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| Community Tasting History |
| Community Tasting Notes (average 94.4 pts. and median of 94 pts. in 24 notes) - hiding notes with no text | | | Tasted by Boone's Farm on 6/9/2023 & rated 94 points: Great wine (442 views) | | | Tasted by Burgundy Al on 9/10/2021 & rated 93 points: Acker's COVID-Vaccinated BYO Dinner and Auction Simulcast (Craft - New York NY): Small glass, brief note. Still plenty of powerful fruit alongside intriguing mushroom notes and spice. More black vs red fruit.. Tannins seem resolved most of the way through, but slightly drying on the finish, which became a bit more noticeable when re-tasted 30 minutes later. (1799 views) | | | Tasted by Nanda on 9/10/2021 & rated 94 points: Acker Auction BYO (Craft NYC): Attractive and seductive aromas of black and red cherry with plenty of Vosne spice. Broad and deep on the palate with still-fresh and powerful cherry fruit layered with Vosne spice. Seamless, long finish. (1336 views) | | | Tasted by HowardNZ on 4/20/2019: 2018 Visit to Domaine Anne Gros with Julie Tollot (Vosne-Romanée): One of the very best wines tasted on the whole Italian and French trip. A beautiful, multi-layered, perfumed and ethereal bouquet of fresh and dried red and black fruit, violets and dark rose florals, black truffle, spices, with a little tobacco leaf development. A savoury entry to the palate, then an ultra-fine melange of red and black berries, plums and cherries, with chalky minerals and warm earth. Profound. Delicate. Multi-layered and very detailed. Right in its prime drinking window. (2432 views) | | | Tasted by The Vines That Bind on 3/15/2018 & rated 93 points: 1993 Red Burgundy Horizontal: This is an excellent nose that features dry leathers, beef jerky, soy and hoisin, duck and gamey meat, and developed black cherry. Have never had one of these before and this is highly expressive and impressive. Stylistically comparable to many DRC (although not the ‘93 RSV in the next glass). On the palate this is soft and textured with delicious strawberry and ripe red cherry. Great energy and a flavorful mouthfeel and finish. Imagine this is about peak drinking. This proved to be a very controversial bottle tonight as many at the tasting couldn't get past volatile acidity on the nose, but I really enjoyed this and got a lot out of it. (2867 views) | | | Tasted by Topper on 2/2/2017 & rated 93 points: Beautiful old-school burgundy showing more velvet glove than iron fist these days. Rich dark black fruit and secondary undertones but nothing too big or showy. I would suggest drinking these now as they may be starting on a downward course. (2938 views) | | | Tasted by TheFoodieTraveler on 8/24/2013 & rated 94 points: great depth, lengthly finish. (4380 views) | | | Tasted by ricknat1 on 3/27/2011 & rated 97 points: At the Union League with Clive, Bob and a group of friends; 3/26/2011-3/28/2011 (Union League Cafe, New Haven Ct.): Delicious, well balanced although the acids typical of 93s are still strong here. This is beautiful now but not at its peak yet.
At Union League with Clive, Bob et al. (6973 views) | | | Tasted by mmh on 3/21/2011 & rated 95 points: This is a truly remarkable wine. Huge, complex nose with smoked salmon and liqcourice. Really deep, complex, full bodied and long on the palate. The oak is showing, but not too much. The aftertaste is very long and interesting. Metallic (iron). Wow! (5161 views) | | | Tasted by JN on 3/20/2011 & rated 94 points: What a robust monster. Aromas of smoked salmon with a taste of tangy cranberry. Great intensity, almost too much to handle. Both the beauty and the beast in one bottle. Handle with care. This could be a miss, if you're expecting light and subtle bourgogne. (4668 views) | | | Tasted by VHJV on 3/18/2011 & rated 96 points: An amazingly complex, deep and smoky nose. In the mouth very powefull, though not heavy, and finely balanced. Quite mature and very complex aromatics with a prominent note of smoked salmon. A fine velvety texture and nearly unending finish. A big and deep, but also very elegant wine. Extraordinary. (2673 views) | | | Tasted by Solde on 3/18/2011 & rated 96 points: Impressive, intensive and very complex nose. Bacon, mushrooms, soil, dark cherries, smokiness. Big wine with full body and good acidity and fruitness. Good balance and incredible powerful. Über long! One of the best wines I've ever tasted. (4100 views) | | | Tasted by Burgundy Al on 2/28/2011 & rated 94 points: Gros Family "Reunion" with Richebourg and Clos Vougeot++ (Boka - Chicago IL): Served single blind in flight of older 1984-93 "Gros family" Grand Cru. Rich and powerful immediately on the nose, showing Richebourg from the second it was poured. Spice and black fruit on nose and palate with serious integrated tannins. Fruit shows so much solid extract and concentration that it was a sensational wine to sip, enjoy and revisit through the evening. Lots of long-term potential to get better as more serious secondary character more fully emerges. By far WOTF. (2891 views) | | | Tasted by MauriceE on 12/25/2010 & rated 97 points: A true Christmas-wine. Completely ripe. Fine red fruit in the nose, little berries, a little toast, excellently integrated. The nose is magical, but the finale and length are even more impressive. This lingers for minutes. This is 'grand vin' indeed. A great year, a great vineyard, a very fine wine-maker, yes, this confirms it all. This is Bourgougne as it should be. Not a blockbuster, but you really need pairing with food! Don't wait to drink this wine, it already shows a little age on the mid-palate. (2572 views) | | | Tasted by Tenuta Stefan on 1/1/2010 & rated 98 points: Perfect bottle! Great condition :-) Almost top fill.
Mature rusty colour with great depth.
Fantastic nose! Incredible!! Very feminim, wonderful perfume, roses, punani, anis, spices, flowers. Great complexity!
Fat and rich body. Wonderful spiciness. Some chocolate, mocca and coffee. Long, long, long finish!! Up to 3 minutes! :-)
98+ points (1187 views) | | | Tasted by Paul D on 6/4/2009: UK Wine Pages WIMPs 1993 Burgundy Lunch (The Ledbury, Notting Hill, London): Developed appearance with pale/medium garnet core, wide pale garnet/mahogany rim. Sweet, smoky nose, with meaty notes. some exotic spice. Someone said smoky bacon which also hits the mark. Sweet, mature and harmonious on the palate - certainly very sweet but not confected or specious. Long and savoury finish. Lovely. ***** (3245 views) | | | Tasted by Rupert on 6/4/2009 & rated 93 points: 1993 Burgundy Lunch (The Ledbury, London): Next to the Rouget Parantoux this was a real animal, very smoky, lots of bacon, could almost be côte-rôtie, a lovely wild wine (3169 views) | | | Tasted by reichken on 6/4/2009 & rated 94 points: WIMPS 1993 Burgundy Lunch (The Ledbury, London): WIMPS 1993 Burgundy Lunch- had a more developed appearance than some of the other wines as the edges were lightening. dark fruits on the nose with a nice smokey bacon aroma in the background. The mouth gave a nice balance of developed earth flavors & ash with some dark sweet fruits. medium long finish. a well made wine that drinks very well now and should for the next view years. went well with the wagyu and a real pleasure to drink (3651 views) | | | Tasted by winefool on 1/7/2008 & rated 93 points: Lieux-dits-Cru Richebourg Dinner (Primehouse): Full red/garnet color. Lovely round spicy red fruit nose with strawberry and a hint of spearmint gum wrapper (blew off with a bit of air). Nice black cherry fruit with some rusticity and good structure. Not the best bottle of this I've had, but very good. (3828 views) | | | Tasted by Burgundy Al on 1/7/2008 & rated 93 points: Lieu-dit Cru Richebourg Dinner (Primehouse - Chicago IL): Opened 2 ½ hours, decanted 1 hour before pouring. A step up from the 1988, this wine didn’t show as well as when I last had it two years ago. Also rustic like the 1988, this wine shows more sophistication and charm, with a nice balance of primary fruit and secondary traits. (2706 views) | | | Tasted by winefool on 2/1/2006 & rated 94 points: This wine started out tight, opened up nicely for a window, and then began to decline late in the evening. Big bright acidic red friut with earthy hints. Lovely red fruit on the palate with nice complexity and a long but tight finish. Mid 90s. 2/06 (2829 views) | | | Tasted by Burgundy Al on 1/31/2006 & rated 94 points: Good Bordeaux, Burgundy and Rhone Dinner (Custom House - Chicago IL): While this started tight and short, it quickly evolved into a classically spicy and richly textured Richebourg. Aromas showed lots of spice, some floral hints and great red and black fruit. Palate was a bit more about fruit, slightly less about spice. At the end of night it seemed less interesting, but that was after 4 or 5 hours in decanter. (2592 views) | | | Tasted by winefool on 2/1/2005 & rated 93 points: Med dark purple. Medium aroma of violets, bright acidic black fruit, and anise/spice. Lighter on its feet than the DRC RSV, but powerful flavors of purple fruit and a long finish. Very nice. 2/05 (2785 views) | | | Tasted by Hank Gillespie on 7/26/2004: I wanted to open something special, and came across an orphan bottle in my cellar of the 1993 Richebourg from Jean Gros . I know this vintage needed some time, but was nevertheless attracted to this bottle. I placed in there after release, intending to open it following travel shock - with a view to perhaps buying more. Forgot it was there !
An excellent high fill and the cork was in fine condition; bright, deep ruby colour, full to the rim; the aromas jumped from the glass offering up massive red berry fruit - hints of raspberry to go along with the penetrating deep cherry, some roasted hazelnuts, coffee, nutmeg spice and sweet oak; upon entry the wine exploded in layers of luscious black cherry, mocha, and a cassis edge; full bodied but harmoniously structured, where the tannins lie beneath the immense concentration of fruit; powerful and extremely deep; good framework and the acids are nicely balanced with the fruit; this harmony on the palate extended out to linger seemingly for all of five minutes, although I wasn't timing it. This is a classic Burgundy - the kind we all hope for when we pull a cork. It would have developed further, particularly in the bouquet, if it had been allowed to sit for another three or four years. It would likely have held easily for another 15 to 20 years. (3298 views) |
| By John Kapon
Vintage Tastings, Chicago, Chicago (2/16/2007)
(Jean Gros Richebourg) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Jean Gros Richebourg Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (11/11/2006)
(Domaine Jean Gros Richebourg Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Bonus Articles, Richebourg Tasting (July 2003)
(Richebourg- Domaine Jean Gros) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Jean Gros Richebourg Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vintage Tastings and Burghound and View From the Cellar. (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.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.info |
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