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| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by levicn on 3/20/2022 & rated 93 points: 醒酒接近两个小时，闻香有野肉味，淡淡芝麻香，轻微烟熏和一些红果香气，入口酸度高，单宁细腻如粉，酒液咸，收口回甘，口中是樱桃，覆盆子一类漂亮红果，给人感觉香气细腻，结构精巧，后段淡淡芝麻香气增添复杂度，余味是悠长的红果香。没有炸裂的香气，饱满的酒体，但却如涓涓细流，令人回味无穷。 (599 views) | | | Tasted by Burgundy Al on 1/21/2021 & rated 91 points: Gevrey-Chambertin (Northside) 1er Cru Tasting (Chicagoland): Black and red cherry with good weight, better length and textural brightness. Very finessed finish with more complexity likely to emerge. Very good now, certainly better in another 5 years. (1942 views) | | | Tasted by Nanda on 1/21/2021 & rated 91 points: Northern Gevrey 1er (Zoom): Layered aromas of black cherry, meat and spice that are classically Gevrey. Approachable and balanced with forward fruit. Good now, but better in 5+ years as this gains more nuance. (1363 views) | | | Tasted by hajoha on 8/16/2020 & rated 93 points: Benjamin Leroux Gevrey-Chambertin Les Champeaux 2010
Supersexy på duft!
Utsøkt Pinot-parfyme og spice.
Silkemyk med elegant juicy frukt og nydelig friskhet.
Strålende balansert.
Dette drikker utrolig bra nå.
Lang presis finish med flotte modne tanniner.
Et lite strukturert bitt til slutt.
Fabelaktig vin og fantastisk value i sin tid.
93p+ (1489 views) | | | Tasted by Henda on 3/15/2019 & rated 91 points: Åpner litt tilbakeholden på duft, men åpner seg fint på karaffel etterhvert. Fin pinotfrukt helt i brytningspunktet mellom primær og sekundær utvikling.
Veldig juicy og åpen i munn. Lakris, lettbent syrlig pinotfrukt, medium ettersmak. Ikke voldsomt kompleks, men den mye drikkeglede nå. (1784 views) | | | Tasted by jpvins on 12/31/2018 & rated 93 points: Intense nose of fruit, some spice and forest. Dark red fruits and balanced acidity. Long. Really delicious. For me, perfect now but I'll save the last bottle another couple of years. (1450 views) | | | Tasted by vinkeger on 6/7/2018: Pen og kommunetypisk, integrert nese med begynnende modning av rustikke, men lyse jordbærtoner og kirsebær, samt fat. Høy syre i munn, sursøt og delikat kirsebær- og jordbærfrukt med relativt lette tanniner og en medium pluss lang, pen utgang. Nydelig vin som drikker utmerket nå. (1669 views) | | | Tasted by Cote d'Or on 3/19/2018: Slow-ox 30 minutes, tasted over 2 hrs, bottle from secondary market
-dark red faint purple
-pretty perfumed aromatic ripe cherry berry floral early mild reduction blows off
-med/med+ acidity, med/med+ weight/density texturally a bit thick low key dark fruit some earth and a mineral spine running through to the finish where there is a bit of oak presence med/med- tannins and decent length
-very good, fantastic aromatics, stylish, drinking quite well now though might have additional upside for 2-5 years, has the energy of the vintage the dark fruit profile of Champeaux with a little Gevrey earthiness that has emerged over the past 2 years - seems to be developing more terroir influence as the ripe fruit matures and the oak is integrating (1489 views) | | | Tasted by hajoha on 5/21/2017 & rated 92 points: Luftet ca 3 timer.
Nydelig parfymert krydret Pinotfrukt med friske bringebær i spissen.
Silkemyk munnfølelse - elegant.
Lettbeint intensitet og medium konsentrasjon med en lekker syrestrek.
Lang, presis og fast finish med finkornede tanniner.
Drikker bra nå med luft. 91-92p (1902 views) | | | Tasted by Burgundy Al on 12/10/2016 & rated 92 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Served double blind to the tasting group. Just open 20-30 minutes before serving. Mostly black fruit with good density, excellent textures and length. Most thought it Grand Cru. Slightly better than another bottle from 6 months ago. (2350 views) | | | Tasted by Burgundy Al on 8/15/2016 & rated 91 points: Black cherry, anise and roasted meat aromas. Similar flavors with moderate weight, moderate tannins and very good length. This displays and elegance and layers of nuance that is very impressive for its level. Good when popped-and-poured, then lengthened and improved over thenext three hours. (2146 views) | | | Tasted by Cote d'Or on 1/15/2016: PopnPour, tasted over 2 hrs and day 2
-nearly opaque dark red
-expressive spicy black cherry, cola
-med acidity, med+ concentration on med weight, exquisite balance and drive, complex darker fruited with apple skin saline mineral oak and sweet black cherry, good length
-still open and drinking well now; on the modern side but has the energy and tension of the vintage and not over-ripe or over the top; not much terroir expression; overall this is very enjoyable and reflects the vintage if less successful in expressing its place; would be concerned that this would be too extracted/flabby in a vintage like '09 but works well in '10 (1765 views) | | | Tasted by Normann on 12/25/2015 & rated 94 points: Nr 2 av 3 flasker. Mørk rød, 6 timer i karaffel. Framstår mer integrert og mindre frukt en sist flaske. Kompleks og kraftfull aroma med mørke røde bær, kirsebær, krydder, hint av lakris, fyldig og lang avslutting, en fantastisk vin fra en super produsent! (1834 views) | | | Tasted by Dbrane on 7/25/2015 & rated 87 points: This is really quite modern. So sweet on the nose and the palate as well. There were earth and pinot-ness but still came across as very glossy and new-worldish. (2077 views) | | | Tasted by BSA on 1/31/2015 & rated 92 points: Came around real well and letting its shoulders down after 3.5+hrs of decanting. Expressive nose, with subdued oakiness. Long tannins combined with medium+ accidity. Delicate and in early maturity. Thouroughly enjoyed this one. Pairing very well with veal fillet and mushrooms. (1524 views) | | | Tasted by nskelsey on 1/17/2012 & rated 92 points: Whilst I buy Clos des Epeneaux every year come rain or shine I have not been able to taste a sample of Leroux's own label until now and what a wine this is! A new addition to his range, this Gevrey is medium-dark ruby in colour with gorgeous black fruit notes on the nose. The medium weight body is beautifully round and silky. This wine is a real crowd pleaser and at a price tag that is around 30-40% cheaper than other top 1er Crus from around the Cote d'Or represents fantastic value for money. My feeling is this is a relatively forward wine and it will be interesting to see how it develops and the score may be conservative. Of all the wonderful wines produced in 2010 concensus suggests that Gevrey is the top village and this wine would support that view. Estimated maturity: 2018+ (2919 views) |
| By Allen Meadows
Burghound, April 2012, Issue #46
(Maison Benjamin Leroux Gevrey-Chambertin "Champeaux" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Maison Benjamin Leroux Gevrey-chambertin Les Champeaux 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/11/2012)
(Benjamin Leroux, Champeaux Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.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.Champeaux 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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