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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 11 notes) - hiding notes with no text | | | Tasted by dbkitc on 4/27/2024 & rated 93 points: (at Metier - Washington DC). Delicious, mature, complex burgundy that’s reasonably priced at this historically bad Michelin starred restaurant. Opens with earthy funk that screams wild mushrooms and wild berries. Resolved yet rugged. A delicious drink that would have been better at Ben’s than with this manufactured food. Oh well. The wine was wonderful. (93) (90 views) | | | Tasted by chezlaughlin on 8/4/2019: was actually still pretty complex for its age. we were apprehensive going in given the recommended drink date but were pleasantly surprised. paired with pizza, salad, and a movie. excellent sunday night, for the record. :) (1239 views) | | | Tasted by diggydan on 9/4/2015 & rated 93 points: Mild nose of cherries and earth. The wine is acid driven and in texture and structure almost like a white wine with a touch of tannin. A very elegant and taut feel with earthy secondary and peppery notes. Finishes strong with nice minerality. A unique burg in my experience. 18,000 yen off the list at Amour in Tokyo. (2962 views) | | | Tasted by plechazunga on 12/15/2012: Decanted. All acid on the first sip, and took about 20 minutes to open up. Peppery nose. Lots of bright cherry. Great structure, great food wine. Seems between stages where the secondary notes haven't emerged in force yet and the primary notes are rather simple but enjoyable. Completely drinkable with a decant but also has the structure to wait. (4205 views) | | | Tasted by rjonwine@gmail.com on 3/16/2011 & rated 93 points: Burgundy Focus Dinner: Meursault, Gevrey, Chambolle (Pera Restaurant, San Francisco, California): Dark cherry red color with clarity and pale meniscus; tart red fruit, baked red fruit, rosehips, mineral nose; tasty, tart red fruit, roses, cranberry, mineral palate; long finish 93+ points (2256 views) | | | Tasted by Papies on 10/12/2010 & rated 89 points: Gevrey Chambertin Masterclass with James Handford MW (Handford Wines, London): Powerfull and tannic.Lots of acidity. Very young and austere with a mild nose and some fruit. Needs 5yrs+ (5701 views) | | | Tasted by clayfu on 2/16/2010 & rated 91 points: I really enjoyed the structure of this wine. It had a solid framework of acid and subdued fruit. It wasn't a blow you away type of wine where one component of the wine grasps you and takes you away but it is a beautiful wine with food. The wine is very balanced, the tannins, fruit, acid, sweetness are all in place. Jack of all trades but king of nothing I guess.
Opened up rather quickly. (5583 views) | | | Tasted by Alex G. on 1/8/2008: Lot of acidity, needs considerable time to balance out. (4590 views) | | | Tasted by rjonwine@gmail.com on 6/8/2007 & rated 90 points: Martin Weiner Chambertin Winetasting Dinner (Chez Weiner, Westwood, California): Reticent tart cherry and bramble nose (w/perhaps a slight touch of TCA); spicy tart red fruit and rhubarb palate with sweetness and acidity; medium finish 90+ pts. (2442 views) | | | Tasted by rjonwine@gmail.com on 6/25/2004 & rated 92 points: Tight, slightly caramel nose; decent tart red fruit, sous bois, with solid tannin; medium finish (1366 views) |
| Frederic Esmonin Producer website
U.S. Importer (Addt'l Info)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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