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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 27 notes) - hiding notes with no text | | | Tasted by Shiaxonna on 4/16/2022 & rated 90 points: Holds up well after all these years. Nerve and complexity present. Some fine grained tannins from the vintage. Floral and elegant. Really good. (904 views) | | | Tasted by SGoenophile on 4/9/2022 & rated 92 points: Dinner at Wah Lok. Deep garnet. Soft textured. Juicy and generously fruited. Already mature but still quite fresh. Still has some way to go. A competently made village wine with grace and elegance enhanced by age and maturity. (838 views) | | | Tasted by Goldstone on 2/7/2022 & rated 87 points: First of a couple of bottles bought on release. Nice earthy nose but somewhat dilute. Palate is thin and tart… cranberries. Nothing wrong, but nothing great. Drink up. (886 views) | | | Tasted by Jurgens on 4/26/2020 & rated 91 points: Wauw...Outstanding stage right now.... (1636 views) | | | Tasted by Jurgens on 9/1/2019 & rated 88 points: agree with Shiaxonna (1791 views) | | | Tasted by Shiaxonna on 3/6/2019 & rated 90 points: Good. Fresh fruited but perhaps lacking a bit complexity. Still lots of fresh red fruit after all these years. (1502 views) | | | Tasted by Cote d'Or on 9/6/2018: PopnPour, tasted over 2 hrs
-dark red purple no bricking
-rich ripe earthy dark fruit intermingled with mature sousbois notes
-med acidity, med weight faded dark fruit and earth mature elements, med/med+ tannins with a faint oak signature creeping in at the 2nd hour
-now on a mature plateau though there is still substantial structure (1699 views) | | | Tasted by Roland67 on 12/18/2017 & rated 90 points: Very dark and intense colour, though with a lighter edge signalling maturity. Intense and concentrated nose with blackberry and significant oak. Toasted oak. Very smooth flavour, despite that the acidity is still high. After one hour in the glass it opens and become even more friendly and gain a little more complexity with some herbs under the fruit. Very nice, very drinkable. You just don´t want this bottle to get empty. Given the fact that this is “only” a Village wine it is having a proud composition. Perfect Gevrey dark fruit and a surprisingly, almost Chambolle-like sweetness. 12 years of age and still I would not be afraid to keep the remaining bottles in the cellar for 5 or even 10 years more. It also drinks very well now, but give it time in the glass or decant it before serving. Will be perfect for accompanying duck or game. Last comment; this “just a Village” 2005 just push my expectations for the 2005 vintage in general even higher. Can’t wait to get into my 2005 premiere crus and grand crus …. (In some 5-10-15 years from now… ). 90+ (2317 views) | | | Tasted by Burgundy Al on 11/6/2016: Knightsbridge Annual Holiday Burgundy/Champagne Tasting and Sale (Northbrook, IL): Tasting, brief note. Black berries come across as big and ripe but still backward. Very "2005" concentration and structure. Needs until at least 2020. Or decant. (4278 views) | | | Tasted by Ahay on 10/21/2016: Not quite as good as old vine 03 more oak than i would like it began to change after about 1 hour to a less oak foward wine (2906 views) | | | Tasted by ashikoh on 4/13/2016 & rated 93 points: Dark ruby red with amber rim. Wonderfully complex earthy aromas of truffles, forrest floor, and a bit of Brett. Mixture of black and red fruit with cassis, cherry, and raspberry balanced by good acidity and a somewhat savory quality. Fairly full bodied with a long finish. (3271 views) | | | Tasted by WKW57 on 12/31/2015 & rated 90 points: Excellent tasting wine that opened up nicely over dinner. Fruit up front with berry and some cassis flavors. Terrific medium to full bodied wine with light tannins and an smooth and long finish. (3261 views) | | | Tasted by Wine Poor on 12/19/2015 & rated 91 points: Mouldy cork.
A brownish tinge to the light red colour.
Interesting nose with cherry and spice that I really enjoyed upon first opening.
Sour cherry and a soft tannin that gives a little grip on the finish.
Very enjoyable now and looking forward to how this develops as dinner approaches. (2656 views) | | | Tasted by Drunk at 40000ft on 9/4/2015 & rated 95 points: Awesome village Gevrey-Chambertin from a great vintage. I Wish I had more then 2 bottles left. (1396 views) | | | Tasted by pclin on 11/30/2014 & rated 90 points: Good nose, musky and clean. Notes of violet, stem, oak, and spices. Sweet and smooth on entry, decent mid-palate and a touch of bitterness on finish. Good mixed of black and red fruits. Label indicated 13% with no heat, good balance. Probably should have a bit more acidity, given the vintage. For a basic village, this has good length. Delicious stuff, hard to imagine VV version could be better than this. Does not hold up well on the 2nd day....Hmmmmm...90-93 pts. (A-) (2855 views) | | | Tasted by diggydan on 9/2/2014 & rated 92 points: This was drinking great. At a bidness dinner so not too focused on the wine but it was silky, powerful, elegant, and plush with ripe sweet dark fruit. $188 off the list at Charleston. (2268 views) | | | Tasted by neilemc on 7/27/2014 & rated 90 points: Bricking lite garnet color. Fruit-forward nose of forest berries and flowers, mocha and vanilla. Everything about this is perfect pinot noir expression except its a tiny bit thin throughout the palate. Flavors, layers, sweetness, spice and oak, just needs concentration to take it to greatness. (2171 views) | | | Tasted by Rob and Meg on 7/15/2014 & rated 91 points: This was excellent. Stunning aromas and flavors of deep, wild berry fruit, forrest floor, mushroom, and potpourri. Medium bodied with fabulous depth and texture, all confined by focusing red berry acidity and quite significant structure. This opened up significantly over the course of the evening, likely a good sign for the cellar. Hold. (2041 views) | | | Tasted by ataraxy on 2/20/2014 & rated 90 points: This opened up nicely after 2 hours. Lovely barnyard/mushroom funk (2183 views) | | | Tasted by ingar on 9/29/2013: Husker ikke at jeg drakk den, så da det vel ikke noe helt stort. (1725 views) | | | Tasted by Cleve Miller on 12/18/2011 & rated 90 points: Bright clear ruby in the glass. Raspberry, clove, sandalwood on the nose. Bright red tart fruits, spice, hint of leather, with a rounded, polished medium body and finish. (2758 views) | | | Tasted by louis99nolet on 3/18/2011 & rated 91 points: Belle notes de fruits rouges, belles arômes, bien équilibré, excellent. (2545 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Serafin Père et Fils Producer 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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