2005 Geantet-Pansiot Gevrey-Chambertin 1er Cru Poissenot |
| Vintage | 2005 |  | |
| Type | Red | ||
| Producer | Geantet-Pansiot (web) | ||
| Variety | Pinot Noir | ||
| Designation | n/a | ||
| Vineyard | Poissenot | ||
| Country | France | ||
| Region | Burgundy | ||
| SubRegion | Côte de Nuits | ||
| Appellation | Gevrey-Chambertin 1er Cru |
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2024 (based on 10 user opinions) | |
| Wine Market Journal quarterly auction price: See Geantet Pansiot Gevrey Chambertin Poissenot on the Wine Market Journal. |
| Community Tasting History |
Community Tasting Notes (average and median of 92 pts. in 48 notes) | |
| Tasted by DougLee on 3/1/2024 & rated 93 points: Deep translucent ruby. Nose of darker but ethereal violets, dense fresh-cut berry, fine earth, hints of camphor. Layers of drenching raspberry and Bing cherry fruit salted with evenly matched tartness and deep iron-inflected sweetness on the satiny palate. Fresh acidity and firm tannin. Long finish of rich echoing berry, fine dusty earth, and iron filament. Continued beautiful evolution of this wine with more to come. (540 views) | |
| Tasted by vulgar little monkey on 2/19/2024 & rated 92 points: Dark fruit on the nose with some cocoa and forest notes. There is a bit of a stony minerality as well. Juicy on the palate with some savory nuance and that bead of stone going through to the subtle tannins on the finish. You get the sense of the elevation of the vineyard at the top of the combe, I think that perpetuates the juiciness. In a good place now and should continue to drink well for a decade, I think. (664 views) | |
| Tasted by Brolawa on 9/7/2023: U4. Patio dinner at Harry’s fine foods. (980 views) | |
| Tasted by dbkitc on 12/23/2022 & rated 93 points: This is progressing beautifully. Vivid ruby color. Cherry and red berry fruit with an exotic mix of cinnamon and earth. Some black tea as well. The vintage does well for this vineyard which shows its typical stony quality but is buffered by a bit more heft. Fully satisfactory - has a good ten years of drinking in front of it. Great purity. (93) (1498 views) | |
| Tasted by Sean Tay on 11/9/2022 & rated 92 points: Pronounced nose intensity with barley, spices, toast, red and black fruits. Medium+ acidity and medium+ tannin. (1564 views) | |
| Tasted by Rupert on 9/20/2022 & rated 93 points: Black, silky, restrained power - fantastic (1302 views) | |
| Tasted by Jay A on 12/1/2021 & rated 90 points: It is good now, though a bit one dimensional. It is bit heavy in texture. I think this needs more age because the longer I leave it in the glass, the more refined it becomes. I predict it will lose some of its heaviness and trend towards more ethereal. The fruit is not going anywhere so I'd either give this hours of air or another 5-10 years before drinking. It will be good. (2421 views) | |
| Tasted by JOsgood on 10/30/2021 & rated 92 points: Solid again. Plenty of weight and I think oak. Drinking young still like many 05s. Loved the length and power on the palate. (2450 views) | |
| Tasted by Rupert on 10/24/2021 & rated 92 points: Dense, soft textured, sappy, strawberry fruit, just a bit of grip, comes together superbly (2198 views) | |
| Tasted by JOsgood on 12/31/2020 & rated 92 points: Another big and burly 2005! Showing a touch of secondary with notes of mint and eucalyptuses. Tannic wine, blue fruits that held up well to steak. Impressive and well made. (2820 views) | |
| Tasted by xwine on 11/30/2020: A very nice Gevrey premier cru. A bit of a pomegranate note backed up by some plummy fruit. A firm yet supple texture, good acidity, tannins almost fully resolved, and any oak has been nicely absorbed. This seems to be entering its drinking window, and I think it will do well with another few years in the cellar. Very, very good. (2621 views) | |
| Tasted by dbkitc on 10/23/2020 & rated 91 points: Very nice wine with more to give. The color is light ruby with a maturing rim. Super nose of cherries, red berries, cinnamon and clove. Some lovely sappy concentration. A bit shy on the palate. There is fruit and structure but not yet together. In a phase. Try again in 2022. There is a lot of good here. (91+) (2150 views) | |
| Tasted by jimcopland on 1/19/2020 & rated 91 points: Still primary. Full red and black fruits, develops spine and secondary flavors with air. Very nice now; but I will let other bottles sit a while. (2373 views) | |
| Tasted by NostraBacchus on 11/28/2019 & rated 95 points: Beautiful notes of sweet dark cherries, strawberries, some graphite and iron, leather, animalic notes and sweet spices. It's medium-full bodied and dense, with still medium tannin that seems silky and a nice medium acidity providing freshness to the rich impression. Very long finish. An superb Gevrey Chambertin 1er Cru that combines the classic Burgundy elegance with a powerful Gevrey-style, this has also aged perfectly and is singing tonight. (2954 views) | |
| Tasted by vulgar little monkey on 8/9/2019 & rated 92 points: I didn't pay a ton of attention to this bottle and was involved in conversation. I love the sappiness that I attribute to the pinot fin as well as the coolness of the fruit due to the elevation of the site. I have a real soft spot for this wine, though I've had better bottles of the 2005. (2336 views) | |
| Tasted by DougLee on 6/7/2019 & rated 92 points: Dark ruby hue. Nose of dark raspberry, cherry pits, violets, forest floor, and a bit of camphor. More evolved on the palate than the last bottle, with lovely velvet-textured black raspberry fruit laced with earth, plum, and bits of iron. Fresh acidity and strong tannins submerged by fruit. Long, exquisite finish of concentrated raspberry, iodine, and sweet grip. Beautiful with grilled chicken. From a 375 bottle, consumed at Cottonwood campground, Theodore Roosevelt NP as the sun set over the Little Missouri River. (2411 views) | |
| Tasted by tcosgriff on 12/9/2018 & rated 84 points: I am combining this review with that of the 2011 Aubert Ritchie vineyard Pinot Noir, as the comparison is very illuminating: Both wines had a beautiful Burgundy color and could not be distinguished on this basis. The Geantet-Ponsiot wine had a very reticent bouquet and flavor that hinted at dark cherries with a bit of earth but with no Pinot Noir spiciness. Appreciation of the smell and taste required a lot of imagination and conjuring. In contrast, the Aubert had a pronounced and stunning bouquet of raspberry liqueur with hints of allspice and with a matching vibrant flavor. It was well balanced with good depth and quite a long finish. In contrast, the Burgundy lacked depth and nuance and had little length, recognizing that it is hard to talk about these things when there is little in the way of aroma or taste. I wish that other drinkers would perform a similar direct comparison, so we could be done with the Burgundy mystique. I have said before that the emperor doesn't have clothes. Now I will say that he does, but that he lives in California. The rating is for the Burgundy. (2993 views) | |
| Tasted by cephomer on 11/22/2018 & rated 92 points: Popped & poured for Thanksgiving. Dark color, black cherries, forest floor, power and structure describe this big burg. Lots of herbs and spice, earthy, rustic, with solid acidity and some minerality, good length and still with some tannins. Drinking well, still with some time to go. Enjoyable burg (2409 views) | |
| Tasted by Zweder on 12/13/2017 & rated 92 points: Monthly Tasting Group HWS #124; Burgundy; Gevrey-Chambertin (By VD and @ VD): Quite dark color. In the bouquet cherries and green impressions, some minerals and a bit rustic. On the palate a full bodied wine with herbs and spices, beautiful red berry fruit acidity, mild and still somewhat sticky tannin and a medium plus length. (3269 views) | |
| Tasted by duchamp on 12/25/2016 & rated 93 points: Dark crimson, black cherry, blackberry, anise and cassis dominate the nose with quiet floral, cinnamon and earth scents, fruit driven palate with undertones of earth, iron and minerality, finish is long and layered with round tannins, lingering flavors of mixed-berry, pomegranate, earth, soda, mineral and spice (3798 views) | |
| Tasted by DougLee on 12/11/2016 & rated 92 points: Brought to restaurant and decanted for 40 minutes. Darker ruby. Not much nose for about an hour, eventually giving off scents of primary plum, black raspberry, and anise laced with damp cellar, forest floor, and floral notes. Big-boned on the palate with a touch of sauvage yet quite balanced and suave, showing layers of vivacious blackberry, raspberry, and dark plum fruit overlying a solid structure of iron and earth. Surprisingly smoothed tannin accompanied by freshening acidity, leading to a longer finish of iron-inflected purple fruit with tart bite and grip. A boisterous and deliciously accessible 2005 red burg, showing well from a 375 ml format. (3562 views) | |
| Tasted by Kemo Sabe on 4/23/2016 & rated 92 points: Drinking well. 375ml. Good balance and power. Prob the only 05 thats ready to drink at this stage (eg 1er cru from 1/2 bottle)...... (4087 views) | |
| Tasted by FransS on 1/13/2016 & rated 91 points: Very beautiful fresh fruit, but also riper in the taste than I expected, very balanced, so a bit mixed feelings. (4388 views) | |
| Tasted by DAVIDMAC on 1/5/2016 & rated 91 points: full flavour,well balanced. Optimal drinking now (3810 views) | |
| Tasted by cephomer on 12/8/2015 & rated 92 points: WWS Price/Preference Smackdown (blind tasting) (White Plains, NY): Drank blind at WWS tasting alongside a CA pinot. Fairly dark ruby red in color, generous nose of black cherries and red fruit, this wine is more structured than your typical burg. It's got backbone, showing notes of meat, leather and earth in a powerful, fairly tannic package. There's plenty of sweet fruit mixed in, along with some spice and a definite smokiness. This is more of a masculine style burg so perhaps not to everyone's taste. Still, quite enjoyable for what it is, with several good years ahead. Even though the class was fairly evenly split in terms of preference between this and the CA pinot, I believe this wine was far superior. (3593 views) | |
| Tasted by davnik on 11/27/2015 & rated 92 points: The Thanksgiving wine for this year. Rich, satisfying nose and palate profile. Still youngish, but definitely in it's optimal drinking zone. A real crowd pleaser. (2990 views) | |
| Tasted by Enfantterrible on 11/25/2015 & rated 91 points: One of several bottles drunk at a truffle dinner. Opened and let breathe in the bottle for about an hour, consumed over 2 hours. Big and sweet and juicy, lots of bright strawberry, raspberry and cherry, with complimentary forest and earth tones. This has several years of life left, with room for improvement IMHO (2365 views) | |
| Tasted by Kemo Sabe on 11/20/2015 & rated 91 points: From 375ml. Very good. Balanced, harmonious. Drinking well right now Some spices but mostly cherry and maple which is all very enjoyable. Tannins and acidity both well integrated leaving this smooth and very enjoyable. (2225 views) | |
| Tasted by Zweder on 10/5/2015 & rated 93 points: Weekly tasting group #187; Burgundy 2005 (@ VD): Beautiful bouquet with red and dark forest fruits, minerals, cigar and a pleasant touch of barnyard. On the palate creamy red berry fruits, minerals, a pleasant touch of sweetness beautifully balanced by good fresh acidity and soft and round tannin with still a good bite. Enormous length. Beautiful wine, mature now and a good future for at least another 3 years. 92 – 93. (2705 views) | |
| Tasted by NostraBacchus on 6/1/2014 & rated 95 points: PnP. Medium-dark ruby color, slightly lightening up towards the rim, Amazing nose of sweet dark cherries, strawberries, minerality (graphite and iron), leather, meat, sweet spices. On the palate there are again notes of sweet strawberries and dark cherries, meaty/beefy flavors, some graphite, pepper and a touch of smoke. It's medium-full bodied and dense, with still medium-high tannin that is very silky, but present and a nice medium acidity providing freshness to the rich impression. Very long finish. An amazing top-notch Gevrey Chambertin 1er Cru that combines the classic Burgundy elegance with a powerful Gevrey-style. I would still give it another 3-5 years in bottle (this is a perfectly stored bottle) to let the tannin dissolve a little more. (3879 views) | |
| Tasted by zscheiner on 6/20/2013 & rated 86 points: Blind Tasting Kutch Pinot Noirs (Tom's House, Palo Alto, CA): Candied, cherry pie and oak nose. Round, flabby fruit in the mouth, plums and red apples. Never would have guessed this as '05 Gevrey. (my 6th, group's 2nd) (4845 views) | |
| Tasted by Zweder on 1/15/2013 & rated 91 points: Beautiful and complex bouquet with a firm amount of smoke and oak. On the palate the same as well as good fruits. Juicy and complex wine, already open and approachable. Future of several years. (5310 views) | |
| Tasted by Rupert on 10/27/2012 & rated 90 points: Gevreys with friends (Chez Jane): Not closed, but much more sedate than the preceding wines - smooth, ripe, quite oaky - classy could do with more bite. Obviously it's young, but hard to see into its future (5134 views) | |
| Tasted by Sauvyfan on 9/9/2012 & rated 89 points: A nice bottle of Pinot, even if it is kinda closed down. For the price, this is underwhelming. Fading fruit, good balance, but overall a disappointment. (4831 views) | |
| Tasted by peternelson on 5/1/2012 & rated 89 points: This was a bit over extracted, very oaky, and new world in style. On top of that it didn't pair well at all with my lamb dish--should've brought a Bordeaux! Nonetheless, quite powerful, well-made, and showing very little sign of age at this point. Needs 5 years. (3993 views) | |
| Tasted by DougLee on 9/4/2011 & rated 92 points: Dark ruby. Very grapey and primary on the nose with sea air and iodine also. Black raspberry, dark plum, mineral, and licorice deeply concentrated on the palate with fine-grained structure and freshening acidity. Moderately long finish of black fruits and flint. In its infancy but already outstanding and pleasurable to sample. From a 375. (3326 views) | |
| Tasted by ctjared on 8/8/2011: OFf the charts good, but didn't last outside in the warmer air. (2925 views) | |
| Tasted by michael47 on 1/22/2011 flawed bottle: Corked which was a shame as there was a lot going on in the wine, good fruit, structure and length. I expect it will be even better in a few years. (3083 views) | |
| Tasted by Rupert on 4/4/2009 & rated 91 points: Lots going on here, dark, dense, deep, but bright and animated too, bags of fresh smoky black fruit - excellent (3417 views) | |
| Tasted by Weinlakai on 9/15/2007 & rated 92 points: Nice Burgundy. Very full-bodied and rich, but far too young to open it now. Leave it alone and get awarded in 5+ years! (4448 views) | |
| Tasted by Rupert on 8/31/2007 & rated 93 points: Flamboyant, extravagantly fruity, blackberries and bruised plums, with a fresh kick that is peculiarly pinot - brilliant (3975 views) | |
| Tasted by llink on 8/11/2007: Popped and poured. Spicy oak and rich blackberry compote on the nose. Deep very rich mouthfeel, creamy but with a balancing dose of acidity. Possesses copmpelling inner mouth energy that is a characteristic of Burgs from the 05 vintage. Nice long finish. Started to close up after a couple of hours, drying out just a touch. (4144 views) | |
| Tasted by thenapalist on 7/12/2007 flawed bottle: corked....BADLY corked! (4511 views) |
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| CellarTracker Wiki Articles |
Geantet-PansiotProducer Website | Importer web site for Geantet-PansoitPinot NoirVarietal 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. PoissenotOn weinlagen.infoFranceVins 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.com BurgundyLes 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 Nuitson weinlagen.infoGevrey-Chambertin 1er CruMap on weinlagen.info |