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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 93 pts. in 20 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 2/28/2024: Acker "Paulee" Burgundy Dinner (Capital Seafood - Beverly Hills CA): Paulée style dinner. I was particularly excited to try this wine because I’ve never had a great bottle, but have heard stories of its greatness. Tonight’s was good, certainly charming, but slightly more dirty than I’d consider ideal. Good balance with Grand Cru density. (406 views) | | | Tasted by burg++23 on 5/5/2023 & rated 93 points: A bit underwhelming, showing much more tired than the 96' I had one year ago. Reaches its peak after 1 hour in the decanter, sous bois and floral nose with vivid acidity on the palate. Faded in the glass later. 92-93 tonight (490 views) | | | Tasted by hprphf on 5/5/2023 & rated 93 points: Decanted to remove cork sediments. This wine changes every fifteen minutes from musky to translucent to dirty to lifted. Cherry and blue fruit, smoke, earth, grass, fully resolved, very good acidity lovely vintage expression. Someone remarked it is Leroy-esque. Not sure why it is unstable. 93 (718 views) | | | Tasted by PeterFrancis on 6/15/2019 & rated 95 points: Opened in the course of a very happy family lunch so slight bias. Classic pinot colour on opening. Clear apart from a bit of sediment. Some funk on opening and at first seemed to have a slightly over-emphatic structure. If on a tour of France this was suggestive of a summer evening in Marseille. Then funk cleared and we returned to the Cote de Nuits with a very well balanced midweight. Quite earthy and lovely on nose and (more) palate. A wine for drinking with 2-4 rather than more. Not the biggest wine but a real joy to drink. it lives up to the name of the vineyard. (1442 views) | | | Tasted by fcxj on 4/26/2019 & rated 86 points: Charmes dinner. Felt a bit cooked on palate. (1379 views) | | | Tasted by Burgundy Al on 8/16/2018 flawed bottle: Burgundy Dinner with Friends (Tasting Blind) (Officine Brera - Los Angeles CA): Tasted double blind. I thought it ever-so-slightly corked, others disagreed, but it clearly was not correct. (2034 views) | | | Tasted by LW31 on 12/11/2017: Beautiful. Perfect balance. Mineral, red fruits, streak of tart, succulent, great depth and style. Drink now with some air. (1462 views) | | | Tasted by Paul D on 12/15/2015: Christmas WIMPS - Burgundy I (La Trompette, Chiswick): Pale/medium garnet/mahogany, with a broad pale rim. Cloudy. Aromatic, evolved, autumnal yet sweet fruit, floral notes. Touch of liquorice. Medium bodied, pure fruited, harmonious on the palate with resolved tannins, integrated acidity and a long finish with soil notes. Complete and harmonious, lovely. ***** (3108 views) | | | Tasted by Jeremy Holmes on 10/30/2015: Upon first pour it has a real vinous fruitiness. There's some plant matter, stewed rhubarb and earth as well. It is a Burg drinking smack bang in its prime. The nose is so fresh and invigorating, vacillating between sweet and savoury. The palate is silky, with good volume and just the right amount of structure to carry all of the sensual, fleshy things. It is not a big wine by any stretch of the imagination but it sure does leave an impression. (2226 views) | | | Tasted by LW31 on 3/30/2015 flawed bottle: The nose was so full of lovely fruit at first, but then underneath there was the tragic scent of TCA. Undrinkable. (2302 views) | | | Tasted by lepetitchateau on 3/27/2015: This bottle was not showing well tonight; it was not at all smooth or as expected. NS (2349 views) | | | Tasted by DAN BAILEY on 9/4/2014: Lovely energy and intensity to this wine. Dark and spicy fruit on the palate. So nice and really, really good. Basically faultless. (2212 views) | | | Tasted by igpob@sbcglobal.net on 11/9/2013 & rated 90 points: Complex, great nose and at is at it's peak! (1607 views) | | | Tasted by Lord Rayas on 7/27/2012 & rated 95 points: Lunch with Eric, Ludo and families (Cherwell Boathouse): stylish and aromatic. loads of secondary flavours. quite lovely. (2669 views) | | | Tasted by ricknat1 on 11/23/2010 & rated 94 points: Champagne and Chambertin (Marea in New york): Bright, young, massive cherry, great balance and complexity. Probably will not hits its peak for at least 5 years. Most people preffered this over the Roty, but it is a tie to me (3081 views) | | | Tasted by winenutnyc on 2/11/2010: last bottle I had 2 years ago was wide open and great. this bottle was shut down tight as a drum. can i drink the last bottle again? (2760 views) | | | Tasted by thomasito2001 on 1/17/2010 flawed bottle: Corked! Same story as 60ouvrees, palate gave glimpses of the wine's greatness but TCA was overwhelming. Seems Bachelet had some problems with his corks that year, what a pity! (2318 views) | | | Tasted by winenutnyc on 3/13/2009: flat out great. (2399 views) | | | Tasted by 60ouvrees on 2/6/2007 flawed bottle: Corked! Too bad was really looking forward to drinking this one. Could tell there is a very good wine lurking underneath. (2124 views) | | | Tasted by alan on 9/12/2004: Opened just because I wanted something good and wanted to check in on the 93 reds, this is a fabulous wine. I never noticed the Vieilles Vignes designation on Bachelet's Charmes, but after tasting the juice, I'm not surprised. The wine has a super bouquet beginning to become a bit secondary with a hint of dirt and sous bois, but not much--loaded with red and black fruits, a little licorice, spice and everything nice! It has a very nice texture and is very round in the mouth, has super density with a midpalate that is very intense in its ripeness of fruit. Balanced and long, this is a very fine wine. Bachelet is one hell of a fine winemaker. (3283 views) |
| NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Jasper Morris Inside Burgundy and Burghound. (manage subscription channels) |
| 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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