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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 93 pts. in 8 notes) - hiding notes with no text | | | Tasted by closguy on 1/26/2023 & rated 97 points: Decanting for three hours is a must, don't stress over it. Dark Madagascar chocolate melted in Kenyan AA coffee, blended with Indian chai spices and brewed blackcurrant compote. Warm long length. Deep kiss with a hot milf and yes - very psychedelic wine. Four bottles left, wont sell it. (513 views) | | | Tasted by drjb on 7/31/2019 & rated 94 points: Wine Group Dinner #169 - 2009 Gevrey Chambertin Grand Crus (Urbane Restaurant, Brisbane): Wine Group Dinner #169, Urbane Restaurant. This wine is immediately notable for its dense dark cherry colour and rich nose of black and red fruits with touches of compote character, earth and game. The palate is similarly rich and verges on surmaturite with touches of fig and dark chocolate yet there is still good balance and a fine finish. There is that Bernstein glossiness that is immediately attractive but which can be a little too much of a good thing ! Still this is a delicious wine of a particular style. (1777 views) | | | Tasted by drwine2001 on 2/27/2015: The Verticals Tasting at La Paulée 2015 (Colicchio & Sons, New York): Crystallized red fruit, deeply saturated color. Fantastic fruit clarity and depth while remaining incredibly refined. Layered and long. So much more balance and room to grow than most 2009s. These wines from Olivier Bernstein were downright thrilling! (3456 views) | | | Tasted by Burgundy Al on 2/27/2015 & rated 93 points: La Paulée de New York - The Verticals (Colicchio & Sons - New York NY): Tasted in 11/10/09 vertical, brief note. An interesting contrast to the 2010 just tasted, this is more lush and ripe, with almost as much spice, but slightly less well balanced. New oak seems to slightly protrude here. Good length but I'd like a little more textural nuance. (3658 views) | | | Tasted by CamWheeler on 3/15/2012 & rated 93 points: Oliver Bernstein Tasting (Fix St James, Sydney): Redcurrant, white pepper, truffle and some forest floor aromas. The palate has incredible structure, there is brooding fruit, tannin and acid all working together. Young but it is already obviously a serious and brilliant wine. (3804 views) | | | Tasted by MatthewF on 4/18/2011: Domaine Tasting at Olivier Bernstein (Burgundy, France): From barrel at the Domaine. Scheduled to be bottled in the next week or so. Deep dark color. Very dark cherry and berry aromatics with tons of spice and some nice earthy notes. Powerful and seductive wine. Great fruit on the palate. Great balance of acidity and minerality. Sweet coffee notes. Absolutely fantastic. (3983 views) | | | Tasted by Burgundy Al on 9/13/2010: Olivier Bernstein Cellar Tasting (Burgundy): Barrel tasting. Powerful dense fruit with great spice, interestingly spice that was almost more Vosne to me than Gevrey. But this is a gorgeous hedonistic wine showing great power and sexy charm. I think it at the same level as the Mazis, making it one of his two top cuvees for the vintage. My more experienced colleagues thought this even better than the Mazis. (3165 views) |
| By Gary Walsh
The WINEFRONT (3/21/2012)
(Olivier Bernstein Chambertin ‘Clos de Beze’) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Maison Olivier Bernstein Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Maison Olivier Bernstein Chambertin Clos de Beze) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/28/2010)
(Olivier Bernstein, Grand Cru Chambertin-Clos de Bèze Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and Burghound and Vinous and JancisRobinson.com. (manage subscription channels) |
| Olivier Bernstein 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-Clos de Bèze Grand Cru On weinlagen.info |
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