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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 9 notes) - hiding notes with no text | | | Tasted by Peech on 1/26/2019 & rated 89 points: nose of dried herbs, some black cherries, nice sweetness on the nose. Still a little grippy on the palate and the nose was better than the palate. (185 views) | | | Tasted by Tony Molester on 10/10/2016: Agree with previous TN regarding bojo reference. It's like a passetoutgrain with less rusticity. Enjoyable for an honest quaff in light red. Will not age especially favourably; best enjoyed young.
Drink or hold to 2018. (1834 views) | | | Tasted by prg435 on 2/22/2013: Very nice red fruits of cherry & rasberry. Nice slight floral overtones. Hints of violets. One of my favorites in this price range. Great Cote de Chalonnaise! (3746 views) | | | Tasted by urga on 4/24/2011: 12,50% alc., helles Kirschrot;
1 Stunde nach Öffnen noch immer verhaltene Nase, verhaltene rote Früchte, Kirschen, seidige Versprechungen, frisch - mehr kommt nicht.
Am Gaumen seidig, schöne Struktur, zieht durch bis ganz nach hinten, wunderschön aufgebaut, aber ohne aufdringliche Präsenz, alles geschieht quasi nebenbei, derzeit geschieht noch nichts großartiges, irgendwie bleibt der Wein jetzt unbefriedigend. Vielleicht/hoffentlich kommt mit der Zeit mehr. Jetzt jedenfalls nicht überragend. Könnte man wahrscheinlich wesentlich günstiger wo anders bekommen. Trotzdem: hier sind einige Versprechen angelegt. (4738 views) | | | Tasted by piyeh on 2/21/2011 & rated 88 points: 香氣有著濃烈的櫻桃及紅色漿果的果香, 並且可以感受到香甜的氣息, 口感毫無疑問的也是充滿著清新的紅色漿果而且果味可以說是頗為濃郁, 此外清爽的酸度和這濃厚的果味達到一種美好的平衡~ (4196 views) | | | Tasted by pbjosh on 7/14/2010 & rated 87 points: This is a great wine if you don't mind thin. Looked at another way, this has a knockout nose that combines crunchy, super bright red fruit with a mineral note that essentially calls to mind Beaujolais. The (lack of ) color calls Beaujo to mind as well, for better or worse ;) After an hour or two of air the palate knits together but it still lacks weight. A good wine, and a very enjoyable wine to be honest. But far from a wine that is worth $30+, there is a long list of better Beaujolais, Arbois and Jura for 1/2 to 2/3 the price. However I'd still rather drink a perfectly enjoyable if light wine that is a questionable value than an ultimately flawed or unenjoyable wine and thus can't be disappointed in this purchase. I guess if I'd bought a case rather than a bottle I'd be very disappointed. (4954 views) | | | Tasted by stevetimko on 4/14/2010: Nothing in this bottle to dispute the idea that 2008 is a good vintage for Burgundy. Great nose of red cherry and forest floor. Sweet, almost candied on the nose. Nice Burgundy funk, too. On the palate, definitely lots of red fruit. So much it seems to hide the tannins. Not overripe, though. Elegant, but not yet showing a lot of finesse. Nice acidity. This is good now in the baby fat stage but it will be delicious I suspect around 2016-18. Matt had left this uncorked overnight to get it to open up. A Kermit Lynch import. (3694 views) |
| A. et P. de Villaine 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.La Digoine 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 Chalonnaise Single vineyards on weinlagen.infoBourgogne Côte Chalonnaise Vineyard map on weinlagen-info |
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