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| Community Tasting Notes (average 88.5 pts. and median of 90 pts. in 36 notes) - hiding notes with no text | | | Tasted by NickA on 10/12/2023 & rated 92 points: 2011 Burgs (Noize): First time trying this notorious producer. Tonight's most mature wine, with plenty of farmyard and some visible browning. Stereotypically 2011 in terms of structure, being bright and crisp and marked by its acidity - the opposite to the Felettig, say. I'd be drinking up if I owned this wine, but it was really quite nice on the night. (551 views) | | | Tasted by SimonG on 10/9/2022 & rated 91 points: More mid garnet than ruby. Nicely evolving nose with some sous bois starting to develop and a tiny hint of caramel at the edge. Vibrant red fruit, quite tart with good acidity. Middle weight here and more substance than the 2010. Decent length, persistent with a good line, the acidity giving focus. Just about **** (822 views) | | | Tasted by Cote d'Or on 10/27/2021: Tasted over 2 hrs
-med dark red mild bricking
-expressive slightly burnt sickly sweet red fruit mild reduction
-barely med acidity, med- weight faded dark red fruit faintly medicinal, med- tannins slightly astringent and some faint oak
-not very harmonious and rather low acidity for the vintage, probably was better a couple years ago (1135 views) | | | Tasted by benhalton on 12/22/2020: This shows more density and concentration than the Mont Luisants of the same vintage but is by no means a powerful wine. More dilute than a recent (spectacular) bottle of the 10, but still in adolescence, elegant and easy to drink but not showing a huge amount of development. This is certainly ready to drink but will change and I think improve over a few years. *** 1/2 (1310 views) | | | Tasted by fingers on 10/16/2020 & rated 91 points: This bottle was fantastic right out of the gate. Light hazy ruby color with a bit of sediment. Cork in perfect shape. Lovely perfume of mixed berry pie and floral elements and only a slight hint of the smoky wood that used to be more prominent in the bouquet. The palate has a gentle entry and is a bit soft on acidity for my taste, but I am enjoying the earth and mushroom notes and a little bit of that indescribable Burgundy magic that I had hoped to get. I refuse to throw food at it for fear of overwhelming the subtle beauty I'm tasting, but maybe seabass or white-sauced pasta would work well. After 2 hours it's holding up ok, but I'll have to report back when this bottle is eventually kaput.
Down to the final pours 6+ hours later and it’s held together very well, though I still don’t have confidence in it’s long term future.
But it’s nice to get a good one.
5+12+17+7= 91 (1633 views) | | | Tasted by fingers on 6/28/2020 & rated 89 points: Pretty consistent with what I tasted four years ago. Rusty garnet color, cork in good shape (always a concern with MI), no sediment. Enjoyable right from the pop with a light herbal, tobacco, creosote, and cherry bouquet. Palate still has good flavor but it’s lacking persistence and the longer it’s open, the more it starts to fade. I consumed this over 8 hours or so, but I think it shined the brightest early on. Quite good and enjoyable, and satisfies my lighter Burgundy itch, but it isn’t very special.
5+11+16++7= 89 (1540 views) | | | Tasted by FreekSuijver on 1/27/2020 flawed bottle: Undrinkable (1443 views) | | | Tasted by Dids on 11/16/2019 & rated 84 points: Let's not entirely put it down, it's a well made wine. It is very dilute in colour light ruby, with an very obvious orange tinged rim. It screams an age that vintage clearly does not have. I have to think of storage issues, but the cork is as it should be, some soaking for 5mm and tight, with no raised issues to show heat damage.
On the nose you get a lightest charring of wood peaking through the light floral scented fruit. There are green leafy tinges.
In the mouth light strawberry no more, it's simple, not acidic, but acidity in the medium finish. One can't say watery or dilute, but the danger is there. It's simple though, no complexity, no energy or verve.
In conclusion, I cannot see this as a premier cru wine, it represents it's village in a bad year. I'd peg it as a 92, it's that light. I suspect the issue here is the fruit, definitely not the first pick of the vineyard, more likely the dregs left for the likes of Walker to sweep up and what more discerning producers would put into Bourgogne Rouge or the village wine. (1389 views) | | | Tasted by xwine on 4/28/2019: No better than the last bottle, but looks and smells about ten years older. Not good. (1309 views) | | | Tasted by Motz on 1/31/2019 & rated 90 points: An interesting example of many things done right and something just a little off, disjointed. Strong expression of place, although showing angularities. Perhaps a touch of brett. These should probably be drunk sooner than later. Food helps round the edges. (1638 views) | | | Tasted by SimonG on 7/5/2018 & rated 91 points: Maison Ilan @ Medlar: A little darker a little darker but still mid ruby with a hint of garnet. More savoury on the nose. Quite sweet-fruited. Plenty of interest. I like this. **** (1742 views) | | | Tasted by Charlie Carnes on 4/4/2018: Another flawed 2011 Ilan. (1588 views) | | | Tasted by cookie7 on 1/27/2018: Pop and pour. A little Asian spice on the nose. Red fruit dominates on the palate. Enjoyable, though a bit simple. Drinks more like village than premiere cru. (1525 views) | | | Tasted by rc@ughey on 6/25/2017 & rated 88 points: Genuinely lovely nose, but like the other '11 Ilans I've had, the midpalate is a bit hollow and watery. Still, better than the bad reviews would lead you to believe, and quite enjoyable--just not true premier cru quality. (2143 views) | | | Tasted by Tpety on 2/6/2017 & rated 74 points: Something wasn't quite right, this bottle smelled and tasted like an over the hill Burgundy. Bought direct and stored in my cellar since release, I would have guessed improper storage if I had bought the wine later at retail. Below average 74 (2199 views) | | | Tasted by iByron on 1/27/2017 & rated 90 points: Clear garnet in the glass. Big nose of black cherry tea and rooibos with a bit or rubber overlaid. Medium minus tannins and medium plus acidity lead a palate that is fruit forward -- black cherry, black tea, dried flowers -- by Old World standards, but by no means New World in style. Naturally, food is its friend. I had roasted duck breast. Another top notch effort by Ray Walker. (2124 views) | | | Tasted by isaacjamesbaker on 1/16/2017 & rated 90 points: Double-blind Tasting (Weygandt Wines - Washington, D.C.): Vibrant yet concentrated. Pretty cherry with roses, earth, hints of broth. Firm but tart, still quite young.
Guess: 2010 Cote de Nuits 1er Cru. (2261 views) | | | Tasted by fingers on 10/8/2016 & rated 89 points: Notes after 4 hours open. Strong aromas of Dads Root Beer, poop, and reduction at the start. It settled down to a spicy cola, mushroom, ripe strawberry pie, and savory green herb kind of thing with medium intensity and shed most of the manure as it aired. The color is tawny ruby, about 60% opaque. Flavors seem aged beyond their years, which isn't necessarily a bad thing, I just think that this wine will taste 20 years old when it reaches ten. I wouldn't call the palate thin, but more a reflection of the vintage, however the not-so-neutral oak almost destroys the wine entirely. I also think there is some tannin bitterness that still should resolve and could make this a better drop in the future. Finish is quite long and smoky. The wine was profoundly more enjoyable with food (in this case, a steak sandwich) than on its own. 4+11+16+8= 89 (2425 views) | | | Tasted by jswine15 on 9/22/2016 & rated 89 points: It took a while to open up, and even after 3 hours it was a bit light, but pleasant and we enjoyed it. I think that Ray's minimalist wine making approach doesn't end up producing the best product in a challenging year like 2011. (1883 views) | | | Tasted by JenMiami on 8/27/2016: This wine needed a lot of time to open up, and when it did there was something not quite right lurking in the background, that I could not identify, or shake. To be honest, if I tasted it blind I would not identify it as burgundy. My husband disagreed, and thought it was representative of the 2011 vintage albeit very green/vegital. Bring this one to your next blind tasting, it is sure to spark conversation and be controversial, and that may in some way justify the price and increase your enjoyment. (1851 views) | | | Tasted by cookie7 on 8/19/2016: note after I pulled the cork after removing two glasses via Coravin two weeks earlier. A bit of nail polish on the nose. Really nice strawberries and red fruits on the mid palate. However, it has a very stemmy, chemical finish. Hold the other bottles and hope for the best. (1876 views) | | | Tasted by Charlie Carnes on 8/15/2016: There is obviously either or both a provenance or wine making issue here. (2071 views) | | | Tasted by khmark7 on 5/14/2016 & rated 85 points: Opens a little with air time. Still rather thin and lacking character that i was expecting. Overly rustic and dull. (2066 views) | | | Tasted by lozatron on 1/24/2016 & rated 91 points: Popped and poured, drank over 4 hours. Enjoyed with roast chicken spuds veggies and gravy.
With all the hullabaloo thought it would be worth opening a bottle. On opening - lovely start, bit of depth not too astringent, lovely nose red fruits bit of forest floor - jolly enjoyable wine.
I can't remember whether it's Kolm or Nanson but some burg guru is very pro 11 at the moment - I'm certainly beginning to feel it....
After a few hours....
It's opening up - this is an excellent bottle. Hugely enjoyable - deliciousness reminiscent of Jouan but maybe with a little more substance and a little more polish.
This wasn't cheap but if other bottles are like this then a good buy. (2427 views) | | | Tasted by Diane (LI) on 10/29/2015: It started out okay, but soon became disjointed, and never came together. Very odd. (2087 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Maison Ilan Producer website2011 Maison Ilan Morey St. Denis 1er Cru Les ChaffotsFrom Ray Walker:
2011 Morey Saint Denis 1er Cru “Les Chaffots” (12.0% alc)
Estimated production: 4 barrels
Situated just above Clos Saint Denis Grand Cru and adjacent to Grand Cru Clos de la Roche on a gradual slope. This vineyard has a very rocky terrain littered with limestone varying from pebble-sized to grapefruit-size. As with “Les Monts Luisants”, both the surrounding Grands Crus decreased the size of the vineyard when expanding their respective limits. The soil here is still wafer thin here, though the soil has a higher clay component, with more water retention and soil density. The average age of the vines is 26 years. The grapes were harvested on August 30th. The wine rested in tank for roughly 10 days after the primary fermentation finished.
On weinlagen-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.Les Chaffots On weinlagen-infoFrance 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.infoMorey St. Denis 1er Cru on weinlagen.info |
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