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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 24 notes) - hiding notes with no text | | | Tasted by Nanda on 2/4/2024 & rated 88 points: 5+ years since my last bottle, and the wine hasn't budged much. Rather ripe and roasted on the nose. Palate has rich and dense fruit with structure that is now integrated. A bruiser that is likely always going to be a clunky wine. (893 views) | | | Tasted by chbeaumont on 10/29/2022 & rated 92 points: Dark; pulsating, bold nose, dark fruits; palate blazes away, fulsome, boundless; energetic finish. Probably more to come. Typically Sylvie. But is it truly Burgundian? (1324 views) | | | Tasted by Enfantterrible on 12/28/2018 & rated 90 points: Drinking incredibly young for a 2005 village. Not closed but feels like it has a lot more to give. Dark fruits, cloves, hints of ginger. Lovely but I’m not touching my next bottle for 3+ years (3073 views) | | | Tasted by Nanda on 12/26/2018: Not sure if this was a perfect bottle, but it had a distinct roasted black fruit aromatic that was distracting. Probably heat damage, but perhaps the ripeness of the vintage. The palate was more clean with good rich black cherry and gevrey meatiness and spice. Still had some new oak that needs to integrate. Will reserve judgement and hold my remaining bottle for a few years. (2930 views) | | | Tasted by markydb on 10/15/2017 & rated 91 points: It's genuinely hard to not get carried away when rating this superb village Gevrey because it is not only flat out terrific but each bottle keeps getting better and better. Beautiful floral nose with blackberry notes supported by fine tanins which keep getting tamer as the years progress. It still needs an hour before you start drinking, but that's only because you'll drink it so fast you'll miss out. Buy, drink enjoy; it's really that good. (3522 views) | | | Tasted by Cipivts on 8/30/2017 & rated 94 points: Medium ruby, pronounced aromas of red cherries, leather, farmyard, tar, cigarleaf, i could go forever, beautiful... I would drink this everyday. On the palate huge acidity, integrated tannins with intense flavors of tar, cigar leaf and cherries. Amazing long finish. This one can age for at least 5-7 years, but awesome now (3427 views) | | | Tasted by markydb on 7/15/2017 & rated 92 points: 10 years in the bottle and this big beautiful village wine is better than ever. Its tannins are continuing to round off and there remains a wonderful core of cassis and blackberry. Add beguiling nose of Gevrey spice and it's really hard not to love this wine. A wine to drink & enjoy now and perhaps for another decade. (3145 views) | | | Tasted by RaggaMat on 5/27/2017 & rated 92 points: Pungent, earthy, spicy black berry fruit. Full bodied, rich, with more red berry flavours on the palate. Silky tannins and excellent acidity. Some signs of maturation here but this will clearly last a long time. (2236 views) | | | Tasted by tcavallo on 10/21/2016 & rated 90 points: A bit of reduction out of the bottle, some earthiness but nothing jumping out of the glass. Good structure and acidity. Will check in again in a few years. (2890 views) | | | Tasted by Eric Becker on 5/29/2016 & rated 93 points: Served right out of the bottle and consumed within half an hour.
Simply delicious! The wine is - as others have commented - not about complexity, at least now. But it is perfectly balanced (low alcohol), pure, juicy, flavourful and simply feels "healthy" - as if it could stay forever in its current state. In fact it did not change a lot from my last assessment, albeit that was a split bottle. Some tannins are still there, but not obtrusive so. The acidity has settled and no longer stands out.
I recommend to drink the wine over the next 10 years. (3287 views) | | | Tasted by alion on 1/16/2015 & rated 94 points: Last - and best - bottle. Spicy, rich, blackberry, ripe black cherry and mahogany nose and palate. Hints of undergrowth, earth and farm as well as woody concentration adds complexity. Wonderful concentration and length for a village wine. Great balance. Peaks at 2 hours air. Better showing than last year. As with my last note, this is no elegance here. But on a cold winter's evening, simply stunning for a village wine. (2814 views) | | | Tasted by alion on 9/18/2014 & rated 92 points: Big, rich, ripe Red Burgundy. Loads of oak. Black fruit - blackberry jam - and violet with hints of clove, and mulled wine spice. Great balance. Long. No rush at all. Needs a colder day and richer food I suspect to show at its very best. Very good indeed - of its type. Elegance is not what this is about. 92+ (2770 views) | | | Tasted by grayfont on 4/11/2014 & rated 88 points: a little thin and high pitched but plenty of fruit and still very enjoyable for a village level wine from G-C. (3043 views) | | | Tasted by LT98 on 2/28/2014 & rated 93 points: Wow - terrific value with great black fruit - nice toasty, but not overwhelming, oak flavors, and still quite young. I wish I bought many more bottles than I did. (2710 views) | | | Tasted by VinoVeloVinyl on 7/27/2013 & rated 91 points: This really hasn't shifted much in five years of keeping! The colour is just beginning to fade at the rim but remains dark and glossy for the most part.
N: Griotte cherry, maybe some cola and earthy tones too. Still somewhat muted and cagey.
P: very silky attach, followed by a wave of intense dark cherry, blueberry and creme de mure. Verging on opulent but then the acids and tannins close in keeping it well mannered. There's a slightly chewy edge which is surely down to the lack of de-stemming.
Overall, a big, impressive wine that might be having a bit of a sulky moment. There is still plenty of time in hand for this. Drink now after a good decant or hold for 3- 5 years. (2920 views) | | | Tasted by Eric Becker on 4/19/2013 & rated 92 points: Wow, this was drinking surprisingly well! A split bottle perfectly stored since release.
Dark in color, in the nose initially sweet candied fruit and only just a whiff of new oak. The latter disappeared with aeration and darker tones (forest floor) come to the front.
On the palate this had a pronounced acidity but easily enough material to balance it. The tannins have not yet resolved but don't detract from the drinking pleasure. The finish is long.
The wine has moved in an early stage of secondary nuances, is beginning to integrate its components. Another five years will do this only good, but drinking it now was already rewarding! (2413 views) | | | Tasted by Maestro on 1/9/2011 & rated 93 points: Compatible with my previous note, but much more developed. A beautiful wine indeed. (3798 views) | | | Tasted by Jossik on 11/20/2010 & rated 82 points: In questa fase un vinone fin dal colore, quasi nero inchiostro. Molto pesante e concentrato in bocca e con toni vanigliati e di frutta scura al naso. (3355 views) | | | Tasted by Maestro on 10/11/2008 & rated 93 points: A smooth and silky texture, with fine tannins, and liqueur-like expression of black fruit and dark chocolate. Beautiful expression of Pinot Noir that finishes with elegant notes of brown spices, chocolate and minerals. This is a fascinating and reasonably priced wine that will drink well for the next 10-12 years. (3874 views) | | | Tasted by Sky King on 3/24/2008 & rated 92 points: No surprise, very dark "2005" in color. This wine, which I have tasted 3 times now, is a fantastic bargain and performs well above the price point. Quite Gevrey in presentation, very dark fruit oriented with a not-too-subtle anise and exotic spice note. The wine is big in the mouth, and quite thick across the mid-palate, somewhat unyielding and shy despite a six hour decant. Very deep and loaded with potential, the tannins are here in abundance but they are well rounded and certainly overwhelmed by the enormous amount of fruit. Will be a 20yr+ wine in an appropriate cellar with definite upside. (3482 views) |
| By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Sylvie Esmonin Gevrey-Chambertin Vieilles-Vignes Villages Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/2/2007)
(Dom Sylvie Esmonin, Vieilles Vignes Gevrey-Chambertin Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (8/2/2007)
(Dom Sylvie Esmonin, Vieilles Vignes Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Sylvie Esmonin Gevrey Chambertin Vieilles Vignes) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Sylvie Esmonin Gevrey-Chambertin Vieilles-Vignes Villages Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous. (manage subscription channels) |
| Sylvie Esmonin (Michel et Fille) Producer website
Imported by Louis / Dressner in NYPinot 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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