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| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by Musinus on 11/5/2023 & rated 90 points: Viscous, dark ruby-garnet appearance offering attractive, spicy, cherry-blackberry liqueur nose. A youthful and fresh nose comparable to the other two bottles consumed. Soft mouthfeel of mature red berries that offers a bit more heat than sweet on the modest finish. Nice nose but a blasé flavor component. (189 views) | | | Tasted by Musinus on 10/11/2023 & rated 93 points: Liked this bottle much better. Medium ruby-garnet color. Fresh plum-red cherry nose with hints of anise and rose. Still quite floral and more fragrant than the previous bottle. Flavor profile is a panopoly of cherry, red berry, and other red fruit flavors, offering a round, balanced, seamless, silky mouthfeel. Not an especially complex wine but very satisfying and in its prime drinking window. (188 views) | | | Tasted by Musinus on 9/5/2023 & rated 89 points: Dark garnet, spicy nose with cinnamon, allspice, pomegranate, touch of menthol. Balanced, rather straightforward palate of grilled cherries and sweet strawberries. A touch hot on the modest finish but a pleasant drink with food. (186 views) | | | Tasted by gregg g on 8/21/2016: P'N'P. No horribly, obvious oak on first sniff, some smoke maybe but not char. Mature fruit with some complexity, darkish red fruits, lingering finish. Delicious! Drank along side a '08 J Roty Charmres (and a Clos Vaguest). The Roty showed superior structure and depth, but the Girardin was more mature with a decent yet softening structure, commence the slow decline. Lacey, smooth texture if not a touch edgy at times. One more to pop within 2 yrs for sure to see if it adds complexity. (2450 views) | | | Tasted by peternelson on 8/21/2016 & rated 91 points: Canele: Earthy gamey notes at first with Asian spice, slight walnutty, bretty aspect, showing some age, medium concentration, just a bit weak mid-palate; good solid. (2402 views) | | | Tasted by microbox on 12/20/2014 & rated 92 points: P&P. eye: garnet, translucent, sediment, 2.5mm fading. nose: (strong, enchanting) strawberry, sous bois, piment, celery. palate: mid-weight, excellent structure and weight, tannins fine. 17 Caudalie, stable. very appealing. (2679 views) | | | Tasted by Burgundy Al on 5/12/2012 & rated 89 points: Another Saturday at Knightsbridge - mostly blind (Northbrook, IL): Double blind tasting. Served at first without decanting. Seemed tight on nose and palate. Very masculine and firm black fruit with a dense, meaty character. This came across as needing plenty of time. Bottle was subsequently decanted, and when revisited an hour later, showed some greater greater length and spice. Score based on second tasting. (4438 views) | | | Tasted by Thorwine on 1/22/2012 & rated 94 points: - Garnet color. It's balanced with a medium body. Satin-Like texture with a long finish - Leather, plum and light notes of mineral and light spices on the nose. Plumb on initial pallet with mid velvet, smoky leather and nice long finish. Drink now. (2659 views) | | | Tasted by joshbryer on 7/23/2011: Slow Ox for 5 hours. Crunchy red berry fruits on the nose with a slightly off-putting quality I can't pin down and the oak is evident here. In the mouth, this really delivers with some real class and depth. The sappy fruit is buffered by acidity throughout and secondary flavors of iron, blood and soy. Some oak still showing at the back of the mid-palate. Finishes very long with an intense bloody quality, deep fruit, soil, but an unfortunate touch of heat. Quite nice with the structure to go a while, but I don't think the nose will ever line up with the palate. Really shows grand cru depth, but not completely harmonius. (2530 views) | | | Tasted by microbox on 7/3/2009 & rated 92 points: uncorked and aired for 2 hours before pouring. bouquet of crushed red fruit, soil, mushrooms, hint of citrus and menthol. balanced and integrated palate, very long and stable finish (20 caudalie). well developed. will keep for another 5 years+. very good indeed. (2259 views) | | | Tasted by moveablesirkus on 3/22/2009 & rated 91 points: A lovely nose of strawberries dipped in chocolate, earth and smoke. The palate was a bit underwhelming. The acid was there, though the tannins were beginning to fall apart. I'd suspect this wine has only a few more years in it. Very pleasant. (1809 views) | | | Tasted by vintage61 on 3/15/2008 & rated 93 points: Deep solid ruby cherry color, clear throughout. The bouquet lept from the glass as it approached. Deep dark cherry aromas combined with exotic spice notes formed a beautiful breath with no detractors. The palate followed the bouquet with very well dileneated flavors and not a hint of tannin. Beautifully balanced. Thoroughly enjoyable right now, but still primary. I hope to be able to hold my last bottle for 5 years (1843 views) | | | Tasted by La Cave d'Argent on 9/16/2006 & rated 91 points: Consumed with the Brafman family at "My Place" resaturant on Girard in La Jolla. Bottle taken from my personal cellar. Unfortunately, the diners consumed the wine rather quickly after opening, not really allowing the wine to adequately aerate. I did allow the wine in my glass to breathe over a period of 1-2 hours, serially taking small tastes. However, I was not afforded a second glass so my impression of the wine was somewhat hampered by the lack of adequate, palate-coating tastes. That said, the wine sports a very deep ruby color and takes at least 60 minutes in the glass to show much on the nose, which then develops primarily into aromas dominated by black fruit and exotic spices. The wine is full-bodied and still shows significant, somewhat dry tannins. The flavors mirror the nose and the finish ends long, but somewhat coarse at this point. This wine clearly needs more time in the bottle. (1990 views) | | | Tasted by Hammer on 12/21/2004 & rated 94 points: I received the wine and I just couldn't help myself but to open one. Wow, if I had to describe this wine with one word it would be sensual. The wine offers up a beautiful bouquet of sweet sugared cherries and spices. It’s very difficult keep your nose out of the glass. In the mouth, its silky texture glides around your mouth with sweet round tannin. It’s amazingly beautiful and sensual wine and at $40 it’s a no-brainer. 94 Points. (3254 views) |
| Domaine / Maison Vincent Girardin Producer Website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.
Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.
Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.
The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.
The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.
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.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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