International Wine Cellar | Rating: 91Good full red. Ripe black cherry and a touch of chocolatey reduction on the reticent nose. Serious, structured and a bit dry; weighty and powerful, with flavors of medicinal black cherry, pipe tobacco and shoe polish. This rich but taut and linear wine is quite unforthcoming today and calls for at least seven or eight years of bottle aging.Author: Stephen TanzerIssue: March/April 2011
Wine Spectator | Rating: 93Immediately appealing for its violet, black cherry, black currant and mineral aromas and flavors, this red also sports a solid structure. Lingering with fruit and spice notes, this should hit its stride in about five to eight years.Author: Bruce Sanderson
Wine Advocate | Rating: 91The three barrels of Le Moine 2008 Echezeaux display smoked and roasted meats, red currant and cherry spiced with clove and cinnamon. (It's not hard to smell why Saouma calls this his -Cote Rotie of the vintage.-) There is a surprisingly doughy richness to the palate despite persistently tart-edged, bright red fruits, and a faintly lip-numbing combination of alcohol and tannin reinforces a sense of finishing flavor opacity. But this might pull itself more together by bottling. One can probably safely assume that it will remain fresh for more than a decade.Author: David Schildknecht
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
- 16 bottles owned
- 5 collectors