External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2021
2020
2019
2011
2010
2009
2008
2007
2006
2005
2004
2003
2002
2001
2000
1999
1998
1997
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 56 notes) - hiding notes with no text | | | Tasted by jjct on 6/8/2023: So I've been lukewarm on the last couple of bottles of this wine, but this time I took the advice of other imbibers and decanted. And the wine really blossomed, taking on richness, depth, beautiful floral and savory aromas and flavors. A lovely, mellow, charming old Burg. (791 views) | | | Tasted by PJVineyards on 2/18/2023 & rated 93 points: Still vibrant with a wonderful front end that leads to an elegant and decently long finish. Huge nose, with lots of varied aromas. Subtle fruit that dances on the tongue. Popped and poured and it started out well and only got better over 60 minutes. WIsh I had more. (917 views) | | | Tasted by jjct on 1/29/2023: Hints of pretty, graceful fruit, but it's rather faded. Still some prominent tannins. Drink up. (926 views) | | | Tasted by devraj on 1/25/2023 & rated 93 points: Deep magenta in color with slight bricking around the edges. Complex nose shows dark skinned berries, spice, soy and earthy nuances. Quite lush & silky on the palate showing sweet/savory red berries, dark soy, iron, medium acidity, ripe tannins and a long finish. Pretty good but best to drink up now. (925 views) | | | Tasted by hectic on 1/6/2023 & rated 94 points: Wonderful surprise after reading the other reviews. Fabulous with only a 30 minute decant. Expressive red fruit with well integrated tannins. Drinking perfectly now with no signs of over maturation. Excellent QPR. Wish I had more. (1018 views) | | | Tasted by jsebiri on 7/23/2022: It's nice , it's fine , it's pinot , it's grand cru , it's probably past prime, secondary , brett. (919 views) | | | Tasted by marshalc on 5/28/2022 & rated 91 points: Fine to lovely nose and though enjoyable, probably not up to GC standards as others have noted. Still quite pleasant, if somewhat muted. (816 views) | | | Tasted by Peter Kleban on 3/4/2022: **
Elegant and integrated. Actually, not very different (IIRC) from a companion bottle I opened about 10 years ago. Very good, but just too generic to really catch my interest, so it only gets two stars. (951 views) | | | Tasted by La Cave d'Argent on 12/25/2021 & rated 93 points: From a bottle purchased upon release and cellared under ideal conditions, this medium garnet Pinot was uncorked and serially tasted over the ensuing three hours. Becoming aromatically expressive after the first hour in glass, it unfurls a package of dried cranberries, orange zest, cocoa, baking spices and black tea. Medium-bodied, freshly acidic, seamlessly alcoholic (14%) and with polished tannins, it delivers flavors in line with the aromas and has excellent mid-palate persistence. Long and silky on the back end, this aged Grand Cru Burgundy is showing beautifully. Comparably cellared bottles will have more longevity than previously projected. Drink now-2027. (1265 views) | | | Tasted by Burgundy Al on 11/20/2021 & rated 90 points: Wine Tasted at Acker Auction (Marea - New York NY): Charming and enjoyable Grand Cru, age appropriate nuance and maturation, with the right balance of freshness and evolution. My only real complaint I that there is little that says “Gevrey” vs any other appellation. But still, a very tasty and enjoyable mid-aged Burgundy. (1611 views) | | | Tasted by Burgundy Al on 11/4/2020 & rated 90 points: Post Election ""Drink Your Mood" Tasting...No Orange Wine (House of Nanda - Chicago IL): Very enjoyable on every level with good balance of fresh and mature fruit character. Not particularly classically "Gevrey" or even Grand Cru, but very easy to enjoy. (2235 views) | | | Tasted by jjct on 11/8/2019: Somewhat monolithic, with only hints of terroir coming through, but if you pay attention it's there. Drinking well now. (1672 views) | | | Tasted by jww on 7/21/2019 & rated 91 points: first taste at opening was fantastic
full bodied nose cherry and earthy
fruit mellowed almost immediately and tannins appeared
nice structure but surprised tannins still so present
over an hour and half the wine mellowed nice balance (1758 views) | | | Tasted by ESTEELE90 on 8/6/2018: Double blind tasting. Brief note. This reminded me of the Gaunoux Pommard Rugiens I tasted last week. Watermelon rind, strawberry, alpine forest floor, and damp cool soil. This was feminine and elegant but didn't have the midpalate weight my mouth kept begging for. Finish came back together with cool and crisp red fruits. Definitely doesn't hold the weight of GC but a nice wine nonetheless. (2418 views) | | | Tasted by curtr on 11/11/2017 & rated 91 points: I was impressed with this wine. This had more depth than I usually get from Girardin. Opened nicely after 45 minutes in the glass. I am not sure this will improve further. (2974 views) | | | Tasted by Argrath on 10/14/2017 & rated 93 points: (Blind tasting)
Full, rich nose. Gun-powder, Gevrey iron-earth, mineral. Oaky. Plum-cake, blueberry. Very spicy with forest floor, pine cone and maturing notes of tobacco. Some hints of blood.
Fullish, with ripe tannins. Sweet, dried dark fruit. Good grip. Spices and forest floor. Good balance. A bit oaky. Perhaps a tad four-square. But very tasty and inviting.
We guessed on second-rate Gevrey GC. 1999, 2001, or 2002. Some recognized the (then) house style of Girardin. (2076 views) | | | Tasted by aChave on 11/17/2016: Circadia soft opening. Direct, pure dark red fruit with tight fragrance and balanced structure. Quite different from the last bottle I had; this one was probably truer to form, having tighter layers of fruit and more firmness. Took to restaurant opening; slow opener with decant, but a good food match. Better to decant for 60-90+ minutes if possible... (3102 views) | | | Tasted by aChave on 4/2/2016 & rated 91 points: An interesting wine. Dark ruby with lighter orange edge. On opening seemed to have good character and tightness with good weight and acidity. Tannins fine and well integrated. After 60 minutes it revealed more of a funky, broad, red-fruited character. Seemed to have the spice and funk of a Rhone or older Bordeaux and very little of the dark cherry notes of a more typical Burgundy. A very good wine -- everyone agreed on that -- but not really typical for a Grand Cru Burgundy. Regardless, was enjoyable -- it disappeared within an hour. 90-91 points on the strength of its overall quality; less if I were rating on typicity. I will probably minimize the decanting time next time. (3608 views) | | | Tasted by Louvin on 1/6/2016 & rated 92 points: short decant, strong dark cherry notes, good spice element, tannins in a good place, acid balance seemed to change through out, only significant short coming is the finish, somewhat clipped. Ready to go. (3414 views) | | | Tasted by Burgundy Al on 2/27/2015 & rated 90 points: Some Wine Tasted at the Zachys Auction (Le Bernardin Prive - New York NY): Red and black cherry with sweet spice. Fun and very easy to enjoy, even if not classically Gevrey to me. An interesting contrast with the Geantet-Pansiot '93 Charmes in the next glass. (4404 views) | | | Tasted by Burgundy Al on 2/25/2014 & rated 90 points: Red and black cherry aromas and flavors with good overall balance and structure, modest spice and complexity. Very enjoyable, not necessarily showing Gevrey Grand Cru character. (4896 views) | | | Tasted by chablis28 on 12/12/2013 & rated 91 points: Still not a Grand Cru level wine but I liked this a lot better than my other btl. Maybe I should have held this longer? Nah:) Paid $65, drinks like $45. (4302 views) | | | Tasted by xwine on 11/3/2013: Mature, quite spicy, gamey, decent enough, but another Girardin GC red that fails to drink at a GC level. (3440 views) | | | Tasted by La Cave d'Argent on 4/5/2013 & rated 93 points: This medium red/garnet wine, purchased upon release and cellared in pristine fashion, was presented in double-blind fashion to our Friday tasting group. My taste was unblinded. The nose opens within the first hour in glass to show a multi-layered offering of plum, cola, cocoa, smoked meat and light mint. On the palate, the wine is medium-bodied, with medium acidity, medium polished tannins and seamless alcohol (which is listed as 14%). The flavors mirror the nose and persist through a solid middle palate. Long and smooth on the finish, this is a Burgundy which is drinking very nicely at this point. Although it will likely improve with a bit more cellaring, I would not hesitate to open a bottle at this point. Drink now-2020. (4002 views) | | | Tasted by LFCHALA on 2/14/2013 & rated 94 points: Balanced. Elegant. Persistent. Delightfully fruity. According to some drinkers, the best wine of the night. The confreres scored this wine between 93-95 points. My score was 94 points. Drunk on Freddy restaurant in Sao Paulo (3544 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, March/April 2004, IWC Issue #113
(Domaine/Maison Vincent Girardin Charmes Chambertin) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/28/2004)
(Vincent Girardin Charmes-Chambertin Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Domaine / Maison Vincent Girardin Producer Website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.
Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.
Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.
The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.
The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.
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.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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
|
