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| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 89 pts. in 24 notes) - hiding notes with no text | | | Tasted by aagrawal on 12/18/2023 & rated 92 points: Wine Dinner: Mugneret Gibourg Vertical (Zazie's, San Francisco): Deeper aromatics, some figs, some musk; palate is deeper, still with some fruit concentration, some savory, nice depth, good concentration, medium-plus acidity, low alcohol; medium-plus finish. Lovely burgundy, deeper and richer than the more red fruited ‘98. 92-93 (445 views) | | | Tasted by bookert on 9/29/2023 & rated 91 points: Nice savoury notes but slightly over the hill (276 views) | | | Tasted by Sycamore on 12/2/2016 & rated 88 points: Agree with the high-80's score that seems to be the consensus with this guy. Serviceable and (relatively) reasonably priced, but nothing to really make it stand out -- screams neither this (great, IMHO) producer, or NSG Chaignots place IMHO. No hurry to drink; no perceptible reason to hold a lot longer, either..... (2619 views) | | | Tasted by DAN BAILEY on 9/14/2013: Ok showing but this bottle was a little grumpy, certainly compared with the 2000 Rousseau csj it was paired with. Dark, black fruits but still pretty tight. Might have been the stemware to be fair. (4577 views) | | | Tasted by winopops3 on 6/20/2013 & rated 92 points: Another bottle of this at the Kittle House. This bottle even better than last.
Dark ruby. Very fragrant nose on this bottle. Black cherry and spice with decent acidity and mineral spine running through. Moderate to long finish. A great surprise that went really well with the hanger steak. (4580 views) | | | Tasted by winopops3 on 12/28/2012 & rated 90 points: Had at Kittle House. Dark ruby. Fairly reticent nose. Very focused core of black cherry runs through this. Strong mineral notes. Well balanced acidity. Medium finish. Really nice wine. (4672 views) | | | Tasted by SimonG on 5/24/2012 flawed bottle: Shama's Mugneret-Gibourg @ Medlar (The Medlar, London): Seems oxidised too. (curiously, some glasses of this appear to clean up, other stay horribly stinky). Maybe VA or Brett? (2153 views) | | | Tasted by DAN BAILEY on 5/24/2012 flawed bottle: DOA (3290 views) | | | Tasted by Rupert on 5/24/2012 flawed bottle: A mix of Mugneret-Gibourgs (Medlar, Chelsea, London): Oxidised, badly so, much worse than the 96 Ruchottes (5589 views) | | | Tasted by DAN BAILEY on 5/6/2012: After 2 poor bottles, this was back on form and appeared to be entering prime drinking. Dark black colour. Vibrant dark fruits with lovely acidic backbone. Definitely a favourite with the crowd and WOTN. (1703 views) | | | Tasted by DAN BAILEY on 7/22/2011: Drunk over 2 evenings. Black, with a hint of red fruit. Primary, precise, somewhat tart but deeply fruited on the palate. With more air, some fine but dry tannins clamped down on the back end. Needs another 5 years. (1765 views) | | | Tasted by ToddS on 3/18/2010 flawed bottle: Seepage past the cork and the poor taste to go with it. Harumph. (2164 views) | | | Tasted by Jeff W on 2/12/2010: Mugneret-Gilbourg lunch (The Ledbury): Alltogeher more approachable than the '95, with vibrant acidity and a short, spicy finish. However, rather uninspiring, with a modern feel. It needs food. vg (2607 views) | | | Tasted by DAN BAILEY on 1/13/2010 flawed bottle: Not sure what the problem was with this bottle but it was a very disappointing showing. No obvious TCA. Wine was a nice dark colour but palate was disjointed and had a piercing, extremely sharp, vinegar-like quality that overwhelmed any fruit. Previous bottle was stellar so judgement reserved for now. (2047 views) | | | Tasted by DAN BAILEY on 12/25/2009: Spellbinding. Gorgeous, sweet, punchy berry flavours with a little vosne spice (almost unique in nsg to chaignots) and a hint of nsg rusticity. My favourite qpr 1er, particularly in the hands of the sisters! (2150 views) | | | Tasted by Edclr on 7/9/2009 & rated 88 points: Earlier notes captured this wine. Lean, forest floor nose, dried cherry, excellent food wine. Not a home run, but a good solid single/double. Had alongside 2004 Etude Heirloom and it was a draw quality wise. (2178 views) | | | Tasted by Rupert on 3/4/2008 & rated 88 points: An evening of Mugneret-Gibourg (Le Deuxième, Long Acre, London): Leaner and more focused than the 2002, dry cherry pinot style, a bit metallic, but fine (2756 views) | | | Tasted by Siggy on 4/20/2007 & rated 89 points: Earthier and more rustic than the bottle I opened last year. Strong aromas/flavors of forest floor and dried leaves. Dusty cherry fruit. (2376 views) | | | Tasted by Siggy on 9/19/2006 & rated 93 points: Extended family dinner of roast pork. Saturated ruby color. Wonderfully rich and fragrant, showing black fruits, cherry liquor, smoke, minerals, and leather/earth. Long finish, with well-integrated tannins. Put on weight over 2-3 hours. Excellent balance and harmony. Great stuff, and a terrific QPR at ~$40. (2575 views) | | | Tasted by DChan on 1/1/2005 & rated 90 points: This is perhaps even juicier than the Feusselottes with its leathery black fruit and earthy yet elegant personality, with the wood noticeable but less obtrusive. But I think I prefer the Chambolle for its purity, especially if the oak influence disappears over time. (2973 views) |
| By Stephen Tanzer
Vinous, The 2001 Red Burgundies at Age 15 (Apr 2017) (4/17/2017)
(Domaine Georges Mugneret - Mugneret-gibourg Nuits-saint-george Les Chaignots 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2004, Issue #13
(Domaines Georges Mugneret et Mugneret-Gibourg Nuits St.-Georges Les Chaignots 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2003, IWC Issue #107
(Domaine Mugneret-Gibourg Nuits Saint Georges Les Chaignots) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (12/1/2006)
(Mugneret Dr Georges Nuits St.Georges Les Chaignots) Medium-plus colour. Drunk directly after the l’Arlot Nuits (Les Fôrets); the nose is instantly more concentrated and fruit driven, edged with a Vosne-like spicyness. Again the palate is more fruit-driven and shows a higher level of tannins, but they are finer cut. A good finish too. Despite sharing a Nuits 1er cru label, this is a totally different wine to the l’Arlot, each will have their own followers. Today I would choose the aromatics of the l’Arlot and the palate of the Mugneret! | By Bill Nanson
Burgundy-Report (12/1/2006)
(Mugneret Dr Georges Nuits St.Georges Les Chaignots) Medium-plus colour. Drunk directly after the l’Arlot Nuits (Les Fôrets); the nose is instantly more concentrated and fruit driven, edged with a Vosne-like spicyness. Again the palate is more fruit-driven and shows a higher level of tannins, but they are finer cut. A good finish too. Despite sharing a Nuits 1er cru label, this is a totally different wine to the l’Arlot, each will have their own followers. Today I would choose the aromatics of the l’Arlot and the palate of the Mugneret! | By Bill Nanson
Burgundy-Report (9/1/2006)
(Mugneret Dr Georges Nuits St.Georges Les Chaignots) Medium-plus colour. Drunk directly after the l'Arlot Nuits (Les Fôrets); the nose is instantly more concentrated and fruit driven, edged with a Vosne-like spicyness. Again the palate is more fruit-driven and shows a higher level of tannins, but they are finer cut. A good finish too. Despite sharing a Nuits 1er cru label, this is a totally different wine to the l'Arlot, each will have their own followers. Today I would choose the aromatics of the l'Arlot and the palate of the Mugneret! |
NOTE: Scores and reviews are the property of Vinous and Burghound and Burgundy-Report. (manage subscription channels) |
| Domaine Georges Mugneret-Gibourg 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.infoNuits St. Georges 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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