Domaine Prieuré Roch
Pinoterie Pinot Noir
Burgundy, France
Awesome wine, whole bunch goodness at its best
Awesome wine, whole bunch goodness at its best
Jun 29th, 2015A carbonated start but round and powerful follow through.
A carbonated start but round and powerful follow through.
Aug 25th, 2013
Tons of rich sappy red fruit with good acidity & mineral
Tons of rich sappy red fruit with good acidity & mineral
Jun 19th, 202330 August 2017. Rouge Tomate, New York, NY.
30 August 2017. Rouge Tomate, New York, NY.
Sep 2nd, 2017
Electric acidity, definitely one of the higher acid Roch's I've tried.
Electric acidity, definitely one of the higher acid Roch's I've tried.
Jul 30th, 2017
Brought this to a min 1er cru dinner - kinda feel bad for that, but I thought a wine consisting of all of Prieure Roch's best crus would stand tall against the rest. So darn bunchy (perplexing, given how it's made; must ask Yannick). Good, but it wasn't the flower bomb of the 10'
Note from Prieure Roch's website:
There are years where the fickleness of the weather prevent the even ripening of all the grapes on the bunches, and as the grapes cannot be harvested before the stems themselves fully ripen, on these years any extra ripe grapes will detach themselves from the stem while on the “table de tri”(sorting table). Since the traditional Burgundy vinification methods require the grapes to be fermented “entière” (in whole bunches) the loose berries are not used, despite being wonderfully ripe. However, taking all of these loose berries from every vendange, every cuve, permits us to unite all of our best crus and create one “cuvée spéciale”. This “tri” (selection) has in effect been made by the grapes themselves hence the name Pinoterie (Pinot-tri, understand the pun?). Natures choice, ripe voluptuous fruit, sheer pleasure.
Perhaps the most expensive bourgogne out there. Then again, it's a wine featuring a mix of premier cru and grand cru fruit.
Brought this to a min 1er cru dinner - kinda feel bad for that, but I thought a wine consisting of all of Prieure Roch's best crus would stand tall against the rest. So darn bunchy (perplexing, given how it's made; must ask Yannick). Good, but it wasn't the flower bomb of the 10'
Note from Prieure Roch's website:
There are years where the fickleness of the weather prevent the even ripening of all the grapes on the bunches, and as the grapes cannot be harvested before the stems themselves fully ripen, on these years any extra ripe grapes will detach themselves from the stem while on the “table de tri”(sorting table). Since the traditional Burgundy vinification methods require the grapes to be fermented “entière” (in whole bunches) the loose berries are not used, despite being wonderfully ripe. However, taking all of these loose berries from every vendange, every cuve, permits us to unite all of our best crus and create one “cuvée spéciale”. This “tri” (selection) has in effect been made by the grapes themselves hence the name Pinoterie (Pinot-tri, understand the pun?). Natures choice, ripe voluptuous fruit, sheer pleasure.
Perhaps the most expensive bourgogne out there. Then again, it's a wine featuring a mix of premier cru and grand cru fruit.
Not a terroir study as much as an agricultural study; I heart density
Not a terroir study as much as an agricultural study; I heart density
Apr 13th, 2017