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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.7 pts. and median of 89 pts. in 11 notes) - hiding notes with no text | | | Tasted by OttawaB on 9/26/2022 & rated 86 points: Brownish/garnet in colour. Acidity is waning ... not flabby but losing its ooomph. Balsamics and oxidation creeping in. Left a few years too long. But still okay to drink. Showing some red berry fruits, dried red berries, tannins are minimal and not really noticeable. Not very complex. (377 views) | | | Tasted by Marole on 5/26/2013 & rated 86 points: Impressive start then dissapointing. Rewarding nose showing maturity but when in mouth the fruit is saying bye-bye although some oaky tannins are still present, too low acidity! (3780 views) | | | Tasted by Finare Vinare on 8/4/2012 & rated 89 points: Decanted for almost an hour. Nice nose, very cherry, even the cores and a few bitter almonds. Development is around the corner, with hints of bresaola, mushrooms and spice. Also wet rocks and herbs, and a pinch of earl grey tea. Tastewise it's un-sweet with light to medium concentration, slightly dilute. The acidity lacks sharper focus, and the tannins are a bit drying, maybe on behalf of the oak. Not very long, it anyway finishes pure, mineral and cleansing. A good enough food companion with our chicken roast - it gains some roundness and spiciness with more air - without ever reaching real 1er cru quality. Question is, will it get better? Perhaps worth the wait to get some more tertiary notes in a few years... (4821 views) | | | Tasted by Porchino on 5/13/2011 & rated 92 points: at helligard very well made beaune even at 65 bucks a fine choice. (4761 views) | | | Tasted by peternelson on 2/14/2011 & rated 90 points: Cherry and a slight cherry cough syrup aspect; a little black fruit, black tea, touch of anise, wild cherry (cherry "sauvage" sounds better!)--reminds me of an Oregon Pinot. Silky but slightly dilute entry, then gets more concentrated with medium intensity in the end; fairly ample dry tannins; great medium body wine with good structure. (4025 views) | | | Tasted by cookie7 on 2/11/2011: pop and pour. Cherries, slight red fruit and teas on the nose. Focused initial palate - before broadening on the finish. Light red fruit and earth. Nice wine. (4628 views) | | | Tasted by ikkaariainen on 1/11/2010 & rated 87 points: Classic but still very young burgundy with lots of cellaring potential and improvement anticipated, enjoyed earlier tonight at the first Hickory Wine Club tasting of the year. Dark red, medium bodied, reasonably well balanced, soft, pleasant short lingering aftertaste. Nose of cherry, strawberry and some cola. Primary flavors of red berry including strawberry, red cherry, white pepper and a hint of cedar. A reasonable QPR at this price point, definitely recommend this wine with the understanding that it is still young and if drank soon this needs to be decanted. (2001 views) | | | Tasted by winefool on 2/6/2009 & rated 91 points: Rousseau / Potel / Prieur Dinner (Knightsbridge): Full red color. Nice rich sweet red cherry nose. Full tight sauvage cherry fruit with good structure. (2740 views) | | | Tasted by D H Grant on 11/21/2008: Enticing nose with cherries, anise and spice. The premiere bouche is a bit racy, medium bodied, but not lean, with good acidity, sweet red fruit and cherries and some distinct minerality on the finish (1818 views) |
| By Allen Meadows
Burghound, 2nd Quarter, 2008, Issue #30
(Domaine Jacques Prieur Beaune Champs Pimont 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, March 2008, Issue #19
(Domaine Jacques Prieur, Beaune Premier Cru Champs Pimont) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Jacques Prieur Beaune Champs Pimont) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/30/2008)
(Dom Jacques Prieur, Champs Pimont Premier Cru Beaune Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and The World of Fine Wine and Vinous and JancisRobinson.com. (manage subscription channels) |
| Domaine Jacques Prieur 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.Les Champs Pimont 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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