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| Community Tasting History |
| Community Tasting Notes (average 88.3 pts. and median of 89 pts. in 17 notes) - hiding notes with no text | | | Tasted by lepetitchateau on 10/18/2015 & rated 90 points: Last tasted in May 2014, and my thought then was it was thinning out but a tasty wine. Fast forward and the thinning continues and the wine, while still having the nice herbal and earthy notes, has developed a bit of that New World pinot noir brightness. Certainly pleasant, but not going to set the world on fire. (2037 views) | | | Tasted by dlduchon on 9/1/2015 & rated 92 points: Sorry to those who tasted this too young. At first a little barnyard on the nose that blew off into a sassafras nose. Almost cola, or overripeness trait. If this is how underripe vintages end up I can only hope for more. Amazing village wine for the vintage at this point. (1686 views) | | | Tasted by lepetitchateau on 5/17/2014 & rated 92 points: Not a hint of anything green to this wine. Instead, this was succulent and marvelously dense with classic Gevrey terroir and sophistication. The only criticism is that it was thinning out on the back end, especially with more air. A testimony to a well-made wine by excellent wine-makers! (2604 views) | | | Tasted by troutmonster on 6/19/2011: Burgundy & More in Williamsburg: Very herbal on the nose. Greenies even hit the greatest of producers in 04! With time in the decanter, began showing some interesting pickled red radish and earth, with red fruits, forest floor and bell pepper on the palate. Good though undeniably "2004", and I doubt it will develop any further. (4128 views) | | | Tasted by bg2167 on 6/19/2011 & rated 85 points: Only thing I have to add to troutmonster's note is ":-/" (3495 views) | | | Tasted by cellarid on 3/11/2011 & rated 90 points: Delicious and ready with decanting. No greenies. Sorry Bonehead. Great sappy fruit with wet soil notes and an excellent finish. (2525 views) | | | Tasted by jimbomatic on 11/30/2010: Even the squirrel with 20/20 vision drops a nut and can’t find it sometimes. Riddled with the greenies. First Mugneret from ’04 I have had that has been impacted and this is not good. Green peppers and asparagus rule the day here. No bueno. (2585 views) | | | Tasted by jimbomatic on 5/4/2010 & rated 86 points: Definitely some ’04 taint going on here in the form of herbaceousness and some marijuana/skunkiness. Not overwhelming but certainly enough to be noticeable. Fruit has nice dark, sweetness to it and the texture is supple, round and fairly soft. The flavor and texture of the wine is quite nice and quite apart from the aromatics. I would put this at a GM5. (2249 views) | | | Tasted by SimonG on 2/12/2010: Nigel P's Mugneret Offline (The Ledbury, London): Nicely fragrant nose, slightly caramel, dark fruit. Quite light, good fruit, gentle tannin and good acidity. Very harmonious and complete. Lovely. **** (2637 views) | | | Tasted by Jeff W on 2/12/2010: Mugneret-Gilbourg lunch (The Ledbury): Initially pretty in a superficial way, more seductive after an hour and a half. Lovely pure fruit and a delicate, sweet finish. vg- (2502 views) | | | Tasted by cellarid on 9/24/2009 & rated 90 points: Beautiful Gevrey. Excellent for any vintage especially 2004. A mini-Ruchottes forsure. Sante. Dante. (1979 views) | | | Tasted by cellarid on 2/17/2009 & rated 90 points: Showing great tonight. Needed a good hour in the de-cantor. (2037 views) | | | Tasted by Keith Levenberg on 1/29/2009 & rated 84 points: Not the beauty that the 2005 was, though it has more concentration and sappiness than the average 2004. Unfortunately, there is a bite of bitterness doing battle with the sweet fruit, and the bitterness is winning. Most 2004s are showing ugly right now and I assumed this would be an exception considering how others in the Mugneret-Gibourg lineup have shown, but alas, not quite. (2219 views) | | | Tasted by cellarid on 3/28/2008 & rated 88 points: Showing a bit more of that chalky 2004 element than previous bottles, but still really pretty. Good length and real Gevrey character. Filled out with air but this has the structure to evolve over the short term (a few years). (2072 views) | | | Tasted by cellarid on 1/27/2008 & rated 89 points: Absolutely delicious and not showing even a hint of 2004-itis. Ripe and pure fruit. Showing a bit of wood right now, but it's balanced. Completely drinkable now. (2104 views) | | | Tasted by THT on 2/21/2007 & rated 88 points: Un peu perlant au début, mais une très jolie matière derrière, un peu animal, rond et mûr avec un très joli fruit dense, belle bouteille, plus musclée et terrienne que le vosne (2471 views) |
| By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Mugneret-Gibourg Gevrey Chambertin) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaines Georges Mugneret et Mugneret-Gibourg Gevrey-Chambertin Villages Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaines Georges Mugneret et Mugneret-Gibourg Gevrey-Chambertin Villages Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2008)
(Mugneret Dr Georges Gevrey-Chambertin) Medium, medium-plus colour. The nose starts with a waft of dark oak that is slowly replaced by cedar. It’s a short peak of green that slowly, but never completely subsides, filling out with soft, ripe and creamy fruits with fainter brûlée. The palate is well-textured, ripe and sweet. Initially the acidity is a little prickly - carbon dioxide probably as it fades and smooths. The finish is a very good one, again edged with cream. The green element has faded to the extent that it is no longer part of the flavour profile. I’m more confident now for the future - perhaps the next in 3 or 4 years… | By Bill Nanson
Burgundy-Report (4/1/2007)
(Mugneret Dr Georges Gevrey-Chambertin) This wine is lighter in colour than the domaine’s 2004 Vosne (that preceded it) - medium, medium-plus cherry-red. The nose is a little more reticent, slowly building a musky density with a mineral/cedar background, eventually some very smooth red fruit. The palate is also very smooth - you slip in almost un-noticed - the acidity is just about perfect, only slowly making your mouth water for more. Work the wine around on the palate and you notice the cedar/mineral element again and also there’s a little-tannin ‘grab’, otherwise they remain very well hidden. There’s a nice expansion in the mid-palate and a very understated but perceptible length. Today there is little about this wine that says it’s better than the slightly cheaper Vosne, and certainly it doesn’t show the same potential the 2002 did at this stage. Well made, and though that cedar thing is going on, it’s probably still a rebuy, but for (at least) the next two years or-so, I would reach for the Vosne in preference. |
NOTE: Scores and reviews are the property of Vinous and Burghound and Burgundy-Report. (manage subscription channels) |
| Domaine Georges Mugneret-Gibourg Producer websitePinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGevrey-Chambertin On weinlagen.info |
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