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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 21 notes) - hiding notes with no text | | | Tasted by lightning on 1/21/2024 & rated 89 points: This one took 3+ hours in the decanter to harmonise. In the first hour, the heavy toast oak characters overwhelmed everything. Now, aromas of sous bois, heavy toast oak, but on the palate the dark fruit characters have now emerged and melded with the oak treatment. Still fairly sturdy structurewise, with some grippy tannins remaining, moderate acidity. Unsure which direction this will go. For a vineyard that is adjacent to the great Musigny, this wine did not reflect the characteristics of its exalted neighbour. (326 views) | | | Tasted by Enfantterrible on 11/14/2023 & rated 91 points: This is ready. Why didn’t I buy more burgs when they were affordable? (344 views) | | | Tasted by Julian Marshall on 12/31/2022 & rated 90 points: Definitely rounding the corner now, although it still has a bite to the finish. Not as full-bodied as I expected, quite light in the middle section. Mostly red berries, edging towards redcurrants rather than red cherries, a very decent bottle but no star, not for me at least. I could have done with a bit more velvet and a bit less acidity. (1000 views) | | | Tasted by cephomer on 12/10/2016 & rated 90 points: Drank from coravin again and notes are consistent. Nose shows red fruit and earth, as well as clove. a bit too far on the light side with a round mouth feel, spicier than I recall. Some bitterness on the back end, along with spice on the finish. (4664 views) | | | Tasted by cephomer on 11/27/2016 & rated 90 points: Drank from coravin. Nose shows some clove, some berries. Fuller bodied than expected. The wine's seems a bit closed, with some red fruit on the palate, with earth, some foresty elements & still some tannins. A bit bitter on the finish. I need to taste this wine again to get a better read. (4309 views) | | | Tasted by zding on 5/27/2016: Herbs, grass, beautiful acidity and tannins (4930 views) | | | Tasted by redknife on 3/10/2016: Took to Le Provencale with the group
45 min decant drinking nicely
paired well with rabbit with dijon sauce (4903 views) | | | Tasted by redknife on 5/25/2015: No formal TNs.
Opened at home. 30 min decant; full body and a bit spicy
Give it some time (5224 views) | | | Tasted by gfish on 7/11/2013 & rated 92 points: I did not take notes at time of drinking.
This wine is emerging from it's sleep. I did not decant, but should have. The wine was most open at the very end of drinking. The flavors and balance were wonderful. On the palate the dark red cherry flavors and minerality were great and some tertiary notes are starting to develop. Again, this wine is young and just starting to wake up. If drinking soon decant this. 3-5 years will probably really open up this wine and let the tannins relax further. (4204 views) | | | Tasted by tooch on 4/11/2013: Fine Vines & Acute Angle Wines Tasting (Domaine Wine Storage - Chicago, IL): Hard to get a real read on this one. Seemed a bit tight, but the red fruits were nice and had some subtle earth. Not much else going on...2005s still aren't giving away too much. (5082 views) | | | Tasted by Enfantterrible on 3/23/2010 & rated 92 points: More bottle time has done this a world of good. Much more approachable than previous bottles. Very dense cherry, earth, and mushroom flavors. Delicious and seems to have a lot of room for improvement (5763 views) | | | Tasted by KeithAkers on 10/18/2009 & rated 91 points: Knightsbridge's Burgundy Tasting (Knightsbridge, Northbrook IL): nose: very tight nose with some tones of dark red cherries, dark spices, bits of earth and sour red fruits. There is good depth and what pokes through is extremely good
taste: very smooth feel with high acidity and rich tannins make this a bit tough, but the feel on this is very classy. Round and balanced tones of sour red fruits, dark spices and dark red cherries poke their head out
overall: very young. This needs a good 8-10 years to really let it start to become a great wine. There is a lot of good material here right now, but its being hidden a bit from being so young (6320 views) | | | Tasted by Enfantterrible on 4/7/2009 & rated 87 points: Powerful wine with smoke, sour cherry, and strong tannins. Needs at least another 3 years to be approachable. Score is for today, will certainly improve with age (5211 views) | | | Tasted by poptart_nyc on 9/4/2008 & rated 85 points: verry pretty on nose. palate is more new world with concentration, rich black, red fruit. decent minerality. fresh tasting. (3543 views) | | | Tasted by dougsmith on 9/25/2007 & rated 91 points: David Bowler Fall 2007 Portfolio Tasting (NYC): Medium ruby color. Miniscule pour. Intense nose of leafy mint and earth. Full on the palate with grippy tannins and focused red cherry flavors. Promising but needs time. (4933 views) |
| The World of Fine Wine, March 2007, Issue #15
(Domaine Bertagna Vougeot 1er Cru Clos de la Perrière) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Bertagna Vougeot Clos de la Perriere) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Bertagna Vougeot Clos de la Perrière 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/18/2006)
(Dom Bertagna, Clos de la Perrière Clos de Vougeot Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (12/1/2008)
(Bertagna Vougeot Clos de la Perrière) Deep cherry-red colour. The nose opens with fine, high-toned, red and black berry notes over a deeper, brooding core of fruit - eventually there’s a lovely pure redcurrant note in the emptying glass. In the mouth the acidity starts just a shade bright on the tongue though it contributes to a good, slowly lingering finish. Perhaps it was me, but 30 minutes in the acidity seemed okay. Tight, linear fruit with buried soft tannin and an understated, almost ethereal extra dimension of fruit on the mid-palate that follows also into the finish. Very excellent but other bottles should be left for at least 10 years. |
NOTE: Scores and reviews are the property of The World of Fine Wine and Vinous and Burghound and JancisRobinson.com and Burgundy-Report. (manage subscription channels) |
| Domaine Bertagna 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.Clos de la PerrièreThe vineyard in Côte de Nuits: 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 Nuits on weinlagen.info |
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