: The last time I tried this wine was 2003. It was great then, it is incredible and even better now, and I have every reason to believe that it will continue to deliver an otherworldly experience (and probably improve) until long after I’m gone. My bottle was purchased on release from the official importer (Wilson Daniels) and properly stored by me until now. Other CT commentators below (at least those who have consumed bottles with perfect provenance) describe the scents, taste, balance, finish and spherical nature of this wine, so there is no point in repeating those accurate descriptions. My only nit about their comments is that they don’t mention the sheer dramatic impact of this wine. And it isn’t just a ‘one-and-done’ drama. After proper aeration (always an educated guessing game), it opens in the glass by tantalizing you and challenging you to understand it. What should you do? Drink it as you would any other wonderful Grand Cru Burgundy, or ration yourself, sip by sip, to prolong the experience? Over the course of two nights I spent a total of eight to ten hours trying to understand the pleasure that a simple glass of wine can give and how it can make a night or two of your life better. I happen to agree with the unwritten code among most Burgundy lovers that it is the rare red Burgundy that could deserve a score of 100 (because few of us can wrap our head around what the perfect Burgundy would actually be like, let alone whether such a Burgundy exists). Allen Meadows, who has had more than his fair share of DRC wines (and all of the top competition), has only given a 100 rating to three bottles from that domaine (1945 and 1962 “Romanee Conti”). I’ve never been privileged to try either of those and likely never will. So there is no other possible score for me to give this except 99. I have no idea how the CT members who gave it the same 99 point score as I did settled on their numerical rating, but I’m guessing that they went on the same emotional roller coaster journey in a glass that I just experienced. How does one grapple with the desire to save a bottle for some milestone birthday or big event in your life in the future (when that day may never arrive) versus going on another thrill ride now? That is a wonderful dilemma to ponder. 99+. (1146 views) | | | Tasted by hprphf on 11/19/2023 & rated 94 points: Ye Paulee (Hao Noodle): 13882/24071. Very good especially in the context of DRC performance in that era, but I stand committed to the view that 1990 has variations and this obviously falls short behind the regal RBG. Good spice and bouquet, very clear on the palate, but missing delineation and dimension which would make some wines legendary. 93-94 (1314 views) | | | Tasted by sdr on 4/29/2023 & rated 90 points: From a bottle in excellent condition purchased many years ago from Premier Cru. Tawny with rim starting to brown; this seems to advanced. Fairly vague earth and stewed fruit on the nose. More interesting on the palate with its beetroot, soft edged old red fruit and decent finish. It’s not bad but far from superb. I suspect this bottle may have been heat damaged at some point. A painful experience for me because of the reputation but other tasters were much more positive. (2252 views) | | | Tasted by georgeohr on 4/2/2023: Greatness (1715 views) | | | Tasted by Burgnick on 3/25/2023: For such an epic wine, this bottle’s provenance is definitely subpar. Palate shows more earthy note than it should despite the nose expresses hint of DRC character. Purchased from Sothebys Auction HK. (2062 views) | | | Tasted by steinersing on 1/15/2023 & rated 97 points: Wonderful wine but even opening two hours ahead I believe the wine is still not ready. So much energy and still a little tight. Hints only of complexity that will develop over time. Next one in 10 years. (2205 views) | | | Tasted by burginner on 10/25/2022 & rated 94 points: Less than expected. Bottle Variation (1610 views) | | | Tasted by burgcamel on 6/9/2022 & rated 99 points: I didn't take notes but drank with the 91. This was the best bottle I've had to date and overshadowed the 91. (2308 views) | | | Tasted by rnellans on 1/17/2022 & rated 96 points: La Tache and Chevalier Montrachet with Brad (Roger Nellans home): Served alongside the 88 LT. Quite a contrast in style. Dark fruits, color. Lots of depth with intensity. Spice, leather, plums, powerful, ripe. There seems to be enough freshness to balance it into a great wine. Will last for at least a decade imo. (3464 views) | | | Tasted by BradE on 1/14/2022: Hard not to love a 90 La Tache, and this perfect provenance bottle was excellent. (3029 views) | | | Tasted by B Paul on 12/15/2021: Birthday Wine Dinner: This bottle was seemingly in perfect shape. Beautiful, clean and pure. So much going on with florals, spice, red fruit, cinnamon. Just so detailed and complex. Drinking wonderfully now, but no rush either. As good as the Leroy was, this just seemed to have an extra gear. (3265 views) | | | Tasted by The Vines That Bind on 11/3/2021 & rated 98 points: Second encounter in a week, bottle actually from the same outstanding source, and again breathtaking. Pure, clean, expressive, floral, spicy, detailed, flashy, showy. Not as obviously stemmy, but floral. Palate is soft, ripe, round, has a tingling texture. Ripe red and black cherry. Flashy and expressive. (3409 views) | | | Tasted by overkloud on 10/26/2021 & rated 93 points: La Tâche 1985-2010 Vertical NYC (Le Pavillon NYC): No notes, only score 93-94. (2745 views) | | | Tasted by The Vines That Bind on 10/26/2021 & rated 98 points: La Tâche Vertical (Le Pavillon): Bright red cherry, very pure and clean. Stunningly youthful but still very soulful. This wine require proper age to really show up, I still think there may be room to run. Palate is about perfect and is seemingly just approachable now. This bottle is showing the Asian five spice and hoisin associated with Romanée-Conti. Clove. Detailed, complex, full peacock showing. Flashy and expressive. The ’90 has a flicker of sauvage and something wild that the ’91 does not. I think this wine is still trending upwards actually. Neck and neck with the ’91, probably up to personal preference. This probably has a degree more projection and expression. Probably the wine of the vertical. (2500 views) | | | Tasted by bill00 on 8/6/2021 & rated 97 points: Classic La Tache with the full range of spice, ripe dark fruit and earth. Powerful, concentrated and intense but without weight. Full of energy. Fantastic bottle. (2473 views) | | | Tasted by tinybubbles on 5/26/2021 & rated 95 points: Somewhat closed. This bottle needed more time. (2619 views) | | | Tasted by englishman's claret on 4/11/2021 & rated 96 points: 6 Decades of La Tache: In an exciting and long night of La Tâche, the 90 comes across as so fundamentally different from the rest with its slightly singed character, roasty red fruit, game, cinnamon, cardamom, effusive and wild. Succulent and ripe palate, if not quite as articulate as some vintages. I liked this more than most and, though it wasn’t deemed a 90th percentile bottle, I found it delicious and instructive as to the character of the vintage. 95-96 (4140 views) | | | Tasted by BradE on 2/27/2021: The 90 La Tache has always been a favorite. An excellent bottle from perfect provenance. (2943 views) | | | Tasted by Burgnick on 2/12/2021 & rated 98 points: It takes a while for the wine to blossom in the glass with oak spice, herbs, stems, potpourri, and sweet red currant. It has immense power and grip on the palate with endless depth. While the 91 is already its sweet zone from the get go, the 90 is in an unleashing phase. At 31 year of age, it is only in the second innings of its long game. Good game. (3607 views) | | | Tasted by dcwino on 1/15/2021 & rated 98 points: A memorable gathering (BRX American Bistro - Great Falls, VA): Incredibly complex tertiary nose displaying decadent slightly dry black fruit with a hint of red, blackberry, blackberry liqueur, black cherry, stewed tomato, soy, ash, strong sous bois, cinnamon, DRC stem, black truffle, Chinese medicinal herbs and crushed rock and rose mix. Perfectly harmonious palate, unbelievably layered decadent and ripe yet pure black fruit, fluid, detailed and weightless, perfect amount of acidity and mineral and a seamless long decadent black fruit driven finish with Chinese medicinal herb and soy at the end. This particular bottle is transforming to the next stage of development, i.e. the fruit has faded a bit more than the last bottle from Jan, 2019. Incredibly enjoyable showing and knowing that we are drinking one of the best La Taches doesn’t hurt. (3805 views) | | | Tasted by WIBA on 10/15/2020 & rated 88 points: Didn't really hit the spot for me nor live up to the expectations. not much fruits/concentration left hence not much complexity. light. in the 90s, only the 96 that lives up to it this day. (2384 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 La Tâche Grand Cru Red) Subscribe to see review text. | By Clive Coates MW
Decanter, Clive Coates Domaine de la Romanée-Conti (2/16/2018)
(Domaine de la Romanée-Conti, La Tâche Grand Cru Monopole, Burgundy, France, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, A Birthday Dinner at Momofuku Ko, New York (May 2016) (5/1/2016)
(Domaine De La Romanée-conti La Tâche) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2015, Issue #55, In the Bottle Red Burgundy Vintage Report
(La Tâche- Domaine de la Romanée-Conti) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Nomadness (4/30/2012)
(DRC La Tache) Login and sign up and see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (4/30/2011)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/13/2010)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, 55 from '55' (3/5/2010)
(DRC La Tache) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/17/2009)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, DRC Weekend (7/6/2009)
(DRC La Tache) Login and sign up and see review text. | By Allen Meadows
Burghound (5/29/2008)
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (3/18/2008)
(Dom de la Romanée-Conti La Tâche Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/6/2007)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/6/2007)
(Dom de la Romanée-Conti, Grand Cru La Tâche Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, La Paulee Part One (3/19/2007)
(DRC La tache) Login and sign up and see review text. | By John Kapon
Vintage Tastings, Top 100 Weekend, Year III (1/3/2007)
(DRC La Tache) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/12/2006)
(Dom de la Romanée-Conti La Tâche Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, Petrus and La Tache (12/9/2005)
(La Tache) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2003, Issue #12
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Domaine de la Romanée-Conti’s La Tâche: Evolution of a Domaine (January 2001, updated June 2003)
(La Tâche- Domaine de la Romanée-Conti) Login and sign up and see review text. | By Allen Meadows
Burghound, 3rd Quarter, 2002, Issue #7
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti La Tâche Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (11/1/2005)
(Romanée-Conti La Tâche) Virtually the same colour and shade as the 1996. The nose starts a little closed, delicate and precise. Wait a little and a tour de force greets you, richer, earthier, spicier, hints of blood-orange. Here is a wine of incredible intensity, it's full-bodied, yet delivered with an amazing lightness of touch. The tannins are still quite young and there is a wonderful length. Unlike some 1990's there's no extra fat, this is true 'ULTRA-WINE'. Sensational stuff. |
NOTE: Scores and reviews are the property of Burghound and Decanter and Vinous and View From the Cellar and Vintage Tastings and JancisRobinson.com and Burgundy-Report. (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.infoLa Tâche Grand Cru on weinlagen-info.de |
|
