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| Community Tasting History |
| Community Tasting Notes (average 87.6 pts. and median of 88 pts. in 14 notes) - hiding notes with no text | | | Tasted by MuddyBoots on 8/30/2021: A second bottle. Consistent note with the below. Really only constrained by the limitation of the vineyard, this is a faithful expression of Vergelesses. Ripe fruit - simply the beautiful pinot noir fruit that is the characteristic of the magnificent 2005 vintage. Real depth to the fruit. Gentle herbal notes. Above average length. Beautiful structure. Balance. Even a degree of elegance, perhaps. Very complete. So much to like. But it is not pretty, because Vergelesse doesn't make a pretty wine. Approachable now but will still keep a good while of course. And I would wait - but this is my last bottle. (1018 views) | | | Tasted by MuddyBoots on 7/25/2021: Dark fruited nose. Initially a little closed. Just a touch of development only. Some gentle spice. The palate reflects the low altitude of the vineyard and its higher clay content - quite round and lacking lighter floral or perfumed notes. Dark fruited here too with some modest savory woodsy flavors. Simply beautiful texture to the fruit on the palate - juicy and ripe with an appealing velvety succulence. And really long for a what is surely a second rate premier cru. This is vintage 2005 and all the structural components are in perfect balance. Simply a wonderful expression of the vineyard in a great year but ultimately limited by its terroir. Fine. Just lacks a little interest. Bought on release. This is still young - very young. I would wait a while. (781 views) | | | Tasted by Rieslingfan on 9/30/2020: I read the other notes on CellarTracker, and I wonder if folks have a clue how Burgundy evolves. I was not totally shocked that this wines was still a bit sullen, even notable tannic, but the balance was there. The details were there. It just wanted more time. Every once in a while the perfume would blossom. Then it would close up again. Promise here, lots of promise. Come back in 5-7 years. The vintage demands patience. (1265 views) | | | Tasted by pepmi on 7/31/2020 & rated 85 points: Well, I don't know. Not much excitement going on here. On the nose, more heat than bouquet. Subtle, faint notes of sour cherry. The finish is marked by an over the top acidity -- beyond want you want in a food and wine pairing. Lingering notes of wood like you're sucking on a plank. (944 views) | | | Tasted by aekenback on 1/26/2019 & rated 88 points: Correct, but quite boring and uninspiring. (1215 views) | | | Tasted by WEB,III on 7/14/2018 & rated 86 points: Very reductive; medicinal character lingers amidst rich fruit. Odd bottle. Clearly great material. (889 views) | | | Tasted by rhoneranger2 on 10/19/2013 & rated 89 points: Color and nose unevolved. But, a bit more pliable on the palate which is still firm but not unyielding like a lot of 05 burgs seem to be. Very minerally with sweetness detectable underneath which with the fatty duck I was having for dinner was teased out at which point this wine was quite delicious. I'd score it a 93 for its class (lesser appellation, not too pricey) but a 89 globally (2748 views) | | | Tasted by Pknut on 12/17/2012: My meager dabbling in Burgundy has taught me that one tastes young Burgundy for texture and structure only. Well, within that context, I shouldn't expect this to be impressive today. Good thing, as it was tasty but so unevolved. Texturally, however, this is like silk, with tannins that you know are there but appear to be hiding amidst the fruit, which itself is so primary and, frankly, dumb. It is so reticent on the first night, that when the nose suddenly explodes in spicy nuance, one is taken aback, and then confronts a palate ungiving in anything other than a silky texture, like silk holding nothing, yet something is there, you can sense it but not feel it. I expected the second night to yield a somewhat more giving palate, but no, it's just as dumb, and yet again, you know there is something underlying, waiting to emerge. (2856 views) | | | Tasted by Paul S on 6/2/2012 & rated 90 points: Confrerie des Chevaliers du Tastevin Singapore - Back to Basics 2012 (Absinthe, Bukit Pasoh): Still way too young, not quite perfect, with little flaws here and there, but for all that, this was actually a pretty good wine. It had a nice rich nose, with liquered cherries and licorice root along with some violet petals and a some spicy, stemmy notes. Very expressive. The palate had that same dark fruited tone to it, with dark plums and black berries highlighted by fresh, clean acidity that actually gave the wine a lighter feel than the nose would lead one to expect. There was certainly a ring of 2005 quality to the fruit and bright structure here, but the wine was clearly still very young and primary. My only problem with this was that the finish was a bit of a let down. It was quite drying, with some stemminess and a lightly bitter twist emerging from beneath the fruit. Pity, because this was actually a nice wine aside from that. Overall though, pretty good stuff that should age well. It needs easily five to six more years before approaching again I would say. (3902 views) | | | Tasted by burgbob on 11/6/2010 & rated 84 points: This bottle showed decent concentration and it seemed to have something there. After one to two hours breathing it was a bit more open but still firm and unyielding with mildly deficient fruit for my palate. Some good earth and mineral notes did keep it interesting. Time may help a little but unsure how much. (2929 views) | | | Tasted by drwine2001 on 4/11/2009: A Few 2005 Cote de Beaune Reds (The Wine Club, San Francisco): Medium color. Blackberry, acid, tannin profile with good finish. Similar to the Pavelot Savigny and also nothing special. (3437 views) | | | Tasted by cellarid on 10/6/2008 & rated 88 points: very solid, but needs a few years. (1900 views) |
| Domaine Pavelot (Jean-Marc et Hugues) Producer website
THE DOMAIN IS MANAGED BY HUGUES PAVELOT, WHO HAS TAKEN OVER IN RECENT YEARS FROM HIS FATHER JEAN-MARC.The domaine has impressive holdings: six plots of premier cru Savigny-les-Beaune, three of which are in the famed valley of Bouilland. Their basic Savigny is a perfect marriage of tension and freshness. The premier crus beautifully reflect their respective terroirs, and have proven over time their ability to age with grace and elegance. It is is highly recommended to cellar crus like Les Peuillets and La Dominode. A perusal of reviews from recent vintages by Burghound’s Allan Meadows reveals that Pavelot is amongst the appellation’s best.
Today, Hugues Pavelot handles operations and wine production, and Domainet is recognized as one of the best producers in
Savigny-Lés-Beaune.
He has taken over this Domaine after his father Jean-Marc. They currently own 13 hectares of vineyards primarily in Savigny-Lés-Beaune, of which no less than approx. 7.8 acres is 1st cru. Of which also 0.09 acres white Corton Grand Cru. They are located in the town of Savigny-Lés-Beaune, where all production and storage also takes place.
Their vineyards consist mainly of old vines, in some areas of their fields with an age of up to 80 years!
The vinification is optimized in relation to the individual terroir. It is important for Hugues that the individual terroir for the opportunity to express themselves with the right characteristics terroir for terroir.
Next to their own wines, they have started making some wine from grapes they buy from other winemakers (negociant business).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.Les Vergelesses Savigny-les-Beaune On weinlagen.info
Pernand-Vergelesses 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.infoPernand-Vergelesses 1er CruThe appellation
At the confluence of two valleys, the appellation of Pernand-Vergelesses, perched between 290 and 360 meters, is in the northern portion of the Côte de Beaune. The AOC Pernand-Vergelesses covers 123 hectares: 90 hectares of red of which 44 are Premier Cru and 53 of white of which 17 are Premier Cru.
“Sous Frétille” has been classified as a Premier Cru since 2001 (but only for white wines.) The word “Frétille” is a derivation of “forestelle”, or forest in old French. Hence, “Sous Frétille” indiquates the geographic location of the parcel, just under the forest.
Vineyards on weinlagen-info |
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