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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 53 notes) - hiding notes with no text | | | Tasted by cerobo on 3/30/2024 & rated 92 points: Pale red with touch of browning at the rim. Developed on the nose, this wine is at its peak (or just past it). Lovely sappy mid palate with forest floor notes, secondary characters with a hint of varnish on the finish. Really enjoyable wine. (524 views) | | | Tasted by DougLee on 1/12/2024 & rated 92 points: Translucent ruby. Nose of fresh-cut tart berry, forest floor, soaring violets, sea air, iron filament. Layers of crisp, snappy red raspberry cut with pliant iron granules and powdered earth. Bright acidity and firm but fine-grained tannin. Longer finish of crunchy red fruit grounded in sweet earth. Delicious and transparent. (1003 views) | | | Tasted by bevetroppo on 12/24/2023 & rated 92 points: Day later from memory. Brought this to a BYOB restaurant featuring venison and pheasant. Was hoping the bottle age would match the gamy qualities and was not disappointed.
Restaurant light wasn't optimal but the color was a transparent red with beautiful layers lightening towards the rim. Full maturity seemed likely. Nose full of ripe "pinot" fruit, sour cherry, sous bois for weeks. Gently expressive on the palate, again that distinctive fruit that was scratching my memory for comparisons, and soft but not at all flat or flabby impression on the long finish.
It took me awhile but then I had it. This wine was a throwback to my earliest exposure to Burgundy 40+ years ago. At that time there were maybe four critics in the world whose books you could read to help understand wine: Schoonmaker, Lichine, Broadbent, and Coates. In my struggles to put labels on what I tasted, I followed Broadbent like he was a holy prophet and he described this mature pinot flavor as "beetroot." I never actually understood what this meant, only learned to recognize it when it appeared.
Whether it's a stylistic shift in the wines over time or I'm not drinking enough fine aged Burgundy (likely), I haven't experienced this unmistakable fruit signature in a long time.
The farming and handling by this very authentic domain, committed to biodynamics and self-described "neo-classical" winemaking, resulted in a beautiful wine that for me was like a reunion with an old friend. (1171 views) | | | Tasted by Eric on 12/23/2023: Utterly beautiful, showing very well. Gorgeously pure fruit, subtle, silky. (1180 views) | | | Tasted by rocknroller on 10/26/2023 & rated 91 points: Planning Session III (Chloe by Vincent, Mpls): Dark red color. PNP, drank a glass over an hour. Sappy cherry, black cherry, darker fruit builds, a little herbal edge, dense and more full bodied, nice round tannins and and texture. Showing well, but I suspect there's more to come. (1449 views) | | | Tasted by Rgentile on 9/15/2023 & rated 89 points: A perfumed nose of dried cherry, rhubarb, earth and forest floor lying below. The palate showed more tertiary, the beautiful forest floor with little fruit. Still possessing juicy acidity and with about 45min of air in the glass the wine filled out nicely. This is in a great spot and I don't see more development here certainly peak if not just over the crest. I would say drink up over the next 2-3years. (1277 views) | | | Tasted by Brussels 1049 on 8/23/2023 & rated 91 points: I generally agree with Traxx and Rosenst1. On opening, this appeared to have had the life drained out of it; no nose, nothing on the palate - it was like a wine that has been badly stored, not unpleasant but simply dumb. I recorked the almost full bottle and left it overnight.
On Day 2, it had come to life. It is still quite discreet on the nose, but the class of the wine was now apparent, with tertiary development apparent. On the palate, it is again not a blockbuster, but still has a good backbone of fruit, with the acid winning out over the now softened tannin. Finishes long.
It needs a good airing to show at its best, but I don't see any point in keeping very much longer. (1389 views) | | | Tasted by rosenst1 on 6/5/2023 & rated 90 points: PnP. Medium light red. Strawberry on the nose. Light weight on the palate but quite delicate and airy. Drink up! (1501 views) | | | Tasted by Traxx on 6/5/2023: These are starting to hit their stride. Nice mix of baking spices on the nose, well balanced overall. Nice wine. No rush based on this bottle, but to my taste also no reason to leave them for longer if one has enough to sample now. (1478 views) | | | Tasted by rosenst1 on 12/1/2022 & rated 90 points: PnP. Medium light red. Lovely red fruited nose of strawberry and raspberry. Nice weight on the palate quite smooth and seems that the tannins have resolved. Quite an elegant wine though lacking the depth of other Burgundies of the vintage. (1751 views) | | | Tasted by Janstan on 7/5/2022 & rated 87 points: Went well with charcuterie (2085 views) | | | Tasted by Vinomane on 6/8/2022: Decanted using an aerating nozzle. After an hour, verdict of prior tasters is confirmed. Briars, stems, red fruit, BUT -- not yet open for business, and nowhere near its peak. Will be better tomorrow and MUCH better in 2032 and after. There's reason why many think Ile de Verg should be Grand Cru, with this Chandon de B version being Exhibit A. I don't agree, but am amenable to persuasion if I live long enough. (2101 views) | | | Tasted by ccn on 11/14/2021 & rated 88 points: Only partially open. A bit thin and woody (stems?), okay complexity, not much length. (2681 views) | | | Tasted by drwine2001 on 9/12/2021: Dull red. Savigny-like briariness along with red berries. Light, faded strawberry, excellent acidity, a touch of licorice, and persistent soil on the finish. Almost fully developed and a great example of a beautifully rendered lighter red Burgundy. (3518 views) | | | Tasted by gilrbo on 3/19/2021: Pinot Noir 2010: Switzerland vs Burgundy (Bern): A hint of oxidation at first but it dissipated quickly. Beautiful fruit, fresh cherry, and the impression of stem presence. Very nice on the palate, beautiful progression, underlying minerality. Perhaps not too lively.
It drank well and improved on day two and three. Showed a bit of evolution on the nose (mushrooms, undergrowth), and a very beautiful, perfectly balanced palate. Classy. (3312 views) | | | Tasted by rosenst1 on 2/15/2021 & rated 91 points: PnP. Medium light red. Floral nose of red fruits and perhaps lavender. Good medium weight on the palate with the red fruits, especially raspberry and strawberry in the flavors. Hints of tannins on the finish but these are fine and subtle. Beautiful balance and will age further but drinking nicely now. (3070 views) | | | Tasted by diggydan on 1/10/2021 & rated 92 points: Elegant but stern, very earthy and transparent texture with just enough black cherry. (3206 views) | | | Tasted by aagrawal on 2/23/2020 & rated 90 points: Dinner with the wine group (Millbrae, CA): Light ruby, red bramble fruit, nice core of minerality; palate is light bodied, youthful, red fruit, length a bit clipped but quite nice balance. 90 (3842 views) | | | Tasted by pjaines on 1/8/2020: This was much more advanced than previous bottles 2 years back, starting to show some deep, brothy and feral sous-bois elements. There is a nice mix of high-toned cherries and meatier notes going on here - no rush to drink, although I was surprised at how advanced it was. (3623 views) | | | Tasted by samzicomposer on 6/26/2019 & rated 89 points: Beaucoup plus sur les épices que sur le fruit à présent. Je ne crois pas qu'il mérite d'attendre plus longtemps en cave. C'est bon et très facile a boire, les tanins sont bien fondus. (3418 views) | | | Tasted by WhatsSamSipping on 4/13/2019: Clear, savory, and delicate.
Soy, ginger, tart red berries, and sliced apples.
I'd like to see these condense over time.
Fingers crossed. (3403 views) | | | Tasted by Ydaucourt on 2/23/2018 & rated 92 points: Starting to enter in its drinking window (but no hurry). Powerful, long still very primary. (4843 views) | | | Tasted by Collector1855 on 11/5/2017 & rated 94 points: During a La Paulée lunch, so only brief impressions. From Magnum. A person brought the 2010 pair red and white of this wine, both did really well. The red had great aromas of red and dark fruit, spices, lots of freshness and energy. 94+ (4993 views) | | | Tasted by Rechrom on 11/3/2017 & rated 92 points: At open this was completely closed. After two hours in a decanter this was open and continued to improve over the next two hours. Muted nose of dark fruits and some leather. Full palate with dark cherry, herb notes, a bit of tar. Long and clean finish with some tannic drying. Zippy acid. Excellent balance. Definitely has many years left, likely to improve, but well worth opening now. (4313 views) | | | Tasted by pjaines on 11/25/2016: Creeping out of its shell, having a peek around for an hour then closing down a bit - there is great potential here and some of it is being realised, but the elegance and perfumed nature of the wine hints at a massive load of potential. It tickles with elements of funk and forest floor but veers more towards a perfumed stage right now. Pick your glass carefully thought - drank in a Zalto Burgundy glass and this was whispy and elegant - in a more normal glass it was flat and NZ pinot-like. Great potential. (5896 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Jan/Feb 2015, Issue #55, In the Bottle Red Burgundy Vintage Report
(Pernand-Vergelesses “Île de Vergelesses”- Domaine Chandon de Briailles) Login and sign up and see review text. | By John Gilman
View From the Cellar, Mar/Apr 2014, Issue #50, Domaine Chandon de Briailles: One of the Crown Jewels of the Côte de Beaune
(Pernand-Vergelesses “Île de Vergelesses”- Domaine Chandon de Briailles) Login and sign up and see review text. | By Chris Kissack
Winedoctor, May 2012
(Chandon de Briailles Pernand-Vergelesses Premier Cru Île des Vergelesses) Subscribe to see review text. | By Allen Meadows
Burghound, April 2012, Issue #46
(Domaine Chandon de Briailles Pernand-Vergelesses "Ile de Vergelesses" 1er 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2012)
(Dom Chandon de Briailles, Ile des Vergelesses Premier Cru Pernand-Vergelesses Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine Chandon de Briailles Pernand-Vergelesses Ile des Vergelesses) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Pernand-Vergelesses “Ile de Vergelesses”- Domaine Chandon de Briailles) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Winedoctor and Burghound and JancisRobinson.com and Vinous. (manage subscription channels) |
| Domaine Chandon de Briailles Producer website
U.S. Importer (Addt'l Info)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.Ile des Vergelesses On weinlagen-infoFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPernand-Vergelesses 1er CruThe appellation
At the confluence of two valleys, the appellation of Pernand-Vergelesses, perched between 290 and 360 meters, is in the northern portion of the Côte de Beaune. The AOC Pernand-Vergelesses covers 123 hectares: 90 hectares of red of which 44 are Premier Cru and 53 of white of which 17 are Premier Cru.
“Sous Frétille” has been classified as a Premier Cru since 2001 (but only for white wines.) The word “Frétille” is a derivation of “forestelle”, or forest in old French. Hence, “Sous Frétille” indiquates the geographic location of the parcel, just under the forest.
Vineyards on weinlagen-info |
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