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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 17 notes) - hiding notes with no text | | | Tasted by liber on 11/24/2023 & rated 91 points: 11th of 12, opened an hour, perfect cork and level, similar to April bottle, quite rich and comforting, some heat, beefy, better on pleasure than technically, plateau, no rush. F (17.5). (192 views) | | | Tasted by liber on 4/8/2023 & rated 91 points: 10th of 12, pnp, perfect cork and level, as last April's bottle, plateau, 6+ years. jJust F (17.5)......better on pleasure and held up well for two thirds of bottle drunk on following night. (320 views) | | | Tasted by liber on 4/5/2022 & rated 91 points: 9th of 12, opened an hour, perfect cork and level, in line with December 19 bottle, greater pleasure than technical mark suggests, little upside but no rush. Just about F (17.5). (382 views) | | | Tasted by liber on 12/9/2019 & rated 91 points: 8th of 12, pnp, perfect cork and level, another fine bottle if fractionally less so than September's. F (17.5). (609 views) | | | Tasted by liber on 9/10/2019 & rated 92 points: 7th of 12, pnp, perfect cork and level, I really don't understand what has happened here since noting a frankly disappointing, prematurely old and somewhat unbalanced wine just over a year ago to last night's bottle which was proper muscular Gevrey, packed with fresh, slightly sour, black cherry fruit around an iron core, long, complex with good grip and with excellent acidity bringing fine balance, looking and tasting young and showing the generosity but not the heat of the vintage. F (17.5)……..bit of a miracle and if representative of my remaining bottles with scope for further upgrade and perhaps what should be expected from this climat in a hot vintage (642 views) | | | Tasted by liber on 9/4/2018 & rated 87 points: 3rd of 12, pnp, perfect cork and level, aging quite rapidly and a bit weedy for this vintage, some pleasure though, if some way behind usual standard, best drink. G+ (15.5). (770 views) | | | Tasted by liber on 5/1/2018 & rated 89 points: 2nd of 12, opened 30 minutes, perfect cork and level, look slightly younger, nose and palate much fresher and more interesting, rich, baked fruit flavours, hint of varnish suggesting not quite ready, odd disconnect between look and taste, may yet settle. Currently VG+ (16.5). (778 views) | | | Tasted by liber on 3/10/2018 & rated 87 points: 1st of 12, decanted an hour, perfect cork and level - ruby, brown rimmed, some legs; black fruit, earth, some mat, sulphur, bit concocted; medium, decent length, not as persistent and pure as 02 on same night, oily, not particularly hot, but feeling that the chemists had worked too hard on this one, mature and probably not a keeper. G+ (15.5) at best. (667 views) | | | Tasted by RedRedMoreRed on 2/20/2018 & rated 84 points: Decanted for about an hour. Color is still vibrant with a nose of flower and light red fruit. Palate was a bit light for my taste. Paired with a ribeye and loaded baked potato and it seed to struggle to keep up. Did get a little better late, so maybe needed more air to start. It was good, but nothing special. (879 views) | | | Tasted by RedRedMoreRed on 5/29/2017 & rated 85 points: Opened and into decanter for 2+ hours. Clear ruby red with clear rim and little browning. Legs are medium. Nose is somewhat faint, and needs a bit of swirling to coax out of the glass. What there is comes across as slightly smokey, little alcohol/heat to the nose.
Palate still has red fruits, but lacks any secondary flavors which I had hoped would be there given the age. Still some tannic pucker to it, with a short finish. Will work well with food, but not up to expectations. (733 views) | | | Tasted by RedRedMoreRed on 5/26/2017 flawed bottle: :( (619 views) | | | Tasted by RedRedMoreRed on 4/7/2017 & rated 92 points: Ruby red and delicious. Fruit is still abundant. Legs are long and slow, and the finish goes on for several minutes. First taste is smokey, and then damp forest. Tannins are fully integrated, but I think this still can go for 3-5 more years. (537 views) | | | Tasted by ksmith on 11/25/2012 & rated 90 points: Ruby/garnet color. Nose of spice, funk (saddle leather), brambles and forest floor. On the palate, dark cherries, acid, smooth and soft tannins, some of the same leather and vanilla from oak. Finishes with a touch of heat, but not at all distracting. Overall, a nicely balanced wine, probably not worth the tariff, but part of the Burgundy experience. (1651 views) | | | Tasted by Paul S on 10/24/2009 & rated 87 points: Confrerie des Chevaliers du Tastevin Singapore Chapitre de la St Hubert (The Lighthouse, Fullerton Hotel): After a string of surprsingly good 2003 Burgs, this was close to a disaster to my tastes - a mishapened creature of a Frakenstein vintage. There was little sign of this on the nose - just a rather elevated sweetness level in its red cherry fruit. Otherwise, pretty normal, with earth, meat and smoke notes. The palate was rather displeasing though. Lots of toasted notes, sticky cherries, agressive 2003 tannins, jammy sweetness. All a bit bit clumsy and stodgy, almost flat in its lack of acidity. Very new wordly on the finish, with chewy tannins, lots of toasty spice and a rather diffused, loosely knit structure. I can how this could really please palates that prefer say ripe Californian pinots - but I did not like it one bit. (3020 views) | | | Tasted by T Lauren O'Neal on 4/21/2009 & rated 91 points: A great wine in a good place. Developed nose; barnyard and fruit. Soft, quenching, and sure to hold a good bit longer. I tasted the 1997 not long ago, and it's turning that last leg. The only thing shameful about drinking this 2003 was unrestraint in not waiting for a more special occasion. However, I was glad to know those on the patio were fine with thier beer late this paticular evening... (155 views) | | | Tasted by reichken on 3/19/2008 & rated 89 points: Drunk at Home. Popped and poured, sweet spicey cherry nose, a bit zippy in the palate, some tasty vanilla oak mixed with cherries, quite frward and pleasant, easy burg to drink and enjoy (2277 views) | | | Tasted by mike on 9/18/2005 & rated 91 points: Colour - Deep ruby red
Aroma - Red fruits, violets, chocolate and spicy oak.
Palate - on entry light pure and clean, fattening out to dark fruit and tannic mid-palate that holds through to the finish. The fruit in this wine, with enough brambles to remind you that it is burgundy, is so closely integrated to the tannin profile it is difficult to separate the fruit from the tannins. This results in a light to medium structured wine rather then a more disjointed fuller bodied wine one may have expected with so firm tannins. Because of the balance I think this will age well. (2577 views) |
| Geantet-Pansiot Producer Website | Importer web site for Geantet-PansoitPinot 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.Poissenot 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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