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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by Carlo Sarto on 12/1/2022: In a perfect place. Terroir-driven elegance. The lightness of Being in Gevrey-Chambertin 1er. Wish I had another. (460 views) | | | Tasted by KVM on 12/11/2016: medium + red. Dark berry and plum nose with enticing spice and some earth - gorgeous. Solidly structured but with lots of fruit texture too, this has turned into a beautiful bottle of wine.The fruit is fresh and complex on the long finish. (1783 views) | | | Tasted by DougLee on 5/30/2010 & rated 92 points: Popped and poured to accompany simple roast chicken. Darker ruby color. Wonderful nose of black raspberry, cherry, camphor, earth. Vibrant layers of raspberry, blackberry, licorice, and cinnamon on the palate laced with iron and mineral notes also. Tannins well-balanced by forward fruit and brisk acidity. Finish is long with echoes of round black fruit and periodic hits of iron. Terrifically enjoyable wine bridging new world and old world sensibilities. (4135 views) | | | Tasted by DougLee on 11/8/2009 & rated 93 points: My better half makes boeuf bourguignon for the first time so immediately I think of this bottle, which magically appeared three weeks ago at my neighborhood wine shop (I bit of course). Popped and aired in the glass for 30 minutes. I am somewhat skeptical about the outcome because the cork is stained right up to the top and the nose is somewhat mute. The palate, however, is completely convincing because there is presence and luxuriant fruit in spades. With time, the nose begins to open up and reveal exotic Asian spice and blackberry fruit laced with licorice. The palate becomes a ringing chime of full raspberry fruit enmeshed with minerals, iron, earth, cinnamon, and lovely grip that just holds one's attention for ages. Acidity is ample and the tannins if anything concentrate the mind on the echoing finish. With the boeuf it is a match made in heaven. Wow wine, with 13.5% alcohol and character to burn. (4040 views) | | | Tasted by KeithAkers on 12/29/2008 & rated 91 points: a look at Gevrey Chambertin (jacky's bistro): nose: at first, this was shockingly new world-esque, but as it developed more in the glass, it took on more classic burgundian characteristics with a new world slant. Tones of black spices, black cherries, red cherries, and inflections of earth creep in after the initial strawberries and brighter raspberries
taste: very interesting and forwardish on the palate, though with burgundian acidity to back it up, with plums, dark cherries, perfumes, earthen tones, and bits of black spices. Good lighter style feel
overall: very interesting right now, but the acidity and tannins are kicking a lot. One wonders how this will be when it starts to fully come around. Shape shifting aromatics, but more consistent on the palate, this needs another 4-6 years before its really ready (4661 views) | | | Tasted by 32lakeviewwine on 1/26/2008 & rated 93 points: This is a great wine. Wonderful fruity nose with a smooth finish. The wine is wonderful with food. I have enjoyed this wine everytime that I have uncorked a bottle. (4086 views) | | | Tasted by danstrings on 1/4/2007 & rated 89 points: Very toasty earthy burg with definite oak and spice. Deep earthy fruit, very rustic wine, a wine that a non-Francophile would probably despise... for us Burg geeks--"classic French funk" (3176 views) | | | Tasted by 32lakeviewwine on 10/22/2006: Very Fruit forward. A great drinking wine. (2378 views) | | | Tasted by vinosean on 8/12/2006: Traces of mold on the top layer of cork for this one too. Fortunately this did not effect the contents. Bright fruit, flowers, and just the right amount of Burgundy funk. Complex and layered. Great balance and a lingering finish. Paired w/Duck Confit and Nectaire cheese. (2520 views) | | | Tasted by mangell on 6/28/2006 & rated 90 points: Complex- difficult notes. Moldy cork, but only the very topmost layer. This bottle went through prominent stages. 1st stage was subdude cherry and woody must. After 45 min in decanter showed more chewy tannins and dried prune fruit. Once paired with a sharp peppercorn pasta, spiced meats and a pruney leather mouthful were truly a memorable match. Once the food was done and it had been open for 3+ hours became thin with a drawn out acerbic bite. Expecting 93+ in 4-5 years. (2481 views) |
| Domaine René Leclerc Producer website
U.S. Importer, actually, as the producer apparently does not have an URLPinot 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.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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