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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 64 notes) - hiding notes with no text | | | Tasted by seggert on 5/5/2024: Elizabeth loves this wine.
Drank May 3 2024 (133 views) | | | Tasted by Mleh on 4/21/2024 & rated 88 points: I have recently had several 2016s of the bachelet v.v. And they are excellent, some of the best gevrey I’ve had so I had high hopes for this but it was really underwhelming. I sipped it over 2 hrs and then drank with a quiche Lorraine. Nose was red cherries and palate was pleasant stemmy red cherries. The wine was really quite acidic, which was a bit more balanced with the food but overall not very complex and certainly my nothing like the 2016 in terms of the purity of fruit, lovely earthiness and layers of complex flavor. Bit of a disappointment to be honest. (129 views) | | | Tasted by GrandeSerataFuori on 12/31/2023 & rated 86 points: Wine 5 of 7 on NYE.
Medium color. Very smooth. This felt flabby/lifeless and little secondary characteristics. Cellar temp was too cold and the wine was a little better as it warmed up. Sad because I was SO excited.
(I've been unhappy with every bottle i've bought from Wine Consigners so far. 6 bottles total.) (416 views) | | | Tasted by Paul D on 3/25/2023 & rated 92 points: 3/6, good cork.
Pale/medium garnet core, pale garnet rim. Nose shows pure black cherry, bilberry - notes of violets and also meat and soil. Certainly complex for this level. Medium bodied, pure fruit, touch of meat and liquorice, lovely vibrant acids, frim but fine tannins, nice length. Lovely, this has come round niciely. (928 views) | | | Tasted by Charlie Carnes on 2/18/2023 & rated 95 points: This was absolutely terrific last night, I mean I was blown away! It had an astounding vinous quality, that enhanced already gorgeous, dark red wild cherry fruit. The fruit is crunchy, and rich, also weightless, and so fine. The house seems to get the most perfect balance between fruit, mineral and earth/soil perceptions. What a terrific place right now I believe it will improve for quite a few years to come. If you’re sitting on this, or lucky enough…Evocelles, Corbeaux, or Charmes, give them years, and be happy when you reflect on your cellar knowing they are there. (1067 views) | | | Tasted by fussyeater on 7/29/2022 & rated 88 points: Burgundy WIMPS (La Trompette, London W4): Menthol initially on the nose, quite svelte tannins and improved with time in the glass. Yet this seemed in the words of a fellow diner a bit "meh" as frankly it was underwhelming and insufficiently interesting or enjoyable given the pedigree of the producer. Hard to say if it would have been better in its youth. The bottle was in good nick. (1774 views) | | | Tasted by chablis28 on 12/8/2021 & rated 90 points: Siggy's wine at David's fantastic "Specialties of The House" dinner. A nice example of a mature, down the middle 06 red Burg. I bought some 06s,07 & 08s on recommendation from another Burghead who frequented the WS board. This producer's style & philosophy should be in my wheelhouse but, for me, Bachelet has always underperformed it price & hype. Just saw some '19 offered for $100. No thanks. Its a nice village Gevrey that shouldn't break $50 even today. Just my opinion though. (2007 views) | | | Tasted by Burgundy Al on 10/15/2021: I haven’t had this wine since just after release, and it is STILL firm and tannic, albeit with ripe/ big enough fruit to nearly balance that structure. Lots to enjoy, but not the harmonious version of this wine I expect in most vintages. (2491 views) | | | Tasted by Paul D on 7/9/2021 & rated 90 points: 2/6, excellent cork.
Medium ruby/garnet, pale garnet rim. Nose is quite aromatic with meaty, dark fruit, earth and liquorice. Medium/full bodied, meaty, slightly smoky dark fruit, earth, mushroom notes, firm but fine tannins, rich liquoricey finish, a little firm on tail end still perhaps. Excellent, may still have some improvement in it. (1695 views) | | | Tasted by Papies on 2/13/2021 & rated 88 points: Not sure if it’s the 3 bottles we got or just the winemaker got 2006 wrong especially given how great the 2007 is now. Almost difficult and sharp on the edges and with a bit of an astringent feel. 87-88 (2130 views) | | | Tasted by Papies on 12/18/2020 & rated 89 points: Much like our previous note ( Papies 89) an ok wine but lacks any notion of beauty and elegance and a definitely a far worse wine than the beautiful 2007.. 89 at best (1936 views) | | | Tasted by Papies on 6/3/2020 & rated 89 points: A solid wine but lacks the beauty , quality and finesse of the 2007 ( Papies 92) . In general 2006s are not as well performing ( at this stage at least) as the 2007s . Ironically we see the same in Bordeaux too .
Still in good spirits and a very happy wine and performs like it should for a village wine. Unlike its 2007 brother that is punching way higher. Soft and light, not very expressive and the old vines density of fruit is not that well visible. Good and happy 89 (1924 views) | | | Tasted by Paul D on 12/15/2019 & rated 91 points: 1/6, vg cork. Served at c13C.
Medium ruby/garnet core, pale garnet rim. Aromatic nose, pure bilberry/plum fruit, earth, touch of meat. Medium bodied, plums, bilberries, touch of soil, firm yet fine tannins, meaty notes on mid-palate, fresh acidity, very good length finish. Excellent village Gevrey, just at the start of its drinking window. To at least 2030. (1987 views) | | | Tasted by MAOC on 10/4/2019: 2006 bachelet. Just about open for business, rich red pastille elements overlay a slightly meaty, earth-driven background. Certainly showed very well, not dwarfed by a Lamarche Clos Vougeot from same vintage alongside it ***(*) (1781 views) | | | Tasted by Cote d'Or on 3/21/2019 flawed bottle: Heavy reduction and a burnt rubber tar-like element. (2150 views) | | | Tasted by soyhead on 2/25/2019: surprisingly big fruit. riper and richer than the '08. (2097 views) | | | Tasted by honest bob on 1/23/2019 & rated 90 points: From 75cl, perfect cork, decanted 1 hour (it needed it). Stern, masculine Gevrey: Medicinal-herbal aromas; green-severe fruit on the entry which softens with plenty of air, but never really seems ripe; still-present grippy tannins and fur on the finish. I admit, that doesn't sound like an attractive package, but there is real concentration here, more dark-inky power than I'd expect from a villages Burgundy with friendly 13% alc. and an individual signature which I actually find more appealing than my memory of the 1999 and 2002 Bachelet GC VV led me to expect. If you're a true Burghound, you might rate this higher than I did. V. good now, no hurry. 89-90P (2047 views) | | | Tasted by Cote d'Or on 11/28/2018: PopnPour, tasted over 2 hrs
-nearly opaque dark red purple with minimal bricking
-low key somber sweet dark berry savory meaty note
-med+ acidity, med weight robust mellowed dark fruit plum earthy minerality and a touch of early maturity, not hugely complex, med chalky tannins are a bit drying
-meaty masculine well-made Gevrey still on the upswing nearing maturity (1932 views) | | | Tasted by Tim2 on 9/9/2018 & rated 91 points: Remarkable for a village. Especially good with the cheeses. (1957 views) | | | Tasted by Pinot1313 on 5/26/2018 & rated 89 points: REBUY - YES, had with Salmon. Red Fruit, Lush, Deep red color. Long finish, Just went on. Wish I had more of the 2006. (2073 views) | | | Tasted by DougLee on 11/18/2017 & rated 89 points: Popped and poured. Darker ruby. Healthy nose of blackberry, black raspberry, earth, stone, violets. Layers of hearty, spicy dark plum and raspberry fruit on the palate cut with earth, stone, and hints of vanilla oak. Firmly textured, with moderate acidity and stern tannin. Moderately long finish of brambles, licorice, sappy dark fruit, and iron. Very nice effort, sampled quite early in its drinking window. Needs plenty of time. (2623 views) | | | Tasted by chablis28 on 9/24/2017 & rated 92 points: Finally, I've had a Bachelet GC VV that impressed me. Likely my own fault for trying them too young. This has a lot of upside but is in its early prime drinking window. I opened about 75 minutes before leaving for our pizza night Black Sheep Offline. This was a very solid night as we didn't limit the wine to sub 20 "pizza wine". One pet peeve of mine is the widespread assumption that pizza only deserves QPRs wines??? Yes, QPRs are great with pizza and really any food. I drink mostly QPRs every week but I also find really good pizza to be a great canvas for any wine. And why not higher end Burgs??? Ok, off my soap box. All together, home & venue, this was open in the btl for about 2 hours prior to drinking. No decant. Med dark but, translucent ruby red color. Very Gevrey and pretty intriguing tonight with a mix of red and black fruits, spice, bacon and especially earthiness on a energetic and fresh frame. Very happy to have two more! Bought this back in the day before the price jump. Paid $47, then. Now, sells for double plus on release. (3210 views) | | | Tasted by mnuncorked on 9/24/2017: Black Sheep Pizza / Wine Tasting: Really nice complexity on the nose: truffle, notes of spice (cinnamon?, peppercorn, clove) behind luscious red fruit and a hint of floral. Light, grippy. (2925 views) | | | Tasted by alanh13 on 8/4/2017: Coravin tasting, glass #3. Fresh nose, cherry and some flowers. Lovely on the palate, plenty of grip, needs some air. Tannin and acidity here, good structure, nice fruit, gentle oak. This really needs food. Slightly short finish, tannic on the finish. No hints of oxidation whatsoever. This Coravin seems to work very well, third pour in a month. (2677 views) | | | Tasted by alanh13 on 7/12/2017: Coravin tasting. Follows a very dry, mature 07 Volnay lacking fruit.
On the nose this seems fruity, rich and almost New Zealand in comparison. Cherry and cranberry on the nose.
Dry on the palate, some toasty oak, herbs, hint of coconut. A little burnt tyre also. The oak is so much obvious compared to last them when following the Volnay, which I think had very little of any new oak.
Very nice although I would prefer a blend of both wines. (2578 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jasper Morris
Jasper Morris Inside Burgundy, Lockdown Wines – April/May 2020 (4/1/2020)
(Gevrey-Chambertin Vieilles Vignes, Domaine Denis Bachelet, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/1/2015)
(Dom Denis Bachelet, Vieilles Vignes Gevrey-Chambertin Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2008, IWC Issue #137
(Domaine Denis Bachelet Gevrey Chambertin Vieilles Vignes) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Denis Bachelet Gevrey-Chambertin Vieilles Vignes Villages Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2007, Issue #12, The 2006 Burgundy Vintage
(Domaine Denis Bachelet Gevrey-Chambertin “Vieilles Vignes”) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and JancisRobinson.com and Vinous and Burghound and View From the Cellar. (manage subscription channels) |
| 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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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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