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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by Keith Levenberg on 1/20/2024 & rated 85 points: This wine on release was the second red Burgundy I ever had! So I remember it pretty well. It was rich and succulent and it wasn't hard to understand why the 1996 vintage was getting raves, until it closed down and got in a bad place and then there was a decade or two you didn't see a flattering note on a 1996, including this one, which has a pretty long stretch of very disappointed tasters. So, that's why I still have a few bottles not opened until now. It is no longer closed and surprisingly not bad, but still, you don't cellar a wine 25 years hoping to get something like this, because it went from dumb to kinda generically, anonymously mature without the interim phase we like to call "at peak." In this case I fear the "at peak" might have been on release. (1154 views) | | | Tasted by Old Claret on 10/22/2020 & rated 93 points: surprisingly good! (1202 views) | | | Tasted by rocknroller on 2/26/2019 flawed bottle: 90's Bouchard Tasting (St. Paul, MN): Murky, madeirized, vegetal. This bottle was toast. (1998 views) | | | Tasted by logos on 11/19/2018 & rated 70 points: 375. browning at rim. pretty, delicate, slightly spicy, noticeably woody nose, a bit tired with touch of oxidation as airs. pruny savour in light, silken body; tannins resolved, rather prominent acidity. rather simple for this vineyard, but overall pretty satisfying, though past its prime. (1776 views) | | | Tasted by SoundinBetween on 4/14/2018: From uncertain provenance (Winebid). Well past full maturity with lower than expected acidity, this just fell kinda flat in terms of expression of flavor, but drank fine. However this was stored, this bottle was at least 5 years past peak. (2237 views) | | | Tasted by beachdude8977 on 3/20/2018 & rated 93 points: Nice spice notes, rustic wood notes almost mahogany like, plums with brown sugar on top, slight browning but still plenty life ahead, really juicy with nice soft tannins and good acidity, was rough upon opening but singing now an hour later.. Wish I had purchased the others on winebid :( (2082 views) | | | Tasted by walkerjfw on 3/25/2017 & rated 88 points: Jay's Big Bottle Extravaganza (Jay's Home - Martinsville, New Jersey): First of the Red Burgundies on this evening, from a 3L, had been opened and re-bottled several hours prior.
Medium/light ruby color. Nose showing cherry, floral oils, herbs and some earth/leather. Palate was dusted black cherry, licorice, menthol and underbrush/herbs through the mid palate. Noted some austerity on the finish, slightly medicinal...Tannins still present and pretty strong.
Enjoyable and earthy wine, lacked depth (IMO) and finesse you hope for in a bottle with this age... (2190 views) | | | Tasted by gris on 3/18/2016 & rated 87 points: Tried over two days, but found it a bit too big (bordering on being flabby). Not my style. (1980 views) | | | Tasted by MC on 6/8/2015: Rough out of the bottle, but with 2 hours of air this shows well - but has the finish of a '96. Should hold or even improve. B+/A- (2452 views) | | | Tasted by thegracchi on 11/28/2014: Eh. (2499 views) | | | Tasted by bags on 8/17/2014: wonderful for what it is. drinking well after 30 minutes (2642 views) | | | Tasted by jinatnrt on 6/21/2014 & rated 88 points: Fairly rugged in style. Even after 18 years it still has tannin structure along with darker fruit and earthy qualities.
It was enjoyable to drink. (2148 views) | | | Tasted by johnwine on 11/22/2013 & rated 92 points: This wine has developed very nicely. It is loaded with sweet, jammy plums and berries with an earthy spiciness. Delish! (1957 views) | | | Tasted by Vino Me on 10/11/2012 & rated 87 points: 2nd time I have had this and did not like it as much this time around. No formal notes. 87 points. (2336 views) | | | Tasted by rklafter on 9/3/2012: IMHO. In the deep sleep
Nose is earth and cranberry but palate is the shrill thing we must be apologists for when a may back drinking friend goes ich. NR (2154 views) | | | Tasted by johnwine on 1/18/2012 & rated 92 points: This wine has finally come around and is now an earthy, delicious Burgundy. (1949 views) | | | Tasted by lesz on 4/10/2011 & rated 89 points: little tanic on opening but after 15 minutes much softer,enjoyable but not great, fruity bouquet (1986 views) | | | Tasted by MC on 11/21/2010: With some air it shows well, but even though it is elegant with some air, it has the rough side of '96 that I think will keep it from getting to great - but still very good and should hold for a while. B+/A- (1894 views) | | | Tasted by jreis on 11/6/2010: Still quite youthful in appearance -no real diminshment in color. Very mineral driven nose -lots of wet stone and talc. Still quite tart on the palate, not a ton of fruit with some cranberry and minerals leading to an acid filled finish. Better with food where the acids are more balanced. I'm not sure this will improve but still has a lot of life left. (1614 views) | | | Tasted by chbeaumont on 8/15/2009 & rated 91 points: Colour holding up; earthy elements to fore, forest floor, yet fragrant; soft, velvety, refreshing acidity; has a lovely, supple. , zestful finish. Soulful. Best now & next 3 years. (1820 views) | | | Tasted by Vino Me on 7/14/2008 & rated 91 points: My 2nd favorite of the 3 Burgs opened. This had an earthy nose and was showing the most age based on the color. It was red but had a seriously brown rim in the glass. Notes of currant and nutty red fruit. Integrated tannins. Holding up rather well. 90-91 points. (1930 views) | | | Tasted by johnwine on 3/5/2007 & rated 93 points: This is a lucious Burgundy from Bouchard. The color is a lustrous garnet. The nose is filled with scents of earthy, spicy plums and blackberries. The taste is fairly balanced and exudes generous flavors of plumpudding, blackberries and earthy spice. The taste is seductive and very complex in an earthy sense. (1700 views) | | | Tasted by chbeaumont on 12/26/2001 & rated 91 points: Fairly deep; glorious expressive nose, touch of tar; low keyed but superb fruit, asian spice, low acidity, firm finish. needs 2 years. 17Has closed up slightly, more tannic, deeper. leave for 2+ years. 16 (1992 views) |
| Bouchard Père et Fils Producer website
U.S. Importer (Addt'l Info)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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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