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| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 15 notes) - hiding notes with no text | | | Tasted by PITT Wine Guy on 11/17/2023 & rated 89 points: 2005 Dupont Tisserandot Gevrey Chambertin Les Cazitier Premier Cru
Cellared since purchase 2008
Tasted at Burgundy (Gevrey Chambertin) lunch Nov 15, 2023
Decanted 20 minutes for sediment (minimal)
Deep Crimson in the glass with some brown at the rim. There was a pleasant and complex bouquet of black fruit and tertiary elements.
The wine was full bodied with black fruit predominating. There was appreciable tannin at the outset that decreased but persisted during the tasting.
The palate did not match the nose in that there was minimal complexity and less than a 10 second finish.
I may have waited too long with this wine, as I expected more from a 2005 premier cru. Unfortunately, it was my last bottle. I would drink it up.
89 points. (308 views) | | | Tasted by jmoon on 1/1/2020 & rated 95 points: Really enjoyed this from first pour - no decant required
Deep dark delicious, beautiful length of spicy black fruits, ready now but no rush. (1628 views) | | | Tasted by Frijole on 5/16/2017: dark inky black red, little clarity, amber hue
Nose: cassis, leather, earth, cola, tar, tobacco, black pepper, silver, herbs, tannins, oak
Pal: cassis, earth, leather, tar, cigar, tobacco, silver, pepper, cola, chocolate, vanilla, green herbs, clove, tannins, oak, some complexity
Feel: full, broad, savory, acidic
Finish: long
T9 (2227 views) | | | Tasted by dougie on 3/10/2016 & rated 92 points: Have liked it a bit less everytime. Liked the richness and texture more in previous bottles. (2709 views) | | | Tasted by Shaddo on 12/1/2015: Ripe and powerful. Inky. Rich and structured. Not hot, but full-on. (2947 views) | | | Tasted by tomoem on 10/10/2015 & rated 93 points: This wine exceptional & unique wine flavors. Not your standard run of the mill notes from a Gevrey Chambertin. The wine requires decanting of 2 plus hours. Very perfumed nose at first, aged prunes, newly paved asphalt aroma. After an hour this began to come alive with evident earth aromas, velvety smooth. This is a great value wine ! (2881 views) | | | Tasted by dougie on 7/20/2014 & rated 93 points: Poured off a glass for an hour. First glass was a bit disjointed. The remaining glasses were smooth and silky. Last one in a year or two. (2675 views) | | | Tasted by Exered68 on 6/15/2013 & rated 92 points: Struggling to recall the food pairing with this - possibly veal. Learning from first bottle of six, decanted for longer in warmish lounge
Contributed to a discernible improvement - in length - but not the hoped for, eureka shout of 'At last. This is why I loved Burgundy back in the late Eighties'.
Can't deny the raspberry-scented depth and sign-off and overall very good. But at the very bad price of £57 per bottle, I was banking on more. (2144 views) | | | Tasted by dougie on 4/6/2013 & rated 94 points: Pop and pour. Great depth and texture at beginning. End up to raspberry and full bodied. Amazing flavors and finish. Drink next one in one or two years. Not far from being ready. Wow! (1807 views) | | | Tasted by Exered68 on 11/30/2012 & rated 92 points: Way too cold at first sip despite 75 mins in Waterford decanter on sideboard but had to plough on due to readiness of lamb steak, potato gratin and tomato and olive salad.
Recognisable G-C perfume but a little rough barnyard too. Finally came into its own on last third of bottle with final half glass truly velvety and immensely satisfying though suspect my tipsy and expectant state contributed - so marking at 92 with aim of bringing up to 94/95 with applications of 'lessons learnt'. (1673 views) | | | Tasted by fdub on 12/31/2011 & rated 94 points: Explosive perfumed nose of smoked meats and game with lovely small red and black berries. Rich mouthfeel with perfect acidity to balance everything out. This has been an amazing 2 days of tasting. NYE deserves red burgundy! (2434 views) | | | Tasted by datguy on 11/1/2010 & rated 96 points: Very earthy and easy drinking.. Soft tannins beautiful mid pallete.. Highly recommended! (2266 views) | | | Tasted by winelovr2001 on 11/16/2008 & rated 95 points: Very closed and only showing a portion of what is to come. Dark berries, spice, and a little game. Will come around in a few years. (2153 views) | | | Tasted by gorm on 4/17/2008 & rated 91 points: Dark red with purple glow. Nice nose of dark fruits, vanilla, some spice and ironlike minerality. In the mouth this is tight with good dark fruit, spinal acid, some tannins and a sligth bitterness which indicates that this needs time. Not the greatest 2005, but still outstanding. (2178 views) | | | Tasted by THT on 12/24/2007 & rated 94 points: Couleur sombre, violacée au pourtour du disque, de la profondeur. Nez puissant, finement boisé sur des notes de pruneaux. Assez haut en alcool avec une touche confite. Une certaine finesse. Notes de sureau, de baie sauvages. Long. (P.Essa) (2413 views) |
| 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.Les Cazetiers On weinlagen-infoFrance 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 1er Cru Map on weinlagen.info |
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