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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 90 pts. in 25 notes) - hiding notes with no text | | | Tasted by John Nezlek on 3/9/2022 & rated 88 points: Note: I use the recommended scale, so 85 is a very good wine.
Very enjoyable bottle. It took a little while, maybe 60 min, to come around, but once it did, completely smooth and well-integrated.
I am not certain that decanting is necessary, but if you do, I recommend a narrow bottom carafe, no need to provide a lot of air. (381 views) | | | Tasted by jjct on 7/8/2020: Drinking great. Very aromatic, tea leaves, rose, earth. Good acidity and texture. (545 views) | | | Tasted by kdubler on 2/12/2019: FWS Bourgogne Class: This was just so pretty. I have very little experience with Blagny, but this was delicious. Still tart acidity, with aromas of rose and maraschino cherry. Light body, with elevated acidity. Tannin was also on the lighter side. Compared the NSG tonight this was the opposite side of the Bourgogne spectrum, just light and bright fruit. I would drink these in the next few years, it was delicious tonight (861 views) | | | Tasted by efeldhake@yahoo.com on 7/23/2017 & rated 90 points: Garnet in color with bricking edge. Nose of stewed strawberries, hints of cola and leather. Tastes of sour cherries, tar, and earthiness. Decent fruit and pronounced acidity. May positively evolve with a couple years. (1164 views) | | | Tasted by mr_rancho on 5/1/2017 & rated 90 points: Good, typical Bourgogne. Nice fruity aromas, a bit of earth, wood etc. Great value for that price. (1118 views) | | | Tasted by efeldhake@yahoo.com on 5/18/2016 & rated 91 points: Deep garnet in color. Nose of crushed berries and slight earthiness. Tastes of Bing Cherries, moca, and hints of plumb and mushrooms. Lovely fruit, supple tannins, and a slight dark sweetness that tastes wonderful and complements many entrees. In a nice place now and for the next few years. (1451 views) | | | Tasted by Sycamore on 12/12/2015 & rated 89 points: Super-smoky, which is a double-edged sword. No '04 green/badness. But excessive Smokey the Bear here and there. Good on the overall, and a pretty wild ride, honestly. (1456 views) | | | Tasted by dsimmons on 8/6/2015 & rated 91 points: My last of a six pack.. One of my top '04 Burgs. (1779 views) | | | Tasted by dsimmons on 5/14/2015 & rated 93 points: Beautiful Burgundy with earth, tobacco and smoke notes. This wine typifies what I hope for when I cellar Burgundy. Delicious and still have one more bottle to try next year. (1952 views) | | | Tasted by Oh Dae-su on 10/7/2013 & rated 89 points: Die Farbe des La pièce sous le Bois erschien mir etwas trübe, generell von hellerer Art und schon weit über die Korona hinaus stark gebräunt. Die Nase zeigte sehr elegante und fruchtbetonte Eingenschaften welche mit etwas ungewöhnlichen, aber sehr feinen, rauchig-würzigen-holzkohl'igen Noten untermalt wurden. Die Frucht, in erster Linie von Himbeeren geprägt, wirkte frisch und leichtfüßig, jedoch gleichzeitig erstaunlich reif und etwas quetsch'ig bräunlich. Natürlich durfte bei diesem Climat-Namen und Jahrgang eine eindeutige Tendenz hinzu Düften des Unterholzes nicht fehlen. Diese war kräftig, doch keinesfalls überproportional. Mir kam diese tiefgehende mineralische Charakteristik ein wenig jugendlich und grünzweigig vor. Also eher frisches Unterholz mit sehr kleinen Anklängen von Unreife. Was bezüglich dieses Jahrgangs auch nicht weiter verwunderlich war. Trotzdem empfand ich das Nasenspiel ziemlich beeindruckend und sehr animierend. Der Geschmack offenbarte eine gewisse, nicht aus dem Ruder laufende, 2004er-Strenge. Diese paarte sich natürlich sehr gut mit manchen etwas hkernig anmutenden Unterholzaromen. Angenehmerweise vermochten es saftige, runde und ein klein wenig süße – hier absolut im positiven Sinn – Fruchtcharakteristiken einen sehr lebendigen und ausgleichenden Gegenpol zur Strenge darzustellen. Insgesamt wirkte die Fruchtcharakteristik sehr kühl, wunderbar balanciert und sehr lange anhaltend. Die Säure sowie Spuren vom Tannin präsentierten sich erwartungs- und jahrgangsgemäß: „quirlig munter“. Wirklich negative Ausreißer vom balancierten Gesamtbild konnte ich diesbezüglich aber nicht erschmecken. Zum Schluss der Beschreibung des La pièce sous le Bois möchte den vernommenen Hauch von etwas unreif anmutenden, an frisch abgebrochenen Birkenzweige erinnernde, Geschmäcklichkeiten nicht unterschlagen. Ich empfand diesen Ausdruck als sehr passend und angenehm. Für mich war diese „Neulandsbetretung“ fast, dazu gleich mehr, ein absolut erwähnenswerter und sehr anständiger Erfolg. Mit dem schon erwähnten „fast“ möchte ich auf den Korken hinweisen. So ein trockenes Mistding habe ich noch fast nie in einem Flaschenhals vorgefunden! Das Ziehen bzw. Rauskratzen war ein wirkliches Vergnügen ;-). Daraus hat es sich auch ergeben, dass ich den Wein schneller trinken musste als es mir lieb war. Daher dieses mal keine Langzeit-Impressionen. (2056 views) | | | Tasted by pinotwinelover on 11/23/2012 & rated 92 points: Excellant but by the color it may be time to drink up. (2292 views) | | | Tasted by dsimmons on 12/19/2011 & rated 92 points: This wine is finally coming around. I must learn patience with burgundy since this is the third of six. The first two were totally unremarkable. This wine however is a delicious wine. The wine was opened but not decanted about one hour before started drinking. Color is clear burgundy. The nose is fairly muted with a little floral, toast, tobacco and spice. The palate has really come together with the flavors and tannins integrated and the acid in balance. Black current and cherry with a little smoky spice. This bottle is solidly in the drinking window but I think these will be okay for at least a few more years. I am sure this will go well with tonight's grilled king salmon. (2814 views) | | | Tasted by ArtF on 10/2/2011 & rated 80 points: Worse than last year with green vegetal palate, but...next day much better. So keep two years, or decant 12-20 hours. (2700 views) | | | Tasted by CWKeeney on 8/12/2011 & rated 90 points: Delicious tannins. Spicy, yet translucent and light on the palate. Low viscosity, as one finds in great burgundies. Very refreshing and complex at the same time. (2554 views) | | | Tasted by ArtF on 10/24/2010 & rated 70 points: Strong herbal and green. Long decant hardly helped. Down the drain. (2323 views) | | | Tasted by Junior on 6/25/2010: Ripe nose, but fresh and mineral-driven as well, with defined tannins and good acidity. Cork showed some signs of seepage (like the last bottle), but the effect (if any) seemed less pronounced. (2053 views) | | | Tasted by Operations on 4/26/2009 & rated 90 points: Very nicely balanced Beaune. Makes you want to reach for another glass. ready to drink now, but should stay and even develop a bit further over the next 3-5 years. (2207 views) | | | Tasted by Junior on 12/17/2008: The cork was pushed up (not sure how I didn't notice this on delivery, but I'm good at not noticing things I don't want to see), so possible heat damage and, in fact, the brick-ish color indicated some unusual bottle development. The nose was, at first opening, plush and ripe, velvety and plummy. The palate was sharp and even a bit thin. An hour later: woodsy earth had dampened down the ripeness on the nose and the palate had firmed up, with more fruit, good minerality, and attractive tannins. It still showed more evolution than one would expect (or in this case, like)--heat damage, I'm sure. Notably, throughout, I detected no strong herbal or green characteristics. Potentially a very nice wine. (2284 views) | | | Tasted by aktormedic on 11/28/2008: Needs time, and is definitely showing like a 2004 (i.e. green) on the nose and palate at the moment. Not too tannic, but the acid needs some time to settle. I would wait or decant for a while. (2311 views) | | | Tasted by archer752000 on 12/13/2007 & rated 90 points: Sweet, light, almost no acidity - it is a Beaujolais-que Pinot. (2808 views) | | | Tasted by pinotwinelover on 12/10/2007 & rated 91 points: For the price I got this it may be my value burg of the year. Great purity, minerality and freshness. I really liked it. (2588 views) | | | Tasted by jeanclaude on 8/28/2007 & rated 91 points: it's young, but let it breath and serve it not too cool and so much fruit and sweet tannins come out. is going to be an even better drink in 2 or 3 years (2554 views) | | | Tasted by jwwinec on 7/13/2007 & rated 91 points: Terrific rustic flavors of ripe cherry, earth, pine, and spices. Good balance, soft mid palate, nice finish with fine tannins. This has lots of character, and is drinking well now. (2605 views) | | | Tasted by rjonwine@gmail.com on 4/7/2007 & rated 91 points: Focused cherry, red fruit nose; tasty, big tart cherry, red fruit and roses with structure, sweet tannins; medium-plus finish 91+ pts. (needs several years) (1770 views) | | | Tasted by rjonwine@gmail.com on 5/20/2006 & rated 91 points: 2004 Red Burgundies with Danny Haas (Vin Vino Wine, Palo Alto, California): Big, plum and evocative nose; big, concentrated, tart cherry, plum, red fruit, mineral palate; medium finish (2067 views) |
| Domaine Matrot Producer website | U.S. Importer (Addt'l Info)
From The Wines of Burgundy By Clive Coates, M.W.
For legal and inheritance reasons there are two domaines here, though everything is made by Thierry Matrot and his wife Pascale. Sometimes theirs is labeled as Pierre Matrot, Thierry's father: this includes all the Blagny, red and white. The larger remainder, Joseph Matrot, is bought by Thierry and Pascale and is now sold under their label: this includes all the Combettes. Other wines can have either label. But it is all the same wine.
Thierry et Pascale Matrot
Owners of an area of 18 hectares of vines covering MEURSAULT, PULIGNY-MONTRACHET, AUXEY-DURESSES and MONTHELIE. It's a Family for 3 generations. Today Thierry Matrot manages this operation, it vinifies and commercailise its wines. In 1976, Thierry Matrot, son of Peter, born in 1955, began work on the farm on the estate, after obtaining a degree in enology Beaune and continued his studies at Macon. In 1985, his wife Pascale joined on the operation and take care of business management. Together they continue to do the good reputation of the wines of Domaine Matrot. Since January 2000, Thierry and Pascale Matrot create SARL of the same name which allows them to buy and sell the harvest from the vineyards of Domaine Joseph Matrot. Thierry still the manager of Joseph Fields et Pierre Matrot and remains the guarantor of the quality of the culture of the vineyard.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.La Pièce-sous-le-Bois On weinlagen-infoFrance 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.infoBlagny 1er Cru Blagny La Piece-Sous-Le-Bois Wine
La Piece-Sous-Le-Bois is a Premier Cru vineyard on the Meursault side of the hills. The wines are fairly sturdy, if not robust, and appear to be a cross between a Chassagne-Montrachet and a Pommard. Recommended producers include Robert Ampeau, Francois Jobard, Matrot, Paul Pernot and Rene Lamy. |
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