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| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 27 notes) - hiding notes with no text | | | Tasted by liber on 7/20/2023 & rated 92 points: 3rd of 6, decanted an hour, perfect cork and level, surprisingly pale and browning, flavours as noted in first bottle in 2018 now with pronounced cherry liqueur element and some caramel, long and silky but not quite as fresh and pure as I would like, seems on plateau but given it's a 99 best days may well be ahead, plenty of heft, 10+ years. F (17.5). (440 views) | | | Tasted by devraj on 4/16/2023 & rated 87 points: Medium reddish brick in color. Mildly corked. Still shows reddish berries, spice and florals. Palate is medium-bodied with good acidity, sour-sweet berries and some soy. Clipped finish... (520 views) | | | Tasted by drwine2001 on 12/16/2022: A few shades deeper and more primary looking than the 2001 Trapet. Attractive aromas of strawberry and menthol. Medium weight, excellent texture and balance of red fruit and soil with crisp acidity and moderate remaining tannin. At a very enjoyable point now, but it still has at least 5 years before it reaches full maturity. Impressive and one of the best bottles of Geantet I’ve had. (1172 views) | | | Tasted by liber on 12/18/2020 & rated 88 points: 2nd of 6, decanted an hour, apparently perfect cork, perfect level, underlying as 1st bottle in 2018 but spoiled by light taint, attractive rich fruit apparent. VG (16). (1625 views) | | | Tasted by 5laton on 8/15/2020 flawed bottle: Corked dammit (1743 views) | | | Tasted by aChave on 11/7/2019 & rated 94 points: Lovely nose. Smooth, integrated, red fruit. Decidedly Gevrey Chambertin, but clean and well delineated. Lavender and roses... (1814 views) | | | Tasted by liber on 9/21/2018 & rated 92 points: 1st of 6, decanted an hour, perfect cork and level - dark, translucent red, hint of development on rim; meaty, damson and black cherry, touch of earth merest hint of spice and sous bois; medium, long, persistent if not notably concentrated for vintage but harmonious, nice touch of iron, mature and with scope for improvement. F (17.5)…..streets ahead of Poissenot in this vintage but no fireworks and no better as yet than the lovely 98 and 01. (2145 views) | | | Tasted by Burgundy Al on 1/27/2018 & rated 91 points: Lots of black fruit with an equal amount of roasted meat. Very good weight and length. Slightly rugged/ rustic edge when popped-and-poured, this softened considerably the next day. This will easily be enjoyable for another decade+. (3013 views) | | | Tasted by wineappreciation on 6/29/2017 & rated 92 points: Raspberry, cherry, with light notes of soil, leaf and cumin; a relatively subtle but pleasant nose
Light, fruitful, elegant, poised; graceful, but slightly watery finish; not a profound wine but very good
After half hour: Nose and palate more aged and dusty and somewhat more full
One Hour: Somewhat lighter again but once again more integrated
Not extraordinary but interesting and pleasant, and evolving, though without the depth that one might hope for (2343 views) | | | Tasted by drwine2001 on 10/23/2016: Medium unevolved ruby. Very slow start with a reticent nose showing, well, not much after an hour of air, and then a bit of funk, licorice, and black tea. This mutedness made me wonder about low grade TCA, but the bottle did not go in that direction. Chunky mid-weight palate, again only showing tannin at first. Eventually some blacker fruit came to the fore along with the only thing reminiscent of a bottle several years ago, that is, a vivid blood orange note. I'm still left thinking that this bottle was flawed in some respect or perhaps still too young, but that is not how bottles showed in 2014. At any rate, drinkable but not very good. (2965 views) | | | Tasted by Aglenardi on 12/16/2015 flawed bottle: CORKED! What a shame. Got this at HDH auction... Hmmm (3584 views) | | | Tasted by rossi.wine on 11/20/2014 & rated 93 points: Expressive and quite complex on the nose - dark fruit, earth, spices. Just lovely. On the palate good acidity and grip, nice balance, slightly tart finish. Very very persistent. No rush drinking this. 92-93+ (3330 views) | | | Tasted by Papies on 11/20/2014 & rated 93 points: 1999 Red Burgundy with Richard Brazier (Handford Wines, London): Touch of brownish note on the rim. Very nice nose, open and expressive and was very rich and ripe closer to what we would expect 1999 to be. Light Spicy edge so nice. Could be mistaken for a syrah at times. Still on the young side and more a red fruited wine but very good now and will aged very nicely. Great surprise. 93-94 (4412 views) | | | Tasted by drwine2001 on 9/29/2014: Light ruby throughout. Gorgeous nose of sour cherry, soil, and a distant hint of anise. Some secondary perfume as it sat open. Perfect light Gevrey weight with intriguing light sappiness and excellent mouth coverage without any wood influence. Snappy tart red fruit and an exotic twist of citrus balanced by earth and very strong underlying acidity that could still use a few years to fully absorb. This was just a great bottle in an ideal spot. Much more impressive than any Geantet Charmes I've had in the past. (3154 views) | | | Tasted by dcwino on 5/25/2014 & rated 93 points: For me, the best Charmes are expressive, concentrated and hedonistic wines that are not terribly complex. This is a wonderful example. Still quite youthful and not showing a lot of tertiary, expressive nose displaying mostly black fruits with a hint of red, blackberry, strawberry rhubarb pie, dark spices and earth. Very good concentration, round and warm fruit driven palate impression, good acidity and noticeable but nicely integrated tannins. Another five years of cellaring will add more tertiary notes. Very enjoyable. (3310 views) | | | Tasted by drwine2001 on 2/14/2014: Medium ruby with a hint of maturity. Typical Gevrey aromatics of sour red fruit and some soil. Medium to light weight, crisp and proper, brisk acidity but despite this, a pleasingly silky feel. Late touch of herbs. Inching toward full maturity. Finely detailed, but even accounting for the delicacy of Charmes, it is difficult to discern real Grand Cru character here; maybe at the Premier Cru level. (2656 views) | | | Tasted by Barry Rothof on 10/9/2013: Red Burgundy tasting (@ Rotterdam, Netherlands): A bit further downslope and to the north, from the Griotte-Chambertin adjacent section of Aux Charmes. Medium intense, opaque-ish ruby at the core with a clearing rim. This bottle was opened, checked for faults and left to stand in a cool place for about two hours.
The nose is far less evolved than the previous wine and shows medium intense notes of black fruits, a touch of leathery game and a smoky edge. Slightly beyond medium-bodied, feisty near-pronounced acidity pulls out the ripe-but-grippy medium tannins somewhat, but said structure is decently buffered by medium intense griotte cherries, although other than a slight earthiness further complexity is absent. Its mid-palate balance is no more than fair at present and it’s clear to me that this wine still has some structure to resolve. The fact that the finish ups the intensity a notch and sneakily makes it to the half minute post, reinforces confidence in its future promise, because at present it is not a bad wine but certainly no Grand Cru experience. Judgement reserved ................ TN Mike de Lange (2959 views) | | | Tasted by FYC on 5/10/2013: Lots of meaty aroma. The palate contained bright red fruit but also lots of tannins and acidity. This is still in a closed phase and needs more time. (2763 views) | | | Tasted by tbabes on 11/22/2012 & rated 93 points: Good fill, with a solid cork; popped, poured and consumed with Thanksgiving dinner. Dark ruby red core, with some hint of blood red at the rim. Lovely bouquet, offering up notes of ripe cherry, earth, leather and briar patch. Medium to full bodied; quite lush, rich and expansive for a Pinot Noir, with a long and heady finish. (3065 views) | | | Tasted by Milos on 2/5/2011 & rated 92 points: Very bright red and the freshness of the red fruit just oozing from the glass. Red cherry and raspberry, mineral undertones with good acidity. Very good food wine now. Secondary flavours not developed yet. Long finish. (3576 views) | | | Tasted by bevetroppo on 1/24/2011 & rated 92 points: Happy Birthday to Me! Several days later from memory so details are scant. Soaring and sweet fruit in the nose, lovely mature flavors, soft texture. Suprisingly feminine and supple, but good for another 5-10 easily. Certainly the softer side of Chambertin. Went great (how could it not) with my wife's delicious rendition of boeuf bourguignon. (3790 views) | | | Tasted by devraj on 8/11/2010 & rated 91 points: Drank on 8/10/2010. Very classic old world Gevry nose. Damp earth, wet leaves, red cherry and some asian spices. Tart red cherries, whiff of leathery aroma in the mouth all framed with high acidity. Good mid-palate..., was expecting more, but a good drink neverthless. (3448 views) | | | Tasted by MatthewF on 11/12/2009 flawed bottle: Jen's Birthday (Lake Bluff, IL): Corked. (4065 views) | | | Tasted by gsquireh on 1/17/2009 & rated 89 points: Black fruit nose and strong mineral flavor with progressive but clean finish. Not dense but elegant and enjoyable. (3193 views) | | | Tasted by noppakit s. on 4/5/2008 & rated 97 points: I don't know this domaine and I buy this wine because of the vintage and its area.
This wine is the most classic Burgundy for me. The typical scent of Pinor Noir that's clean and deep. Moreover it's getting better and better with more breathing time. Remaining seductive nosing, new oak but very very very light-toasted. I can feel the natural nature of grape. Hints a bit of Leroy's smell til the end. (about 4 hours of drinking/testing)
Full-bodied, well-balanced, big and backbone, beautifully well-made too. Good fruit and spiciness reminds me some feeling of La Tache. Cool !!!
Aftertaste is really great for Charmes-Chambertin.
I must give these words " This is a textbook of original Bourgogne wine " and give my regards to the wine-maker.
Thanks for create this wine to heal the pain in my imagination. (3583 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Geantet-Pansiot Producer Website | Importer web site for Geantet-PansoitPinot 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.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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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