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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by Brolawa on 2/21/2023: LU3. One bottle bigger than other. Decanted for 3 hours. WBA at same pp. (351 views) | | | Tasted by psmith on 6/2/2012 & rated 89 points: Rhone-like spiciness. Warm, medium bodied. Mature, without hard edges, but still a nice red fruit profile. Nice. (3678 views) | | | Tasted by beezer6 on 6/2/2012 & rated 93 points: Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Plump cranberry, some stewed tomato and red roast pepper. Bloody meat. A little age showing and screams Rhone...yet it was Burgundy. Still really thought funky Syrah.
So much spice. Woody. Cinnamon and anise. Red rocks. Drinking really well right now. Lift and finesse. (4176 views) | | | Tasted by Burgundy Al on 12/23/2011 & rated 91 points: Holiday Wines at Knightsbridge (Northbrook, IL): Ripe black fruit aromas, showing fair amount of maturity, but also good prominent spice. Palate seems more vibrant and fresh with meaty spice. Long finish. Drink in next 3-5 years. (4446 views) | | | Tasted by alion on 1/30/2011 & rated 94 points: Wonderful spicy and truffle nose. Concentrated, spicy, exotic wine - a little black cherry fruit. 94+ (3974 views) | | | Tasted by Rangstrom on 12/30/2009 & rated 92 points: Opened 90 minutes before dinner. Cork was in excellent shape. A darker red than I expected with some cloudiness and slight bricking. Nothing stuck out on the nose; just an embracing waft of forest floor earthiness and spice with some dark red fruits hanging around the edges. The sweet, dark red fruits are more present on the palate, but still dominated by the leather and earth tones. As smooth, supple and integrated as you'd expect with a little tang on the finish.
More nuanced than the bottle I sampled a year ago. Dawn would rate it a point or two higher. (3964 views) | | | Tasted by KeithAkers on 1/18/2009 & rated 90 points: Pinot Smackdown 2009 (Barrington IL, Wally's house): nose: very interesting nose as at first it almost seems new worldish, but then pulls back to reveal tones of souis bois, loads of spices, earthen tones, truffles, and dark tones of raspberries
taste: Very elegant and regal with decent depth that give off tones of sois bois, earthen tones, truffles, dark cherries, and dark raspberries. Good complexity and length
overall: A tale of two wines almost in the glass as it was evolving consistently. Polished and elegant with a lot of classic gevrey flavors and reveal themselves in a slow manner. Obviously in a large blind tasting this wasn't going to work the way I thought it would as it opened up a lot more when I got to it at the end of the night, c'est la vie (2511 views) | | | Tasted by KeithAkers on 7/27/2008 & rated 92 points: an easy sunday afternoon in the great white north (gurnee IL, jordan's house): nose: bright red fruits strike right off the bat with tart cherry tones, raspberry, forrest floor, and exotic spices. Fairly forward, but lacks depth or that second level that really seperates the really good burgs from the amazing and tremendous ones
taste: Good dancing feel with tart cherry, raspberry, exotic spices, and some pine tones. Nice and fluid
overall: very pretty, but it just doesn't have that next level that I wanted. It shows of the vintage really well and nicely shows off the producer. Good upfront attack and nice fluid feel across the palate that finishes off with tart raspberry tones (2262 views) | | | Tasted by jordanj on 7/27/2008 & rated 92 points: Mish Mash of wines (My house): Nose of sweet cherries behind a wall of smoke and graphite that turned to a lemon-citrus flavor as the wine sat in the glass. Very Smokey on the palate with a nice feel but very thin. The palate and the finish had a nice herbal streak with some strawberry pop tarts. All in all a pleasant wine. 90+ *** after a few hours the wine opened up even more and it took on a nice gunflint forest floor pine forest nose and a slightly fuller body and a suprsingly long tasty finsih. Very nice indeed. 92-93 (2436 views) | | | Tasted by drwine2001 on 7/2/2007: This has to be one of the best bottles of '97 I have had. Very healthy medium dark color, solid medium weight, and excellent dark cherry fruit which unfolded beautifully. Nothing weak, fragile, or artificially sweet here. In fact, just maturing (in contrast to the conventional wisdom about the drinking window of this vintage). Too bad-last bottle I owned. (1965 views) | | | Tasted by Keith Levenberg on 4/27/2005 & rated 95 points: This Grand Cru is in prime drinking territory, having transcended the lush, forward fruit that distinguishes Geantet-Pansiot's wines in their youth. Building in depth and detail in the glass through the last sip, this offers aromas of barbecue smoke segueing to charred and cured meats, with flavors to match. The fruit itself is remarkably light in body, especially for the producer, and fully transparent, just a screen for the evocative meatiness that expands in the mouth and clings to the palate. Drank with dinner at Cru. (3092 views) |
| By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Geantet-Pansiot Charmes-Chambertin Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound (10/12/2007)
(Domaine Geantet-Pansiot Charmes-Chambertin Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 1999, IWC Issue #83
(Domaine Geantet Pansiot Charmes Chambertin) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (11/1/2003)
(Geantet-Pansiot Charmes-Chambertin) Deep ruby - no sign of age. Bright blueberry and black cherry nose trailing off with a hint of coffee. The palate has good fat and acidity. Nice black fruit with slightly grainy, medium-density tannins. Very good length too - BUT - there seems no 'involvement' with this wine and it seems flat. I suspect the insidious entry of low level taint - you can't tell that it's corked and unfortunately there is no back-up bottle for reference. This was drunk following Méo-Camuzet's Bourgogne - and all four people drinking preferred the Bourgogne despite the obviously better underlying material of this wine. Not cooked - must be tainted - a shame. |
NOTE: Scores and reviews are the property of Burghound and Vinous and Burgundy-Report. (manage subscription channels) |
| 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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