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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.5 pts. and median of 90 pts. in 28 notes) - hiding notes with no text | | | Tasted by devraj on 5/3/2020 & rated 90 points: Whew - finally a 2004 Hudelot 1er Cru worth its while. Brick red in color. Whiff of floral potpourri, spices, leaves and twigs and bright red small berries on the nose. Light to medium bodied palate shows bitter-sweet morello cherries and red currants, savory brown spices, hint of hoisin sauce, good acidity and a woodsy, clipped finish. (815 views) | | | Tasted by microbox on 11/22/2019 & rated 90 points: Yes 2004. Goes well with food, pasta, veal or a game bird. No reason to wait. (904 views) | | | Tasted by devraj on 12/15/2017 & rated 90 points: Medium ruby with bricking. Good nose initially with heavy dose of sous-bois, asian spices, hint of violets and morello cherries. Palate shows more sweet and less tart red cherries, meaty nuances, brown spices and a clipped woodsy finish. 2004 no doubt but no green meanies. (1626 views) | | | Tasted by TheThirstyYau on 11/11/2017 & rated 88 points: Delicate, bright red fruit, little asian spice, sous-bois, lifted palate. Lean, not a lot of body, structure behind it. Had higher expectations. (1625 views) | | | Tasted by Burgundy Al on 11/12/2015 & rated 89 points: Burg Dinner with Friends (The Bristol - Chicago IL): Clearly Burgundy, this came across as meaty, which made me think it from Gevrey-Chambertin. Mistake #1. Lean throughout, but no green notes to start, so I thought more like 2001. Mistake #2. Quite nice for the first 30 minutes in glass, but shorter and less fun thereafter. (3864 views) | | | Tasted by devraj on 9/22/2015 & rated 91 points: Hazy ruby red with bricking. After about 15 minutes in the glass the green notes fade and the nose reveals red cherries + raspberries, sous-bois, asian spice and a lifted violet note. Palate is medium to light bodied with first sweet then slightly sour crushed red fruits, a touch of leather, spice, medium acidity, slightly drying but fine tannins and discernible smoky oak on the finish. This is drinking well for a 2004. (2708 views) | | | Tasted by la turque on 11/8/2014 & rated 91 points: Light colour, showing some signs of age. A little green/vegetal/barnyard on the nose. On the palate, crisp acidity, with some balancing fruit and complexity. Drink now. (3315 views) | | | Tasted by la turque on 9/9/2014 & rated 87 points: Sept. 9 League of Gentlemen Tasting chez moi: Very dry, with a funky, paraffin-like nose. Very light colour, showing some age. Not a favourite. (3398 views) | | | Tasted by Jeremy Holmes on 2/7/2013: Heidi blinded me with this wine and my first comment, before any questions were asked was...’this is an 04’. It has some of the herbal mirepoix, Schezuan pepper markers of the vintage on the nose. There’s a touch of sandalwood, some beef stock crammed with root vegetables and dried herbs and some freshly pounded juniper. It is relatively lean, colour is browning off and is not a great bottle of Burg but just an ok drink. (4772 views) | | | Tasted by Rieslingfan on 12/5/2012 & rated 72 points: Undrinkably, nasty green. Kermit the Frog would spit it out. The worst 2004 I have had by a pretty fair margin. (3517 views) | | | Tasted by sdchevs on 4/4/2012 & rated 90 points: Stemmy , wood, terroir; good secondary nose, berries, fruit; mid-big body; soft tannins; long finish. w/ tete de moine and Chevre (3505 views) | | | Tasted by GuWin on 10/11/2011 & rated 91 points: Red Burgundy (Chez Gunnar): Bright, ruby color. Perfumed on the nose, with dark berries and a hint of spice and pepper. Quite complex. Fruity, with spicy and slightly earthy tones. Good balance and pleasant acidity. Drunk by four in wine club, ranging from 88 to 91 (4008 views) | | | Tasted by jtech on 8/11/2011 flawed bottle: First impression is that there is something wrong with this bottle, leaving it in the fridge for a bit to see if it walks it off...
Didn't walk it off. Corked just appears more.. (3362 views) | | | Tasted by thomasito2001 on 12/9/2010 & rated 93 points: Not really improving since I had it the year before (see note), still immensely pleasurable with great class note and refined and elegant mouth, but finish is tightening a bit and the wine didn't improve over two days, so I don't see this becoming better. Drink up! (2721 views) | | | Tasted by Keith Levenberg on 8/23/2010 & rated 84 points: 2004 Red Burgundies (Brooklyn): Initially shows more depth with a darker complexion than the Beaux Monts, but like the Beaux Monts there is something about it that isn't quite vegetal but isn't quite ripe either. As it sits it seems to become more diffuse and lighter and actually manages to switch positions with the Beaux Monts now seeming the fuller of the two. Strange. (5248 views) | | | Tasted by Whitman on 5/8/2010 & rated 93 points: I can't find my notes on this wine, but it was a beuty with dense sappy cherrie fruit and a long finish. Has improved remarkebly. (3180 views) | | | Tasted by thomasito2001 on 9/14/2009 & rated 94 points: The metamorphosis this wine has gone through is unbelievable! It has evolved from a closed and awkward wine to a shining beauty. Upon opening the wine is not exuberant but absolutely classy with clean and neat aromas of dark cherries and something pepperish. The palate is absolutely beautiful, combining elegance and density in the way that makes burgundy so fascinating while displaying a specter of idiotypic herbs and fruit aromas that really give the wine its personality and a strong identity. Finish is satisfyingly long, still firm so this wine might still get a tad better in the coming year. Immensely pleasing right now, la classe, so why wait? (3015 views) | | | Tasted by Whitman on 6/21/2009 & rated 90 points: Deep perfumed nose with gunpowder and cherries. In my experience classic Vosne. The palate was on the first day very tight and there wasn't much pleasure, so I didn't drink it. The next day it was smoother and this really has a lot off power and energy, but maybe the tannins are a little aggressive and dry ? A different experience than the last bottle !! 90++? (2982 views) | | | Tasted by Whitman on 1/24/2009 & rated 91 points: This must have developed well in the bottle when you read the other notes on this wine. Open nice complex nose with cherry. The palate is fine elegant with light red berries and lovely sweetness, but also plenty of structure. The finish has fine lenght where the tannins kick in. It improves during the evening and the last two glasses are immensly satisfying. (3031 views) | | | Tasted by thomasito2001 on 4/6/2008 & rated 89 points: Quite transparent but nice young burg color. Nose reticent at first, only begins to become expressive the next day after air. Fresh and nice attack. However the palate is a tad thin and lacks refinement. It doesn't tell much. Finish OK, I am not sure this will gain so much density after some age. (3094 views) | | | Tasted by Paul D on 1/9/2006: Howard Ripley 2004 Burgundy Tasting (St. James Club, Piccadilly): Fairly closed nose. Some red fruits on the palate, but lacking a little depth and tannic structure. (4530 views) | | | Tasted by HandPickedBurgundy on 1/1/2006: From cask: Deep ruby red. Lovely fresh spiced fruit nose. Great fruit and balance. A bit overdone on the finish ? Good length. 4- ? (2683 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Hudelot-Noëllat Vosne-Romanée Les Suchots 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Hudelot Noellat Vosne Romanee Les Suchots) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom Hudelot-Noëllat, Les Suchots Vosne-Romanée Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine Hudelot-Noëllat Vosne-Romanée Les Suchots 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Hudelot-Noëllat Vosne-Romanée “Suchots”) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Alain Hudelot-Noëllat 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 Suchots on weinlagen-info.deFrance 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.infoVosne-Romanée 1er CruVosne Romanée is one of the smallest wine villages in Burgundy The wines possess diverse characteristics, but they can generally considered to have complexity and longevity beyond nearly all other wines in the world. The village has six grand crus: Romanée-Conti, La Romanée, La Tâche, Richebourg, Romanée-Saint-Vivant, and La Grande Rue. While there is monopoly control of four of the six grand crus, the village has at least forty growers sharing its vineyards. The top premier cru includes Les Malconsorts, Cros Parantoux, Les Chaumes, and Clos des Réas.
on weinlagen-info.de |
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