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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 91 pts. in 11 notes) - hiding notes with no text | | | Tasted by grafstrb on 2/9/2024: -- decanted 1 hr. before initial taste --
-- tasted non-blind over 3 hrs. on Day 1; Ash revisited it on Day 2 --
NOSE: maturing, red-fruited aromatics; light earthy/woodsy spice; smells like it's going to be thin and austere on the palate; medium+ expressiveness.
BODY: medium-light bodied; no sediment present.
TASTE: juicy; red fruits (medium-light concentration) with some spice; straightforward and not complex; "just fine"; a glugger; 13% alc. not noticeable; Drink Now. gut impression score: mid 80's. When Ashley revisited on Day 2, with first whiff, she asked, "Did we talk yesterday about this being corked?" I immediately knew what she was talking about, as I did have that debate internally on Day 1 --- I eventually decided against TCA, but there is *something* there that makes one wonder: *if* it's TCA, it's incredibly light; but, again, I ultimately decided against it in favor of the idea that it's just drying out, and it has a meaningful austerity to it. (283 views) | | | Tasted by tward on 8/6/2023: Quite good, but a bit odd on PnP. I have two bottles of this wine, which were accepted as a swap for a fail-to-deliver on another wine I'd purchased from a retailer. It's good and has a kind of honest class about it, but on PnP showed reduction. A bit awkward. It got some air - 30 minutes or so - and came together OK. The fruit is bright, more red fruits, but damp earth in there, too. Easy tannins. The surprise was how great it was with our meal. It went from "good, OK" to "this is perfect!".
The meal? Beans with toast and a side salad of fresh greens. The bean dish was made from dried heirloom cannellini beans slow (pressure) cooked with leek ends, rosemary, thyme, and Parmesan rind. Once cooked, this was combined with sauteed leek and garlic chives. At the last minute, a pesto of parsley, lemon zest, olive oil, and salt is gently stirred in.
I can't really score the wine. It was good and something about it had just such an upright real-deal appeal.
Edit: I try to avoid reading others' TNs until after I write my TN. And honestly when I wrote that this wine has "honest class" I was not copying the prior TN's "honest wine". Honestly. Unless I'd seen it and subconsciously repeated it. Truly :) (234 views) | | | Tasted by grafstrb on 9/30/2021 & rated 90 points: -- decanted 45 min. before first taste --
-- tasted non-blind over 2 to 3 hours --
NOSE: savory; red-fruited (cool cherry; red currant); hints of oak, cumin, and flowers; not funky.
BODY: clear; garnet color of medium depth; medium-light bodied.
TASTE: medium to medium+ acidity; medium-light to medium concentration of cool red fruits; wide open; hint of oak on the finish; screams "Burg."; fruit filled-in somewhat a couple hours after opening; best showing yet; not a blockbuster, but simply very "right," humble, and unassuming --- an "honest wine," if you will. Drink Now and over the next few years.
50, 5, 13, 15, 7 = 90 (535 views) | | | Tasted by winemaker on 8/26/2021 & rated 92 points: I really like this. Nose of Vosne spice. Transparent Ruby. This is a fairly light and tart Vosne, but I dig this. Lip smacking red fruits, minerally. Long finish. Incredible wine for $30. (391 views) | | | Tasted by grafstrb on 3/26/2021: -- decanted 15 min. before initial taste --
-- tasted non-blind over 2 to 3 hours --
NOSE: tight; red-fruited; high-toned; seems to be moderately ripe; hint of bubble gum.
BODY: medium-light bodied.
TASTE: high acidity; savory and red-fruited; a touch leafy/green; medium-light garrigue; touch of coffee emerged when paired with pork tenderloin and mushrooms. Straightforward and easy --- call it "fine" --- not bad, but there doesn't seem to be much in the way of complexity or intellectual intrigue here; not sure one can reasonably expect anything more out of a $30 Pinot from Burgundy. Drink or Hold, even though I don't believe this will magically become excellent with additional cellar time. Gut impression score: 86 - 87, (682 views) | | | Tasted by winchester-xi on 7/18/2020: Very pretty wine that needs more cellar time, both to open further and for the oak to integrate. (518 views) | | | Tasted by grafstrb on 3/18/2020: -- cork pulled 1.5 hrs before initial taste --
-- tasted non-blind over a few hours --
NOSE: expressive; clean; raspberry aromas set against a cool-climate type of savory backdrop.
BODY: garnet-violet color of medium-shallow to medium depth; clear; light to medium-light bodied.
TASTE: medium-light concentration of clean red-fruited flavor; medium+ to high acidity; savory; not funky, tannic, or hot (13% alc.); accessible; not much structure; Drink Now – 2025. gut impression score: high 80s. (701 views) | | | Tasted by grafstrb on 1/11/2020: -- popped and poured --
-- tasted non-blind over approx. 30 min. --
High-toned red fruits; some ruby-red grapefruit; not tannic; medium+ acidity; alc. not noticeable; open/accessible; not particularly structured or serious, but a killer QPR at $30. (711 views) | | | Tasted by JOHNLO1 on 7/19/2019 & rated 91 points: A wine that you think “yes this is unquestionably worth what I paid”. Not explosive but everything correct and lovely, refined fruit, beautiful aroma, and big body. Delicious (609 views) | | | Tasted by Deux Chevaux on 1/17/2016: Medium ruby. Balanced. A hint of Indian spices. Savory. A touch of white pepper & roasted meat. A smidge of funk. Lovely over four nights. (956 views) | | | Tasted by vespasian on 1/9/2015: Rather closed on the nose; good palate, very Vosne, brooding. (1064 views) |
| 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.Vigneux On weinlagen-infoFrance 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.infoVosne-RomanéeVosne Romanée is one of the smallest wine villages in Burgundy. The wines possess diverse characteristics, but they can generally be considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
Map on weinlagen-infos |
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