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| Community Tasting History |
| Community Tasting Notes (average 89.4 pts. and median of 89 pts. in 17 notes) - hiding notes with no text | | | Tasted by SiR on 9/2/2019 & rated 92 points: 12.5% - Clear, med to light ruby-blackish with not much bricking on the hue / clean, med+ intensity - redcurrant, warm strawberry, black tea, floral bouquet (violet, peony), underbrush, smoky / dry, med acidity, med to low polished tannin, med to light body, med intensity, med to long length. Quite alive after 18 years with a firm red berries presence carrying through along the tertiary notes. (1822 views) | | | Tasted by Lordswood on 10/21/2016 & rated 91 points: Well, I am properly impressed. A lovely balance of strawberry fruit, balancing acidity and generously ripe tannins. This is in a great place but can still evolve if you like more of the forest floor type flavours. (3721 views) | | | Tasted by paul canet on 10/16/2016 & rated 88 points: Un peu cher pour ce que ce vin avait à offrir. Drink up! (3666 views) | | | Tasted by GuillaumeC on 9/18/2016 & rated 85 points: Vin fini, aurait du être ouvert il y a quelques années. Dommage. (3925 views) | | | Tasted by Jeff W on 3/13/2016: Hmmm, this bottle has a distictly brownish tint. On the palate it is thin and the fruit has faded. To borrow a word used by antique dealers to describe a piece that has been artificially aged, it is "distressed". As someone who likes antique Burgundy I am still enjoying it, but given the premature aging I can only mark this as a flawed bottle. (4420 views) | | | Tasted by yiuwing_hk on 12/28/2015 & rated 92 points: After 45mins, very good structure, deep red fruit, smoky & animal nose, red fruits, soft tannins, good structure. (1268 views) | | | Tasted by tendring on 11/17/2014 & rated 89 points: Wine Education Service - Red Burgundy (LSE): Orange brown.
Animal odours, soft and lovely.
Fruity, balanced, soft tannins, juicy mid palate, very long. (1650 views) | | | Tasted by Adrian Wood on 11/5/2014: Some nice scented red fruit and Pinot Noir earthy aromas on the nose. The palate had some good acidity balanced by mellow cherry and violet flavours with some underbrush and the finish had some citrus and saline notes. The acidity and fruit went very well with the richness of the duck breast we were having. A light but quite well balanced wine if somewhat lacking in complexity. Nevertheless, it was very enjoyable; I have another bottle which I intend to drink reasonably soon, as I cannot see this improving very much further and probably not to 2025 as indicated on the CT drinking window. V.g. (3180 views) | | | Tasted by SimonG on 10/8/2014 & rated 90 points: Mid to full garnet. A sweet-fruited mellow autumnal air to the nose. Some development but retains its core of floral, fragrant fruit. Bright, red-fruited with a good dash of sous-bois. Mellow but bright. Very drinkable. ***1/2 (1669 views) | | | Tasted by Jeff W on 3/6/2014: My second bottle. Perhaps I am in a more forgiving mood tonight, but I find myself warming it it........ish. The description in my first note still seems right, but a I think this is a wine that really needs to go with food, and it will not show best when tested in isolation. You just need to get past the "severe but correct" attitude to appreciate it, and a meaty dish will help there. vg (1888 views) | | | Tasted by Jeff W on 2/8/2014: Savoury, earthy, grainy, tannic, and tending to the austere. This seems much more like a robust (and slightly rustic) Savigny, rather than a pretty Chambolle. It's perfectly enjoyable, but overall a disappointment given the house and vintage. g (1832 views) | | | Tasted by jkuanl on 1/25/2014: Drank this with the 1999. A nice villages, true to Chambolle, a pretty, light, refreshing wine. Smelled and tasted of cherries and red berries with a bit of smokiness. Soft and not really structured to let it age past perhaps age 15 or so - this is a good time to drink the wine. This had a little less concentration and a little more acidity than the 1999, which was a better wine. (1484 views) | | | Tasted by pjaines on 1/16/2014: 35 English pounds buys a pretty decent wine here - cheap in terms of the money pit of Burgundy. As is usual with this kind of wine where a negiotiant has purchased the grapes from wherever, you are not sure what you a really drinking but the results are decent. Light, true to the character of Chambolle Musigny and shows enough development to warrant the purchase. Lacks weight on the finish - lots of celery stick, cherries and red fruit. I actually like it, but since when did a wine like this become good value at 35 quid? I've been brain-washed into Burg pricing! (1811 views) | | | Tasted by tendring on 12/9/2013 & rated 87 points: Wine Education Service - Fine Red Burgundy (LSE): Light with age.
Attractive developed nose.
Fruit and tannin, balanced, a food wine, oaky, long. (1818 views) | | | Tasted by hadwin on 12/9/2013 & rated 91 points: WES - Fine Red Burgundy (LSE Holborn): Medium intense. Distinct orange hue. Vegetal pong with smoke and mushrooms - almost cheese! Soft, rich, subtle on the palate. Rounded savoury. Quite delicate. (1863 views) | | | Tasted by Dr AJ on 10/19/2013 & rated 89 points: Lovely radiant fresh but fully mature Chambolle. On the palate, ethereal, almost weightless, but also very ripe and deep and powerful. Aromas and flavours of dark cherry, thyme and a hint of fennel seed, plus earth and smoke. Soft and quite sweet, but with gentle acidity too, and a long satisfying finish. The overall effect is light and lithe, but also resonant and full of impact. An alluring, rather gorgeous red Burgundy. So much more delicate and fine-boned and deftly nuanced than almost all new world pinot. A delight. (1251 views) |
| Maison Roche de Bellene 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.infoChambolle-MusignyChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrant bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace." |
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