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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 36 notes) - hiding notes with no text | | | Tasted by TomNichols on 10/28/2023 & rated 95 points: Definitely not a light or “medium” weight Burgundy!!
Intense in color, good mature aromas, and long lasting flavors.
Meant for heavy beef or game dishes, but I did not have any of that tonight, only Stilton.
Will last. Not sure how it will evolve, but wish I had another case. Try in five, yes five years.
Tom Nichols (453 views) | | | Tasted by Vini Ciclismo on 10/16/2023 & rated 89 points: Deep colou.
Ripe dark scents, plums, cassis, salty, crushed herbs.
Medium weight, dark fruit flavours, limited complexity, still quite primary, gentle briary spice. Finishing a bit short, dilute ending. (492 views) | | | Tasted by DougLee on 6/23/2023 & rated 90 points: Dark, barely translucent ruby. Nose of violets, rustic earth, beef blood, saline, fennel. Layers of red berry, scruffy earth, iron, and sauvage on the briery palate. Brisk acidity and still-firm tannin. Moderately long finish of bramble, red plum, and craggy iron ore. A wine of the earth. (643 views) | | | Tasted by thebonnydooner on 6/22/2022 & rated 92 points: Dark in colour, deep garnet with a dark cherry garnet robe and brick rim. Nose is pretty and fragrant with dark cherry, redcurrant, a little wood, some sous bois, just complex and very interesting. Juicy on the palate with some initial cherry sweetness, gives way to medium to strong dry tannins and a dry biting acidity, more redcurrant than red cherry on the finish, but there is nice length. This is so much more structured than American pinots (with which I'm more familiar). I really enjoyed this first taste (after about an hour open with no decant). Will be interested to follow over the course of the evening and tomorrow. Excellent wine.
Update on day 3 - pretty much the same - maybe a little deeper on the nose, palate is the same - tannins did not abate, acidity and fruit holding on strong. Really a nice wine. (1027 views) | | | Tasted by RayOB on 6/19/2021 & rated 93 points: Drank at Home
Fresh rich and beautiful. The 07 vintage is showing well right now (1418 views) | | | Tasted by Derrik on 10/22/2020 & rated 91 points: At first something ethereal-menthol-like on the nose, lavender, dark sour cherry, some blueberry, a small trace of reduction disappears quickly.
With air a little wet earth, it also becomes more blueberry.
Compact, but complex bouquet with 2 hours of air.
On the tongue, dry sour cherries, also some blueberries.
A very straightforward acidity splints over the tongue. Never expanding.
Lively, crumbly tannins on the palate. Quite dry, slightly bitter appearance. Structured Body.
Long finish with plenty of tension, a lot of salty liquorice and tart green herbs.
The length is terrific. Tannin becomes a bit sandy, but also drying and slightly greenish, which makes the pleasure a bit rustic.
Better wait another 5 years. 91-92 (1356 views) | | | Tasted by Stanrocks on 5/15/2020 & rated 90 points: could rate better, as it still seems to be under a lot of pressure, needs aeration and shows very monolithic scents and aromas, menthol, eucalyptus and slightly wooded, the sharpness is here, slightly wooded, fresh, delicate, very refines palate and quite long !!! (1634 views) | | | Tasted by Rani on 3/6/2020 & rated 90 points: This needs air and plenty of it. Dark berries, quite dense with plenty of acidity. I see other notes here that are not flattering - give it at least 2 hours in the glass or decanter. (1631 views) | | | Tasted by DAVIDMAC on 2/29/2020 & rated 86 points: Past its prime. Flat, no highlights (1410 views) | | | Tasted by gutt22 on 12/21/2019: This has evolved beautifully. It has shed its youthful edges and matured into a beautiful wine. Still a primary, black cherry color. Gorgeous bouquet of cherry, earth, spice, and minerals. In the mouth, smooth textured, beautiful cherry fruit still singing, excellent acidic spine, and a sumptuous finish. Serious and pretty. A- (1442 views) | | | Tasted by Nutty08 on 9/15/2019 & rated 89 points: I tried this multiple times over the course of the evening and it just never spoke to me. has some nice concentrated red fruits, but heavy oak tannin and toast really tuned me off. Over extracted and lacking nuance. Did have a nice cinnamon nose. (Of course this was my bottle...) (1412 views) | | | Tasted by robferguson1 on 9/4/2019 & rated 92 points: Sensational village wine, deep heavy ,great (1177 views) | | | Tasted by lolo66 on 1/31/2017 & rated 93 points: excellent showing. Decanted for 2 hours plus 2 hours of slow ox. darker fruits and berries along with very fine tannins and enough of a nervey backbone to give this an excellent balance. (3400 views) | | | Tasted by Burgundy Al on 10/18/2015 & rated 91 points: Right black fruit with moderate spice. The wine is highlighted by its great density and concentration, that would have made me think this at least 1er Cru if served blind. Much more balanced than when last tried 2-3 years ago, this should drink nicely for a at least a decade. Excellent for its level. Kept getting better all night. (5237 views) | | | Tasted by gutt22 on 1/2/2014: A beautiful wine. On the youthful side, but quite open now and very much a delight. Dark cherry color. Beautiful nose, if slightly clamped down, of stony cherry, light earthy funk, violets, and spice. In the mouth, elegant and pure, with great focus and intensity. Red fruited, with a bright cherry profile, and serious and delightfully intellectual complexity. Bright acidity and a tannic finish that bobbed in and out of clamping down and sailing along. This will be better with more time, but it's the sort of wine that shows how pleasing Burgundy can be in the early stages, much in the same way California Pinot can be. A- (6923 views) | | | Tasted by Xavier94 on 9/8/2013 & rated 91 points: a densely fruited, yet delineated nose of smoke- driven blackberry, cassis and black cherry are complicated by licorice, meat juices and leather. Rich and pliant on the palate with good texture to the medium + to full bodied flavors. Well-polished but showing good transparency. Lots of life left as there is plenty of tannin and extract. (7118 views) | | | Tasted by DougLee on 4/5/2013 & rated 88 points: Decanted for one hour. Bright darker ruby. Full nose of red berry. Pure red briary berry fruit on opening. Oak notes crept in. Vanilla finish. Oh well. (7485 views) | | | Tasted by BigJul on 2/15/2013: Les plus grands domaines de bourgogne selon la RVF: Une robe très foncée qui fait peur! Le vin est d’une étonnante concentration pour son niveau. Matière mûre, virile et tannique, sans pour autant être excessive. L’opposé de ce que je recherche en Bourgogne. Le contraste avec le Ponsot était frappant, au point où cela a sûrement désavantagé ce Dugat-Py. Comment lui accorder une note objective? (6851 views) | | | Tasted by Operations on 1/23/2013 & rated 92 points: With a lot of air this became a nicely balanced rich (for 07) with lot of black and sour cherry flavors coming through. I have a number of bottles of this and I think I'll wait another 3 yers or so before trying another. Nice potential. (5003 views) | | | Tasted by Opusone99 on 1/12/2013 & rated 94 points: Sans prise de notes.
Robe très foncée, en bouche il est parmi les Bourgognes les plus costauds que j'ai dégustés, belle complexité (fruits rouges et noirs, épices, notes boisées), superbe longueur! Délicieux! (2696 views) | | | Tasted by Burgundy Al on 2/5/2012 & rated 89 points: Giants win the Super Bowl! (Chez Kailin - Northbrook IL): Black and red cherry aromas, surprisingly powerful for the 2007 vintage (as well as ripe). Same sweet fruit comes through on palate with moderate spice and fairly assertive tannic edge on finish. Wish I had decanted. Give this a few more years in the cellar. (4616 views) | | | Tasted by manonthemoon on 2/4/2012 & rated 89 points: Small taste.
Nice nose of rainer cherry, florals, sous bois
Palate of sour cherry skin, mushrooms, little herb and earth, lots of minerals.
The finish was average in length, but lots of acidity present.
Overall a solid wine, but like a lot of burgundy it pushes it for the price for me. (3419 views) | | | Tasted by wrrntl on 11/10/2011: The nose on this wine is starting to erupt. Awesome sous bois notes that I associate with fine Burgundy. Very clearly Dugat-Py's style as this structure is still real firm but with the acidity to make the distance. The tannins were huge and the only concern to me but with some many other positives even if the tannins remain strong they will integrate into the maturing structure. (3776 views) | | | Tasted by tooch on 10/21/2011: This had a really seductive nose of dark fruit, earth, and red florals...just beautiful Burgundy. Palate featured sappy red fruit undertones of mushroom and violets. Hasn't totally fleshed out yet (and will take a good deal of time to do so...) but should develop into a really nuanced, complex Pinot with time. (3632 views) | | | Tasted by cartime on 3/31/2011 & rated 90 points: Gorgeous nose of ripe black cherry, blackberry, floral spices and some dried herbs. Tannic and slightly acidic at this point, but there is a sense of power and balance underneath. This should be really good with some years on it. 90+ (4106 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound, January 2010, Issue #37
(Domaine Dugat-Py Gevrey-Chambertin "Coeur du Roi" Villages Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/13/2009)
(Dom Bernard Dugat-Py, Coeur du Roy Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2009, IWC Issue #143
(Domaine Dugat Py Gevrey Chambertin Coeur de Roi) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2009, Issue #33
(Domaine Dugat-Py Gevrey-Chambertin Coeur du Roi Villages Red) Subscribe to see review text. | By Jon Rimmerman
Garagiste (1/6/2010)
(Dugat-Py Gevrey-Chambertin VV 'Couer de Roy') Dugat-Py Dear Friends, As one of the more dedicated vigneronnes in the trade, Bernard Dugat has turned in a perfomrance that should change the perception of his wines on the world stage. It is a triumphant success in a year that required the growing season to shine through, not the skin tannin. After so many hyper-extracted vintages that appear to peform far better at auction than at the dinner table, Bernard Dugat finally found magic in 2007 - a terroir year that favored transparency. The vintage style combined with Dugat-Py's typical depth and intensity resulted in tantilizing wines that are certainly among the finest Bernard has yet produced. While the riper years get all the headlines (1990, 1999, 2002, 2005), there is no doubt which vintage the winery places near the top: 2007. Always loaded with potential but seemingly stuck in the mud of Syrah in Pinot Noir clothing, many of Dugat-Py's wines have barely evolved (even the 1995-1999's) instead they remain in a timewarp with impatient collectors beginning to tire of the waitng game for secondary complexity to emerge. All of this has a chance to change with the 2007s. In 2007 Dugat-Py harnassed a Roumier meets Bernard Dugat style that will be swooned over by classicists and modernists alike. Even Truchot will find soemthign to admire in this set of 2007's and that's sayign a lot. As far as red Burgundy goes, your yuan could do far worse than an investment in 2007 Dugat-Py - esepcailly to drink. While these are no shrinking violets (far from it), they show the most deliberate difference of vineyard and soil expression since I began tasting this often ravishing set of wines with the 1990 vintage. As with previous vintages, the lure to order strictly on the highest score should be avoided - read the notes as they are a far better indicator of your potential enjoyment than 1-2 points. If you are investing to cellar and drink, the scores have little meaning (if your goal is to auction the wines, then the scores have more significance). Please try to balance your order requests - thank you in advance. This parcel has the finest provenance available: 2007 Dugat-Py Bourgogne Rouge (expensive for a Bourgogne but it's akin to a Gevrey Villages) 2007 Dugat-Py Bourgogne Rouge Halinard (more refinement than the regular Bourgogne, like a top tier Villages, but the regular may last longer - it's a toss-up as to which is the better wine) 2007 Dugat-Py Vosne-Romanee Vieilles Vignes - $ 118.71 (while not yet reviewed, this wine is always a favorite among our email list members - it shows a sophistication that is a cut above). 2007 Dugat-Py Gevrey-Chambertin Vieilles Vignes (BH88-91) 2007 Dugat-Py Pommard La Levriere Vieilles Vignes (BH89-92) 2007 Dugat-Py Gevrey-Chambertin 'Les Evocelles' (BH90-92) 2007 Dugat-Py Gevrey-Chambertin 'Couer de Roy' Vieilles Vignes (BH91-93) 2007 Dugat-Py Gevrey-Chambertin 1er Cru Petite-Chapelle (BH91-93) 2007 Dugat-Py Gevrey-Chambertin 1er Cru 'Lavaux-St-Jacques' (BH92-95) 2007 Dugat-Py Gevrey-Chambertin 1er (BH91-94) 2007 Dugat-Py Gevrey-Chambertin Champeaux (BH91-94) 2007 Dugat-Py Charmes-Chambertin (BH92-94) 2007 Dugat-Py Mazoyeres-Chambertin (BH92-95) 2007 Dugat-Py Mazis-Chambertin (BH93-95) 2006 Dugat-Py Chambertin (BH94-97) (late release 2006) Thank you, Jon Rimmerman Garagiste Seattle, WA Burg5420 Burg5421 Burg5422 Burg5423 Burg5424 Burg5425 Burg5426 Burg5427 Burg5428 Burg5429 Burg5430 Burg5431 Burg5432 Burg5433 Burg5434 |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous and Garagiste. (manage subscription channels) |
| Bernard Dugat-Py 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.Très Vieilles Vignes - Coeur de RoyThis wine is made from various scattered parcels around the 'Villages' area of Gevrey, and is not a single 'lieu-dit'; i.e. 'Coeur de Roy' is a trade designation ('cuvée"), not an appellation.. jhtFrance 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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