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| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 45 notes) - hiding notes with no text | | | Tasted by swyang on 4/25/2020: (Very brief note) This bottle was one of the most poetic from the color as it poured out of the bottle, delicate scents of red roses, suave fruits integrating into its terroir scents and endlessly delicate and yet there is an intensity at the end which for me is like appreciating the most exquisite and personal pianissimo sound in a Mozart sonata. I hope not to confuse anyone by writing this. On the palate, oh boy this is making me want to write poetry right as I whirl it on my palate and letting this lift me up, just like the aromas. Each taste bud is awakening and welcoming the freshness, still lingering after 15 years in the bottle, red fruits, just a tad of wet earth, mineral and above all providing me a moment of dream. The witness of time travels is in the bottle with waves of delicate, and yet scintillating charm... quite irresistible as a person would be. Cheers, (799 views) | | | Tasted by chcook on 3/8/2019: PNP. cork wet 3/4 way up but intact. color ruby with bricking edges. nose super earthy with some iron cranberry cherry in back. swishing shows terse acidity and still some fine grained tannin bringing up the rear. finish shows some skin/stem flavor. still has very good length on the finish. sipping shows good balance and there is plenty of fruit although this is becoming secondary. in a great place to drink - i suppose it might soften further but glad i drank it tonight. (1003 views) | | | Tasted by Edv on 4/23/2017 & rated 89 points: Une odeur animale et des arômes tertiaires étaient présents à l'ouverture de la bouteille. L'aération lui aura permis de retrouver, après 30 minutes, plus de nuances; fruits rouges et épices douces. Très frais, encore vif, il se prête bien à un apéro plus qu'à un repas. Fait à noter, tel que le note un autre membre du forum, le bouchon était imbibé au 3/4. (1771 views) | | | Tasted by chcook on 1/8/2017: PNP. Cork wet 3/4 up in two spots but seal intact. Color starting to show age w bricking. Nose has some rhubarb cola and sap. On first opening this showed substantial acidity that mellowed w air. Tannins still on the astringent side. Sipping shows the med weight fruit that persists on the med length finish. I think that this is in a nice place and will not wait long to drink remaining bottle. (1623 views) | | | Tasted by Force5 on 11/28/2015 & rated 90 points: Surprisingly primary still, fruit-forward and open, simply delicious, entering its peak. Light-medium bodied, tannin completely resolved, maybe a touch of brett, from past experience these should continue to drink nicely for a while. (2250 views) | | | Tasted by d'Artagnan on 10/4/2015 & rated 89 points: Un vin parfumé, floral, qui possède encore une certaine puissance tannique. Il est néanmoins ouvert, frais, avec un bon fruit. Contrairement à la précédente, cette bouteille me semble à deux ou trois ans de la maturité. 89+ pts (2020 views) | | | Tasted by d'Artagnan on 3/7/2015 & rated 89 points: Un beau nez floral et épicé
Joli vin qui montre une belle classe et un réel raffinement, dans un style léger, frais et épicé, avec une belle minéralité. un excellent rapport qualité-prix. À boire sans trop tarder, il est à point. 89-90 pts (2108 views) | | | Tasted by jcomm on 1/26/2015 & rated 85 points: Quite harsh and drying.
Nose has lots of animal scents, minure, saddle leather and a bit of spices.
The palate shows very little freshness and refinement, very litle fruit showing, quite tannic and rustic, not showing any complexity.
Could improve with time but doubt it. (1717 views) | | | Tasted by fitzi on 7/16/2014: A good bottle, tangy, drying tannins, modest fruit. The bottle we drank just a year ago made a stronger impression, perhaps that was the peak for this wine, or perhaps it's just working its way through a slight developmental valley right now. I wasn't able to drink this out of a Burgundy stem, which may have diminished its effective quality. (1876 views) | | | Tasted by Jeanda on 6/22/2014 & rated 93 points: Splendide vin qui donne enfin toute sa mesure après plusieurs années de conservation. D'un bon vin simple dans sa jeunesse il est devenu un grand vin, ample et racé, complexe, avec ses notes encore très fruitées mêlées à des notes tertiaire de rose fanée et de sous-bois. Doté d'un formidable énergie, il peut encore évoluer facilement sur 5 à 7 ans au minimum. (1411 views) | | | Tasted by d'Artagnan on 1/31/2014 & rated 89 points: Le nez montre un coté vin nature, avec du fumier, même un peu de volatile, ensuite de jolis arômes de fraises, de cerises rouges, des parfums de rose. La bouche est fidèle au millésime, avec une bonne structure mais aussi une profondeur supplémentaire, sans toutefois le charme d'autres millésimes comme 2009, voire 2003 pour ce cru. Il reste encore bien jeune et serré, mais il a une véritable race et se révèlera probablement encore mieux dans deux ans. Les derniers verres étaient les meilleurs, ce qui ne ment pas. Un excellent rapport q/p. 89 pts (1679 views) | | | Tasted by batstongue on 12/5/2013 & rated 89 points: Very good basic burgundy with crunchy fruit and excellent palate. Many top producers in burgundy still produce surprisingly basic drops but this is an excellent food wine priced right. (1556 views) | | | Tasted by ludwigbpm on 9/25/2013 & rated 88 points: Nez intéressant, sur les épices et des notes de viande fraîche. La bouche me rappelle certains Beaujolais par sa légèreté et l'acidité assez vive. La finale est assez courte et le vin montre ses limites, tombant un peu à plat. Sur son plateau, c'était ma dernière bouteille et honnêtement je ne vois pas ce que ce genre de vin, autour de 35$, a à offrir par rapport à des Beaujolais vendu à 20-25$ comme le Fleurie de Chignard par exemple. 88 (1701 views) | | | Tasted by fitzi on 8/4/2013: Drank over two evenings. First evening, good, but a bit four-square: slightly rustic, rough-edged acids, very good pinot sappiness, nicely rounded and mouth-filling.
Second half of the bottle, recorked overnight in the 'fridge: some of the roundness is gone, but the balance of textures is phenomenal: vigorous, fresh acidity, fine-grained, grippy tannins, set on a well-proportioned background of pinot fruit flavor. No silk, no spice, not a ton of complexity, but nevertheless a wow. Perhaps the tiniest bit short on the finish. 12.5 % abv. (1394 views) | | | Tasted by mdavis on 11/4/2012: This wine is wide open and showing very nicely - aromas and palate showing forest floor with prominent dark fruits, tad bit of secondary, pretty long finish for the appellation. I can't imagine this wine improving too much -- perhaps it will become a little more complex with a little bit more development and secondary. Really good for what it is. (2058 views) | | | Tasted by drbarta on 4/24/2012 & rated 90 points: Burgundy in the "Club" (Szeged): Complex nose with dried cherries, earthiness, dried flowers, slight, not disturbing animality, leather, tobacco. Medium body. Intense flavours, good mid-palate density, lively acidity, dusty tannins. Quite long finish. Nicely matured burgundy with still lots of energy, (1854 views) | | | Tasted by d'Artagnan on 1/13/2012 & rated 88 points: Un nez ou se côtoient les arômes de fruit rouge de poivre, d'autres plus sauvages, herbacés et animal.
La bouche est d'une densité et d'une vigueur étonnantes. Un vin qui a de la structure, des tanins solides, voire durs, il est loin de la maturité! Il a une belle fraîcheur et du fruit, et promet de faire une belle bouteille une fois assagi. Mais pour l'instant il y a une barrière de tanins imposante qui doit se résorber et s'intégrer, car elle nuit au charme de l'ensemble. Devrait-on s'inquiéter d'un tel profil à 6 ans? Sans doute pas. En tout cas il faut l'attendre au moins 3 ans. 88 + pts (1715 views) | | | Tasted by ludwigbpm on 8/1/2011 & rated 90 points: Probablement influencé par le style de vin de la soirée, j’étais sur un néo-zélandais de grande qualité et de style plus bourguignon. Une richesse impressionnante pour ce vin qui me rappelle un peu le 2005 mais en plus exubérant. Grande fraîcheur et finale de bonne tenue pour un vin de ce rang. Délicieux. (1910 views) | | | Tasted by DaleW on 11/1/2010: Quite impressive for the level, crisp cherry and raspberry fruit, baking spices, good acidity, light tannins. Interesting, delightful wine for what it is. B+ (1761 views) | | | Tasted by Jeanda on 7/8/2010 & rated 87 points: Un vin frais, charnu, énergique et minéral. Bonne intensité aromatique (cerise) et persistance moyenne. Un brin rustique, mais doté d'une vraie personnalité. Ne s'est vraiment ouvert que le lendemain. Encore très jeune, il peut attendre 2012. (2009 views) | | | Tasted by marc d on 2/3/2010: The first glass was open and expressive. Still very primary, but lovely with lightly spicy red berry fruit, and excellent balance.
It starts to tighten up with air, shows more menthol and then the structure takes over.
Maybe this is entering a closed up phase. (2105 views) | | | Tasted by swyang on 8/9/2009 & rated 90 points: Wow, either a miracle or the first bottle, a couple of years ago, was an off bottle.
This really showed deliciously this time. How could a wine improve so much over the period?
Beautiful pinot noir color, delicious aromas of Strawberry, raspberry, great acidic struture, spice and a hint of leather. It got
better and better in the glass and the other half of the bottle the next day was simply delicious, in elegance and subtle nuances as well.
I will definitely seek out for more, if there are any in the market.
I have a friend who's got the '99 and is only drinking at its best now, he says. (2279 views) | | | Tasted by collin on 10/13/2008: Delicious. Just a very elegant wine, with great acidity and balance. It has lost the green tinge I noticed on the first bottle about 6 months ago. This is probably just starting to drink well. I'm also not sure this will be a long ager. But I readily admit, I could be wrong on both fronts. (2419 views) | | | Tasted by David Paris (dbp) on 7/19/2008 & rated 88 points: Cellar opening party and blind wine tasting (Italy and France) (My House (Portland, OR)): First red of the night, color is quite light. Nose shows some moldy cherries, but in a pleasing sort of way. I get quite a bit of raspberry and raspberry sorbet on the mid-palate. Finishes with a quick zing of heat, then smooths out and develops some interesting length as it gets more and more smooth, leaving sour cranberry on the palate quite a while after finishing. My guess was a serious Bourgogne. (3152 views) | | | Tasted by d'Artagnan on 5/24/2008 & rated 90 points: Un peu renfrogné au début, il lui faut au moins une heure de carafe. Mais quel beau vin! Vivacité et fraicheur, avec de belles saveurs de cerises rouges, une superbe texture. Concentraton et équilibre. Nul doute qu'il sera meilleur dans deux ou trois ans mais après un bon carafage, il est déjà irrésistible. (2579 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Domaine A. et P. de Villaine Bourgogne Côte Chalonnaise La Digoine Red) Subscribe to see review text. | By Allen Meadows
Burghound, 4th Quarter, 2006, Issue #24
(Domaine A. et P. de Villaine Bourgogne Côte Chalonnaise La Digoine Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine A. et P. de Villaine Bourgogne - Côte Chalonnaise "La Digoine" Red) Subscribe to see review text. | By Richard Jennings
RJonWine.com (7/18/2007)
(A. et P. de Villaine Bourgogne Côte Chalonnaise La Digoine) Medium garnet red color; big ripe cherry, dried cherry and oak nose; ripe cherry palate with good acidity, needs a little time; medium finish 89 points |
NOTE: Scores and reviews are the property of Burghound and RJonWine.com. (manage subscription channels) |
| A. et P. de Villaine Producer website
U.S. Importer (Addt'l Info)Pinot 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.La Digoine 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 Chalonnaise Single vineyards on weinlagen.infoBourgogne Côte Chalonnaise Vineyard map on weinlagen-info |
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