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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 88.6 pts. and median of 89 pts. in 24 notes) - hiding notes with no text | | | Tasted by BurgAndy on 3/23/2016: This is awesome. Gravel, tart black cherry, and graphite. Lots of acid. Oxymoronic hedonistic austerity. Reminds me of Lafarge. Joblot always seems to ring my bell. (2068 views) | | | Tasted by JM_MadTown on 4/5/2015 & rated 86 points: While I love the wines of Joblot, I have rated this bottle a couple of points lower than I have been. The reason for this is that the fruit is fading fast and now the acidity is more predominant. Having said that, it still has notes of sour cherry, minerality and green tea that I love about these wines. Time to drink these up! (1922 views) | | | Tasted by JM_MadTown on 2/11/2015 & rated 88 points: This is getting to be an older Givry, but still holding on with some sour cherry on the palate along with green tea and nice acidity. I think it is time to drink these up before the fruit has completely faded away. (1984 views) | | | Tasted by JM_MadTown on 11/28/2014 & rated 89 points: This continues to drink beautifully, but it is definitely middle aged. It offers a nice Pinot fruit nose and then on the palate are ripe red fruits, spice, very nice acidity and a reasonably long finish. (2061 views) | | | Tasted by JM_MadTown on 1/18/2014 & rated 89 points: At 12 years, the wine has a light red color, but a very nice nose of pinot fruit. It was dry, earthy, with subtle black cherry fruits. Very nice drinking, but won't last too many more years. (2480 views) | | | Tasted by d'Artagnan on 8/20/2012 & rated 90 points: Nez de bois brulé, de cerises rouges, de sous-bois. La bouche est en finesse, je le trouvais mince a l'ouverture, mais il a pris de l'ampleur après une heure. Les tanins sont fondus, il est à pleine maturité, il a un équilibre exemplaire, sans être spectaculaire au niveau aromatique. Un vin subtil, de plus en plus agréable, suave. Très joli, quoique sans la densité des 2005 et 2009. 90 pts
On entend souvent que les vins de Joblot sont des vins de garde. À mon humble avis, 7 a 10 ans est l'âge de la maturité et, s'il peut se garder plus longtemps, il ne s'améliorera pas. (2438 views) | | | Tasted by UTPK on 8/8/2012: Best showing so far. Mature but distinct nose of that typical cold 2002 fruit. Not a sweet wine, nor a pleaser, but probably as good as Givry gets. Certainly very fresh and enjoyable, but no real complexity. Impressive that it can keep ths well for 10 years though. (2179 views) | | | Tasted by S2 on 6/21/2012 & rated 89 points: This was opened 1 hour before consumption. Some red fruits on the nose and palate but this wine was very reserved. Would probably been better with some more air. (2246 views) | | | Tasted by BurgAndy on 6/7/2012: Drinking real well. Great nose of lean Pinot fruit, tree bark, and spice. Taut and focused on the palate, mature fruit and spice with secondary flavors of forest and leaves. Reminds me of Morey. Less austere than the last bottle consumed. Great but the material pales to that of the 2005 Givrys. (2031 views) | | | Tasted by kpak on 4/21/2012: terrible spoiled old maybe poorly stored? bought through auction and terribly disappointed. (1926 views) | | | Tasted by d'Artagnan on 4/16/2012 & rated 91 points: Dégustation Domaine Joblot (Restaurant L'Atelier, à Montréal, avec Jean-Marc Joblot): Verticale Joblot à l'Atelier
Quel joli vin! Il a de la finesse, c’est frais et raffiné, un vin très abouti, presque féminin, au point où j’aurais cru à la Servoisine. C’est élégant et précis, pas très concentré, avec encore une belle énergie. C’est la meilleure bouteille de ce vin que j’ai prise, sur quatre. Mes trois voisins ont considéré que c’était le vin de la soirée. C’était certainement le plus abouti, mais je préfère encore les 2009. J’en tire également la leçon que 8 à 10 ans est sans doute l’âge idéal pour boire les Joblot de bons millésimes. 91 pts (1446 views) | | | Tasted by BurgAndy on 1/12/2012: Bricking red. A great nose -- perfumey, spicey, cinnamon, almost Vosne in character. Palate is dry and acidic, earthy, subtle black cherry fruits. Very Givry, very Joblot in character. This wine was probably a better choice in its youth when its fruit was shining. Still fun to drink and appreciate for what it is. (1341 views) | | | Tasted by UTPK on 2/25/2011: Not a very enjoyable wine, still hard as nail, and not enough fruit in my opinion. Lots of acidity, but unbalanced. Tannins have melted away nicely but what does it help when there is not enough fruit? Open of two days, no oxidization, which may indicate that it can hold for many more years, but I'm doubting this will ever be a pleaser... (1584 views) | | | Tasted by UTPK on 8/2/2009: Light colour. Clean mature nose, light fruit, rasperrry, etc. On the palate, it is needs some time in the glass to open up, but given the appelation, it is never going to be a heavy sweet wine. I would starting to drink these now! (1888 views) | | | Tasted by d'Artagnan on 5/10/2009 & rated 88 points: Joli nez qui pinotte. La bouche est agréable, de corps moyen, assez dense, belle texture, aromes poivrés. un style plus masculin que la Servoisine. Je soupçonne qu’il développera plus de complexité d’ici 2012 car il est encore assez vigoureux et s’exprime mieux après une heure d’aération. 88 + pts (1996 views) | | | Tasted by d'Artagnan on 12/21/2007 & rated 87 points: Saveurs de cerises prononcées, un peu surettes, le bois est bien intégré mais l'ensemble demeure assez simple. Bien fait, savoureux mais pas de coup de coeur...Franchement j'ai mieux aimé les 2003 de ce domaine quoiqie celui-ci gagnera peut-être en complexité dans quelques années. (2196 views) | | | Tasted by BeavisCC on 4/11/2007 & rated 87 points: Good, but uninspiring. Likely needs more time. (2252 views) | | | Tasted by SacredCow on 5/24/2005 & rated 90 points: On the nose, plums, black cherries and pepper dominate. On the palate, medium bodied with black cherries, cherry and just a touch of earth. Almost candied, but also smooth, a burst of black pepper moves in on the medium length, tannic finish. Very nice wine, but let it sleep for a long while, and hopefully the candied aspects will integrate. (2566 views) |
| Domaine Joblot Producer website
U.S. Importer (Addt'l Info)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 Chalonnaise Single vineyards on weinlagen.infoGivry 1er Cru The vineyards |
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