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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by Burgnick on 6/1/2023 & rated 88 points: Quite plummy and meaty, lacking the freshness and vibrancy. (609 views) | | | Tasted by melvinyeowq on 2/3/2023 & rated 90 points: La Paulee 2023: Very good typicity at first, had the structure and tannic bite of NSG but with the class of a good producer. Unfortunately became a little oxidised with tea and hawthorn flavours with air. (819 views) | | | Tasted by LW31 on 9/5/2022: Delicious. Great fruit and energy still. Perfectly resolved and very Cailles. Beautiful with duck breast. (432 views) | | | Tasted by LW31 on 9/6/2020: What a surprise from a vintage I often find hard to like. This was quite dense and fruit filled still. Good structure. Opens a bit acidic but blossoms in glass. Really lovely lingering pinot fruit on palate. Lacking some of the natural elegance I usually find in Cailles. Nice with roasted pheasant. Should have plenty of years ahead. (745 views) | | | Tasted by Keith Levenberg on 8/15/2019 & rated 94 points: This wine was just dynamite and a big surprise after just about every '98 I've had in the past few years has underwhelmed. Unlike most, this still has a boatload of fruit - thick, concentrated fruit pitch-black in tone in a weight class that would have made a lot more sense to me coming from the Vaucrains. The aromatics are almost fully developed with some underbrush and barnyard funk so this turns out to be a very complete wine, enough fruity sweetness to be enticing but the bottle age is also paying some serious dividends. Great to drink now but no rush, this will coast for awhile. (3211 views) | | | Tasted by Rieslingfan on 5/13/2015: 90 minutes of slow ox took this wine from tight and volatile, to aromatic and velvety. Red fruit, floral, leather, subtle spice and earth all worked together in a seamless whole. Served with roasted duck breast it was a masterpiece of wine and food pairing. I would gladly drink this now and over the next decade plus. It is just beautiful. (2296 views) | | | Tasted by pjaines on 4/12/2014: Burgundy bordering on Rhone at time - very dense and meaty with notes of orange peel, plums, spices - very exotic. Some grilled beef coming through and soft tannins. Just opening up now, and has years left on it. Decent, but lacks a bit of focus. (2412 views) | | | Tasted by coremill on 12/16/2011 & rated 90 points: This was downright terrible for the first two hours. Hardly any fruit, an off-putting cheesey funk, a hint of green astringency, lots of iron shavings and earth, palate dominated by acid/tannin structure -- I actively disliked it. But what a difference some air makes! The funk blows off, the fruit decides to come out and play, and now we have a whole different wine on our hands. Good Red and dark fruit with real depth and richness, and while the palate is still structured, there's a certain elastic pliancy to the texture, like you can stretch the wine out with your tongue and not find any holes. Delicious stuff that's not anywhere near mature and should reward several more years' cellaring. (2966 views) | | | Tasted by FieldingYost on 1/22/2009 & rated 86 points: The nose is dominated by menthol, forest floor notes, mulch-y and earthy with only a hint of fruit. This is drying out, but still retains vitality, with brambly and briary red fruit, and underbrush, with a fine length still although this has neither the sappiness nor the girth of a great Nuits St. Georges. Drink up. (2804 views) | | | Tasted by HandPickedBurgundy on 1/1/2008: Quite deep cherry/ruby, good depth of colour to the rim, and some distinct signs of browning in the rim. Very fine nose : spicy rich cherry fruit with touches of tobacco leaf and a real meaty undercurrent. Mouth entry is soft and smooth with nice fresh red fruit and a lovely richness to it. Mid-palate is quite full, with beautifully integrated flavours : spicy and savoury with nice rich fruit. Finish is lovely - long and savoury with just a touch of sweet cherry fruit. Just a touch four-square but very well balanced : a great '98. *** (2587 views) | | | Tasted by DChan on 1/16/2005 & rated 92 points: Now this is some exquisite juice. The aromas of roasted plum, hoisin sauce, and coffee are matched by typically Nuits briary black fruit and the almost Vosne-like touches of Asian spice in the mouth. Extraordinary balance and a lovely unexaggerated concentration in the middle, with a very long, fine finish. This is the kind of wine that blows you away with its elegance and subtlety. The only hint that this is a 1998 is a touch of astringency on the finish, but even that vanished after the wine had been open for a while. Not that this is brand-new information, but Chevillon rocks. (2538 views) |
| By Allen Meadows
Burghound (10/12/2005)
(Domaine Robert Chevillon Nuits St. Georges Les Cailles 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2000, IWC Issue #89
(Domaine Robert Chevillon Nuits Saint Georges Les Cailles) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous. (manage subscription channels) |
| Domaine Robert Chevillon Producer website
U.S. Importer (Addt'l Info)
The adventure started with Symphorien Chevillon who started working approximately thirty acres of vines at Nuits-Saint-Georges in his own name.
Then, Eugène-François (around 1914), following 2 years of military service and 5 years of war, took over the domain and bought a few plots as Premier Cru.
In 1946, the vines were taken over by the 2 sons (they separated later on).
Maurice bought 2 stills (39) and (46) and became an itinerant distiller. He continued to expand the Domain by buying new plots of Premier Cru.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 Cailles 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.infoNuits St. Georges 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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