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| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 17 notes) - hiding notes with no text | | | Tasted by TWSA on 1/22/2024 & rated 90 points: Nose: strawberry, game, hoisin sauce,tea, smoked meat, spices, hints of fennel
Notes: this pretty much completes my tasting profile of all the 2001 Groffiers. While this is, in my personal view, an excellent vintage for the Domaine but clearly the 1er Crus are to some extent approaching the end or the final quarter of its drinking window. The nose is quite outstanding but I feel the palate probably lacks the finesse of a fine wine so I'm unable to give any better ratings for this one. Needless to say the Beze and the Bonnes Mares are much better drinks at this stage but I can say for sure that this Hauts Doix is quite appealing for what it's worth.
Drink: now+
Rating: 90 (292 views) | | | Tasted by soyhead on 12/31/2020: nose - improved with air, strawberry, strawberry compote, baked cherry pie filling, perhaps confected though some spice. decant and it will reward you
mouth - great red Chambolle-Musigny fruit. quite juicy and the acidity is still raging. consume with food and it will be a juicy delight. And Drink up would be my recommendation. The 98 of this had a few night prior was more magical, this bottle seems a little a bit more formulaic. (857 views) | | | Tasted by DrinkBordeaux on 8/3/2017 & rated 89 points: A bit of a disappointment. Seemed overall disjointed and clunky. Seemed like it has passed its peak. (1530 views) | | | Tasted by Rob MacKay on 12/20/2016: Very much in line with other CT notes. Excellent wine. Groffier quickly becoming one of my favorite producers. (1956 views) | | | Tasted by jim francis on 3/15/2011 & rated 92 points: Fascinating wine. Opened 60 hours ago, seemed very backward in the nose, and quite tough and closed on the palate--the fruit was there but there was lot of earthiness and astringent tannins. So I decided not to serve it, thinking this was another not so great 01 (though the 01 Georges Mugneret Chambolle Musigny Beaux Bruns I did serve was killer). So tonight, having sealed and pumped the bottle three days ago, I opened it and it was totally different--lovely red fruits, tremendous bouquet on the palate, beautiful balance, tannins all resolved, long and lovely finish. So I agree with Milwaukeewino that I may have caught this at its peak, but I strongly recommend a long decanting ( I know, you're not supposed to decant 01s) or maybe opening it and then corking/pumping it for a couple of days. I buy a lot of Groffier and I have never been disappointed. This was a memorable bottle. (4741 views) | | | Tasted by milwaukeewino on 2/4/2010: Brilliant ruby. Not turning brown at all but clear separation at the rim. Likely never a deep color anyway. This was born to be delicate.
First whiff our of the bottle reminded me of the best of Oregon (sacralige, I know, but I came to Burgundy after Oregon, thus the reverse comparison).
Nose of Bing cherries and dried cranberries. Screams Pinot. I get a little of the forest floor/fallen fruit but really the nose is clean and bright and fresh. Man, there is a lot going on.
I get Asian spice/licorice family of scents. Strawberries? Tea? Chocolate. Cinamon. It is beautifully complex.
The palate is showing a touch of age.
LONG finish. Very rich and complex. It is all there. Perfectly integrated tannins. Sweet and smooth.
Ripe red fruit. Seamless body front to back. Full mid-palate with no heaviness. Bright acidity. Swirling flavors.
There's also a sense of restrained power. This is no whimp despite its delicacy and refinement.
I have to believe I caught this at the exact right moment. This is what gets people coming back to Burgundy. Groffier is a genius. (4497 views) | | | Tasted by MatthewF on 8/3/2009: Southside Chambolle 1er Crus (Chicago IL): Served Blind. Darkest red fruits of the flight. A bit of earthiness and a nice vegetal note. Ripe dark cherry and berry on the palate with a great finish. Some darker spice notes as well. Nice acid structure. (4733 views) | | | Tasted by cobbpa on 1/10/2009 & rated 91 points: FootballPizzaCheeseWINE (Lincoln Park, Chicago): Earth, cherry pit, hints of wet loam, a touch of wood, and faint raspberry on the nose. Tastes a bit earthy, is smooth, gives some light cherry. Finishes with a little wet dark tree bark, a hint of clove, some good cherry pie flavor, great acid, mild tannins and good length. Impressive flavors & good complexity (3727 views) | | | Tasted by KeithAkers on 1/10/2009 & rated 92 points: Saturday night Football and Wine (Chicago IL, Phillip's apt): nose: beautifully balanced and fragrant nose of plush red cherries, sous bois, slight earthen tones, and lots of red and purple florals. Great depth with a bright base on the tones right now showing its youth. Its starting to shed its baby fat and the chambolle characteristics are starting to come out
taste: nice and silky feel with a bit of elegance that the vintage brings as does chambolle. Soft and feminine tones of raspberries, red and purple florals, red cherries, and sous bois flow well across the palate. Nice fine grained tannins with medium+ acidity to remind you that this is a young wine just starting its window
overall: a very fun and lovely chambolle. Elegant and feminine, but not neccessarily delicate. Great depth on both the nose and palate, this has an alluring nature that is starting to show and will show with a bit more time. While this is ready to drink now, it will be fully at its peak in 4-6 years so that the full sense of terroir really comes out (4251 views) | | | Tasted by wilmette vino on 12/25/2008 & rated 91 points: a nice mature Cote de Nuits, plush deep nose with smoke and leather and funk, well balanced on the plalate with nice acidity in the finish. This lived up to its 1er Cru Chambolle-Musigny herritage, but it lacked presence and length in the finish, which may be a function of the vintage. Overall, it was very nice and I may consider getting another bottle. (1662 views) | | | Tasted by Winebof on 10/18/2008 & rated 92 points: beautiful silky wine. I am not a burg fanatic but would open these soon if I had any more. Had plenty of depth, and was packing some fruit, although it was well-integrated fruit. Had with a tasting menu & was unbelievable with a foie gras & reduced cherry dish. My only complaint would be it was lacking some backbone but that's nitpicking - this was a memorable bottle. (1707 views) | | | Tasted by danstrings on 2/20/2008 & rated 93 points: Coco500 Ed, Jo, Becky -- AMAZING classic Burgundy nose loaded with warm, wet truffley forest floor and exotic Oolong teas. mesmerizing aromatics, and a real silky uniquely French pinot palate. But it also has a fruity ripeness that points to New World influence. (1804 views) | | | Tasted by albeytw on 1/9/2008 & rated 90 points: Clear, light ruby, good quality cork
light to medium body, medium acidity and tannin. Oaky, sweet & ripe plum, cherry, grapefruit and lime, a bit note of cinnamon. Less structured compared with 1999 vintage. Shorter finish with vallina oak. (1880 views) | | | Tasted by carlwhat on 2/21/2007: little awkward on the finish. bit astringent. but there is something about this wine that i rather like... i suppose we could say it has abit of the animalistic qualities, and it does have an interesting nose with good mouth feel. the finish is really the primary detracting part although i do like it... (2221 views) | | | Tasted by danstrings on 6/1/2006 & rated 91 points: BBQ AC and gang--wonderful Groffier, New-Worldish to a certain extent but great balance. Lots of dark ripe fruit in an earthy truffly frame. (2181 views) | | | Tasted by Burgundy Al on 8/21/2005 & rated 87 points: Bright strawberry flavors to start, with some darker cherry on the finish.Fruit was somewhat simple and the tannins didn't seem perfectly integrated. I don't think this is getting more interesting. As the fruit starts fading (which seems like it might be soon), I fear this will be lean and unintersting. Drink by 2009 or so. (1182 views) | | | Tasted by PaulH on 6/16/2004 & rated 91 points: Clear ruby red color; sweet supperripe nose with a bit of vanilla. Nice fruit/acid balance, a medium body, silky smooth mouthfeel and finish. Very very good. (2833 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.Les Hauts-Doix 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.infoChambolle-Musigny 1er CruChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrent bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace."
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Di Giancarlo marino: comunque. Les Noirottes è un cru situato quasi al centro di Chambolle, subito ad est di Bonnes Mares, ed è confinante tra gli altri con i 1er cru Les Baudes (segnalo quello di H. Lignier), Les Sentieres (segnalo quello di R. Groffier), e aux Beaux Bruns (molto citato dalla stampa quello di D. Mortet, io preferisco quello di Ghislaine Barthod). Pur essendo ben situato, questo 1er cru non mi risulta aver mai dato vini di particolare pregio. Per chi ama e cerca lo "spirito" vero di Chambolle, oltre allo scontato Les Amoureuses (notevoli quelli di De Vogue, Roumier, Groffier, Amiot-Servelle...) ed a quelli già citati, consiglio Les Cras di G. Roumier e Ghislaine Barthod, Derrier la Grange di Amiot-Servelle, Haut Doix di Groffier. Volendo scegliere tra i Village, sono tutti buoni quelli di Groffier, Ghislaine Barthod e Roumier, produttori che eccellono regolarmente anche nelle denominazioni minori. Volendo parlare di Chambolle, occorrerà prima o poi dire qualcosa anche dei grand cru: la mia passione per i Bonnes Mares è nota ai miei amichetti sciagattati.
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