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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 20 notes) - hiding notes with no text | | | Tasted by TXRhoneRanger on 7/13/2023 & rated 94 points: Gevrey Chambertin night. This was #1 or #2 WOTN in some tough competition in more regarded vintages. 1996 2002 2005. Laurent, lots of Jadot grand cru, etc. This one was singing. Excellent provenance. Excellar release in Autumn 2018. Still tautly wound, and hallmark clay-earth undertones and black tea. Fruit hiding behind the density of the terroir. Really elegant with some oomph backing it up. Really fine. Impressive. (407 views) | | | Tasted by gilrbo on 10/31/2022: PnP, then drunk over three evenings. It was a bit grumpy on the first, at its best on the second and had started to fade on the third.
At its best it was wonderful: complex nose, with red fruit, floral notes and the start of tertiary development. On the palate it had a kind of lightness but at the same time the assertiveness you expect from Gevrey, with earthy, almost ferrous notes, and fine-grained but firm tannins. A great pleasure to drink. (544 views) | | | Tasted by dsimmons on 5/4/2021 & rated 88 points: Not much fruit remaining bit pretty good secondary flavors. (1172 views) | | | Tasted by Pascal on 7/28/2019 & rated 90 points: Bu au restaurant. Toutes les caractéristiques d'un grand Bourgogne. A boire maintenant (1258 views) | | | Tasted by dsimmons on 3/1/2018 & rated 88 points: My first of these and it was good with a salad topped with left-over king salmon. I actually think this wine needs additional cellar time for the flavors to mellow a bit. It had good fruit but was a bit disjointed with some harsh tannin and bitter notes. I will wait a few years to drink my next bottle. (1758 views) | | | Tasted by djarcara on 11/3/2017 & rated 92 points: Deep ruby red with slight bricking. Strawberry and violets on the nose. Still very young and energetic. The tannins have not fully resolved and there is still a good underlying acidity. Restrained fruit flavors of raspberry and blueberries. Also an earthiness combined with a touch of cola and licorice. Drinking well now, but has at least another 5 years ahead of it. (1537 views) | | | Tasted by Yagil on 5/9/2016 & rated 89 points: Bourgogne wines tasting (Yagil's home): transparent red with light brown rim
very good classic nose of red fruits and earthy notes
medium bodied, solid, tannic, very good acidity level, structured, pleasant complexity, balanced, develops nicely in the glass, seems at peak now.
requires 1-2 hours decanting. (2859 views) | | | Tasted by SteadyEddy on 1/23/2015 & rated 90 points: This has a wonderful, feminine, but deep and pronounced aroma: strawberry / red fruit, flowers, and a touch of underlying earth. On the palate, the Cazetiers has more of the same, with perhaps a bit more leather / mineral than I detected on the nose. However, I would describe the overall tasting impression as a bit subdued - especially in comparison to the nose, yet I don't think this wine is tight. To the contrary, it's very drinkable but just didn't wow me tonight. Despite the restraint, there is a definite aspect of rusticity to this wine, especially on the finish. Perhaps a few more years will smooth the tannins just a bit, but again, this is very drinkable now. Overall, for me, the nose was much more memorable than the palate impression. (2749 views) | | | Tasted by essconsults on 10/9/2014 & rated 87 points: 86-89 in reality-better on day one, though with drying tannins and some heat on the finish, I thought this would be better on day 2. Somewhat interesting aromatics, and some Gevrey earth and spice give this some appeal, but there is no balance. To much extraction? Too much wood? (2728 views) | | | Tasted by rikipedia on 4/11/2014 & rated 91 points: Chassin Tasting Event at 96 Winery Road (96 Winery Road): mid- in intensity. Quite a complex nose with tertiary elements. The palate holds a crushed velvety texture balanced with animated acidity and a sour cherry edge. The tannins morph from sinewy to a grittiness that works nicely with the core of fleshy fruits. Wonderful depth of flavour, lovely example of G-C. Focussed black plum flesh and skins pinch of mint leaves, the wine has a long length and bubbles along from the mid palate to finish. Has aged well and still can develop further. (377 views) | | | Tasted by Xavier94 on 7/14/2013 & rated 91 points: Very fresh yet ripe aromas of deep red and black cherry with a bit of red currant mark the nose with a bit of minerality, licorice and streak of leather come about with time in the glass. Very pure and clean on the palate with a touch of Gevrey tannin that provides drive and focus to the flavors. Nicely svelte and minerally with good precision. Very primary but showing quality deep fruit. Needs quite a bit more time. (3163 views) | | | Tasted by mcases on 11/1/2012 & rated 85 points: Impressive starting. Nice nose maybe elegant. Simply a good gevrey. Bad petrol end. (3143 views) | | | Tasted by WinoRick on 5/3/2012 & rated 89 points: Straightforward and balanced, but lacking anything that would push it into the Outstanding category. Plenty of time left for this wine. (2441 views) | | | Tasted by Edclr on 10/1/2011 & rated 90 points: Too young...but very promising. Loved it - but jury;s out. (2110 views) | | | Tasted by danstrings on 1/12/2011 & rated 89 points: Sleek and minerally, with spicy red fruit and chalky cherry notes. A tad tough on its own, but gorgeous with an array of hearty foods... (2121 views) | | | Tasted by AJ72 on 12/5/2010: Score could be better with a bit more age but still coming together and possibly a little lean. Had some similarity to a very good bottle of 2000 (see note) from the same vineyard and producer. (2002 views) |
| By Jancis Robinson, MW
JancisRobinson.com (9/10/2009)
(Dom Bruno Clair, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (4/2/2009)
(Dom Bruno Clair, Les Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Bruno Clair Gevrey Chambertin Les Cazetiers) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/3/2008)
(Dom Bruno Clair, Cazetiers Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Bruno Clair Gevrey-Chambertin Les Cazetiers 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Bruno Clair Gevrey-Chambertin "Cazetiers" 1er Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous and Burghound. (manage subscription channels) |
| Domaine Bruno Clair 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.Les Cazetiers 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 Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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