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| Drinking Windows and Values |
| Drinking window: Drink between 2016 and 2022 (based on 100 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.8 pts. and median of 88 pts. in 18 notes) - hiding notes with no text | | | Tasted by Paul S on 11/10/2019 & rated 90 points: Abby's Birthday BYO: Really quite nice - this was much better than the last bottle I had. The nose had a certain masculine attractiveness to it, with notes of smoked meat, dusty earth and dark berries. Nice. The palate was had a nice open freshness to it, with sweet acidities and a subtle grip of dusty tannins wrapped around a core of dark cherries, earth and smoky mineral. Still needs some time, but this was a nice, solid wine for casual drinking. (1015 views) | | | Tasted by Paul S on 3/3/2018 & rated 88 points: Not bad, but in a bit of an awkward stage - this seemed to bloom at certain stages, but ended feeling a little tight and thin. The nose was quietly attractive, with subtle wafts of dark fruit along with a touch of earth and iron. The palate took on very much the same character, but seemed to shut down a bit with time, with the earthier and more ferrous characters coming very much to the fore, and the black cherry fruit fading into the distance. It was decently balanced and nicely integrated, if a bit soft on the acidity, with a nice spicy finish that gave some length, but this was not quite as fun a drink as I would have expected in a 2011. Some quality here for a Givry, but remianing bottles will be kept away for a few more years (1578 views) | | | Tasted by galenico on 3/10/2016 & rated 90 points: ALTRA BORGOGNA; 1/16/2016-6/6/2016: 25% legno nuovo per 12 mesi.
Smalto per unghie, liquore di frutti maturi, sanguigno e ferroso. Il naso ha un accenno di terziarizzazione che ricorda quella del Sangiovese.
In bocca è completamente diverso dagli altri Givry: ha la ferrosità, la materia e il tannino terroso di un Pommard. La bocca è graffiante, sapida, bucciosa e amarognola.
Molto da pasto, ma per nulla pesante e trasuda pienezza e longevità.
Buono e sodo. (2983 views) | | | Tasted by ucbeau on 3/20/2015 & rated 88 points: Opened approximately 2 hours prior to serving. Quite closed initially, with some reduction present. The nose is all red fruit and whole-cluster spices at first, before giving way to forest floor and some oak. Good balance and typicity. Nice acidity keeps the raspberry/strawberry in check, and a little anise mixed with black pepper and baking spices add dimension. Not the most complex wine but very satisfying and a real pleasure to drink. A touch rough on the tannins but that could be due to the wines youth. (2657 views) | | | Tasted by hkm520240 on 1/29/2015 & rated 89 points: Dark ruby with crimson hues, fresh lifted nose of black cherry and dried herbs.
The palate is also fresh with good acidity, young with fruity notes, mix of black and red cherry with a hints of toasty oak. Long finish and soft tannins. Pretty approachable now. (2002 views) | | | Tasted by stayhappy21 on 1/29/2015 & rated 84 points: Drank this at Le Charsseur tonight with a group of wine enthusiasts.
The first of three Burgundies for the night.
This was a simple and straightforward Pinot Noir.
Nothing interesting or surprises.
Good for daily drinking or causal dinners. (2497 views) | | | Tasted by bourgogre on 3/8/2014: Il présente son fond habituel de bonbon dur sur une acidité qui transporte bien sa fraicheur mentholée (typique de l'appellation) .
Mais l'ensemble est plutôt court .
A déjà été meilleur (notamment le 2007 et le 2008).
Bon, mais ce n'est plus une aubaine.
*** (1715 views) | | | Tasted by d'Artagnan on 8/3/2013 & rated 89 points: un vin tendu et bien fait, qui pinotte et montre une texture agréable. En bouche, il est encore un peu serré et a besoin d'une longue aération ou de quelques années pour s'exprimer pleinement. Mais l'équilibre est excellent et le vin bien né. 89 pts (1729 views) | | | Tasted by paolonardi on 6/14/2013 & rated 84 points: spezie, frutti rossi, un po di fiori, cuoio, il naso è bello ed evolve bene con qualche ora di bicchiere. La bocca un po' troppo giovane forse per i miei gusti, acidità con persistenza corta e lievi ritorno floreale/fruttato. ok ma niente di davvero speciale! (1209 views) | | | Tasted by mduque on 3/4/2013 & rated 86 points: Not moved... Straight forward and typical but was expecting just a little more. Average QPR. (1089 views) |
| 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 Salomon 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 Chalonnaise Single vineyards on weinlagen.infoGivry 1er Cru The vineyards |
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