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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 11 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 90 pts. in 72 notes) - hiding notes with no text | | | Tasted by Aptosc6 on 5/24/2020 & rated 87 points: Needs to be decanted prior to use.
Nose, black berry like fruit with hint of aromatics.
Taste, VA, bright and edgy up front, black cherry soda finish. Medium weight in the mouth. This was probably better 5 years ago but fruit is fading now. (927 views) | | | Tasted by mats13 on 3/19/2020 & rated 91 points: Interesting to have an aged beaujolais. this has done well, showing less bright fruit, showing more dried flowers at this point and could be mistaken for a barbaresco (960 views) | | | Tasted by Jetjock on 2/17/2020 & rated 92 points: Aged in cool cellar for 8 years. Very dark garnet w/superb, dark ripe fruit nose and "les belles jambes." Attack was mouth watering w/fresh, tangy dark berry flavors. Medium bodied with a lingering length that kept us going for more. Bottle gone by end of meal which is unusual for wife and me. Best MaV to date from this vintage -- Girardin worked some magic w/gamay. (1009 views) | | | Tasted by Maxime Descoteaux on 3/17/2019 & rated 85 points: Excellent. Beau nez. Beau fruit. Un vrai régal. Ne pas trop attendre pour boire l’autre (1311 views) | | | Tasted by erictayl on 12/5/2017 & rated 88 points: Much better than last showing a couple yrs ago. More in balance. Tannins more integrated. Pleasent wine. (1618 views) | | | Tasted by cos82 on 11/23/2017 & rated 91 points: Delicious cru bojo. Beautiful berry fruit with nice minerality and acidity. (994 views) | | | Tasted by mats13 on 5/28/2017 & rated 90 points: Writing this after enjoying this bottle over three days - first and second day by far the best (no surprise). This is an excellent age-worthy cru Beaujolais that is worth every penny I paid. The nose and palate gave up dark red fruits in a well-integrated package that kept acidity at bay. Probably good for another handful of years. (1267 views) | | | Tasted by hitechnomad on 10/11/2016 & rated 89 points: Good fruit, unctuous in the mouth without being over-extracted. Clean finish.
Good value. (1677 views) | | | Tasted by HowardNZ on 12/24/2015 & rated 90 points: Deep, dark colour. A nose of spicy dark cherries, blackberries and other dark fruit with a hint of blueberry. In the mouth, fully ripe but not overdone or over-extracted. A good volume of fruit with nuances of blackcurrants, blackberries and other dark fruit, also earth, pepper and liquorice. The opulent, rich fruit is matched by good acidity. Suave, silky tannins. Ready to go now but it would cellar. (2379 views) | | | Tasted by VinVet on 12/1/2015 & rated 87 points: Off putting barnyard odor at first may have been residual sulfur blowing off. Candied cherries nose. The palate exhbits restrained red fruit flavors with some black pepper. This wine may be past its best showing or perhaps going through a "phase" in its development. Enjoyable but not as lively as I expected. (1828 views) | | | Tasted by VinVet on 6/8/2015 & rated 90 points: Lively fruit, acidity and tannins. Even better in the mouth.
WOW! (2226 views) | | | Tasted by winegr on 12/20/2014 & rated 92 points: This is a beautiful Beaujolais. Bright red fruit, nice structure, and some earthy elements. (2544 views) | | | Tasted by gcarl on 11/23/2014 & rated 90 points: Solid 91. This may be a/the sleeper of the '09 Gamay/Beaujolais offerings. Terrific fruit without being over extracted. Acidity and tannines are such that this may last several years. If I can find more than the 1 bottle I have left, I will buy and hold some. (2123 views) | | | Tasted by Twinkles on 11/2/2014 & rated 90 points: Wow, what a beauty. Time has really helped this. (1621 views) | | | Tasted by joet626 on 9/13/2014 & rated 92 points: Really , really good. Bright red fruit shines through. Nice acidity keeps the fruit right there. Really liked this. (1869 views) | | | Tasted by Buckeyewino on 2/20/2014 & rated 88 points: A little fruity for my preference, but all around nice red (2418 views) | | | Tasted by GARDEN on 1/30/2014 & rated 90 points: 90 on night one this time (2020 views) | | | Tasted by GARDEN on 1/26/2014 & rated 90 points: 89 on night one and 90 on night two (1836 views) | | | Tasted by PlanetX on 11/24/2013 & rated 90 points: Bright red fruits with great acidity. Raspberry and cotton candy on the finish. (2243 views) | | | Tasted by GoBlue2002 on 11/23/2013 & rated 89 points: Our first Beaujolais.
This was more tannic than I expected, but still well integrated and pleasant. A mix of red and black fruit combine with spice and an herbal note (which I couldn't decide if I enjoyed or not). An interesting wine and very good QPR, but I wouldn't buy again. This went well with a winter squash pasta, but not so well on its own. (1930 views) | | | Tasted by James Bornn on 10/4/2013: This is what we think when we think about 2009 Beaujolais. Powerful, with an unexpected wave of rich, glossy fruit that rolls right over the juicy gamay spice. Over the top with fruit but still soulful. Immensely satisfying to drink even on its own, although if this was your first bojo you'd die trying to find something similar. (1693 views) | | | Tasted by djarcara on 8/10/2013 & rated 87 points: Medium body. Lightly fragrant nose that is a mix of violets with a bit of dustiness. Palate tends towards the dark fruits with a touch of vanilla and licorice. Nice wine. I prefer the 2010 however, it is a bit more elegant. The 2009 may also need a couple of more bottle years. (1759 views) | | | Tasted by Carniolan on 7/28/2013 & rated 92 points: wow this is really good, smooth prominent tannins, nice balance, a pleasure to drink (1446 views) | | | Tasted by mfrome on 3/2/2013 & rated 91 points: Fun table wine (2481 views) | | | Tasted by Jwolfer on 1/27/2013 & rated 92 points: I'm a bit surprised at the lack of 90+ ratings for this wine. My rating falls in the line with the professionals. Excellent full-bodied wine with beautiful gripping tannins. Good mouthfeel, acidity, structure, complexity, and balance. It effortlessly melds together elements of tobacco, blackberry, blueberry, pepper, oak, and currant. A bit fruit-forward without being overwhelmingly jammy. For me, it's one of the more unique wines I've consumed in the past year. -92 points- (2541 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, March 2012
(Domaine/Maison Vincent Girardin Domaine de la Tour du Bief Moulin a Vent Clos de la Tour) Subscribe to see review text. | By Allen Meadows
Burghound, May 2011, Issue #42
(Domaine de la Tour du Bief Moulin-à-Vent "Clos de la Tour" Villages Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound. (manage subscription channels) |
| Domaine / Maison Vincent Girardin Producer Website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.
Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.
Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.
The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.
The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.
GamayPlant RobezFrance 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 Moulin-à-VentKnown as the "King of Beaujolais," and located in the very north of the Beaujolais region, the Moulin-à-Vent Cru boasts the most full-bodied and structured Cru Beaujolais bottlings. Floral and fruit-driven in youth, these wines often develop spicy, earthy characteristics as they age. |
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