The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.
Wine Description
The Story
CHARACTER OF THE RICHEBOURG / The robe, or colour, is feminine, the nose masculine. The mouth is full of life with an incomparable richness, a generosity which is sometimes overwhelming. To the Eye
Everything depends on the vintage and the age of the bottle. A Richebourg can be a velvety ruby colour or a dark nocturnal red, shading towards blackish purple. The colour is always intense and dense, luminous and shot through with gleams of carmine.
To the Nose When young, this wine reveals aromas of musk and Russian leather, with touches of sandalwood. With age it acquires scents of hawthorn and peachblossom. Two aromatic families can be distinguished: hints of lichen, woodland undergrowth and mushrooms on the one hand, on the other the scent of cherries, blackcurrants, cooked or preserved fruits. In the Mouth When young this wine positively explodes, intense and violent. It needs to be allowed to age for several years, during which time it will become expansive and warm. Elegant and racy, it is capable of a long life, and wines from the great vintages are superb, the very image of sensuous pleasure. They occasionally have more finesse than structure, but may conversely be massively fruity and enthusiastic, compact and muscular in temperament.
TOTAL AREA FOR THIS APPELLATION:
8 ha 03 a 45 ca
AREA UNDER PRODUCTION AT THE DOMAINE:
31 a 12 ca
SOIL:
Fairly clayey resting on limestone
GRAPE VARIETY:
100% Pinot Noir
AVERAGE AGE OF VINES:
40 to 60 years
HARVESTING:
Harvesting exclusively by hand
DESTALKING:
Depending of the quality of the vintage
MATURING:
100% New oak barrels
Vintage 2001
2001 VINTAGE in Burgundy
A promising start to the new millennium...
Growing season and weather conditions
The winter, during which the vines lay dormant, was a mild one.
The first signs of bud-burst came early but wintry conditions in April accompanied by frosts in the most exposed vineyards slowed down the start of the growing season.
Spring, from May onwards, was marked by periods of fine sunny weather.
The first flowers appeared, precociously, at the beginning of June, but the process was then slowed by a recurrence of low temperatures. Flowering was thus spread out over a period of some two weeks and the resulting unevenness in the progress of maturation persisted until harvest-time.
The natural weight of the crop burden led many growers to resort to green thinning ("vendanges en vert") - cutting out superfluous grape bunches at an early stage to ensure a harvest lower in volume but higher in quality.
Maturation and harvest
July was cool and rainy. Summer only really arrived in August with sometimes scorching heat and high levels of recorded sunshine. Violent rain- and hail-storms caused significant damage to the vines in some localities.
Maturation proceeded under favourable circumstances and the physical condition of the grapes remained good.
A slight drop in temperature at the beginning of September together with some light rain meant that in choosing the right moment to begin picking, growers needed to be alert and exercise great judgement (given uneven maturation and changeable weather conditions), and to make the best use of dry and sunny periods.
The need to wait, in some cases, for the moment of optimum ripeness meant that the harvest period was prolonged. Maturity was variable with sugar levels ranging from moderate to very good, good levels of acidity, and variable polyphenol levels in the red wines.
Estimated yield totals 1.5 million hectolitres, a slightly lower volume than the 2000 and 2001 harvests.
Vinification and character of the wines
Vinification of the white wines proceded in a lesisurely manner and without incident. The red wines demanded more attention in order to extract the maximum potential from their colouring matter and tannins.
As of mid-November, the white wines are fine and straightforward, well-balanced with good concentration and well-developed fruit backed by firm acidity.
The reds are vividly and intensely coloured. They have a well-defined structure thanks to firm tannins and a good level of acidity. They are meaty, with agreeable and expressive fruit.
Average Bottle Price
2017 |
---|
334€ |