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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 104 notes) - hiding notes with no text | | | Tasted by dbkitc on 2/4/2024 & rated 89 points: Bricking red/ruby nose is quite mature looking. Savory earthy, red fruit and soap flake nose. Rustic power here. Wild herbs. Medium bodied. Decent flavor depth. Fruit is maybe a touch short. Coarse and robust. I like this with hearty food. Very good. Not more tonight. (89) (570 views) | | | Tasted by Musigny1955 on 11/19/2023 & rated 88 points: Two bottles bought on release, one tried 10 days ago and one tonight. 2nd bottle: relatively complex nose, appropriate for an elite producer's villages from an excellent year; follow through to palate, good length. 1st bottle unbalanced, tart, short, more advanced and clearly past peak, NR... but if representative, worrisome. Would try now if you have any. Remembering informal rule to try all villages wines at 7 or fewer years...
Kermit Lynch importer, no Premier Cru strip, and my buying patterns make me think these were not Premier Cru purchases. (689 views) | | | Tasted by Richard P Howden on 11/6/2023 & rated 92 points: Cranberry sweet cherry baking spices on an alluring nose. Palate more tart cranberry, earthy, tart citrusy finish and surprisingly long and well balanced. Great with grilled cheese. Still a little tannin - these are good now and will continue to be for years. What a charming Burg. 2010 plus a good producer and this is the kind of village wine that I wish I had bought by the case. (815 views) | | | Tasted by spnm on 10/12/2023 & rated 88 points: Rather disappointing. Bought en primeur, stored perfectly.
These bottles looked old already (opened two). Not what I expected from long lived wines from Chevillon. (718 views) | | | Tasted by dbkitc on 8/30/2023 & rated 91 points: We have entered “prime-time” and boy is this wine impressive. Leads with wonderful wild cherry fruit with a swish of earthy goodness. Medium bodied, without holes. It’s a chunky hunk of burgundy goodness. The most complex? No. To discuss nuance for hours? No. But to drink and enjoy and think, “Damn, village burgundy can be totally satisfying.” Yes! Drink over the next 5 years. (91) (1005 views) | | | Tasted by Cote d'Or on 5/31/2023: Tasted over 2 hrs, bottle from PC
-nearly semi-translucent med dark red mild bricking
-sweet berry dominates after mild reduction blows off very faint herbal note
-barely med acidity, med weight earthy and rather unexpressive dark berry a bit clunky, med/med- tannins
-another unimpressive showing of 2010 Chevillon from this source, while not overtly flawed it fails to meet expectation particularly on the palate (1018 views) | | | Tasted by drwine2001 on 4/1/2023: Garnet center with mature, fading edge. Soil and dull red fruit. Medium to light weight. Much the same in the mouth with an additional twist of citrus and little remaining tannin. Good village wine and a good time to be drinking it.
Better with more interest and spice the next night, but also more wood. (1452 views) | | | Tasted by Cote d'Or on 2/26/2023 flawed bottle: Bottle from PC not long before the bankruptcy, and just like every other Chevillon from this source, something is off. In this case the nose is OK with faint reduction and a creamy top note to the black cherry aromas. But the palate is weird, has med acidity, med- weight but then devolves into a strange bitter chalky tannic biting almost spritzy finish. Have to believe this is a function of the source more so than the producer. (1122 views) | | | Tasted by MattGeneve on 9/24/2022 & rated 90 points: Good, but not as open as our last bottle. (1435 views) | | | Tasted by danstrings on 9/17/2022 & rated 91 points: Developing beautifully - slight bricking at the edges, wonderful nuanced nose of forest floor after a rain, roasted chanterelle mushrooms, espresso and clove. Silky and balanced palate, great food wine. (1422 views) | | | Tasted by NickA on 5/28/2022 & rated 92 points: Has matured nicely into a top-quality village wine. Rounded, both rich and mineral, some tempting tertiary notes, incredibly drinkable. Another excellent bottle of Chevillon. (1786 views) | | | Tasted by MLipton on 5/23/2022: Opened tonight with roast duck. The nose showed baking spices and raspberries. On the palate it was rich and lush with plenty of fruit left . Drink now or in the next few years. (1693 views) | | | Tasted by 560 B&W on 3/26/2022 & rated 92 points: Decanted at Heirloom Cafe. Lovely stuff. 13% (1620 views) | | | Tasted by MattGeneve on 2/13/2022 & rated 91 points: Lovely from first pour, this is open and in its early maturity. Autumnal, forest floor, a touch of NSG spice. There is certainly enough substance and tannin to keep this going for a while but seems to be in a sweet spot for its pedigree. (1589 views) | | | Tasted by wgmccallum on 1/10/2022 & rated 94 points: LIght ruby garnet. On the nose, bright raspberries with a candied note, baking spice, a slight note of prunes. Lovely sweet and salty fruit on the palate with light tannins and a delicate acide frame, beautifully integrated with some firm back palate depth on the long finish. 13% alcohol. (1648 views) | | | Tasted by David J Cooper on 12/22/2021 & rated 92 points: Clear light red. Very floral red cherry nose. Lovely but not nearly what it will be in the future. Delicious spicy elegant red cherry flavours and a beautiful long dry finish.
Needs time to develop the nose. (1639 views) | | | Tasted by Neecies on 12/18/2021: Lightly burnished med color, old school nose of earth and truffle, sweet canned cherry and pie spice--a pinot that could be from nowhere else. Excellent. (1544 views) | | | Tasted by dbkitc on 8/18/2021 & rated 90 points: A lovely village burgundy that’s showing more than it did a few years ago. The light color is quickly passed by a floral and ruggedly earthy nose. It takes a good half hour for the hand soap smell to blow off. What’s left is pure and terroir driven. Likewise, the cherry driven palate is medium bodied and slightly chunky. Very enjoyable and at peak - should provide a nice experience for another 5 to 10 years. Lacks complexity but delivers nice purity and impact. (90) (2000 views) | | | Tasted by chablis28 on 7/2/2021 & rated 93 points: Slow-O in a couple Riedel Burg glasses about 90 minutes prior to dinner. Chevillon is one of my favorite producers. Always delivers wines with remarkable transparency of site and purity of fruit. Tonight's btl was another terroir driven NSG ala Chevillon! Nearly translucent bright red color. Aromatics of dried flowers & underbrush. Soily, mushroom, spice & red raspberry on a weightless frame. 2010's superb balance shows up here in spades. The old vines obviously plus up the experience. Loved it ! Delighted to have 2 more that Ill string along over the next 3-10yrs. (2315 views) | | | Tasted by Enfantterrible on 5/29/2021 & rated 90 points: Excellent for its level. Question about how much longer it stays here. Check your stock! (1837 views) | | | Tasted by MLipton on 12/17/2020 flawed bottle: Corked (2143 views) | | | Tasted by Morrisson on 5/22/2020 & rated 91 points: Ce n'est pas un vin d'une grande complexité mais d'une belle finesse. La trame de petits fruits rouges est encore fraiche avec une belle longueur en bouche. Un Nuit sans lourdeur qui se laisse boire facilement. Du bon Pinot! (2496 views) | | | Tasted by 5laton on 4/16/2020: Perfect cork with some tartrate crystals. Pretty awesome from the moment the cork was pulled. Light, limpid color but a beautiful stench of animale/game, and a lovely light-bodied palate with already well-integrated tannins. Blinded I would have struggled between NSG and Gevrey. $23 from Premier Cru, a year or so before the fall. (1777 views) | | | Tasted by NickA on 2/29/2020 & rated 89 points: Rather tart cranberry fruit, hints of gamey development on the nose, residual grippy tannin softening over the evening to bring out sweeter red fruit and as such becoming more classic Pinot rather than resembling Langhe Nebbiolo. Not fantastic, but good enough that I wish the bottle wasn't now empty. (2345 views) | | | Tasted by MattGeneve on 2/28/2020 & rated 90 points: not long opened - forest floor, lots of spice, dark cherry, a touch of orange rind and licorice. Savoury with prominent acidity, a touch of bitterness on the finish. Quite complex and seems to be at the start of its secondary development, I am finding it hard to pin down but it has a spicy savouriness which is becoming ever more attractive as it warms and airs. (2210 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Robert Chevillon Producer website
U.S. Importer (Addt'l Info)
The adventure started with Symphorien Chevillon who started working approximately thirty acres of vines at Nuits-Saint-Georges in his own name.
Then, Eugène-François (around 1914), following 2 years of military service and 5 years of war, took over the domain and bought a few plots as Premier Cru.
In 1946, the vines were taken over by the 2 sons (they separated later on).
Maurice bought 2 stills (39) and (46) and became an itinerant distiller. He continued to expand the Domain by buying new plots of Premier Cru.Pinot 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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.infoNuits St. Georges A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges) |
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