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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 23 notes) - hiding notes with no text | | | Tasted by sdchevs on 11/24/2023: Excellent but not quite ready to drink (629 views) | | | Tasted by RickyT12 on 12/16/2022 & rated 92 points: PNP
Was a bit closed at first, but opened up nicely. Iron, cherry, wet slate and earthy. Really started to open up after about 2 hours. Still a young wine, probably needs another 10 years to open up some secondary characteristics. (1245 views) | | | Tasted by acyso on 3/5/2022 & rated 88 points: Some nice Burgundies (Chicago, IL): A pretty disappointing showing for the vintage. The wine is very structured and doesn't show any of the prettiness of 2010; instead it's bound up in some iron and earth notes and with the fruit somewhat missing in action, this is a bit dull and uninspiring. (2462 views) | | | Tasted by steinersing on 3/12/2021 & rated 91 points: well made but still a little reticent now. would give this a lot more time and don't think this will ever be a top Clos Vougeot, irrespective of the vintage. (2712 views) | | | Tasted by whitmanlholt on 12/20/2020 & rated 91 points: Popped and poured. This is a light garnet wine. On the nose, I get cherry, fresh strawberry sauce, forest, spice, and a touch of smoke generated by burning loose wood clippings. The mouth is crisp but somewhat stern, showing an array of red fruits yet remaining coiled. The tightly-coiled nature continues through a finish that displays some spicy aspects while keeping most of its cards tight to the vest. Overall, this had a decent showing today, especially on the nose, but I certainly feel like the best should be yet to come. 91 points with meaningful upside potential. (2500 views) | | | Tasted by MV2007 on 6/3/2016 & rated 93 points: This will be very good. Day 1: crystalline ruby red, raspberry, strawberry, licorice and spice. Day 2: Add rose, menthol, black cherry and a touch of fresh shoveled earth to my day 1 description. Balanced with a long finish. Scored for this experience but super promising. I'll try my next bottle in 2020. (6391 views) | | | Tasted by MC2 Wines on 5/17/2016: Acker Burgundy Dinner (The Writing Room (88th & 2nd Ave)): The first of the reds for the evening and I'm not 100% sure this didn't get a little bump in my book just for that. It's very young though and very leafy and stemy. Almost a hint of alcohol. Not even remotely ready for prime time (a bit of a theme with the reds which were mostly a bit young). (5921 views) | | | Tasted by WoodieBayArea on 7/6/2014 & rated 92 points: room for upside here over next 15-20 years, could taste some nice fruit through all the stemmy / oak flavors, good acid and tannins for structure, this could turn into something special, liked it better than the 2010 Latricieres from Faiveley that i had recently (6981 views) | | | Tasted by Wine Canuck on 10/2/2013 & rated 93 points: Trialto Old World Classics Tasting: Very nice! Nose is loaded with cherry and dried cranberries, loads of spice, cola, earth, beef and anise. Very complex and attractive. Palate is dense, with a long cola tinged finish. Should integrate and improve. (7653 views) | | | Tasted by MWiking on 8/30/2013 & rated 91 points: trevlig Pinot, väldigt sluten, inte mycket frukt just nu. behöver mycket mer tid för att visa sin rätta nivå. (6945 views) | | | Tasted by FamilyLarsson on 8/29/2013 & rated 93 points: Var med på en blindprovning. Utan tvekan en Bourgogne. Fin koncentrerad doft av jordgubbar, körsbär, peppartoner och kanske även lite lakrits. Väldigt närvarande frisk syra utan att tappa balansen. Riktigt lång men ung och frisk eftersmak. (3998 views) | | | Tasted by Patrik H on 8/29/2013 & rated 93 points: Had it blind.
Raspberries, strawberry.
Nice silky taste very bourgogne like. Medium to long with a fine balanced tune of liquorice, grass and minerals. (4245 views) | | | Tasted by Argrath on 5/26/2013 & rated 88 points: Forceful, immediate, albeit ingratiating nose with a bit too much oakiness. Indish spice hut, sandalwood and vanilla. Maybe lacking a bit of focus - sprawling around. Feels "modern winemaking".
Medium body, young, oaky - the palate is unfortunately a little bit "twiggy". Red berry midpalate reveals forest undertones. A bit of earthiness. Palate don't stand up to the quite generous nose. But definitely a good effort. If Vougeot can be a bit "rough" this feels like a Vougeot.
I hesitate if this has enough pure fruit to carry added sous-bois in 10 years...? (2474 views) | | | Tasted by jibby on 11/10/2012 & rated 94 points: K&L Hollywood Burgundy Tasting (K&L Wines, Hollywood): An exquisite aroma. Smokiness, cherries, pepper. High acidity. Long finish. This one will age well. (3521 views) | | | Tasted by Marc on 7/9/2012 & rated 92 points: Faiveley 2010 Tasting (Caro's Wines, Auckland, New Zealand): dense and rich with lovely balance in a new style burgundy. high alcohol. this is approachable and features lovely truffle scents and superb texture. for all of the focus of this wine there is also a sense of transparency. top stuff. (3925 views) | | | Tasted by Burgundy Al on 3/20/2012: Vosne Millésime - Noblesse des Clos Vougeot - Les Grands Jours de Bourgogne (Château du Clos de Vougeot): Tasting. Dense black fruit aromas. Big-scaled, meaty black cherry flavors with good licorice and pepper. Long finish starts showing finesse. 92-94 point potential for me today. One of the few examples of a 2010 Clos Vougeot I preferred today vs. the same producer's 2010 Echezeaux. (4765 views) |
| NOTE: Scores and reviews are the property of WineAlign and JancisRobinson.com and Burghound and Vinous and View From the Cellar. (manage subscription channels) |
| Faiveley Producer website
Importer 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.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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