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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 21 notes) - hiding notes with no text | | | Tasted by jjct on 10/8/2021: Fully mature. Great acid balance, giving the wine nervous energy. Lots of flavor impact with a moderate amount of weight. Angular structure. Some mouse on the finish. (710 views) | | | Tasted by Sheila62 on 4/15/2021: So good, the fruit with the tartness perfectly balanced, yet complete, and just yummy (953 views) | | | Tasted by LW31 on 4/25/2019: Superb. One of the best Ganevat reds I’ve had. Bright, tart, fresh, depth without too much power. Great poise. (1471 views) | | | Tasted by bonedocnine on 10/2/2017 & rated 90 points: Lovely, basically a heavy rose. Just delicious (1775 views) | | | Tasted by brigcampbell on 1/28/2017: How cool is this wine, loved it. Light cranberry color. Sweet strawberry aromas. Light strawberry flavors and a very feminine feel. Maybe lower alcohol? This screams to pair with turkey on thanksgiving. (1896 views) | | | Tasted by Frank Murray III on 1/27/2017: I enjoyed this, as it flirts with an elegance of weight yet there is plenty of fruit tones that complement. Sour cherry and strawberry, joined by an herbal, pungent quality--my notes say Indian spice. (1657 views) | | | Tasted by CamWheeler on 9/9/2016 & rated 89 points: GMs - 1995 Bordeaux Tasting: Stalk, strawberry, bramble, undergrowth and tomato leaf. Spritzy palate, with upfront acidity that pushes the flavour through but maybe trails off a little early. Interesting even at the very end of the night. (1849 views) | | | Tasted by ixtx on 12/9/2014: Lovely, similar to Pacalet. (1680 views) | | | Tasted by tooch on 11/24/2013 & rated 90 points: Dinner at Nathan's House: Better than the last bottle I had, but it still reminded me a lot of Sancerre Rouge. There's this subtle tomato note that just reminds me of the Loire, but this was a bit meatier and dense. (2434 views) | | | Tasted by Pierre-Yves on 8/30/2013 & rated 92 points: From the last tasting, this evolved in a very good way. The slight exuberance calmed down and made very refined and still very joyful. It is more balanced and still damn delicious. (1645 views) | | | Tasted by Pierre-Yves on 2/23/2013 & rated 89 points: Some fizz that quickly disappear.
Bright Ruby color.
A Pinot earthy nose with bright red fruits. Palate is joyfull and youthful, with cherry / strawberry tart. Very similar to the poulsard with some gravitas of the Pinot.
Later on it evolved with more earthy, and mushroom, bringing some similarities of the Pacalet Pommard, but still the somehow typical Jura acidity.
I like this wine now, and I don't think it is a long term cellar winner... But who knows ? (1814 views) | | | Tasted by tooch on 12/3/2012 & rated 88 points: Dinner at Marc's (Marc's House - Bellingham, WA): This reminded me of some Loire pinots I've had. Potent nose of radish, tomato and floral notes. Palate was a bit sour, but turned the corner with some air to have some nice red fruit and earthy notes. This was pretty nice, but not in the "wow" territory for me. (2934 views) | | | Tasted by Chaz Bham on 12/2/2012: An unusual wine for me, as I have stayed away from the Jura. Bizarre electric red color, kind of like Kool-Aid / Wyler's strawberry from when I was a kid. Interesting floral nose, and then an all-out tart acid attack on my palate. I was actually afraid of this wine after I tasted it, thinking it was some sort of witches brew from the netherworld. I will withhold rating, because I do not fully understand nor comprehend this concoction, and will leave it to those who appreciate these wines on a regular basis. (1567 views) | | | Tasted by David Paris (dbp) on 11/11/2012 & rated 89 points: Jurafest 2012, Day 3 (E&R Wine Shop, Portland OR): Nice earthy Pinot aromas. Very bright and lean, but at the same time certainly distinguishable as Pinot Noir. Some green herbal notion is there. The palate is bright but very thin. Incredibly lean, tart and soft in texture. Moderate acidity, but I'm really just struck by the lightness. Tart, soft and lean on the finish. Balanced, with nothing out of whack, but it's definitely light. Again, bet this will age impeccably, but for consumption today it doesn't offer much pleasure; just the pleasure of light structural balance that will turn into something quite nice. 89+ (2087 views) | | | Tasted by rm wines on 11/6/2012: Delicious and very drinkable at the moment. Nice light tart cherry flavors, without being overly fruity. A very strong thirst-quenching flavor, yet plenty of complexity that should take over with some more time in the cellar. (1373 views) | | | Tasted by rjonwine@gmail.com on 5/26/2012 & rated 90 points: Jura Tasting (San Francisco Wine Trading Company, San Francisco, California): Light medium cherry red color with pale meniscus; evocative, tart strawberry, floral, hibiscus nose; tasty, youthful, tart cherry, tart cranberry, mineral, hibiscus palate with a very tart note and medium-plus acidity; needs 2-3 years; medium-plus finish 90+ points (from vines planted in 1977; 12% alcohol) (1217 views) |
| By Richard Jennings
RJonWine.com (5/26/2012)
(Jean-François Ganevat Côtes du Jura Cuvée Julien) Light medium cherry red color with pale meniscus; evocative, tart strawberry, floral, hibiscus nose; tasty, youthful, tart cherry, tart cranberry, mineral, hibiscus palate with a very tart note and medium-plus acidity; needs 2-3 years; medium-plus finish 90+ points (from vines planted in 1977; 12% alcohol) 90 points |
NOTE: Scores and reviews are the property of RJonWine.com. (manage subscription channels) |
| 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.France 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.comJuraA petite and relatively obscure wine region in eastern France, between Burgundy and the Swiss border. Its geographical isolation has helped it to remain a rare bastion of traditional winemaking techniques, and today it produces some of the most distinctive wines in the world. Reds from the Jura are often light-bodied, earthy, berried, and reminiscent of the village wines of Burgundy (though here they are made of local grapes like Poulsard and Trousseau). While Chardonnay features widely, the true specialty of the region is the Vin Jaune (“yellow wine”) made from the white Savagnin grape. Cloudy, difficult Vin Jaune is made only in the best vintages, and must be aged for at least six years before being released. As it ages under a layer of yeast, known locally as “voile,” the wine slowly oxidizes, leading to complex aromas and flavors that range from walnut skin to sultana to spices and truffles. Famously long lived it is always sold in dumpy 62 cl bottle - the wine lost in production having been taken by les anges.
On weinlagen-infoCôtes du Jura On weinlagen-info |
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