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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 92 pts. in 21 notes) - hiding notes with no text | | | Tasted by I1bearup on 11/27/2018 & rated 92 points: Nose was creamy and nutty with some oxidation there but mostly just old white burg that’s just past its prime. Mouthfeel was still going strong though. Oak and texture with enough weight. Acid was clearly finishing though so drink em if you got em. (931 views) | | | Tasted by thelostverse on 2/5/2013 & rated 93 points: Opened by Allred at Adelle's with CWM and steve8. Lovely nose of citrus, honey and vanilla. Very surprised by the hit of oak on the palate, but it subsided over the course of the evening. Lemon oil and mineral with nice acidity. Probably my favorite white of the night. (3506 views) | | | Tasted by AllRed on 2/5/2013 & rated 92 points: Deep yellow color. Notes of lemon, butterscotch and wool with an oaky overtone. Rich texture with lemon, wool, mineral and oak flavors. Nice finish. Carries the oak quite well I think. 92-93 pts. (3784 views) | | | Tasted by Deb293 on 12/26/2012 & rated 92 points: Maybe I got lucky with this bottle. Smelled like buttered popcorn on opening, but with a little time I detected no premox, no flabbiness...just a lovely, soft bottle of spice, vanilla, and a touch of oak and minerals. Give me 10 more of these, but alas, I'm out. Love this. Merry Christmas to me! (3485 views) | | | Tasted by bestdamncab on 3/3/2012 & rated 96 points: This wine was fabulous with lanolin, lavendar, allspice on the nose and more of the same on the palate, very complete, rich, balanced, and elegant, better than the Murtray because of its age, subtle, charming, finesse on the palate and a lon, beautiful finsih. Bravo! (4153 views) | | | Tasted by Zweder on 1/14/2012 & rated 92 points: DJ's Birthday. A mixed set of special and beautiful wines. (@The psychologist): Minerals in the bouquet. On the palate also good minerality, tropical flavors, a firm amount of good oak and not so much acidity. This is a very luxurious wine which I did not score higher because of the lack of acidity. (3586 views) | | | Tasted by LJT on 10/22/2011 & rated 94 points: The bouquet was outstanding. Rich taste; long aftertaste (1306 views) | | | Tasted by AllRed on 4/18/2011: From a 375ml. Deep color. Aromas of lemon oil, green apple and mineral with a subtle hint of oxidation. Flavors of baked pear and minerals, toast. Definitely some oxidation here, so no score. (1362 views) | | | Tasted by Xavier94 on 4/6/2011 & rated 90 points: Generous, ripe flavors of Hazelnut, butterscotch and vanilla married to lemon and peaches are showcased on the nose here; very extroverted and relatively modern. The palate is full and round and while perhaps missing the drive and energy from a lack of acid, this shows wonderful depth and fruit and is drinking very nice at present. As to the future, there are concerns, as this turns flat with time in the glass and seems to lack a certain freshness and balance. Wonderful fruit. (1403 views) | | | Tasted by gblacave on 2/17/2011 flawed bottle: Corked. (1531 views) | | | Tasted by petitblanc on 9/5/2010 flawed bottle: Slight signs of seepage, moldy cork, this was tart, lifeless, and alcoholic. (1511 views) | | | Tasted by Tudz Drkl on 3/7/2010 & rated 92 points: An organic nose at first, with smoke and skunkish notes; later the nose developed distinct tropical fruit notes of citrus and pineapple. The mouth was rich, balanced and full with a profile that ramped up nicely to express the fruit and tailed off in a long lingering acidic finish. (1640 views) | | | Tasted by vanpe003 on 1/16/2010 & rated 95 points: This is the one of the best Chardonnay I've ever had, at least for my tastes. Many purists will like this less. Fans of acidity - skip. Fans of light and delicate - skip. If this was entered in a France/California taste off, many would be fooled into thinking this was a California wine. A very well-behaved, well-balanced and concentrated California wine. Cork looked like moldy junk. It wasn't moldy, but looked from the top like a 30 year old cork. On the nose, tropical fruits meet meadow wild flowers. Explosive palate that is right in its prime. Hints of a resinous sweetness carries long into the finish. A very, very slight hint of tannins. If I had more of these, I would be tempted to drink soon. Not because this won't last, good bottles will. But it's drinking so well now, and with all the premox angst, I'd be hard pressed to wait. (1723 views) | | | Tasted by Gargantua on 9/19/2009 & rated 92 points: Amazingly alluring nose from the bottleneck; metallic component immediately vibrantly transported me back to a tasting of an 04 Sauzet Chevalier Montrachet--a frighteningly vivid sensation.... Fresh fruity and whipped cream with metal; slight bit of gingerbread? Slightest touch of honeyed oak...palate is thinner than the nose would suggest, but as one drinks through the bottle and the tastes accumulate it grows. Creamy lemon, salty calcium minerality on palate...lovely nose, just lovely; keeps calling...almost a subtle dosage of saccharine at times on the palate. Something on the nose retains a youthfulness, a fruity butterscotch?, that keeps the wine interesting and drives you to finish the bottle. Immediately made us want to open another. (1791 views) | | | Tasted by alanr on 8/25/2009 & rated 91 points: From a half bottle. Cork was soaked about 1/2 way up, but didn't appear to be leaking through. On opening, this seemed to show some premox, but with a bit of air it gets crisper and cleaner, no premox here. Color is a medium-light straw, there is some apparent oak, but not overwhelming, fairly ripe chardonnay fruit, decent acidity, touch of minerality and stone on the finish. All in all, pretty nice wine, about what one would expect of this producer in this vintage. Could easily pass for a good California Chardonnay, though even in 2003 it probably doesn't have the ripeness level of a Cali wine. (1839 views) | | | Tasted by Gargantua on 7/30/2009 & rated 93 points: Seepage, or filled above cork? Wine was trapped under the foil on top of a soaked cork which smelled of Madeira sherry: after rinsing tip of the bottle thoroughly and uncorking, wine is just fine. This time, nose of watermelon, corn meal, and steel metal, lovely with smoked salmon salad. (1665 views) | | | Tasted by Deb293 on 4/12/2009 & rated 93 points: Buttery yellow with a nose of anise, honey and a touch of oak. On the palate this is a gorgeous blend of vanilla, honey and orchard fruits. No hint of age (don't believe the CT drinking window.) Has a a lush mouth feel and long finish. Terrific! (1944 views) | | | Tasted by grrrpor on 3/22/2009 & rated 92 points: with Nancy B and Andrew - first off - had almost leaked through cork - so want to drink the last of these soon... this was a real pleaser - smooth and incredibly elegant, with a fair amount of acid to keep it bright - tasted like.... DELICIOUSNESS. we all loved this one (1975 views) | | | Tasted by AllRed on 1/6/2008 & rated 91 points: From 375ml. Fairly deep color for a young wine. Aromas of almond, roasted hazelnuts, tropical fruit and oak. A mineral note appeared as he wine sat in the glass. Full bodied, with tropical fruit, marzipan and oak flavors, with good underlying acidity. Nice long fruit filled finish, bu needs time. 91-92. (2131 views) | | | Tasted by rjonwine@gmail.com on 7/20/2007 & rated 91 points: Martin Weiner Montrachet and other Grand Cru White Burgs Dinner Tasting (Chez Weiner, Westwood, California): Pale lemon yellow color, but darker than the '05; light minerally and slightly oily nose; rich, good, tart citrus, grapefruit and lemon zest palate with some depth, but not likely to have a long life ahead; medium finish (2087 views) |
| By Allen Meadows
Burghound, 3rd Quarter, 2005, Issue #19
(Domaine/Maison Vincent Girardin Corton-Charlemagne Grand Cru White) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2004, IWC Issue #116
(Domaine/Maison Vincent Girardin Corton Charlemagne) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (4/1/2009)
(Girardin Vincent Corton-Charlemagne) Deeper yellow. The nose is dense and more obviously displays ripe fruit. In the mouth it’s well textured, even slightly oily, and suddenly widens to great effect in the mid-palate. A perfect wine for sipping alone - it just needs a little extra acidity to lift it to the next level - but finishes well. |  By Gary Vaynerchuk
Wine Library TV, Corton Charlemagne, Episode #283 (7/27/2007)
(VINCENT GIRARDIN CORTON CHARLEMAGNE) #1; COLOR-golden; NOSE-very earthy; hint of limestone; beautiful buttered popcorn aspect (not over-the-top); very complex custard; waffles w/ apples; TASTE-Bringing the Thunder; enormous amount of flavor; loaded w/ pear & apple salad, intriguing maple component; a long, integrated finish; nice overall complexity; long finish; extremely heavy on the palate; this wine is Sensational; ST-91/94; GV-94+ 94+ points | By Richard Jennings
RJonWine.com (7/20/2007)
(Domaine / Maison Vincent Girardin Corton-Charlemagne) Pale lemon yellow color, but darker than the '05; light minerally and slightly oily nose; rich, good, tart citrus, grapefruit and lemon zest palate with some depth, but not likely to have a long life ahead; medium finish 91 points |
NOTE: Scores and reviews are the property of Burghound and Vinous and Burgundy-Report and Wine Library TV and RJonWine.com. (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.
Chardonnay The Chardonnay GrapeFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoCorton-Charlemagne Grand Cru On weinlagen.info |
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