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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 91 pts. in 9 notes) - hiding notes with no text | | | Tasted by rhapsody5435 on 4/6/2020 & rated 92 points: 非常高的水位和干净的酒塞，开瓶即是成熟的勃艮第气息，一开始杯中还不是太开放。瓶醒了近2小时，很充裕的酸梅带着一丝树叶泥土芬芳。充足宽广的酸的，口中跳跃着小红果，恬静优雅。喝到最后出了可可巧克力味，挺意外的。正在适饮期，再放也没问题。 (1060 views) | | | Tasted by drwine2001 on 9/12/2016: Remarkably even, deep ruby throughout. Delicious aromatic display of menthol and light red fruit. Medium weight, cranberry acidity, excellent texture, and some mild sweetness of fruit which faded after about an hour in the glass. Potent finishing soil and minerality. Best right out of the bottle when it was hardly fleshy but savory and well balanced, but the relatively rapid decline with air suggests that at least this bottle was living dangerously. (2457 views) | | | Tasted by Zweder on 6/10/2015 & rated 92 points: Monthly Tasting Group HWS #100; Jubllee tasting with dinner: Beautiful and complex bouquet with earthy and autumn forest flavors. On the palate ripe red fruits, minerals and a firm amount of acidity. No more notes unfortunately, but this is a beautiful and mature Burgundy with still a future of several years. (2921 views) | | | Tasted by Papies on 1/2/2014 & rated 91 points: Opened, waited fro like 30 mins and served. Well within its drinking window and if nothing else (we caveat this for bottle variation & quality) it feels to be int he drink now time. Red fruits, starwberries on the nose with a good level of roses (whole cluster fermantation here?) and light earthy tones. On the palate it carries on the same path with a silky yet firm tannin, light spicy edge and good fruit. A few rough edges here and there but overall a very good wine. Andreas 91, Nicoletta 90. 91 overall. (3518 views) | | | Tasted by Zweder on 6/17/2011 & rated 93 points: Expressive bouquet with beautiful barnyard, acidity and spices. On the palate a lot of good fruit juice still, minerality, beautiful acidity and beautiful mature tannin. All in perfect elegant harmony. Long finish. The wine is in the first half of its mature life. (3895 views) | | | Tasted by drwine2001 on 5/28/2011: Still ruby, very primary looking. All warm earth at first but this developed tremendous aromatic complexity atop this dominant note-sour cherries, clove and wintergreen. Medium weight. In the mouth, the soil speaks more loudly than the fruit, and the wine picks up beautiful inner mouth perfume as it goes. Although still young, this is a '96 where the acidity has become vibrant and exciting rather than intrusive. One can only hope that other wines from this vintage eventually reach this inflection point. Wonderful wine that is quintessential Gevrey in its underpinning of earth and austerity. (3187 views) | | | Tasted by vendange on 5/12/2011 & rated 91 points: Still fresh red fruit with noticeable, but not harsh, acidity rises through a somewhat dominant layer of earth, spice, and tertiary flavors. This is not exactly in balance but still works. Wonderful nose; Perhaps a bit rough-hewn on the palate but overall this wine showed well. (2149 views) | | | Tasted by Zweder on 12/17/2009 & rated 91 points: Monthly Tasting Group LTB 2009-10; Burgundy, Côte de Nuits. (By VD): Red ripe forest fruit, minerals and herbs like clove in the bouquet. Same sensations in the mouth. Pleasant tertiary. Long finish with a good dose of acidity. (1769 views) |
| By Allen Meadows
Burghound (7/16/2006)
(Domaine Bruno Clair Gevrey-Chambertin Les Cazetiers 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Bruno Clair Gevrey Chambertin Les Cazetiers) Subscribe to see review text. |
NOTE: Scores and reviews are the property of 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.Les Cazetiers 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 de Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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