International Wine Cellar | Rating: 94($159) Full ruby. Superripe, deep aromas of dark berries and smoked meat, with a resiny suggestion of surmaturite; less pristine than the Griottes. Huge, superconcentrated and opulent, with a liqueur-like ripeness verging on exotic. This has Chambertin-like depths. Extremely long, slow-mounting flavors go on and on. A wine of great brooding power. Still, for the first time in years, I marginally prefer the Griottes, which is more vibrant and scented. Philippe says it-AEs simply more pleasing today.Author: Stephen TanzerIssue: March/April 2004
Rating: 91Full, deep red with a touch of amber. Aromas of plum, redcurrant, licorice and leather display a smoked-meat element while retaining good lift. Not hugely primary in the mouth but strong acidity gives good verve to the flavors of plum, licorice and leather. The firm, dusty tannins are a bit aggressive, though. I'm not sure if this wine will improve further but it's juicy and lively today. Pierre-Jean Roty noted that it has always been a bit clenched, and mentioned that the family was using a Belgian cork supplier in 2001. I find it marginally disappointing considering this cuvAce's outstanding track record for long aging. - Stephen Tanzer
International Wine Cellar | Rating: 94No review availableIssue: 1st Quarter, 2004
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 347 bottles owned
- 56 collectors