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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.1 pts. and median of 89 pts. in 25 notes) - hiding notes with no text | | | Tasted by kd0821 on 12/28/2023: Past peak. Very raisiny but opened up. (187 views) | | | Tasted by Robwild on 6/17/2023 & rated 90 points: Ruby color. Mild tannins. Medium bodied. Oak, leather, vanilla, cherries and raspberries. (358 views) | | | Tasted by Francophile1 on 2/19/2023 & rated 88 points: Lots of bottle variation in this wine. I enjoyed this more than my past two bottles and tasting notes. Nevertheless, it is fully mature and starting on the decline. I’m glad this was my last bottle. Good, not great! (584 views) | | | Tasted by Francophile1 on 10/16/2022 & rated 85 points: I poured this down the drain in February for being oxidized. Tonight, it was not oxidized but it is past its prime. Ruby brown in color suggests it is on a fast evolutionary track. These bottles were purchased upon release so they have been stored perfectly since purchase. I have one more remaining. Drink up! (737 views) | | | Tasted by Francophile1 on 2/21/2022 & rated 79 points: Ugh! I hated pouring this down the drain tonight. The juice just wasn’t worth the squeeze. It wasn’t corked, it wasn’t cooked, it wasnt oxidized… It was just dead and flat. My previous tasting notes of this wine were better than this one and those bottles came from the same case. Bottle variation? Proves the saying… “there are no great wines, only great bottles.” (973 views) | | | Tasted by JCMenendez on 1/30/2022 & rated 90 points: The first day I was unimpressed. The wine was lean and almost non-existent. I popped the cork back on and moved to a cold fridge. A day later I let it come to cellar temp over a couple of hours and bam a transformation. The wine was broader and showing nice red fruits and some faint forest floor. There was some length and persistence in the finish as well. I was sad when the bottle was empty. This turned out to be a really beautiful elegant (but without the characteristic Gevrey 'sauvage' notes) and quite satisfying classic burg. Not bad considering I paid less than 30 bucks as I bought the last few bottles in a forgotten corner of the Green's (Atlanta) fine wines cellar. (818 views) | | | Tasted by beatles on 10/15/2021 & rated 90 points: Drinking a point, this is a very well balanced wine with a sound core of fruit, some secondary notes, som sous bois. No hurry to drink this, but I don't see this improving, so if you have it, pop it and enjoy: a classic Burgundy-wine, of not the most powerful gevrey.
#Scheelsminde (1550 views) | | | Tasted by Francophile1 on 9/27/2020 & rated 89 points: Similar to my tasting note from January. Red cherry and slightly more reductive than I last remembered. It is fully mature and even has a touch of bricking at the edges. Drink up! A good weekday Burg for easy drinking. (1352 views) | | | Tasted by Francophile1 on 1/9/2020 & rated 89 points: This has improved with two additional years in the bottle. While still a simple and somewhat lean Gevrey, it has put on some weight since the last time I tried it in 2018. I think it will get even better in a few more years in the cellar. (1558 views) | | | Tasted by khmark7 on 9/16/2019 & rated 88 points: Lean and typical of the vintage. Very elegant....in a style i prefer over California and Oregon. (1487 views) | | | Tasted by mathwonk on 8/4/2019: not very good. sour and fairly weak. not as bad as the 2013 winderlea shea vineyard i compared it to, but disappointing and seemingly oldish. terrible qpr at $67. (1597 views) | | | Tasted by CHINACAT on 7/4/2019 & rated 89 points: Dark fruit, some metal and meat, and plenty of acidity. Not quite fully mature, but approachable and enjoyable. From a 375 ml. (1311 views) | | | Tasted by RonniePiemonte on 12/29/2018 & rated 90 points: Very nice, very drinkable, has all the right attributes. Nice ruby color, interesting meaty nose, lovely balance of fruit and acid.
Nice $38 table wine. (1326 views) | | | Tasted by maxima on 6/7/2018 & rated 87 points: Assez fruité, des notes de terre et une finale de logueur moyenne. (1995 views) | | | Tasted by chatters on 5/22/2018: Negotiant Imported Wines (Marriot on Pitt Street, Sydney): Ripe, ripe, earthy, black fruits, slightly perfumed top note. Juicy and the fruit is more wile and a little sour on the palate with a little silky mouth grip. Hmm (1835 views) | | | Tasted by Eric Guido on 3/23/2018 & rated 88 points: The nose was deep with masses of red berry fruit, crushed minerals, wild herbs, and hints of animal musk. On the palate, I found soft textures with almost chewy red berry fruit, zesty herbal and minerals tones in a very easy-going expression. It finished shorter than I would have hoped, yet fresh with lingering red berries and inner florals. (2033 views) | | | Tasted by Francophile1 on 2/10/2018 & rated 87 points: This will warrant a higher score in 3 more years, but right now this is wound very tightly not giving up much. More cranberry and tart pomegranate than jammy strawberry/raspberry. Peppery finish. Give this time to rest and unwind. If this puts on some fat over time, it will be lovely. (1600 views) | | | Tasted by N.Bonaparte on 12/15/2017 & rated 91 points: Pleasant fruit forward wine with above average balance. Solid value for village level. Rounded out with nice finish. Crowd pleaser With no rough edges. Yes (1448 views) | | | Tasted by strawbo on 10/20/2017 & rated 90 points: Soft, velvety and well balanced. (883 views) | | | Tasted by Burgundy Al on 9/12/2017: Frederic Wildman Luxury French Tasting (Swift & Sons, Chicago IL): Tasting, brief note. Black, rugged and meaty. Needs more time than typical for Villages. Ok overall potential. (1782 views) | | | Tasted by Burgundy Al on 9/15/2016 & rated 86 points: Frederic Wildman Luxury French Tasting (Peninsula Hotel - Chicago IL): Tasting, brief note. Very good nose with concentrated black cherry and game, then some red cherry and spice hints. Slightly rugged finish. Not quite as enjoyable as when tasted one year ago. Probably will benefit from another year or two in the cellar. (1825 views) | | | Tasted by Burgundy Al on 11/8/2015: Knightsbridge Annual Holiday Burgundy/Champagne Tasting and Sale (Northbrook, IL): Tasting, brief note. Black fruit start-to-finish. Spice start, Brawny finish. Very good overall, very good textures for its level. (2445 views) |
| By Stephen Tanzer
Vinous, The 2013 Red Burgundies: Fascinating and Challenging (Mar 2016) (3/1/2016)
(Domaine Faiveley Gevrey-chambertin (m)) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Faiveley Producer website
Importer websitePinot 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.infoGevrey-Chambertin On weinlagen.info |
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