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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by Richard P Howden on 3/8/2019 & rated 92 points: Showed up with the lamb and duck. Acid yes but tons of fruit and length. Very good. (1783 views) | | | Tasted by Paul S on 1/31/2019 & rated 92 points: Long lunch at Kel's (Kelvin and Joyce's Place, Bishan): Quality, but tinged with a bit of that classic Bruno Clair austerity. The nose showed a blush of Clos de Beze’s red fruit and florals, but this was tightly wound up with tight little aromas earth, spice, green bramble, and plenty of steely minerality. Nice though. The palate was extremely tight and wound-up, with a twist of green haunting otherwise pure flavours of dark cherries, iron filings and steely mineral. There was a tensile strength in there, with fine tannins and bright, citrusy acidity running alongside the fruit, but it was all so tight and unyielding, like a clenched fist just allowing bit of that juicy fruit to squeeze through as the wine slid into a long, graceful finish. A solid showing, but lacking a bit of charm - one to try again in 5-6 years. (2078 views) | | | Tasted by nstow on 7/17/2018 & rated 93 points: 5th of 12. A beautiful rounded mature Chambertin. Lovely balance. 4+/5 (2002 views) | | | Tasted by ovenmitt on 5/8/2017 & rated 94 points: What burgundy is all about.... no formal notes. Easily the WOTN at our wine tasting. Beautiful everything. (2457 views) | | | Tasted by Burgnick on 9/26/2016 & rated 89 points: Some black fruit and wild berries on nose and palate. Palate is a bit lean and simple for a 96 grand cru. Nose was muted with more time in the glass. There is reasonable amount of acidity in the wine. But Im not sure if this will ever be great. (3035 views) | | | Tasted by AllRed on 7/12/2015 & rated 94 points: Second Sunday Group: 2012 Bordeaux (Mike's): Striking bouquet featuring cherry, mineral and meaty qualities with strong floral overtones. Very pretty and elegant. Lavender, cherry, white currant, iron and spice flavors on the palate. Long finish. (3248 views) | | | Tasted by HowardNZ on 4/17/2014 & rated 96 points: Billecart-Salmon Champagne, Burgundies, Rhones, Bordeaux etc with Sebastien, Brandon and Maciej (Museum Hotel, Wellington): Ruby colour starting to brown. Beautiful, exotic, lifted nose with floral and savoury notes. A palate of real elegance and finesse. Taut and focused with a creamy texture. Beautifully made, refined and restrained, with resolved tannins. Poised and light on its feet, to me, the best and most complex tannin structure of the red Burgundies. In '96 style. As Nick said, if there's a criticism of the Clair it's that it could have been broader with more extraction and fruit. Delicate, showing its age beautifully, right at its peak now, 96. (3641 views) | | | Tasted by nstow on 8/4/2012 & rated 93 points: Terracotta red. Powerful nose of warm plums and strawberries with leather. Surprisingly light on palate for a Chambertin more elegance than power. Good balance with long finish 4+/5 (93-95) (3087 views) | | | Tasted by johnh1001 on 2/23/2012 & rated 89 points: Decanted for one hour, drank over the following hour. Earthy, mushroom nose that yielded more and more red fruit over time. Same on the palate, nice spice and secondary flavors. Medium finish that was somewhat tannic. A very sound wine, but amazing and definitely not worth the $300 I paid for it. (2825 views) | | | Tasted by nstow on 12/6/2011 & rated 90 points: Ruby red, browning at edge. Warm plums with undergrowth on nose which is more pronounced on palate. Powerful and elegant. Not a blockbuster. Not a blockbuster. Drinking well but still has lots of time to go. Excellent 4/5 (90-94) (2550 views) | | | Tasted by Siggy on 6/21/2006: France Trip Part 3 - Burgundy; 6/20/2006-6/23/2006: Tasted blind at the domaine. I guessed this was the 1996 Gevrey-Chambertin Clos St. Jacques. Slight amber at the rim. Red fruit, tea leaves, and forest floor. Great secondary characteristics. The fruit is holding up well. (5274 views) | | | Tasted by Ben Andersen on 6/21/2006: Tasted at the domaine. Lighter than I would have expected. Served blind, I guessed it was older. Gorgeous, open nose of red cherry, game, sous-bois. Terrific mouthfeel and balance. Excellent. (2033 views) |
| The World of Fine Wine, March 2015, Issue #47
(Bruno Clair Chambertin Clos De Bèze) Login and sign up and see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Domaine Bruno Clair: Chambertin Clos de Bèze (11/1/2014)
(Chambertin-Clos de Bèze Grand Cru, Domaine Bruno Clair, Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Chambertin and Chambertin “Clos de Bèze” (June 2003)
(Chambertin “Clos de Bèze”- Bruno Clair) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Bruno Clair Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (10/17/2002)
(Domaine Bruno Clair Chambertin-Clos de Bèze Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Bruno Clair Chambertin Clos de Beze) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The World of Fine Wine and Jasper Morris Inside Burgundy and View From the Cellar and Burghound and Vinous. (manage subscription channels) |
| Domaine Bruno Clair 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.infoChambertin-Clos de Bèze Grand Cru On weinlagen.info |
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