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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 86.8 pts. and median of 90 pts. in 14 notes) - hiding notes with no text | | | Tasted by DAN BAILEY on 5/15/2022: Sometimes you just want Miss Right Now rather than Miss Right! Definitely the case with this wine. Uncorked and drunk over the next hour. Disappeared between 2 of us as fast as I can recall any wine doing in recent years. Perhaps a tad warm on serving which caused the predominantly red fruit to show in a very slightly stewed/imprecise fashion. Otherwise, a simply delicious/sexy rendition of volnay. (503 views) | | | Tasted by DougLee on 5/15/2022 & rated 90 points: Disappeared very quickly at the family dinner. Small sample: smoothed tannin and crunchy red berry fruit with plenty of acidity. Very good effort. (513 views) | | | Tasted by Cote d'Or on 8/10/2021: Tasted over 2 hrs
-med dark red
-red fruit cola mild reduction wet stone
-barely med acidity, med/med- weight dark cherry and cola with a creamy top note and some noticeable oak accompanies the med tannins, not getting any Brett features on this bottle
-this is pretty decent overall if not very Volnay; ie it is a better pinot than it is a Burg (579 views) | | | Tasted by Cote d'Or on 11/17/2019: Tasted over 2 hrs and day 2
-med red with mild bricking
-moderately expressive sweet dark cherry coffee residue a little bit of wet stone
-med acidity, med weight and concentration full soft diffuse mouthfeel with a creamy top note overlying ripe dark cherry and floral element, med- tannins; strong roasted grain element I equate with Brettanomyces becomes prominent on day 2
-pleasant if a bit new world-ish and lacking a bit of focus and structure (858 views) | | | Tasted by DAN BAILEY on 1/5/2019: Drunk over 2 nights. Quite dark coloured and dark fruited for a volnay on the first night. Quite similar to the mazoyeres in many ways. Different beast on the 2nd night, particularly the warmer 1st glass. Explosive nose of sweet perfumed red fruits that really followed through on the palate. Quite impressive. Cooler second glass was more like the first night’s showing. I’d say this could very much be enjoyed now with some air or held for a while. (1138 views) | | | Tasted by Mtpisgah on 9/2/2018: Opened and decanted for three hours, served with a duck rice dish. The wine was better than i had expected but still not worth what I paid. I do not think this will age long term, but will still be good in five years. (784 views) | | | Tasted by cookie7 on 5/16/2017: Pop and pour. A bit light and pedestrian at first but with 15 minutes in the glass it opened up nicely. Red fruit dominated. Given the controversy (well deserved) surrounding the producer I wonder if any of these wines will ever be judged impartially. For me this was a pleasant wine, though nothing exceptional and probably not a great deal at winery direct pricing, however, given how these wines are being discounted it is worth a try for those who are curious about the producer. (1356 views) | | | Tasted by thesternowl on 1/28/2017 & rated 91 points: Popped and poured. No formal notes but it was delightful with mussels. (1481 views) | | | Tasted by S1 on 10/29/2016: I slow-oxed the bottle for 4 hours and took this to our blind tasting group, and then tried to keep an open mind. In the positive column, most tasters enjoyed the wine although most did not identify it as Burgundy, certainly not Volnay. One member (who sat for M.W.) called 2010 Gevrey or Nuits. Several other tasters suggested a rustic satellite Burgundy. In the negative column, I did not like the wine at all. For my palate it simply did not speak of Volnay. The oak is out of balance and there is a 'cleaning out the fireplace' reductive aroma. Some tasters felt that aroma would integrate with time; I believe the relatively tart fruit will fade instead. This wine is not severely flawed, it is even occasionally pleasant, but is a very poor QPR, and will not appeal to most Burgundy aficionados. (1520 views) | | | Tasted by missionpk on 2/12/2016: Hallelujah! My 4th 2011/2012 Maison Ilan and finally one that (a) seems to be good and (b) sort of explains the others.
The initial nose is very off-putting and exactly what I've smelled in the other MI wines. Others have said reduction, but I don't know enough to say if that is what I'm smelling. Tasting, there was initially some good tannins, but the acidity seemed weak. After some air (only about 10min), this turned really quite good. The initial unpleasant nose disappeared completely, the fruit showed up and is very nice, and there is even some good acidity.
This actually seems like what I basically expected from early MI wines. A bit difficult, but ultimately showing good potential. This wine seems to be better young than a lot of the other MI wines, but it does give me hope on the others. (2085 views) | | | Tasted by khmark7 on 1/10/2016: Something very wrong with this. Tastes like a batch of home made wine that went rogue. I'm leaning towards corked, but there may be more to it than just that. (1468 views) |
| Maison Ilan 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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