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| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 45 notes) - hiding notes with no text | | | Tasted by mclanew on 1/27/2024 & rated 92 points: Slow ox one hour. This is drinking well and an early maturity stage with only a little unresolved tannin. Floral, racy nose. The palate is high toned, black cherry liquor, licorice and spice. Fairly four square, quite concentrated. Medium to full bodied. Will probably last quite a while but not evolve significantly from here. (263 views) | | | Tasted by WoodieBayArea on 9/29/2023 & rated 93 points: this bottle was a mirror of my 8/21 bottle note... bright, lovely with red fruits and spice... really really good for its level... wasn't surprised to see my 2012 note -- where I said OK on night one, then after four nights under argon gas it came out almost like what I tasted tonight (even tho 11 years ago)... loved this, sadly not a bottle left in the USA... be aware, this was the bottling with the VV lettering on an angle is the left upper corner of the label (428 views) | | | Tasted by Topper on 2/22/2023 & rated 94 points: My 4th bottle of six and, as others have noted , drinking beautifully now, with bright cherry on both the bose and palate, medium full body and resolves tannins. Really nice. (875 views) | | | Tasted by cgrimes on 10/8/2022 & rated 94 points: Nice garnet color. Nose of cherries minerals mild spice. Similar on the palate. Lovely integration of flavors and structure. Gentle tannins. Lots of life left but drinking well now. Great with salmon. (1041 views) | | | Tasted by Burgundy Al on 9/18/2022 & rated 92 points: Pausing for the Cause Fundraiser and Dinner (Obelix - Chicago IL): Alongside the (less interesting) Bressandes. Ripe, powerful, and tannic, yet close to fully harmonious while still showing a bit of edge. Lots of black fruit and roasted game here. Big, powerful, long. (1912 views) | | | Tasted by sunalsorises on 8/13/2022 & rated 92 points: A little tight at the start. Opened up nicely after 30 minutes. Good balance with mature fruit at the tip and some tannins om the finish. Excellent with king salmon. (984 views) | | | Tasted by joshuanage on 11/18/2021 & rated 92 points: Blueberry/blackberry nose.
Very nice wine with some Renardes gaminess and good concentration.. Delicious. (1466 views) | | | Tasted by WoodieBayArea on 11/2/2021 & rated 89 points: was either shot down completely or really didn't any body / fruit to speak of... unusual for an '05 red burg (which I generally -- at this moment in time -- find big / bold / brutish)...hmmm (1342 views) | | | Tasted by WoodieBayArea on 8/14/2021 & rated 92 points: really nice, with ample fruit and some considerable spice, also bright and lifted (1338 views) | | | Tasted by dchain on 5/9/2020 & rated 90 points: Slightly better than my previous experiences with this wine but I just find it a bit too brooding and muddled to get a lot of pleasure from this wine. Maybe more time still required? Decent but uninspiring. (2030 views) | | | Tasted by WinoRick on 5/3/2020 & rated 92 points: Dark ruby, little browning and only a touch of sediment. Silky, full bodied dark cherry with no tannins. Maybe the slightest hint of oak A lovely, rich red Burgundy at its peak. Years of life ahead, but why wait.
I looked at the recent reviews and there are a bunch in this April, all probably quarantined at home and hitting their cellars as am I. (1828 views) | | | Tasted by LT98 on 4/26/2020 & rated 94 points: This was pretty interesting, because I actually had a bottle about a year ago, which (and I think I neglected to enter it) was an 88. It tasted cooked, tannic, unbalanced. Not bad, but definitely not Grand Cru or even good 1er cru quality. So I opened this one with trepidation. It was from the same reputable store/importer, and was completely different. Well balanced dark fruit with great acid and mineralogy and soft tannins. Definitely Grand Cru quality and a delight. Just proving again there are no good wines, just good bottles of wine. (1436 views) | | | Tasted by BURG-ARESCO on 4/18/2020 & rated 89 points: I was a little disappointed. Grand cru 05? Decanted. Nose was fine but died after a few minutes. Good fruit and acidity balance, but not long and single-favored dark fruit. Could it be closed? I have 4 left and I am wondering whether to drink up or hold and hope. (1375 views) | | | Tasted by bevetroppo on 4/11/2020 & rated 92 points: NB. There is a vieilies vignes designation on this label for what it's worth.
Color a solid red with relatively minimal bricking if any on the edges. Impressive at age 15 and we're just getting started. Heady nose that has real depth and impact, a wave of dark red fruits, loamy earth, and pungent minerals. Generous and juicy ripe red fruits sweep across the palate combined with sous bois flavors and a plush texture that seems almost luxurious. Framed by soft and well-integrated tannins on the finish.
It would be cool to know Burgundy terroir so well as to be able to tell you this wine was typical of Corton Renardes, but I'd have to look that up and really, how specific could it be? I'm sure there is a 2005 effect here, a magical vintage in which you apparently had to work hard to make a bad wine-but let's not take anything away from what's in the glass. It's delicious now and if not quite thrilling, you get a glimpse of what that could look like. On the basis of the youthful color and overall impression, I'm pushing my own drinking window out a few more years. (1748 views) | | | Tasted by dsimmons on 9/18/2019 & rated 92 points: Very nice mature Burgundy drank with red salmon sushi. Cherry, earth and nice acidity. Defiantly in its window. (1389 views) | | | Tasted by neilsforest on 3/16/2019 & rated 88 points: Cutting to the chase - below expectations. Reasonable fullness but short on the finish and no complexity. Hard to imagine this getting better (1554 views) | | | Tasted by DCHawkeye on 6/9/2018 & rated 92 points: Based on other CT reviews saying that this has likely peaked, I opened my only 2 bottles of the '05 Girardin Corton Renardes, only to discover that Burghound apparently knows much much more about Burgundy than do my fellow CT users. Beautiful nose, lovely cherry fruit. Both bottles were delicious - worth every bit the 91-94 Burghound score. This is probably in a good place to drink right now, but I seriously doubt it's in danger of fading any time soon. This is a very good Burgundy, and if based solely on the price/quality ratio, this is an outstanding. (2140 views) | | | Tasted by DCHawkeye on 6/9/2018 & rated 93 points: 2nd bottle at the same dinner - equally delicious. I know Girardin seems to not get the respect accorded other negocients, but my experience with them (generally in very good vintages - '02, '05) has been great. (2013 views) | | | Tasted by DCHawkeye on 6/9/2018 & rated 91 points: The second of my two bottles at the same dinner with friends was equally delicious as the first. Perhaps not the complexity that one might hope for in a Grand Cru Burg from '05, but this was an awfully tasty wine. Opened a couple hours before dinner, but no decant, so essentially popped and poured. I think most of the better '05s still have a few years to go before being ready (I'm trying to hold off until 2020 for most of them), but these two bottles have made me curious to try a few others perhaps a bit sooner. (2155 views) | | | Tasted by efeldhake@yahoo.com on 9/22/2017 & rated 92 points: Deep garnet in color with ruby edge. Nose of cherries, stewed tomatoes, smoke box, and leather. Tastes of cherries, plums, leather, hint of green olive. Drinking well but fruit was outshined by acidity. Thinner on day two. Drink over next three years. (2430 views) | | | Tasted by Cmainardi on 4/14/2017 & rated 89 points: I agree with many of the previous comments. First, it is not likely to improve with age. Second, I expected more complexity. (2546 views) | | | Tasted by Tim Heaton on 1/21/2017: Hard to argue and of the points that dchain makes in his/her note of Sept 2016. Which is to say, this comes across as 1er material and NOT GC worthy. While there's a fair amount to enjoy (as a simple companion to food), it never really becomes exciting in any way, it never reveals any nuance or chance for hidden nuances. Agree with others, not sure there's really any reason to let this age any longer. Good, but short of very good or excellent; leans modern, with some gratuitous flab.
Served non-blind. (3010 views) | | | Tasted by Michael T. Zoppo on 10/19/2016: Still dark in color despite having thrown a fair amount of very fine sediment. On day 1 the nose was kind of closed, but really blossomed on day 2 into light cherries and earth. The palate over both days was sour cherries upon sour cherries, while the finish had spices and earthiness. This is awfully elegant for a Corton. I have a few more left and think it will be at least 3-5 years before I open another; from a cool cellar, this is showing pretty much no tertiary notes. Very good! (2609 views) | | | Tasted by dchain on 9/3/2016 & rated 90 points: i think this wine is not going to get much better. Looks quite mature already and it is only 11 years old. Bought on release and perfect storage and provenance. Cherry and spice but seems to be marred by a bit of alcohol/heat at the moment. Mid-weight and a bit lacking in intensity and excitment. No wonder it is a grand cru that trades at $50-60. I feel this producer lacks the will, excitement or determination to make something really special. I think with a bit more selection and care there could be something much more pure and intense. Instead I can only speculate that commercial pressures requires everything to be thrown in to the barrel and what is made is a shadow of its potential. Oh well, I guess you get what you pay for but even objectively speaking this wine is not deserving of grand cru status. (2748 views) | | | Tasted by dchain on 4/30/2016 & rated 91 points: Still quite dark looking, dark fruit on the nose, touch of soil and spice. Still quite closed. Starting to soften up a bit, nice balance in the mouth and decent length. Not given a lot up at this stage. Try again in a year? (2469 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine / Maison Vincent Girardin Producer Website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.
Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.
Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.
The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.
The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.
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.Renardes 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoCorton Grand Cru1er Cru |
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