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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 94.3 pts. and median of 94 pts. in 33 notes) - hiding notes with no text | | | Tasted by pclin on 7/7/2023 & rated 94 points: Another good showing tonight. Clean and floral nose with vibrant acidity. Tannins pretty much all resolved. Elegant and good balance, acidity will keep this alive for a long time. (592 views) | | | Tasted by melvinyeowq on 7/7/2023 & rated 94 points: Grand Crus > 20 years: Superb nose with fully integrated oak, was guessing the cellar of the person who brought it and asked if this was a Rousseau haha. Clearly from a strong vintage but with high acidity so was thinking 95/96/99, and guessed Charmes because of its elegance. Straddled between red and black fruit that would appeal to a wide audience. In a perfect spot of maturity now. (807 views) | | | Tasted by Derek Darth Taster on 7/7/2023 & rated 94 points: Grand Crus > 20 years CT gathering at IT-SPDP. Tasted blind. Drank in Grassl Cru.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of charming fragrant earth, red plums, darker red cherries. Developed.
On the palate, dry, high acidity, medium alcohol (13.5%), integrated medium- tannins, medium+ body. Medium+ flavour intensity, with flavours of licking wet stones minerality, dark red cherries, focused red plums, other piercing red fruits, charming integrated oak spices. Juicy long finish.
Very good quality. Was guessing 90s Charmes-Chambertin, drinking in a great spot already. Elegant style. I like. (633 views) | | | Tasted by Burgundy Al on 9/8/2022 & rated 92 points: 1996 Dinner...Top Champagne, Burgundy, Bordeaux (Park Ridge Country Club): In '96 Grand Cru flight. Opened approx 30 minutes before serving, more air would have helped. This started slightly musty and awkward. This certainly put on weight in glass, as well as cleaned up nicely. Still never got to the full harmony I hoped for, but it is still young for this producer in this kind of vintage. (1717 views) | | | Tasted by Papies on 4/2/2022 & rated 94 points: Dinner at the Papies (The Papies, Elizabeth St, London): A very pretty wine once again ( our last bottle of the wine that launched our serious wine journey and albeit not as exciting as the one we had 9 month sago ( Papies 96) still a magnificent and effortlessly elegant wine. Well evolve, nice soft dark fruit undertone to the red fruit nose, light earth, silky and delicious. Thank you for the 15yr journey old friend. 94 this time. (1004 views) | | | Tasted by pclin on 11/4/2021 & rated 95 points: PnP. ABV 13.5%. Happy Diwali 2021.
Unlike previous bottle, this bottle has enticing nose, clean with mostly flowers and just a smidgen of dark soils. Bright acidity and tannins mostly resolved. Showing brilliantly from get go, reached plateau and should continue to cruise along for a while. (709 views) | | | Tasted by Papies on 8/5/2021 & rated 96 points: The wine ( Along with La Mouline 1998) that sparked our journey into serious wine strikes one more time.
The nose on this wine is utterly mesmerizing and this is indeed what great burgundy is all about. 25yrs young, well evolved, earthy but still with bright red fruits, lots of energy , and full round and silky tannin. But that nose is what will stay with us much as it did all these years back one night in Athens. This would give DRC a run for its money. 96+ (1055 views) | | | Tasted by pclin on 3/27/2020 & rated 91 points: Extensive Social Distancing Drink #5. Not very attractive nose, all muds and dungeons without any flower notes. Tannins mostly resolved, vibrant but not excessive acidity so typical of this vintage. Good length and complexity, slight oaks at finish. No trace of alcohol. Decent but not a great bottle, a bit rustic, nowhere near the last bottle few months ago. (1063 views) | | | Tasted by pclin on 11/1/2019 & rated 95 points: Friday, Grand Cru day? Still fairly dark in color, just a little bit of bricking. Mainly wet earth and flowers on the nose. Velvet tannins and sweet fruits. Not showing the excessive acidity of the vintage, wonderful. Mainly black fruits, still some tannins hanging around. Good length and complexity. No hint of alcohol at backend, excellent balance. Drinking now but no hurry to consume this. Splendid. (958 views) | | | Tasted by pclin on 12/27/2018 & rated 92 points: The case came in few weeks before Christmas, finally got a chance to open this after weeks of traveling. Slight bricking at the edge. Clean floral nose. Racy on the palate, showing the vintage characteristics. Tannins mostly resolved. ABV 13.5% without any trace of alcohol. Will last for years with its vibrant acidity. Surging acidity an hour later...hmmm... (1162 views) | | | Tasted by matthewearl on 10/20/2018 & rated 98 points: This was an epic wine. It will haunt me. It opened up about an 45 minutes into a decant and evolved 2 more hours. The nose was leather, cigar box, earthy barnyard. The palate was delicious sour cherry, a little green pepper. (1079 views) | | | Tasted by ovenmitt on 3/18/2018 & rated 96 points: What Burgundy is all about.... No formal notes - so in balance and drinking fantastically right now. Wish I had more. (1184 views) | | | Tasted by FYC on 11/22/2017: Served double blind and decanted prior. This was very different from the previous flight. A bit darker and more earth and even some barnyard character on the nose. Very impressive length and depth. I guessed 93 or 95 Echezeaux. I don't have much experience with Serafin and this was a wonderful way to start. (1162 views) | | | Tasted by Papies on 9/8/2017 & rated 96 points: Along with La Mouline 88 this is the wine that got us into wine and were very happy to see it still going strong and full of energy. Framed next to the DRC Grands Echezeaux 2003 ( Papies 95-97) this wine showed it still has the depth and the quality that awoke our serious wine side 10yrs ago.
Very bright still, very energetic and seems that it has another 10yrs of life. Nicol who tried this blind though it was a cote rotie, with its light spicy, light smoky side and nice dark fruited side. Full of energy and life and a mates tic wine. 95-97 and we must buy more as this was our last bottle ... (1407 views) | | | Tasted by jmoore431 on 5/31/2016 & rated 92 points: Dark garnet with substantial clear rim; deep, rich red fruit with superb texture and balance. Gobs of fruit! Showing very well. I guessed it as a '96 or '98, assuming the latter as there was no intrusive acidity characteristic of the '96s. Excellent bottle. (1763 views) | | | Tasted by David Paris (dbp) on 12/28/2015 & rated 94 points: Did not take notes, but this wine was enthralling and gorgeous tonight. We had a fun time drinking it from the Riedel Oregon Pinot Noir Glass, the Riedel Burgundy Grand Cru glass, and the Zalto Burgundy glass... each time we were stunned by the improvement in the glassware, with the wine tasting the best and most complete out of the Zalto. This wine has textural elegance in spades. A wonderful and fascinatingly complete wine. This wine begins to hint at how someone can fall in love with the upper wrung Burgundies. 94 points out of the Zalto, 93 out of the Riedel Burgundy Grand Cru, and 91 out of the misplaced Oregon Pinot stem. Amazing. (2450 views) | | | Tasted by the godfather on 7/26/2015: The most mineral driven of the burgs tonight, lots of earth on this (2186 views) | | | Tasted by Burgundy Al on 7/21/2014 & rated 93 points: Popped and poured. Much like the last bottle I tasted a few years back. Mostly black fruit with some red cherry hints, this was long and persistent over the course of the hour+ open and in glass. Kept getting better, longer and deeper with more air. (3141 views) | | | Tasted by Papies on 9/29/2012 & rated 97 points: Magic Number 6 - 2006,1996,1986,1976,1966 (The Papies, Elizabeth St, London): WOTN against very difficult competition.Opened and left to settle but no decanting.
Wine was singing from the start! Still dark in colour true to Serafin style. Meaty dense on the nose with dark fruits complementing the pinot aromatics, still some oak, sweet fruit notes, light floral. Kept on going back and back. Wonderful aromatics! On the palate it has the density of fruit, good exraction and with silky round tannins. Such palate presence and depth! This is true to form amazing Charmes-Chambertin worthy of Grand Cru status. 97+ (5479 views) | | | Tasted by Burgundy Al on 10/1/2011 & rated 93 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Tasted double blind. Great black and red cherry fruit on nose and palate, lots of baking spice front-and-center. Great fruit density really shows its Grand Cru pedigree, but surprisingly accessible already for the vintage. Tannins and acid beautifully integrated to provide great textures and nuance. apparently Serafin harvested late in 1996, leading to acidity more proportional to the fruit than many other 1996s. Seemd to have reached its peak, but still having a good long plateau. Probably the finest Serafin Charmes-Chambertin I recall ever tasting. (4528 views) | | | Tasted by David Paris (dbp) on 4/9/2011 & rated 93 points: Popped and poured and drank over an hour or so. It starts with a lot of dusty book aromas, but as this sits in the glass this dissipates revealing a lot of cranberry fruits, sweet dirty beats, and raspberries; quite spicy and floral as well, graphite and pencil shavings come in later. Really beautiful, elegant and graceful. There's definitely some size to the nose. As it sits on the tongue it just grows and grows in complexity but never gets tired or tannic. There's plenty of Christmas spice building, but not any alcohol related spice. The finish really explodes with an earthy, spicy, gravelly seduction. I get the notion of licking volcanic rock slathered in raspberry fruit. There's definitely still some dusty books and on the finish this is still a little tight with heavy tannins and acid. The window on this is open, but I don't think it's yet peaking. There was a bunch of discussion at the table about the window on this one. While I agree the high tones that are making this so gorgeous today may slightly fade with time, I also feel that with the tightness of the tannins on the finish that this still has some positive evolution ahead of it. (3784 views) | | | Tasted by Papies on 11/5/2010 & rated 95 points: Lanessan Re-United at Chez Papies, London: The wine that started it all for us still hold strong and a spectacular showing once again. Simple excellent. (4338 views) | | | Tasted by Papies on 12/5/2009 & rated 95 points: Needs 1 hour to open so please decant.. We have written a lot about this wine. It is truly an experience. Great nose, smooth and velvety tannins and complex like no other.
Tried side by side with Cos 90. Flor de Pingus 04 and stood out like the true gem it is. (3786 views) | | | Tasted by Papies on 11/13/2009 & rated 95 points: Time to drink these i believe. Needed like 40mins of decanting to open up and then its a beautiful wine. Heavenly nose! (2700 views) | | | Tasted by stocksandbondage on 5/29/2009 & rated 96 points: Stunning bottle of burgundy. Tannins were silky, but wine was still very youthful. Crimson hue with no browning at the edge. Glorious aromas of red raspberry, wild cherry and spice box. Vibrant acidity and juicy flavors of red raspberry. Lots of complexity and nuance, but lots of power. (2607 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (11/24/2005)
(Domaine Christian Serafin Charmes-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1998, IWC Issue #77
(Domaine Christian Serafin Charmes Chambertin) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Serafin Père et Fils 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.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. |
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