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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.4 pts. and median of 89 pts. in 8 notes) - hiding notes with no text | | | Tasted by spv on 1/5/2020 flawed bottle: Oddly corked.... unmistakably musty on the nose, but still some complexity and interesting flavors underneath, but difficult to enjoy (871 views) | | | Tasted by lo-ki on 8/25/2013 & rated 89 points: opened 1.5 hours before drinking, hint of tobacco afterwards, nose dissipated quickly. light, smooth, not fruity. (2349 views) | | | Tasted by Dutchreport on 12/16/2012 & rated 89 points: Dark garnet color with watery rim slight browning at edges, nose was compost with moist potting soil, forest floor, tart cherry, black licorice, spice, more tannin than fruit on the palate, as wine developed bacon fat, iron, rose petal, enjoyable bottle drink now. (2814 views) | | | Tasted by spv on 8/25/2012 & rated 89 points: Dark cherry color ... Nice nose of cherries, blueberries and some forest floor earthiness. A bit thicker texture and mouthfeel than the last bottle I had. Really enjoyed this. Complex, still plenty of fruit - cherries, blueberries, also notes of earthiness. This was definitely much better than the last bottle I had. (which I thought was headed downhill quickly and had a faint cork taint.). (2878 views) | | | Tasted by PBaird on 1/15/2006 & rated 88 points: My last bottle! This didn't show well in the last 90's (soon after buying) but when tried again in 2003, what a transformation! Never outstanding, but always complex and enjoyable.
This bottle had a medium cherry core with paling/browning edges. Very barnyardy at first, but a lovely nose emerged after an hour of airing-- delicate rose petals, violets, cherries, bittersweet chocolate, cinnamon and earth. You could enjoy sniffing this all evening, though you have to pay attention to catch all its complexities. On the palate, a core of intense cherry fruit and a pleasing austerity-- cherries, violets, cinnamon, a touch of iron and a light earthiness can all be found in this medium bodied wine. Good balancing acidity, nicely juicy, but the tannins seem elevated compared to other bottlings, which suggest the fruit may be beggining to fade a bit. Lingering cherries and floral qualities on the slightly austere, lengthy finish. A good demonstration on how even "average" quality Burg can improve with some aging. (3890 views) | | | Tasted by PBaird on 2/13/2005 & rated 88 points: Medium to pale cherry with quite a pale rim. A somewhat barnyardy nose that blew off to earthy, cherry, tobacco, violets, bitter chocolate aromas.. moderate intensity but impressive complexity. Medium bodied, complex palate, moderately soft texture. Rasberry-infused fruit backed up by tea, mint, tobacco, iron and earth. Some good, balancing (but integrated) acidity and soft tannins. Fully mature. Longer finish than expected given the softness of the wine. Very Volnay, quite nice. (3412 views) | | | Tasted by PBaird on 10/14/2004 & rated 89 points: This has gotten better with a little more bottle age. Medium brick red, paling at edge.. Complex, fairly intense nose of sweet cherries, blueberries, tobacco, sweet vanilla, floral, semi-sweet chocolate tobacco, and coffee. On the palate, there's plenty of blueberries and sweet cherry, some tangy notes, with tea, coffee metallic/iron tastes, good balance, everything in harmony. Long finish, with some soft tannins framing the fruit and metallic notes. (2413 views) | | | Tasted by PBaird on 1/16/2004 & rated 87 points: Medium brick red, slight paling at edge. medium depth. Interesting nose of sweet cherries, violets tobacco, coffee, lots of tertiary aromas but still fruity. Medium intensity, good complexity. On the palate, there's plenty of sweet cherry, tea, rhubarb, vague iron/metallic, oak, violets with moderate tannins and some bracing acidity on the finish (which helps make the finish last and last). Tastes like a "full mouthful" of wine without being heavy. (2164 views) |
| François Gaunoux Producer website
A fairly complete history of the Domaine can be found at https://www.forbes.com/sites/edwardzimmerman/2018/03/27/going-underground-claudine-gaunouxs-domaine-francois-gaunoux-a-burgundy-secret/#1550bf4a1b60
These comments come from https://www.idealwine.com/uk/domain/1442-Francois-Gaunoux.jsp
Situated at Meursault, the Domaine Gaunoux covers 10 hectares and is managed by François and his daughter Claudine. The Gaunoux family arrived in the Côte d'Or several centuries ago (Henri Gaunoux, François' father, was a renowned winemaker at Pommard). The vineyard covers various prestigious appellations including Meursault, Pommard, Volnay, Beaune and Puligny-Montrachet, which are mainly Premiers Crus, and even a monopole for Meursault Le Clos de Tavaux. Pinot 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.Clos des ChênesVolnay Premier Cru Clos des Chênes outlineFrance 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.infoVolnay 1er Cru Vineyard maps on weinlagen.info |
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