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| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by Joseph Grassa on 12/20/2020: To be upfront, I am a novice with Burgundy, especially with some age. This slow oxed for about 5 hours before the first glass, and the last glass was poured about 2 hours later. The nose is excellent showing floral notes (hibiscus?) and a potent sweetness (Maraschino cherries?). On the palate the sweetness almost disappears behind the acidity. Cranberries dominate but slowly dark chocolate covered cherries start to emerge, and there is a bit of iron going into the finish. I think this would have actually improved with a few more hours of air. Not quite complex and not quite balanced, but I definitely enjoyed this. (413 views) | | | Tasted by Neecies on 8/28/2020: A two hour decant delivered the goods on this excellent bottle. A fully mature light to medium bodied wine, it offered notes of sour cherry pie, potpourri, tea and antiques. Fine for sipping alone but fairly ideal paired with canapes of seared foie gras on sourdough toast. (631 views) | | | Tasted by gcarl on 7/30/2019 & rated 91 points: Decanted at restaurant, light in color,a little cloudy, but surprisingly fruity on the nose,with faint leather. Aeration helped. Very smooth on the palate. (604 views) | | | Tasted by gcarl on 4/22/2019 & rated 90 points: Similar impression as my 2/24/18 notes. (575 views) | | | Tasted by Neecies on 3/31/2019: Smokey/fatty flavor, too much toastiness. A poor bottle. (603 views) | | | Tasted by Aravind Asok on 3/16/2019: Opened last night. On the counter unrefrigerated overnight. Shockingly, no signs of oxidation today. A touch of iron and black cherry on the nose, with some menthol and leather too. On the palate, serious acidity, with a touch of medicinal herb, some iron notes and cranberry. Tannin attenuated, but nice soft finish. (416 views) | | | Tasted by gcarl on 2/24/2018 & rated 89 points: Somewhat cloudy, cork wet.crumbling, light fruit/leather on the nose, pleasant drinking. i need to open another to derermine how this is aging. (616 views) | | | Tasted by Neecies on 4/17/2016 & rated 91 points: My bottle. I was a late arrival or would have put this out earliier, especially after Bill's '96 Burg. Decanted about an hour before it's turn came, and it needed that time to get the balance between acid, which it has plenty of, and fruit, which was also pretty good. Good body and overall presentation. (1140 views) | | | Tasted by David J Cooper on 4/16/2016 & rated 91 points: Light red. Earth, cherry and orange peel. No green like the Chopin we had earlier. A bit of richness. Quite a long finish as well. (1081 views) | | | Tasted by christyler on 5/16/2015 & rated 87 points: Not giving up much on the nose. The palate has that burst of 96 acidity. Has a nice dark, meaty Beaune edge to it, but it's held back by a lack of fruit and drying wood on the end. Not a ton of fun right now. (1483 views) | | | Tasted by aagrawal on 7/18/2013 & rated 88 points: Wine Dinner (Thai Cottage, SF): Complex nose of fading red fruit, slight spice, perfumed, elegant; light bodied, drying out, some remaining fruit; short finish. Nice wine overall with quite a classic elegant burgundian nose, but also has a fading palate that is drying out. Drink up now. 88-89
Day 2: Yesterday was a little more unique, today is showing a little more nondescript, but this is still a very enjoyable bottle. I have six bottles open right now, and this is the one that I kept coming back to tonight. Great food wine, drink now. (2498 views) |
| Albert Morot 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 Toussaints On weinlagen-info]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)
Vineyard maps on weinlagen.infoBeaune 1er Cru Maps on weinlagen.info |
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