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| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 19 notes) - hiding notes with no text | | Tasted by KVM on 3/24/2024: Fruit and tertiary fragrance. Obviously, this is perfect. (304 views) | | Tasted by asgerG on 3/4/2024 & rated 93 points: PnP Mature garnet red, yellow tinged, 5 Sexy mature sweetness, dried roses, vanilla, tobacco, complex Harmonious palate, mT, hA, mB, dry, rather intense, loads of dark fruits, long elegant finish Drink now-2035 Really an intense complex Burgundy in the early phase of drinking window (203 views) | | Tasted by KVM on 11/27/2023: Med red, brown toward the edge. Nose of old strawberry jam and sandlewood. Cherry, strawberry, vanilla and spice. Mellow and sweet feeling finish. (477 views) | | Tasted by RAB007 on 8/27/2023 & rated 93 points: Very nice, but to me tasted more like a 30 year old Chateauneuf du Pape (not much Cherry, more mushrooms and spice). Color and body also a bit more than the typical Clos Vougeot. (387 views) | | Tasted by KVM on 10/8/2022: Mature. Well concentrated. (959 views) | | Tasted by lozatron on 10/31/2021: Burgundy Wimps October 2021 Berlingots (La Trompette): This was lovely - totally open for business. Probably my wine of the lunch - although I suspect that the Lamarche has a greater future ahead of it. Any lunch where you get to drink burgundy as good as this is a good lunch. (1230 views) | | Tasted by MattGeneve on 10/30/2021 & rated 95 points: My WOTD. In a lovely place, very autumnal on the nose, bonfire, cloves, licorice, drinking really well, deep, rich, dense and savoury on the palate. (1010 views) | | Tasted by MattGeneve on 10/29/2021 & rated 95 points: Burgundy Wimps Friday 29th October 2021 (La Trompette): My WOTD. In a lovely place, very autumnal on the nose, bonfire, cloves, licorice, drinking really well, deep, rich, dense and savoury on the palate. (1102 views) | | Tasted by schan109 on 10/9/2021 & rated 94 points: Decant for 1.5 hours as it was quite stiff initially. The nose is quite intense with red fruit and tannin, with the palate with spice, raspberry, branches with power. Long Finishing. I think it takes another few years before entering into drinking period (875 views) | | Tasted by KVM on 5/13/2021: Not bright medium red with a brown cast; seems MM reds often have this tone. Fragrant with dark maturing fruit and spice. Very good concentration and the velvety feel fills the mouth. Long and luxurious. (913 views) | | Tasted by Paul D on 9/2/2020: Gareth's Burgundy Dinner - Noize (Noizé, London): No formal note - quite red fruited with a touch of herbs, fresh with fine tannins, lovely vibrant acidity and a decent length finish. Drinking surprisingly well **** (1119 views) | | Tasted by TBean on 5/31/2019 flawed bottle: Sadly the wine was mishandle. Oxidized. (1114 views) | | Tasted by KVM on 5/4/2018: Medium maroon. Nose has hint of smoke along with dark cherry and cherry syrup. Large scaled in the mouth with cherry syrup, herb, perhaps tobacco and oak spice The tannin is not at all obvious; this is velvety. Although this is a wonderful drink today, it has much promise, still. (1509 views) | | Tasted by clayfu on 7/28/2017: showing a nice dosage of oak, had a lot of open primary fruit and earthy tones, not hard and tannic at all. (2531 views) | | Tasted by WinoRick on 8/12/2016 & rated 92 points: Last sip at dinner for six was the best... should have poured more! Earthy with forest nuances. Very complex and balanced and ready to go. Maybe worth a higher score. (2345 views) | | Tasted by pavel_p on 2/7/2016 & rated 92 points: Pnp during CNY dinner. Garnet. Earthy notes, fairly generous and soft dark fruit but still seems to be holding back just a bit which is not surprising given the quality of the vintage. Fine tannins. Good length. Would give it a few more years. 92+ (2896 views) | | Tasted by KVM on 10/13/2015: Dark red. Dark fruit and trace of smoke in the nose. Firm, but by no means is this massive or hard. This is open, primary, delicious today and full of promise. (2407 views) | | Tasted by Collector1855 on 6/19/2015 & rated 94 points: Served during a tasting on the four major french grapes. Excellent showing of this wine again like 2 years ago. Great nose of vibrant red fruit, bakery, autumn leaves with the typical earthy tones of the Vougeot vineyard. Strikes a very good balance of acidity and fruit together with the soft tannins. We consumed this with Sashimi and it was a smash hit. Ready now. (2640 views) | | Tasted by Collector1855 on 3/29/2013 & rated 94 points: A great example of a earthy and dense but fresh and aromatic Burgundy. Well integrated wood and dark fruit notes. Long finish. Did really well with the group during a comparative tasting. (3560 views) |
| Mongeard-Mugneret 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.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74. On weinlagen-info |
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