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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 13 notes) - hiding notes with no text | | | Tasted by brianakrin on 3/26/2023 & rated 91 points: Rich dark crisp,earth and iron, enuf fruit, short finish. H? (271 views) | | | Tasted by Xavier Auerbach on 12/26/2020 & rated 91 points: Sixth bottle from a case purchased at auction in 2008. Pristine condition. Mature but lively appearance; fresh and youthful nose, clean and transparent, cranberries and rosehips, nutty autumnal warmth, good depth; crisp and energetic palate, lighter than its 14% ABV would suggest, elegant balance between souplesse and finely grained tannins; fresh fruit (red currants, cranberries) on the long finish suggests that this has at least another decade to go. It does not have the authority or complexity which one expects from a Chambertin, but it will be a long-lived wine on a more modest level. (1731 views) | | | Tasted by Blake Brown on 8/1/2017 & rated 85 points: 2002 DOMAINE LOUIS CHAMBERTIN LATOUR CUVEE HERTIERS LATOUR GRAND CRU- initially this was hot on the palate and I had the thought to look at the label, got sidetracked and never got there; the fruit was more mature as in the tertiary stage showing up as dried blueberry and wild cherry; some spice, earth and mushroom notes also were present; it was medium to full bodied; the heat lessened with time in the glass, but still it was an undesired distraction. (1784 views) | | | Tasted by ews3 on 1/20/2017 & rated 91 points: Tasting at Le Cheri (Le Cheri, Philadelphia): Tasted side by side with an 05 Jadot Latricieres, which again showed a great contrast despite just three years of age difference. This showed a developing nose of forest floor, truffles, red cherry, and a little raspberry. The development notes made this interesting, but still a bit simple for Chambertin. Lovely long finish. (3861 views) | | | Tasted by jrobs7777 on 1/20/2017: As Chambertin goes, this is on the simpler side but is there ever any "bad" Chambertin? This is definitely further along in development than I expected. Showing secondary notes, with a loamy, mushroom and forest floor but still a hint of red fruit. A touch of cooling menthol and perhaps even a little bit of salinity. While this will probably stay in the drinking window for a few years, with the aging arc, I would probably drink 'em if you got 'em. (2151 views) | | | Tasted by Xavier Auerbach on 10/1/2016 & rated 91 points: The cool and mineral nose displays nice smoke and spice, redcurrants and rosehip, hint of undergrowth, good depth; fresh and slender palate, transparent, the phenolics are masculine without being drying, could do with more concentration even if it gains weight with oxygen, but it has a lovely balance and the vibrant acidity is very appetising; light but persistent finish, good length. If you forget the grand name on the label for a moment, this is a jolly good Gevrey - if it were a Premier Cru, I would not be dissatisfied. Drinking well now, with time in hand - until 2022 perhaps? (2422 views) | | | Tasted by CAQC on 12/7/2014 & rated 89 points: Really well balanced as expected from a Grand Cru. Underwhelming on expected complexity so would probably not pay up for this. On the nose, red cherry, dried cherry, red currant, earthy spice, hint of brandy, dried earth. Palate follows well lots of dried note repeat. Mediums across the board, tannins very well integrated. Pairs well with Christmas turkey.
Possible ripening issues in this vintage apparent.
Cellar (paid $170 8 years ago) (198 views) | | | Tasted by Xavier Auerbach on 1/10/2014 & rated 91 points: Revisited after two years. Impressive mineral energy and freshness, very together but without a lot of stuffing or weight, considerable tannic grip, some redcurrant and red berry fruit, just a little tertiary development, undergrowth, good persistence of flavour and length. Good wine, not a great Chambertin but hints at its noble terroir. Drinking well, no hurry. Completely intact on the second day, just slightly more tertiary. I am guessing that this might become a gentle, mature Burgundy in five years' time. (2758 views) | | | Tasted by City Wine Journal on 2/2/2012 & rated 90 points: Retail bottle, held 3 years. Masculine, full color, and confident in a simple manner. Austere, gaining power. Like a very good mason. Nice length. interesting nose did not develop beyond earthy spice. If you seek charm, complexity and intrigue from your Pinot, you will not find it here, but what it has comes though in earnest. (3432 views) | | | Tasted by Xavier Auerbach on 1/24/2012 & rated 90 points: Last tasted 4 October 2009, rather awkward then. Has developed into an elegant and balanced wine with rich, even velvety fruit, noble wood, typical 2002-freshness, sève, charm and good depth, nicely tannic. Does not display the majesty, weight and authority of a full-blooded Chambertin but is a good Gevrey - PC perhaps rather than GC. Drink now - 2017. (2667 views) | | | Tasted by Xavier Auerbach on 10/4/2009 & rated 90 points: Lacks intensity and expression, high quality oak, minerals, cold tea, leafy, a bit muffled; light, correct, estery cherries, leafy; correct but light and no hints of the majesty of a true Chambertin; a puzzling wine. (2647 views) |
| Louis Latour 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.infoChambertin Grand Cru On weinlagen.info |
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