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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 75 notes) - hiding notes with no text | | | Tasted by fitzi on 8/30/2023: From magnum, this is excellent: plump and plummy, a light fringe of chewy tannins, refreshing acidity on the palate. All you could ask for from a 2011 cru Beaujolais in 2023. (366 views) | | | Tasted by fitzi on 3/1/2023: This is zestier and more vital than the 2011 Chermette Trois Roches Moulin opened over the weekend - which was tired, likely past its peak. Still, I would say, drink up while the vitality is there. Need to check on all my other 2011 Beaujolais now, these have matured faster than I'd expected. (449 views) | | | Tasted by fitzi on 7/1/2022: In a good spot. No reason not to drink, no sense of urgency. (534 views) | | | Tasted by fitzi on 2/8/2022: This bottle is nicely-evolved relative to the one I opened last May - smoother, less obtrusive tannins, overall suaver. Very pleasant red berry with a bit of stone and refreshing acidity. Less volume than the Trois Roches opened last week, the fruit of which was plummier; less challenging, more rewarding to drink on its own now. Possibly the Moulin's brooding quality implies more potential down the road, or it might pair better with fatty red meat.
Since I stopped eating dinners last year, wine is not so much a part of the food I eat as of the music I listen to, and I am now, alas, ill-equipped to comment on food-wine pairings. (675 views) | | | Tasted by bhouk on 12/17/2021: Shows a taste of sweet decay that I have found hard to catch. It is very appealing. Taking variation into account, this particular bottle is teetering on the edge between the full height of its glory and decrepitude. But right now, nothing short of glorious. (798 views) | | | Tasted by bhouk on 6/3/2021: This bottle was at another level from the last one in 2017. Carries the cherry and earth in a deeper, more resonant range now. This is serious cru Beaujolais and an absolute steal. I almost always like good Beaujolais but I rarely find it to carry much gravitas. This does. (803 views) | | | Tasted by fitzi on 5/14/2021: Similar tale for this cru as for the Trois Roches Moulin-a- Vent from the same vintage. Better the second day than the first, and stands up very well to careless treatment for. three days, at least. Though I often prefer the Garants, in this year, the Moulin gets the nod, as being fuller, rounder, and therefore more balanced, in the context of the high-acidity wines of Beaujolais. This Garant was sturdy, solid, a good glass of wine, but only that. Drunk over a few days without food - no doubt, with food, this would show better. Steak, I think. (609 views) | | | Tasted by CWilliam on 4/29/2021: Last of 6 bottles - dark red with a clear meniscus. On nose, wet stone, dried cherry, tart cherry, plum (darker fruit) and touch of dirt. On palate, medium+ body, medium acidity, integrated tannins and long finish. Fruit brighter on palate than nose (strawberry & cherry). Got better with 30 minutes of air. I'd drink now given fruit is slightly oxidized on nose (but not palate). 90+/-
Would buy more recent vintages of this - this aged very well, especially given the "poor" vintage. (672 views) | | | Tasted by Andydna on 3/17/2021 & rated 91 points: Delicious tart red fruit on the nose, nice acid, and a great finish of orange peel. Still tasting pretty young. Drink now or hold for a few more years. (632 views) | | | Tasted by Andydna on 2/28/2021 & rated 91 points: Forest and earth on the nose. Dark red fruit and long finish. After a few hours, has almost a Rhone-like nose. Very good. (558 views) | | | Tasted by SchlaepDog on 11/26/2020 & rated 93 points: Very nice nose of forest berry, herbs, fresh cut flowers.
Surprisingly fresh and crunchy red fruits are vibrant and layered with red cherry, raspberry, cranberry, and sour cherry melding perfectly with minerals, light earth, and herbs. Finish is medium long.
Great wine, went well with Turkey, cranberry, gravy bite. Fully mature and likely peaking, but should hold for several more years. (463 views) | | | Tasted by 560 B&W on 11/15/2020 & rated 92 points: This has matured tremendously well. Outstanding QPR. 12.5% (498 views) | | | Tasted by crazywineguy on 12/22/2019: A toss up between some sort of fault (TCA/oxidation) and just a rustic Beaujolais that's good enough for BBQ sausages and a search for some better plonk to drink. Can't decide. Off to the cellar for a replacement. (571 views) | | | Tasted by David_T on 11/10/2019: Like Quarked below my bottle’s cork had a line of red running bottom to top, though nothing seemed to have leaked and it came off with a pop. The wine itself tasted quite aged (none of the fruitiness others describe) but had pleasant cherry and dried floral notes. Completely integrated medium acid/tannins. Maybe a foreshadow of where other bottles will go with time. 90 if I had to officially score it. (631 views) | | | Tasted by Quarked on 3/7/2019 flawed bottle: Seepage along the side of cork almost to the top. Wine itself is completely flat. Darn, I was looking forward to this one. (894 views) | | | Tasted by wirelesswine on 7/20/2018 & rated 91 points: Fantastic. Fruit is rich and almost brambly, but the acidity keeps it all fresh and lifted. Wet stone adds interest. (1104 views) | | | Tasted by Nigel Davies Tas on 2/25/2018 & rated 91 points: What a lovely wine and what excellent value. Summer evening drink, intense red and black fruits with earth and herbs, mid-weight, balanced tannins and acid. Agree with earlier comment that it seemed a bit harder on the second night. (1319 views) | | | Tasted by CWilliam on 6/22/2017: Drank over 2 nights (great on both). Notes from night 1. Dark red color with a slight change in color from rim to center. On nose, bright cherry, strawberry & wet rocks. On palate, medium body, medium acidity & long finish. Thirst quenching, especially if served near cellar temperature & great with food (served with pan grilled Halibut Steaks). Flavor profile on palate similar to nose. This has aged very well and is highly recommended. 92+ (1344 views) | | | Tasted by bhouk on 5/15/2017: Beautiful wine, shimmering ruby in the glass, very suave on the palate, with red fruits and pinpoint balance. (1237 views) | | | Tasted by JVG on 2/4/2017: Delicious. Dark brambly fruit, violets, and a touch of smoke. But on the palate, juicy and fresh, not too complex but well put together and very tasty. (1151 views) | | | Tasted by fitzi on 12/2/2016: My note posted yesterday was for a 2005 Garants, not a 2011 - apologies! (1484 views) | | | Tasted by christyler on 11/27/2016 & rated 91 points: Very nice - dark, brooding but still light on its feet. No sign of aging. Only complaint was that it was pretty tired on day 2. (1182 views) | | | Tasted by CWilliam on 8/1/2016: 90-91+ enjoyed over 2 nights. Better on night 2. Black cherry, strawberry & wet stone on nose & palate. Gained weight overnight. Great with burgers. (1039 views) | | | Tasted by GAET on 7/3/2016 & rated 88 points: Nez : moyen, on reconnait les arômes typiques du gamay, mais rien d'enjoleur.
En bouche : c'est bof. assez neutre avec une acidité assez prégnante.
Je suis un peu déçu (977 views) | | | Tasted by jsherdc on 5/18/2016 & rated 92 points: Delicious cherry /cranberry/raspberry. Medium bodied. Mouth quenching finish. Excellent. (912 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Pierre-Marie Chermette Producer websiteGamayPlant RobezLes Garants 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
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop Fleurie The single vineyards on weinlagen-info |
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