2005 Domaine Michel Noëllat Clos Vougeot

Pinot Noir

  • France
  • Burgundy
  • Côte de Nuits
  • Clos Vougeot Grand Cru

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Community Tasting Note

  • oldwines Likes this wine: 95 points

    March 2, 2019 - A restaurant purchase at a French Bistro in Baltimore at a reasonable price for this wine. This seemed in perfect condition. I had the Somm decant this as soon as I picked it out from the extensive all French list. This was very nice when first opened, then was a bit closed at the 1-2 hour point but by the time we were finishing our Entree and over some cheese this was fantastic. It was bright with acidity and plenty of minerals. The fruit only came out after an hour+ and was clean perfectly ripe red cherry along with grilled meat on the nose and palate. Finish was long and luxurious with some earthy cedar. Delicious with my perfectly seared duck breast. This 2005 is just coming into its drinking window IMO (i.e. it is no longer “infanticide” to drink it) and should still improve from here if properly cellared.



  • 2020 commented:

    1/8/20, 10:48 AM - Not sure if you remember this wine because your comment was months ago, but do you have an estimate on how many more years it’s drinking window might be?

    I’m pretty new to wine and the drinking windows are something I’m trying to learn. Thank you.

  • oldwines commented:

    1/8/20, 11:05 AM - I do very clearly remember the wine...if you check out my notes and other info about me, you will realize that my username/handle is not an accident, so in the interest of full disclosure, I am somewhat biased in that I do believe great wines like this one will age much longer if stored properly than most people believe. Conversely wines made in the more modern, over-ripe, high-alcohol style (e.g. wines Parker used to give "100 points" to in the last decade or so of his career) will not do so as readily. Also I thoroughly enjoy the secondary and tertiary flavors and aromas in older wines and am not at all disappointed if the fruit is no longer primary. Some other people disagree with this and that is of course a personal preference in either case.

    As a generalization...The 2005 Burg's are among the longest lived wines around. This one, I am sure, will be wonderful for at least another decade and beyond if stored properly (i.e. consistent 55-59 degrees F temperature and relative humidity of 60-75%.)

    If you want to see more of my commentary on older wines check out my tasting stories, several of which include wines from the 1960's, 70's and 80's.


    "oldwines" aka Dave


  • 2020 commented:

    1/8/20, 5:00 PM - I just browsed through some of your notes and saw your bottle count. You aren't playing around :) Lol.

    Regarding this bottle, I purchased just one of them to experience an 05'. It was well stored and I have it in a professional storage facility. I'm with you on the "great wines like this one will age much longer if stored properly". I think storage is key, which makes complete sense.

    Furthermore, I'm beginning to think people don't get the full value out of wine, i.e. improper storage, the wrong serving temp, drink dates, incorrect glass, not decanting/over decanting, etc. Before you go out and start buying premium bottles, get the basics right!

    As a quick secondary question, do you generally favor the 2009 or 2010 vintage of Burgundy as a whole? ... Thx!

  • oldwines commented:

    1/8/20, 7:15 PM - I think the 2010's will age longer and be more classic, but the 2009's are drinking very nicely now and likely for the next 5-10 years. I think the 2010's as a generalization will not begin to drink well for another 5 years or more. The best 2005's are still hard as a rock and will take another decade to begin to open up. This one is a pleasant surprise in that it is great to drink now.

    By the way, I do agree with you on your commentary, many people miss out on the best a wine has by not paying attention to the details, especially with regard to cellaring and decanting/breathing.

  • 2020 commented:

    1/11/20, 6:24 PM - I think somebody could teach a class on just decanting/introducing air. Get that part wrong, and it's not going to be the same/best experience.

    In the little time I have been drinking wine, I know botched it on some bottles early on. A true shame.

  • oldwines commented:

    1/12/20, 6:25 AM - I couldn’t agree more! And when I do tastings for people I always spend a good bit of time making just that point. I always wonder about when the Pro reviewers rate a long did it get air when they did it...? It will be a radically different experience especially with a newly bottled wine! If they have it at a winery that is really good and experienced, the winery willl have decanted the wines to be tasted well before the “critic’s” arrival.

  • 2020 commented:

    1/12/20, 6:35 PM - I wonder about the reviewers on this site lol. Not you of course. I will see comments that contradict one another just after each other. It makes it hard to know who to listen too when that happens (hence my reading/following of your obvious experienced comments and palate).

  • oldwines commented:

    1/12/20, 7:05 PM - I understand... I focus on people who seem to know what they are doing and become their fans so their notes get “starred” when I look at notes by others on my wines. But also realize that experiences can vary based on all the factors we’ve discussed. And bad bottles happen. So it’s all informational...
    The worst though are when all someone does is PnP’s such a waste.

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