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| Community Tasting Notes (average 90 pts. and median of 90 pts. in 8 notes) - hiding notes with no text | | | Tasted by Rossodio on 12/30/2023 & rated 93 points: Absolutely at peak. Does well after 45 mins in decanter and is a rock star especially when compared to what you get for twice the price these days with more recent vintages.
Drink now +2-3 years. I stored at 55F since release. Warning that my cork had wine within a couple of millimeters of the outside end though it was in a little ridge in the cork. Not sure if this speaks to the whole lot of corks they used but I was close to having an entirely (not good) different wine.
I made beef wellington to have with this which was a perfect pairing.
I drank half of the bottle. Drunk over one night.
Vvv (86 views) | | | Tasted by drwine2001 on 6/19/2022: 2005 Volnay Premier Cru Tasting and Lunch (San Francisco): Dark ruby. Somber black fruit and some brett on the nose. Medium to light weight with a thin veneer of wood. Black fruit and soil, plenty of structure here with grainy tannins and a dusty finish. Complex and very Burgundian, but I don't like its wild edge or its exceedingly dry finish that does not bode well for further development. (761 views) | | | Tasted by pgb67 on 4/5/2021 & rated 90 points: Can it be that this wine was too young? On day 2, it was absolutely lovely with gobs of fruit and complexity although for the first several hours on the first night, it came across as ungiving and too earthy. (although some guests loved it from the start). (347 views) | | | Tasted by aagrawal on 9/9/2020 & rated 90 points: Zoom tasting with the wine group - Burgundy (Zoom): Tasted blind. Light ruby, slight bricking; high intensity aromatics with complex spice, red fruited, savory leafy component, a bit of spice, elegant with depth; palate is light bodied, red fruited, a bit polished but not at all ripe, balanced low-medium alcohol, medium to medium-plus acidity, less complex on the palate but more about the excellent mouthfeel and depth of fruit; finish is medium length. The nose is quite excellent, the palate simply very good. 90 (939 views) | | | Tasted by Richard P Howden on 9/9/2020 & rated 92 points: Very pretty floral nose with sweet red fruit and some earthy notes. More of an iron-mineral earthy palate with some buried fruit and some tannins emerging after several hours. A stronger showing than the last bottle, this has the energy to keep developing for many years. My last bottle sadly. (454 views) | | | Tasted by Richard P Howden on 2/2/2020 & rated 89 points: 2 hour decant. Ok shape, modest fruity nose. Good tart red fruited palate but nothing stands out. (514 views) | | | Tasted by La Grappe on 10/10/2015 & rated 88 points: A youthful, cherry red colour; quite fresh, sappy fruit, redcurrant and cherry, with some richness beginning to develop through the acidity. Not much complexity at present, as it is still young, but it should improve with a few more years' development. (811 views) | | | Tasted by PC73 on 3/9/2015 & rated 88 points: This is not my sort of style. very big and powerful wine. currently huge tannins. a pure pinot nose, but just too modern, too polished and dare i say it, to "parkerised" on the palate. perhaps just a difficult phase and i'd hope this mellows, perhaps one to try again in 2020? (784 views) |
| Maison Alex Gambal Producer web sitePinot 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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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