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| Drinking Windows and Values |
| Drinking window: Drink between 2007 and 2011 (based on 25 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.3 pts. and median of 87 pts. in 11 notes) - hiding notes with no text | | | Tasted by pifcho on 2/19/2015 & rated 87 points: From a half bottle. Showing more tannic structure than I remember. Savory, black fruit on the palate. A pleasant midweeker that could benefit from some time in the cellar. (986 views) | | | Tasted by pifcho on 7/29/2014 & rated 86 points: Not as impressed by it this time around, but still a pleasant Tuesday night burg. Correct, but simple with one note black cherry fruit. Nowhere near the concentration I observed in my previous note a year ago. (1036 views) | | | Tasted by AllRed on 5/31/2014 & rated 90 points: 4th Saturday Group brown bagger (M/M thelostverse): Light color. Opens with a subtle meaty note followed by perfumed cherry fruit. Bright fruit on the palate with a long finish. Balanced and elegant. I guessed Pinot and should have known this was a Burg. (1670 views) | | | Tasted by Jed Johnson on 10/29/2013 & rated 90 points: Drank this past the recommended drinking window. Fruit held up well. A little funky on the Mose out of the bottle, but mellowed out with some air. (1042 views) | | | Tasted by pifcho on 3/16/2013 & rated 89 points: Very nice Chorey! Has a concentration that will make a lot if 1ers proud. Nice nose of berries and a touch of polish remover. Ripe strawberry on the palate. Decent length and good freshness. While lacking a touch of depth, this is undeniably tasty. Still shows a fair amount of structure so probably room for improvement over time given the concentration. (1331 views) | | | Tasted by Redteeth on 4/27/2009: I double decanted about 1 hour before serving. The wine continued to open up for a couple of hours and the longer it was open the better it got. It was medium bodied and the balance of fruit and tannin was pretty good. The fruit had some nice strawberry and a bit of rasberry. The was also some earth.Overall it was very enjoyable. (904 views) | | | Tasted by cobystilp on 6/3/2007 & rated 85 points: Opened this and it went bad after a few days. I gave the last bottle away. (1021 views) | | | Tasted by cobystilp on 3/23/2007 & rated 86 points: Very light in a typical Burg fashion. It seems to be losing a little of its fruit. The tanins are still there but a little out of balance. I have 2 bottles and should drink this year. (1273 views) | | | Tasted by chefee1 on 11/12/2006 & rated 86 points: nice red fruit perfume. leanish and savoy. Good wih food (991 views) | | | Tasted by 60ouvrees on 10/22/2006: Ruby core with slight bricking at rim. Nose is still very primary with lots of cherry fruit and a touch of alcohol. Medium bodies with lots of grippy tannins and plenty of acid. I would let this sit for a couple more years but right now it works if drunk with the right food. (984 views) | | | Tasted by chefee1 on 1/1/2006 & rated 87 points: Medium deep ruby. Soft and subtle red fruit nose with a hint od mineral. Light to medium bodied. Fresh, sweet, very pinot pinot like fruit on the palate with moderate concentration and depth but very nice balance. This is elegant, simple and could only have come from Burgundy. Fiinshes with a touch of rusticity. Very nice wine for the price and a great "lunch" wine. (1153 views) |
| Domaine Tollot-Beaut Producer web This is a link to Bill Nanson's wonderful overview of the history and wines produced by Tollot-Beaut.
Domaine Tollot-Beaut
Domaine Tollot-Beaut was one of the first domaine to bottle its own wines back in 1921 when most growers simply sold their wines to the local negociants, and it has retained its ground breaking ethos to the present day. Under the meticulous control of Natalie Tollot, 5th generation, the domaine currently comprises some 24 hectares of vines, spread over a number of different sites in Beaune, Savigny-lès-Beaune, Chorey-lès-Beaune, Aloxe-Corton and Corton including small holdings in premiers and grands crus. Each wine produced is respectful of its terroir and perfectly represents the characteristics of the appellation.
Domaine Tollot-Beaut is a leading Burgundy wine estate in Chorey-lès-Beaune, principally producing Pinot Noir with smaller amounts of Chardonnay.
The estate consists of 24 hectares (59 acres) in four communes: Chorey-lès-Beaune, Savigny-lès-Beaune, Beaune and Aloxe Corton, and range from Bourgogne level through to Corton rouge and Corton-Charlemagne grand crus.
The estate is known for its high proportion of old vines from Pinot Fin, the original clone of Pinot Noir, and employs a nursery to develop clones of its vines for future planting. This helps explain the high quality of Tollot-Beaut's red wines from the heavier soils of Chorey-lès-Beaune.
In the vineyard, Tollet-Beaut does not use fertilisers, and green harvests are usually performed to limit yields. Grapes are harvested manually on a plot-by-plot basis. Red fruit is mostly destemmed and lightly handled to avoid crushing before going into fermentation tanks. Pump-overs take place for the first couple of days, with twice-daily punchdowns for the remaining eight to ten. Chardonnay is pressed pneumatically and starts fermentation in stainless-steel tanks before finishing alcoholic and malolactic fermentation in barrel.
Domaine Tollot-Beaut also has a reputation for its balanced use of oak, producing extra richness without overt oak flavors. Wines up to village level spend 16 to 18 months in oak barrels (with no toast), with around 20 percent new oak. This percentage rises to 60 for the Grand Cru wines.
Last updated 27-Oct-2016Pinot 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
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