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| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 60 notes) - hiding notes with no text | | | Tasted by Vinum Deorum on 4/12/2024 & rated 90 points: As a few years back I have not been impressed by this wine at all. It lacks the usual complexity and elegance of DRC wines, especially in a vintage that was kind to red wines. Light bodied, and somewhat incomplete. Overall a decent wine, but a real letdown considering the maker and the vintage. (147 views) | | | Tasted by jshufelt on 2/11/2024 & rated 95 points: It's been a long time coming - my intro to DRC. Slow-ox for 90 minutes before service - upon first taste, we elected to decant the remainder; a bit of tannic roughness right at the tail end of the finish that needed a bit more air to resolve. In the glass, pale rose at the rim, shading to a deeper, somewhat opaque dark berry red at the core. On the nose, a fascinating, focused mix of crushed cherries and rose petals, and a hint of peppery cinnamon. On the palate, delicate, silky, and smooth, with light cherries, rosewater, orange pith, bay leaves, and mild floral/herbal elements weaving in and out of the mix. Mild tannins assert themselves on the finish. Not quite the religious experience I was hoping for, but there's no question that this is a delicious, outstanding wine, and the aromatics are unique - that seamless blend of cherry and rose sets it apart. (372 views) | | | Tasted by Burgundy Al on 12/8/2023 flawed bottle: Birthday Celebration (State Street Manor & Racquet Club - Chicago IL): Something was slightly off and muted here, was it ever-so-slightly corked? (1314 views) | | | Tasted by johnh1001 on 8/6/2023 & rated 95 points: This was singing. Gorgeous candied red fruit, dried flowers, spice and stems. Light on its feet but plenty of power. Just delicious. (909 views) | | | Tasted by Burgundy Al on 8/5/2023 & rated 96 points: Weekend in Michigan with Wine; 8/5/2023-8/6/2023 (Asian Spice House - Buchanan MI): I haven't tasted this wine in over a decade and tonight's bottle was (by far) the best it has ever been for me. Fresh and mature red berries and cherries come in and out of focus over the course of several hours with both sweet and savory spice. Good enough weight, great length. Really fantastic bottle, even with fully soaked-through cork. (1700 views) | | | Tasted by burginner on 3/4/2023 & rated 93 points: magnum (1086 views) | | | Tasted by LDA ZH CH on 1/28/2023: My first time with RC. Moderate density and concentration. Nose and palate both very complex, like a firework of aromas. When starting to identify one another one pops up, sour cherries come back and fourth. Already shows some tertiarty aromas (mosty earth-like). The balance and elegance are just extraordinary. To me more a piece of art than a bottle of wine so scoring would be pointless (535 views) | | | Tasted by vintage_whine on 11/12/2022: Stemmy, complex d fruit is ripe but the tannins are a bit harsh. Intensity and density but not quite the elegance and finesse of the east of the lineup. Though the freshness of fruit and acidity augers it’s got more time left (1054 views) | | | Tasted by THT on 6/30/2021 & rated 98 points: Superbe bouteille, plus prête que la dernière il y a déjà plusieurs années, bien qu'elle promette encore un long vieillissement.
D'un classicisme d'école ... (2366 views) | | | Tasted by pkouchu on 1/27/2021 & rated 93 points: oak, red cherries, red florals, stemmy underbrush, earthy spice, raspberries, crushed minerals and a hint of soy.
Vibrant mouthfeel, energetic and racy, spicy and tart red fruit upfront.
Always love the aromatics, hate the price tag (2476 views) | | | Tasted by Keith Levenberg on 9/21/2019 & rated 95 points: I was skeptical of some of the recent notes indicating this might be ready to go, but it is indeed in a good spot and has mellowed and shed its tannins much quicker than I would have figured possible. The aromas segue from green stems on opening to the classic Vosne cinnamon spice with more air. The fruit, which used to be so dark with an element of sur-maturite bordering on figgy, has mellowed into pale crimson tones with a gentle concentration - more watercolor than oil. After an hour or so in the decanter to smooth out some of the spiky stemminess the texture turns to pure silk. But while this is in a beautiful spot it's still not a mature wine - so satisfying to drink but probably needs a decade to peak. (5970 views) | | | Tasted by ajf on 6/23/2019: A
Spectacular wine, mature full bouquet of burgundy fruit, smooth and silky tannins, spicy ,long Finnish,delicious (3414 views) | | | Tasted by Burgnick on 10/26/2018 & rated 92 points: The nose jumped out with stems, coffee beans, vr spice and herbs upon opening. Palate had lovely sweet red currant and orange peel. For a 02 especially drc, it lacked the mid palate weight and stuffing, but it showed beautifully tonight nevertheless. It is unmistakenly drc. Drinking at its peak. Pretty sure it won’t improve much from here. (4035 views) | | | Tasted by redwiner on 9/29/2018 & rated 94 points: Excellent all around. (2838 views) | | | Tasted by The Vines That Bind on 11/2/2017 & rated 93 points: Fantastic bouquet right off the pop. Big DRC florals and stems. Yeah, the oak is pretty big, but the fruit on this is so robust and vibrant that the whole thing is delicious overall. Sexy and racy. More expressive and a more impressive showing than the last bottle. A polished and very well built bottle of wine. (4018 views) | | | Tasted by jc01jc01 on 9/11/2017 & rated 95 points: I bought 3 bottles of these and this was the first that tasted ready. I drank the other two a few years ago. I think it is a point now. Delicous but with still plenty of backbone. I don't suppose it will improve any further but I could be wrong. I could still taste it the next day - very impressive. I kept mine in a warmish house for the last 12 or so years and so it may be forward of well stored bottles. (3122 views) | | | Tasted by The Vines That Bind on 1/2/2017 & rated 92 points: Whistler Wines; 12/31/2016-1/3/2017: Nose is immediately indicative of DRC with heavy florals, a stemmy perfume, and present Vosne spice. Reading much more like a Romanée St. Vivant than Echezeaux, soft and elegant rather than powerful. Beautiful smelling and drinking. Already pretty silky. Really curious as to what is in this. (4333 views) | | | Tasted by tcosgriff on 12/18/2016 & rated 89 points: Bright Burgundy color with a very vague chokecherry bouquet and flavor, with asphalt notes in the ending. The wine was very acidic when first opened and never completely came into balance. After sitting for a while, it took on unpleasant barbecue and bullion notes. These pop up in most of my Burgundies. I am likely overrating this wine with an 89 score, about the highest I have been able to reach after tasting multiple very expensive Burgundy wines over the last few years. I do admit that I may have a tasting peculiarity that affects the taste profile of red Burgundy, but then my wife has the same problem. So I think that we should all give it up, and buy something else, and be very skeptical of all the mumbo-jumbo about restraint, and balance, and terroir, and holy sites, and holy hills. If you and I haven't been able to get to ratings in the high 90's without a bit of fudging with these wines, then we should move on. (3523 views) | | | Tasted by Vinum Deorum on 6/13/2016 & rated 90 points: Enjoyable and classical pinot noir, although not as exciting as one may expect from a DRC wine. Round, smooth, floral aromas. Elegant and balanced while not very complex. Moderate length, subtle tanins. Very nice but not great. No point to hold it any longer. (4279 views) | | | Tasted by FYC on 6/28/2015: Ripe juicy red fruit. Spice. Youthful, long, and balanced. A superb 02. (4639 views) | | | Tasted by mjg87 on 6/26/2015: I didn’t take any notes on this but I think I liked it more than the '96 La Tache. (3870 views) | | | Tasted by dcwino on 5/21/2015 & rated 93 points: Burgundy dinner (The Grill Room at Capella Hotel Georgetown): This bottle is starting to browning at the rim. The nose starts with strong DRC stem note which need to a hint of green impression, sweet decadent red fruits, raspberry jam, flowers, a slight hint of soy and sweet Vosne spices. Medium concentration, lovely silky palate, mineral, ripe sweet red fruits, good acidity and finish. I initially liked it a lot but deducted a couple points towards to the end for not having vibrant energy. I wonder the stem inclusion was the right decision as the stem note is quite strong and a bit out of sync as the fruit concentration is not there. Further cellaring could help lessening the stem note but the wine seems to be close to the peak. If you enjoy the DRC stem note, you may enjoy this a bit more. DRC signature is quite strong and it is very enjoyable. (4693 views) | | | Tasted by burgburgburg on 5/10/2014 & rated 90 points: A mature VR 1er level DRC. Delicious, charming, and lovely; but no surprise. Good to try but obviously bad in value. Ready to dink or hold may be several more years. (5328 views) | | | Tasted by lepetitchateau on 2/3/2014 & rated 90 points: Respectable, clean, sophisticated bottle of wine that offers a certain mildness, very 2002 but not very Vosne. Lacks much depth or umph, past it's primary stage but still has a long way to go before maturity gives this more to say. (5211 views) | | | Tasted by rnellans on 6/26/2013 & rated 92 points: Spice and floral notes. Quite structured with big tannins. Very primary. (5409 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Kapon
Vintage Tastings, Chicago Recap (11/2/2011)
(DRC Vosne Romanee Cuvee Duvault-Blochet) Login and sign up and see review text. | By John Kapon
Vintage Tastings, La Paulee 2009, Part II (3/7/2009)
(DRC Vosne Romanee Cuvee Duvault Blochet) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/12/2006)
(Dom de la Romanée-Conti, Duvault-Blochet Premier Cru Vosne-Romanée Red) Subscribe to see review text. | By John Kapon
Vintage Tastings, The 2002 Romanee Contis and a Mt. Sinai Hospital Charity Event (2/13/2005)
(Romanee ContiVosne Romanee Premier Cru, .Cuvee Duvault-Blochet.) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine de la Romanée-Conti Vosne-Romanée 1er Cuvée Duvault-Blochet 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine de la Romanee Conti Vosne Romanee Premier Cru) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaine de la Romanée-Conti Vosne-Romanée 1er Cuvée Duvault-Blochet 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Vosne-Romanée Cuvée Duvault-Blochet 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine de la Romanée-Conti Vosne-Romanée Cuvée Duvault-Blochet 1er Cru Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (10/1/2006)
(Romanée-Conti Vosne-Romanée 1er Cru) Medium colour. A wide, interesting and smokey nose of quite some complexity, eventually a little bacon-fat comes through too. The palate is nicely delineated if not so concentrated, yet is both elegant and delicate. Actually this is rather beautiful and shows wonderful balance, such that I expect it will be very long lived. Super and with beautiful aromatics too. This was a hard bottle to open - not through guilt, rather the cork - pushing the corkscrew into the top caused the cork to start sinking and wine to squirt as there was no airspace. With incredible care and a twin-pronged 'pull' tool I got the cork out - phew! Comparing to the other wines opened this cork seemed narrower in diameter… | By Bill Nanson
Burgundy-Report (7/1/2005)
(Romanée-Conti Vosne-Romanée 1er Cru) A bright, medium cherry-red colour, just a shade lighter than the Echézeaux that stands by it’s side. A quite lovely nose that begins with a suggestion of torrefaction and sweet powdery fruit. Swirling releases a much more prominent and precise red-fruit note. Medium bodied, this wine shows an elegant balance between the fruit and acidity, the tannins showing a grainy edge and just a hint of dryness. There’s a serious aspect to this wine and whilst it’s shallow in the context of the DRC line-up in 2002, it’s certainly not shallow in the context of the appellation indicated on the label. I expect this wine will be a great investment, regardless of how you choose to use that word. | By Lyle Fass
Rockss and Fruit (2/8/2005)
(DRC Vosne Romanee 1er Cru "Duvault Blochet") Very vibrant ripe nose with complex spice and bright bing cherries. After some coaxing some menthol, leather and blueberry appeared all set on a background of mineral. The brightness on the nose is reflected on the palate in waves of pure ripe, sweet red fruits. Sexy and silky with great density buffered by great acids. Long on the finish. A great start as this wine has great upside and will develop for a while in the bottle. |
NOTE: Scores and reviews are the property of Vintage Tastings and JancisRobinson.com and Burghound and Vinous and Burgundy-Report and Rockss and Fruit. (manage subscription channels) |
| Domaine de la Romanée-ContiLe millésime 2012 (notes du domaine):
Certains millésimes connaissent des accouchements faciles : le vigneron intervient tranquillement et peu souvent, comme le fait l'équipage d'un voilier qui navigue par temps calme. Mais il n'est pas rare que le parcours vers la naissance du millésime s'apparente plutôt à la guerre, à une lutte de tous les instants pour garder le bateau à flot et arriver au but sans trop de dommages !
Ce fut le cas en 2012, qui restera un millésime unique - mais lequel ne l'est pas ! - dont se souviendront longtemps ceux qui étaient en première ligne dans les combats que nous a imposés la nature en mettant en avant ses meilleurs « soldats » : le mildiou et l'oïdium.
Le mois de mars fut pourtant très sec et quasi estival (22° de moyenne), ce qui entraina un débourrement plus précoce encore qu'en 2007, année de référence pour la précocité. Nous nous voyions vendanger en Août ! Mais de ce mois hors norme, ce qui aura finalement marqué nos mémoires, ce sont les coups de tonnerre du 26 mars, très exceptionnels pour la saison, mais prémonitoires de ce que les dieux réservaient à Nicolas Jacob, notre chef de culture, et à son équipe.
A partir d'avril, le changement est en effet radical : le froid (- 2° le 13 avril) et l'humidité s'installent. Résultat : impossible d'entrer dans les vignes pour labourer et l'herbe pousse follement, encouragée et entretenue par les pluies. Pour les mêmes raisons nous avons à surmonter les plus grandes difficultés pour les traitements : il faut guetter et profiter de la moindre fenêtre de temps sec pour apporter la protection nécessaire. Malgré une vigilance de tous les instants, le mildiou se manifeste et attaque même très fort, supprimant un pourcentage de la récolte difficile à évaluer, mais réel. L'oïdium, lui aussi, trouve des conditions de développement favorables. Et la grêle s'en mêle, frappant toute la Côte de Beaune et entre autres notre Montrachet le 30 juin.
La floraison commence vers le 9 juin, mais elle s'étire sur un mois à cause des conditions froides qui persistent. Il en découle une coulure importante.
Bilan de ces trois mois où il a plu un jour sur trois ! :
- une récolte d'ores et déjà réduite, suite à la coulure et au mildiou, et qui risque d'être hétérogène en maturité à cause de la floraison très étalée ;
- mais en même temps la coulure a créé un pourcentage intéressant de raisins millerands, ce qui est toujours facteur de bonne qualité ;
des vignes vigoureuses et en bonne santé ;
- et bien sûr l'année, d'exceptionnellement précoce, est devenue quasiment normale, la floraison laissant entrevoir des vendanges vers la fin septembre seulement.
Fin juin dernier épisode printanier « excentrique » : une canicule de quelques jours qui a pour résultat de griller les jeunes baies les plus exposées au soleil, diminuant encore la récolte et augurant d'un tri supplémentaire au moment de la vendange pour faire tomber les baies grillées.
En juillet la nature enfin s'assagit. Nous avons subi des pertes, mais l'ennemi « fait retraite ». Grâce à ces conditions plus clémentes, nous pouvons reprendre efficacement le travail du sol en effectuant dans certains cas trois passages de labour afin de libérer la vigne des herbes qui l'envahissaient. Nous effectuons les derniers traitements de précaution début août et...il ne nous reste plus pour la suite qu'à compter sur une météo qui se rapproche enfin des normales de saison.
C'est ce qui s'est finalement passé...
Le mois d'août a été chaud et beau avec une canicule et des orages autour du 15 août. Chaque fois, malgré le vent orienté souvent au Sud, le beau temps sec est revenu. La vigne ayant été largement abreuvée par le temps pluvieux qui avait précédé a nourri généreusement les raisins, la photosynthèse a été favorisée et la production de sucre a progressé très rapidement. A la veille des vendanges on avait :
- des grappes de petite taille présentant des raisins à peau très épaisse et un fortpourcentage de baies millerandées ;
- de la grillure sur la face exposée au soleil d'un nombre important de grappes, suite aux canicules, notamment celle de juin ;
sur certaines grappes, une ou deux baies n'ayant jamais « vér頻, c'est-à-dire restées vertes, qui seront rejetées lors du tri de la vendange ;
- botrytis inexistant.
En bref, une vendange très saine qui pouvait attendre une maturité complète. C'est ce que nous avons fait, prenant le risque, pour décider de la date des vendanges, d'aller bien au-delà des cent jours qui normalement séparent celles-ci de la mi-floraison de la vigne.
Nous avons finalement vendangé les raisins de Corton et de quelques jeunes vignes sur Vosne-Romanée à partir du vendredi 21 septembre avec une équipe réduite et nous avons commencé les « grandes » vendanges sur Vosne-Romanée le lundi 24 septembre. Le temps s'est malheureusement dégradé à partir de mardi et le mercredi 26, il a plu toute la journée ! Nous avons bien entendu arrêté totalement les vendanges ce jour-là et avons vécu dans l'angoisse, car on pouvait craindre de fortes attaques de botrytis le lendemain.
Mais deux phénomènes ont concouru avec une totale efficacité à préserver le raisin : d'une part les peaux des baies exceptionnellement épaisses et résistantes, et d'autre part une température froide, et même exagérément froide pour la saison ne permettant pas au botrytis de se développer. La vendange reste exceptionnellement saine. Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : Comme chaque année nous avons néanmoins procédé à une sélection sur la vendange : celle-ci a consisté à faire tomber les baies grillés et également les quelques baies non « vérées », en d'autres termes le tri a été minime et le personnel à la table de tri a vu défiler une récolte qui, au point de vue sanitaire, est l'une des plus belles de ces dernières années. Le temps restant frais, les températures de rentrée de vendanges ont été excellentes, autour de 15°, ce qui a permis une macération de quelques jours avant un départ en fermentation lent et progressif.
Les fermentations durent maintenant depuis près de trois semaines sous le contrôle « amoureux » de Bernard Noblet et de ses cavistes. Les premiers tirages ont été effectués, notamment celui de la Romanée-Conti qu'étant donné son état de maturité nous avons vendangé la première. Les vins sont très prometteurs avec de belles robes et des arômes frais et délicats.
Il faut introduire dans ce rapport un chapitre à part pour le Montrachet, qui comme toute la Côte de Beaune, a été grêlé deux fois au cours de l'été. Là les raisins ont beaucoup souffert. Nous avons vendangé le vendredi 28 septembre, c'est-à-dire avant la fin de nos vendanges rouges. C'est une récolte abîmée par la grêle, le botrytis et l'oïdium que nous avons rentrée et qu'il a fallu trier de manière extrêmement sévère. Il en est résulté une toute petite récolte, la plus minime de ces dernières années. Nous comptons sur une excellente qualité, mais le rendement ne représente même pas la moitié de la normale.
Pour les vins rouges, les rendements tournent autour de 20hl/ha, ce qui est de 25% environ en dessous de la normale que nous situons à 25hl/ha. A titre de comparaison, les 2009 ont donné des rendements moyens de 30hl/ha.
Une récolte comme celle que nous venons de terminer nous fait prendre conscience encore plus s'il le fallait de l'importance du pari - et de la chance - dans la réussite ou l'échec face à un millésime. Répétant ce que je disais l'an dernier, il est capital d'attendre la maturité complète du raisin. Ce fut plus facile cette année avec une récolte parfaitement saine que l'an dernier où le botrytis était important. Mais, dans les deux cas, il fallait attendre la maturité complète et nous avons eu la chance que les conditions météorologiques soient devenues notre alliée en conservant un temps froid qui a permis aux raisins de passer, sans attaque de botrytis, à travers les pluies très importantes que nous avons connues le mercredi 26 septembre.
Il est certain que la perte de récolte consécutive aux attaques du mildiou et la grillure de certaines grappes a été importante, mais cette perte en quantité est aussi un facteur qui a favorisé la qualité, puisqu'il en est résulté un éclaircissage naturel qui, en diminuant le rendement, permet au raisin sain de mieux mûrir. Il est fort possible que nous n'aurions pas atteint de telles maturité et qualité s'il n'y avait pas eu ces pertes à supporter.
Voici les dates de vendanges pour chacun des crus :
Corton .......................... 21 septembre
Romanée-Conti ............. 22 septembre
Grands-Echezeaux ........ 22, 24 et 25 septembre
La Tâche ....................... 25 et 27 septembre
Richebourg .................... 27 et 28 septembre
Montrachet ................... 28 septembre
Romanée-St-Vivant ....... 28 et 29 septembre
Echezeaux ..................... 29 et 30 septembrePinot 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.infoVosne-Romanée 1er CruVosne Romanée is one of the smallest wine villages in Burgundy The wines possess diverse characteristics, but they can generally considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
on weinlagen-info.de |
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