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| Community Tasting Notes (average 93.2 pts. and median of 94 pts. in 7 notes) - hiding notes with no text | | Tasted by Hubble Shire Farm on 1/27/2024 & rated 94 points: Hits the spot! Upon opening, the nose tells the whole story. An hour of air is all that is needed to fully enjoy... for hours. An excellent wine for the money (360 views) | | Tasted by Outplaying on 6/5/2023: This came across as a little less structured, and easier going than the "en champs". Dark, soft fruit, cedar accents. I liked this and the other Gevrey-Chambertin wines tonight. They all showed well, and differently. (633 views) | | Tasted by Rote Kappelle on 8/13/2021 & rated 94 points: After wrestling my way past a disintegrating cork, I decanted this with the aid of a strainer. I hate cork as a seal.
The good news was that the wine was worth the fight with the cork.
Colour is deep brick red, speaking of a potent, mature wine. A little turbid, but that doesn't seem to have shown on the nose or palate, thankfully.
On first opening, the power of this wine was apparent as the aromas of dark plum and some earthiness came up from the decanter. In the glass, aromas early on included roasted beetroot on top of plum and earth. About an hour later the beetroot retreated, to be replaced, surprisingly, by violet perfume. I was so surprised by this i decided to do some research to make sure I wasn't sniffing something else. Sure enough violet is noted as an aroma to be found from this appelation, so I am sticking with it. 8 hours later it is still there and this wine is enticing.
The flavours are as per the nose, the mouthfeel is velvety, with tannins well resolved. Is there a hint of oak lurking on the edges of this wine, or is it merely an 'old' character? This wine is fully mature, but that is not code for past it. The finish is long and sumptuous. This is worth hunting down and it is worth the coin. I was put in mind of the rather athletic, sensuous singers in the band 'Devil's Daughters' and this is a very good thing, indeed. (1780 views) | | Tasted by Dave Canada on 8/13/2021 & rated 90 points: This was really interesting...you can tell that there is something nice here but the amount of wood that was clearly layered on this wine is very strange. There is a BBQ note...like the wine was seasoned with hickory sticks. This blows off somewhat with time but as they always say in Burgundy....producer, producer, producer. (1518 views) | | Tasted by Old Vino on 10/20/2017: still young but loaded, saturated, and lovely (2192 views) | | Tasted by Ben Paquet on 12/6/2010 & rated 95 points: Wow, just wow !!!
I have limited experience with grand cru Burgundy, but this one is a winner..
No formal notes.....I will just say that this is extraordinary wine. Wish I had more than just a small glass. thank god i got a bottle in the cellar.
Voila ! (5713 views) |
| 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.infoChambertin-Clos de Bèze Grand Cru On weinlagen.info |
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