International Wine Cellar | Rating: 92($182) Bright red-ruby. Cool, slightly inky aromas of blackberry liqueur and black cherry; slightly high-toned. Offers powerful black cherry, crushed berry and mineral flavors sexed up by the uncanny sweetness of the vintage. Very long and strong on the end, but the substantial tannins are supple. Here's a vintage in which this wine is markedly different from the rest of the cellar, and clearly identifiable as coming from Nuits-Saint-Georges.Author: Stephen TanzerIssue: March/April 2008
Jancis Robinson | Rating: 17Much more raw than the 2004. Difficult to penetrate on the nose but very flattering and mild and almost malty on the palate. Lots of lively fruit with real direction and verve. Lots of extract. Very long. Promises very well for the future. Such persistence!Drink Dates: 2012-2020Author: Jancis RobinsonIssue: 08/14/2009
Burghound | Rating: 92No review availableDrink Dates: 2015+Author: Allen MeadowsIssue: 1st Quarter, 2008
Wine Advocate | Rating: 91The Mugnier family's sprawling, gently-sloping 24-acre monopole just south of Premeaux-Prissey (managed and vinified by Faiveley until 2004) presents Frederic Mugnier with significant challenges. A small but symptomatic question is where to put it in the tasting line-up. Mugnier has decided to let it stand on its own at the end, a gutsy decision, but in the case of the 2005 Nuits-St.-Georges Clos de la Marechale justified in the glass. The sheer volume of wine from these vines of forty years' average age requires not just the new larger cellar, but its own strategy of assemblage (from 2004 Mugnier bottled a second wine; in 2005 there were eight initial lots), as well as marketing. But at least here's one worthy 2005 Burgundy lovers stand a good chance of locating! What was virtually certain at the time of my visit to be the final assemblage of 2005 Clos de la Marechale offered aromas of red raspberry and smoked meats. In the mouth, effusively sweet, ripe, but very primary fruit flavors struggle to override the abundant, firm tannins and mingle with a tactile chalk dust minerality as though the nearby quarries were directly responsible. This is another Mugnier 2005 of palpably high extract, but this time with a sense of weight that does not accrue to the Chambolles. A salty, meaty side to this emerges most prominently in the long finish. Better post-assemblage integration may come soon, and more personality after a few years in bottle - certainly the invigoratingly fresh-fruited 2004 is a complete, distinct and satisfying wine today - but any prognostication would be premature since there is as yet no track record for this site in its owner's hands.Author: David Schildknecht
Self | Rating: 91Still very primary. deep, ripe pinot fruit on the nose, with a touch of earth. long finish. will be interesting to see how this develops in the cellar, its really quite delicious now.Author: Jeff
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
- 1358 bottles owned
- 144 collectors
- Average collector rating: 91
(Out of 144 collectors)