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| Community Tasting Notes (average 94.2 pts. and median of 94 pts. in 6 notes) - hiding notes with no text | | | Tasted by PITT Wine Guy on 2/15/2023 & rated 95 points: 2009 Jean Michel Guillon Gevrey Chambertin Champonnets
Cellared since release
Burgundy lunch February 15, 2023
Opened and let sit in bottle for 30 minutes, not decanted.
Purple core with some browning at rim.
Complex, enjoyable, and effusive bouquet of dark fruit, earth and sous bois.
The mouth revealed rich red and black fruit, with great balance, depth and complexity. The tannins were integrated, and appreciable mid palate stimulation was followed by a 15 second finish. The wine stareted out really good and evolved tremendously over the next 3 hours. You were definitely drinking what you smelled in the glass.
It was the wine of the tasting which featured three Grand Cru GC (including a Rousseau). A great wine from a very consistent "under the radar" Burgundy producer.
95 points. (418 views) | | | Tasted by Argeoweazle on 10/5/2022 & rated 95 points: Excellent (420 views) | | | Tasted by Jozefs on 10/26/2021 & rated 94 points: Drinking well. (727 views) | | | Tasted by Charlie C on 1/10/2021 & rated 95 points: Elegant wine and drinking beautifully right now. Dark red in color with faint fading at edges. Lush cherry nose. Deeply textured fruit, cherry, strawberry, bit of sharp spice. Fine tannins, good acidity, fabulous balance. Velvety and smooth across the palate. Even brief air makes it more elegant. Finishes soft and lovely. Drink now and for at least another 5 years. (990 views) | | | Tasted by cvdeluca on 12/13/2019 & rated 94 points: Absolutely outstanding though needs decanting and about an hour of air. I wouldn’t say infanticide but this bottle though drinking well could go another 10-15 without losing anything. Right now after some air forest floor earth and tasty red fruit. Long finish perfect with a medium rare rib eye. (1081 views) | | | Tasted by Woodford on 7/16/2016: At the open.
Smells of light purple fruits, alcohol, and wet foliage.
Tastes of unraveling brooding fruit, but shows tons of wood which gives it a very harsh and bitter finish.
2 hours later (minimum required to alleviate the bitterness)
Smells lightly of dark red fruits with a medicinal/chemical note in the back ground.
Tastes of an increasingly balanced mix of fruit, minerals, and oak. The complexity and potential are incredible.
Full-bodied (2337 views) | | | Tasted by Woodford on 1/22/2012 & rated 93 points: Smells of cold earth, mushrooms, dark red fruits, & currants. Tastes of dark berry (red & blue) fruits, earth, & oak. This wine evolved like crazy, reaching its peak at about 55 minutes (not decanted), but then started to fade after another 20 minutes, showing some unintegrated oak. At it's peak we were blown away by its almost full bodied velvety texture and delectable balanced of fruit & earth. Very young - cant wait to drink it in 10 years. (4825 views) |
| Jean-Michel Guillon Producer websitePinot 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.Champonnets 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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