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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 16 notes) - hiding notes with no text | | | Tasted by grafstrb on 5/16/2022 & rated 84 points: -- decanted 1.25 hours before initial taste --
-- tasted non-blind over 2 to 3 hours --
NOSE: underripe to moderately ripe red berries; no brett; savory aspect that comes across as rhubarb, perhaps.
BODY: no sediment; medium-light bodied.
TASTE: light concentration of fruit -- very light; red-fruited; no tannin; light cherry; light, thin, and boring --- waste of money.
50, 5, 11, 13, 5 = 84 (667 views) | | | Tasted by Snowey on 1/31/2022: Last bottle from my stash. Didn’t really resonate with me that much. Maybe a bad bottle? Or maybe these are shutting down? (721 views) | | | Tasted by Biskuit on 9/23/2021 & rated 92 points: Last bottle and best one yet, really hitting, most "gevrey" of the bunch, with an earth meets floral dark cherry plus a bit of leather character that is rather beguiling. (992 views) | | | Tasted by Snowey on 9/1/2021: The perfume is getting better with time (last bottle was over a year ago). However, the flavor still has an astringent finish that doesn't quite follow the nose. Still very enjoyable right now. (891 views) | | | Tasted by Todd French on 7/31/2021: Very bright and lively, the fruit is fresh, color and nose typical of Gevery-Chambertin, in a great space right now, I would enjoy this in the short term (1385 views) | | | Tasted by Rogershkg on 4/17/2021 & rated 91 points: Drinking very well, good colour, nose dark fruit and taste medium length. Had at lunch and the others plumped for it rather than the super Tuscan (821 views) | | | Tasted by Biskuit on 3/31/2021 & rated 91 points: Another half bottle, this one in great shape (there is definitely bottle variation). On the earthier side vs. prior bottles, more presence, a bit less fruit. (762 views) | | | Tasted by Biskuit on 12/4/2020 flawed bottle: Something's off on this bottle. (Three days later: this is making me question whether it's an off bottle or just expressing age. My first bottle a year and a half ago was my favorite, and I've been just a little bit less impressed with each successive bottle, maybe it's on a gradual decline? This bottle was clearly "off" to start - I thought possibly corked, definitely muted, something not quite right on the nose, not nearly as expressive as prior bottles, generally unpleasant in a vague way. But I didn't dump the bottle, and now on day three it's actually pretty good - the perfume has come back on the nose, dark cherry floral, frankly a bit more "profound" and typically Gevrey than my first bottle which I loved for its Bojo-ish exuberance. I'd give it a 91 at this point.) (804 views) | | | Tasted by chablis28 on 8/31/2020 & rated 91 points: Tonight with chicken and mushroom sandwiches. PnP for 90 minutes prior to dinner. Slow-oxed in Burg glasses and btl. This has that signature enveloping warmth and harmony of the easy going 2014 vintage. There is also plenty of Gevrey character with its earth, spice and underbrush but never forbidding as the raspberry keeps it tasty and inviting to any lover of PN. This is very very good for the $40 I paid for it. This wine has two only minor pitfalls for me. The producer name is difficult to pronounce and remember :). 13% alc. BTW, red Burgundy is only at its best in a Burg glasses. Universal or BDX glasses diminish the experience of drinking Burgundy, IMO. (1488 views) | | | Tasted by Snowey on 5/26/2020: Maybe it’s a bad bottle (I have more so will report back) but I didn’t like this at all. Alcohol seemed higher than the 13% listed on bottle so you could feel a bit of burn going down.
Nose was nice burgundy perfume but flavor seemed lacking on both day 1 and day 2.
I have liked all of the other heresztyn Mazzini wines I have had, including the 2013 of the same wine, and liked them all substantially more. Hoping it’s a bad bottle. (1061 views) | | | Tasted by aagrawal on 4/20/2020 & rated 87 points: Light youthful ruby; aromatic, ripe red fruits, bright; palate is light bodied, plenty of youthful red fruits, high acid, low tannin, alcohol is medium-plus (says 13% on the bottle, but seems a touch higher); finish is medium length. I can see why people say beaujolais-like as it seems like it almost has a bit of carbonic maceration with a slight confectionary quality and high toned red fruits. Nicely drinkable, though nothing particularly special. 87 (1424 views) | | | Tasted by grafstrb on 1/29/2020 & rated 86 points: -- decanted 35 min. before initial taste --
-- tasted non-blind over a few hours --
NOSE: ripe; red-fruited; bit of caramel; a touch green/leafy; slight woodsy spice note in the background; hint of molasses.
BODY: little bit of superfine particulate matter present; ruby core, lightening to orange-ruby at the edges; color is of medium-shallow depth; light to medium-light bodied.
TASTE: woodsy spice; light to medium-light concentration of fruit; touch of pine; a bit lighter/thinner than I prefer; surprised this is "supposed to be" a $75 wine --- I wouldn't be a repeat buyer above $25.
50, 5, 11, 14, 6 = 86 (1779 views) | | | Tasted by Biskuit on 5/7/2019 & rated 93 points: Love this, raspberry violet nose with a bit of earthy funk, lively slightly tart cherry with smooth but bright finish. Verging on Cru Beaujolais-ish in how engagingly gulpable it is. So not the most complex Gevrey, but killer village value. (1331 views) | | | Tasted by chatters on 3/27/2017 flawed bottle: Wine-ark Burgundy Tasting (wine ark alexandria): Both the chap next to me and myself perceived this wine as impressively corked on the nose but the chap pouring argued that this was the style of the wine. The next wine by the same producer certainly did not exhibit this stylistic nuance. I have no idea why the sellers would want to show us a corked wine and then insist that it is not flawed. FLAW (1813 views) |
| Domaine Heresztyn/Heresztyn-Mazzini 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.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.infoGevrey-Chambertin On weinlagen.info |
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