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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.2 pts. and median of 93 pts. in 11 notes) - hiding notes with no text | | | Tasted by whits on 6/18/2022 & rated 93 points: Bright notes of cherry and fallen leaves fill the glass, balanced and fine, high toned with earthy flavors, the red and blue berry nuances carry across the palate, soft textures, long finish, delicious with filet mignon, in a perfect drinking spot now (431 views) | | | Tasted by jmoore431 on 10/31/2020 & rated 93 points: Paul D’s note from 5/16 still rings true with some added beautiful secondary notes, spice and evolving autumnal character. Will lay off my only other bottle to allow more of those qualities to emerge. 93+ (750 views) | | | Tasted by baxter67 on 3/19/2020 & rated 94 points: Really good surprise, 04 is not my favourite year for Burgundy. Nose quite muted at first, earthy. Medium body, still great fruit. Very Pinot Noir, very Chambertin. Super silky tannins. Loved it. **** (696 views) | | | Tasted by _water.into.wine_ on 3/24/2018 & rated 92 points: This is already turning the corner and appearing to enter its mature phase. Very nice indeed. Light tannins, well integrated, smooth, delicate and feminine. I think that in 2-3 years this will be really singing.
92 today but I think 93 with time. (Drank with the wife for her birthday with Allen, Gus and the wives)
Drink 2020-2030 (1424 views) | | | Tasted by Paul S on 5/11/2016 & rated 93 points: Gevrey-Chambertin Dinner (Nicolas Restaurant, Teck Lim Street, Singapore): A lovely way to end the evening - this was such an enjoyable wine; decanted for 1.5 hours before pouring, it was firing on all cylinders as well. It had a ringingly clear bouquet, with such clear aromas of cherries and strawberries with barely a tinge of 2004's greenness about them. The palate was soft and melting, with a lovely open feel about it, with velvet tannins and soft acids already perfectly integrated into a lovely mouthful of fleshy cherry and berry flavours, all drifting away with a little kiss of spice. Wow - this was delicious, and drinking wonderfully right now. (2948 views) | | | Tasted by Burgaddict on 6/12/2012 & rated 92 points: Leiden tasting: just another day.: Nose mature, sweet, red fruit, sulpher, kirsch, grass, some 2004 greenness (some found this obvious, others hardly noticed). Taste red fruit, sweet, some earth, a bit vanilla in the background. Concentrated beautifull wine. Finish lingers on. (4730 views) | | | Tasted by noppakit s. on 8/10/2011 & rated 94 points: This is great wine indeed !!!
Opened up with an austere nose, I really yearn for this scent, very classic and beautiful. I didn't expect from the vintage like this. Moreover, with time passed by, the nose has changed " perfume " ...very sexy style. After 2 hours, it represents the organic fragrant of Pacalet's stem and/or Prieure Roch. Then finally, at the 4th hour, the strong medium toasted oak appears so nice. it is just like drinking 4 wines in 1 bottle.
Full-bodied, huge, dense, concentrate in texture but ready to enjoy, very delicious with dimensions. I'd like to buy more bottles.
Aftertaste is stunning, deep, compact and powerful long finished. I'd like to buy few more cases if possible.
Drink now - 2045................94-96/100...................
...and when the wine's getting old, very old, can you imagine ?
...The wine can talk,
...the terroir can speak,
...and the secret can whisper...careless whisper... (4938 views) | | | Tasted by mike on 4/6/2007 & rated 93 points: I had this last night. It is a quintessential burgundy lovely to drink now but serious enough. Aroma of red and black cherries and violets. On the palate very seamless, quite sweet on the entry that broadens in the mid-palate with ripe cherry fruit and touch of earth, very well integrated and lightly oaked. Not much acidity or tannin here, sits very much on its fruit. Finishes with good length. (5023 views) | | | Tasted by HandPickedBurgundy on 1/1/2006: From cask: Medium blood red. Fine perfumed red fruit and spice on the nose. Full and sweet with good structure. Good length. 4- (3823 views) |
| By John Gilman
View From the Cellar, Mar/Apr 2006, Issue #2, 2004 Burgundy: A Second Round of Producers
(Geantet-Pansiot Charmes-Chambertin) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Geantet Pansiot Charmes Chambertin) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom Geantet-Pansiot, Charmes Chambertin Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2007)
(Geantet-Pansiot Charmes-Chambertin) Medium-plus cherry red colour. A high toned and wide nose that mixes red and blue-skinned fruits. A wonderfully effusive wine with excellent acidity and super depth. There’s a real extra dimension of fruit on the mid-palate before going into a discrete but long finish. The tannins are completely buried by the fruit. A few of the previous wines are longer but this wine is a compelling ‘complete package’. |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and JancisRobinson.com and Burgundy-Report. (manage subscription channels) |
| 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.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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