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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 24 notes) - hiding notes with no text | | | Tasted by Hanibal on 10/31/2021 & rated 92 points: Not filtered. Needed 3 hours open to settle down. The purity of the fruit is above average for a village. Very concentrated cherry flavors, spices and very mineral. Medium long length. Traditional style vilification. Seemed 5 years younger than its actual age. (2523 views) | | | Tasted by Hanibal on 5/20/2021 & rated 92 points: In a great drinking window here (2457 views) | | | Tasted by MichelPlatini on 1/31/2021 & rated 92 points: Beautiful wine, needs at least 6 hours decanting.
Better after one night in the fridge. (1917 views) | | | Tasted by yourcenar on 9/18/2020 & rated 89 points: nice and ejoyable, at maturity,deserving some decanting ... but lacking some character and deepnessto generate full enthusiasm. This is an astonishlingly light Gevrey (2044 views) | | | Tasted by MauriceE on 8/30/2020: Last bottle. As always a pleasure to drink, often transcending its appellation. The previous bottle was more exciting, so this is on its slow downhill. Drink up and enjoy. (2167 views) | | | Tasted by Jammy Wine on 9/17/2019 & rated 77 points: The 2010 Claude Dugat Gevrey Chambertin is very disappointing. There is no charm and energy in the glass. Still Mellow red fruits with rustic backbone. (77/100) (1972 views) | | | Tasted by Jonathanmustang on 8/25/2019 & rated 91 points: De dévoile de façon magnifique, il peut encore attendre mais il est relativement ouvert et complexe. Beaucoup de fruits et belle longueur (1626 views) | | | Tasted by unclewatersam on 3/6/2019 & rated 85 points: Ok For the nose and palate. Still long way to go. (1743 views) | | | Tasted by decaturwinedude on 8/11/2018 & rated 89 points: Dark and brooding in the glass. Modern, new world-ish pinot. This seems to be what Dugat wines are like to me. Underbrush and some appealing tertiary scents. High gloss, clean, pure, but ripe fruit. Turns tart on the finish. It is a sound, enjoyable, albeit over priced pinot noir that is drinking fine just now. (2377 views) | | | Tasted by andydnyc on 7/3/2018 & rated 85 points: Extremely dry, austere, bitter. Never had a GC quite like it. Refined nose that did not translate to the taste. Absent any discernible fruit. (2189 views) | | | Tasted by PC73 on 6/16/2018: Dark and brooding.
Not sure what this is all about
Root day (1911 views) | | | Tasted by up4wine on 7/17/2017 & rated 90 points: I would say this was a very good wine that is hugely overpriced. It was a bit simple for a wine with such a high pedigree. (3039 views) | | | Tasted by Bourgognefreak on 12/14/2016 & rated 90 points: A sleeper which shall be cellared for many more years. Initially heavy and full-bodied but after some - long - time in the glass the more elegant side of this wine is showing.
It is with a question-mark but my odds are that it will develop from an ugly duckling to a swan but it will longer time than in the fairytale. (3183 views) | | | Tasted by KJD45$ on 9/30/2016 & rated 89 points: Slight brownish red color..quick thick legs .....nose is chalky earth, ripe cherry, slight anise....flavor is tart cherry pie, spicy, drying tannins....
Good expression of French Pinot but not worth the $$..... (3157 views) | | | Tasted by PC73 on 4/2/2016 & rated 90 points: First time I have had a wine from this domaine, so limited reference point in terms of domaine style.
Lovely powerful perfume on the nose.
Great fruit on the palate, rich, lovely density. Nicely balanced and terraced, with a touch of acidity and minerality on the finish.
Overall more fruit forward than savoury, with blackcurrant being the dominant flavour I noted. there is a real persistence on the finish.
Very impressive bottle for a village wine. A tiny bit of dryness on the finish perhaps suggests there is a long life ahead as the tannins continue to integrate.
I will definitely seek out more bottles from this domaine. (3583 views) | | | Tasted by dcwino on 11/6/2013 & rated 90 points: World Wine Symposium 2013 - Kevin and Kelly's excellent adventure; 11/6/2013-11/14/2013 (Villa D’este, Lake Como): Served double blind, immediately guessed Gevrey-Chambertin but not a great crus as noticeable earthiness was present. Guessed the 09 but was the 10, also though Mortet. A solid village wine that is already enjoyable. (7663 views) | | | Tasted by BurgAndy on 10/22/2013: @ Hostellerie de Levernois (France) restaurant. Dark spicy transparent fruit, great balance, Gevrey earth, acidic. Wonderful, reminds me of a well-balanced '08. An early drinker if one chose but certainly a worthy cellar candidate. (4774 views) | | | Tasted by ttzhaott on 10/5/2013: nt well,opened (3242 views) | | | Tasted by Barry Rothof on 3/26/2013 & rated 90 points: Top Burgundy Tasting at the Sotto Lounge. (Netherlands): The nose is deep, pure and sappy, with raw cocoa and beautiful soil tones. On the palate the wine is deep, fullish and very pure on the attack, with good depth, superb complexity and a long, tannic finish. Impresive wine. (5569 views) | | | Tasted by Tavastgatan on 3/19/2013 & rated 91 points: Perhaps the best Gevery village I've had. This is far superior to the 02 and 05 version of this wine. Deep red and transparent. Intoxicating cherry nose. Supreme juice. (4244 views) | | | Tasted by madflyfisher on 12/7/2012: Lunch at Le Sommelier with UTPK (his wine choice). My first bottle of Claude Dugat. The nose was rather tight in the beginning, but opened up during the meal. Showed some significant potential for the vintage, I guess. Solid tannins managed to give away some lovely fruit during quite a nice finish. Really good freshness to it. Beautiful young Burgundy. Only problem is, that UTPK told me this is a rather difficult producer to get the high end wines from. (3305 views) |
| Claude Dugat Importer website
About Domaine Claude Dugat
Without doubt in the top 10 producers in Burgundy, and one of the top 2 or 3 producers of Gevrey Chambertin. Claude knows every inch of his vineyards and it is this zeal and fanaticism that makes his wines so extraordinary. They are also made in tiny quantities with strictly limited availability and are quite expensive.
With some of the oldest vines of any Domaine in Burgundy, some as old as 70 years old, it is with no surprise that Dugat yields as little as 18 hectolitres per hectare. Dugat's Pinot berries speak of terroir and deliver focused fruit flavors that can electrify, even shock, the palate with uncompromising purity. With no filtration, no fining and little intervention during vinification, it should come as no surprise that Dugat's Pinots are so highly prized for their clean and racy style.
Domaine Claude Dugat is located in Gevrey Chambertin, a wine village of the Cote de Nuits that sits south of Dijon. The land surrounding this village produces some of the finest Burgundy in the world at the Premier Cru and Grand Cru level. The vineyards at Dugat has some of the oldest vines in Burgundy. With some vines as old as 70 years, they only produce about 18 hectolitres per hectare. The grapes are so concentrated with terroir that they deliver focused flavors of fruit that provide clean, racy Pinot Noirs.
The heavily concentrated wines of this house bear rich fruit notes. They are produced from grapes that are sourced from a variety of regional, village, Premier Cru and Grand Cru vineyards such as Bourgogne, Gevrey Chambertin Premier Cru and Lavaux St-Jacques Premier Cru, Griotte Chambertin and Charmes and Chapelle Chambertin.
Dugat is a premier Burgundy producer and one of the top 10 in the region. Unfortunately for collectors, the winery only produces a handful of barrels each year. The wines are relatively rare so if you can get your hands on a bottle or two, keep it well cellared and pull it out for a special occasion.
The Dugat Family
Claude Dugat is one of the top two or three producers of Gevrey Chambertain. He is well known in the industry for having an incredible knowledge of his vineyards, a knowledge that create some of the best wines in the world. Claude Dugat makes his wines in very small quantities with a limited availability. For example, he produced only four barrels of his superb 1995 Griotte-Chambertin.
The Dugats, Claude and his wife Jocelyne Py, tend to their vines with great care, cutting them in order to lower the yield and concentrate the terroir from the soil. The couple live on Rue Planteligone at the top of Gevrey and just outside their back door are some of the 50 year old vines that are the base for one of their top wines called the cuvee Coeur du Roi.
Duget continues to work the vines that his grandfather selected for their small bunches and small berries, in addition to their concentrated juice. He maintains the grapes to 10-12 tiny clusters per vine. This creates an even more concentrated juice that yields incredible wines.
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.infoGevrey-Chambertin On weinlagen.info |
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