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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 14 notes) - hiding notes with no text | | | Tasted by TWSA on 4/5/2023 & rated 90 points: Nose: spices, herbs, rose, white pepper, licorice, musky, earthy, blueberry, raspberry
Notes: In excellent condition in terms of fill and cork. Drank after 2.5 hours of decanting. The 1999 RSV remains quite strong and tight probably given the vintage. It is clearly that this wine requires a little more cellaring. Having said so, this bottle is full of complexity and depth which promises plenty of potential in the future. It is rather unfortunate that this bottle cannot open up tonight.
Drink: 2030+
Rating: 90+ (808 views) | | | Tasted by Burgnick on 3/28/2023 & rated 93 points: Beautiful and accessible with darkish red fruit, spice and nutmeg. Softer than what one would expect from a 99 but still a very nice RSV. (963 views) | | | Tasted by Paul S on 9/20/2019 & rated 93 points: Richebourg + RSV for Mike and Pete's birthday (Holland Park, Singapore): Good but not quite ready. Unlike the 1999 Giradin RSV that was fully opened for business, this came across more like many of the 1999 Grand Crus I have had recently - that it still needed time to loosen-up and unwind. There certainly was some quality on it though. It had a deep, rich nose, with aromas of warm spice wafting over stewed cherries and berries, and a nice bass note of warm earthiness. A very full, inviting bouquet. The palate started off really tight, only slowly opening up over the night to show a mouthful of dark cherries and berries, mineral and spice, all wrapped in soft tannins and acidity. There was a decently long finish too, with some notes of orange peel showing up. I somehow just felt that this was less silky and elegant than usual for Hudelot-Noellat, less transparent maybe than some of the houses more recent vintages. It certainly had good Grand Cru girth and depth, but it just felt rather thick and full, lacking some of the effortlessly lacy feel that I have come to enjoy from HN's RSVs. Nevertheless though, this is a quality wine with plenty of charm - and I do think it will open up fairly nicely over the next few years. (1966 views) | | | Tasted by Rezy13 on 5/23/2017: Still very nice color, light maroon; wow, great nose, classic Vosne spice, deep dark cherry, lots of freshness, powerful yet lithe, silky, somewhat still pent up acid, very fresh for the vintage, some cherry liqueur, spice, softer mineral; not the richest for RSV but great focus and drive that should make for a long lived and elegant wine; delicious. (3989 views) | | | Tasted by ricknat1 on 4/21/2016 & rated 94 points: This has opened up quite a bit in the last 5 years and is still on the rise. Gorgeous, pure nose with intense red fruit mixed with spice and a hint of hoisin. This is pure elegance that got better over the course of several hours and was still improving as we took the last sip 4 hours into the meal. Debated between 94 and 95 and bet it will be on the higher side next time (4695 views) | | | Tasted by johnh1001 on 10/13/2013 & rated 93 points: Drank over 3 hours and saved a bit for day 2. Initially the nose was completely closed, but opened after some time slights. Dark fruit, spice and meaty notes. Very stern on the palate. Lots of structure and I imagine this will uncoil beautifully with time. Long, somewhat tannic finish. (6276 views) | | | Tasted by lepetitchateau on 7/30/2013 & rated 90 points: Seems there is some variability to this wine. This bottle was fresh and powerful on the nose, with a touch of overripe fruit, showing very black tonight. The palate is powerful but still keeps it character and sophistication up to a point, but with time in the glass it becomes iffy. (Ma Peche) (6156 views) | | | Tasted by Pearls_b4Swine on 4/14/2013 & rated 88 points: Utter disappointment; discordant tannins and excessive acidity; not at all what I had been expected. Very much not worth the money. (5630 views) | | | Tasted by ricknat1 on 3/27/2011 & rated 93 points: At the Union League with Clive, Bob and a group of friends; 3/26/2011-3/28/2011 (Union League Cafe, New Haven Ct.): Tight, rich with the same beauty I have seen from other vintages. This was drinking best tonight in this flight, but was outclassed by the DRC Richebourg. Worth owning.
At Union League with Clive, Bob et al. (6287 views) | | | Tasted by Rupert on 3/3/2010: Goedhuis Burgundy Growers Walkaround Tasting (Saatchi Gallery, London SW3): Ripe and exotic, smoky, powerful - really grand burgundy (5209 views) | | | Tasted by Alex G. on 2/12/2010: Burgundy for Lunch (Scottsdale, AZ): Sexy Vosne spice in spades, some funk. Youthfully tannic, but not excessively so. A damn fine wine, but hey this got killed by the competition. (3726 views) |
| By John Gilman
View From the Cellar, May/Jun 2006, Issue #3, Romanée-St.-Vivant: Refined Elegance Searches for a Place in the Modern World
(Hudelot-Noëllat Romanée-St.-Vivant) Login and sign up and see review text. | By Allen Meadows
Burghound, 2nd Quarter, 2005, Issue #18
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The Romanee St. Vivant Marathon (2/6/2005)
(Romanee St. Vivant Hudelot-Noellat) Login and sign up and see review text. | By Allen Meadows
Burghound (1/26/2005)
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, 1999 Red Burgundy in the Bottle (May 2002)
(Romanée-St.-Vivant- Hudelot-Noëllat) Login and sign up and see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Hudelot-Noëllat Romanée St. Vivant Grand Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2007)
(Hudelot-Noellat Romanée Saint-Vivant) Medium ruby-red colour with a hint of amber at the rim. A very deep, wide, earthy and impressive nose. Mouthfilling, still with plenty of drying tannin. Given the nose and structure this slips disappointingly unobtrusively into the finish - but it’s one very long, if slightly oaky finish! In the end the astringent (though ripe) tannins dominate the mid-palate and finish a little too much for current enjoyment. Taking stock there’s a modicum of maturity on the nose and surely a great grand cru nose at that. If the nose hints at maturity the palate is way too young; it’s concentrated and long but the structure is dominant today. When the palate catches up I think this will be a stunning bottle. |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and Vintage Tastings and Burgundy-Report. (manage subscription channels) |
| Alain Hudelot-Noëllat 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.info |
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