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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by 559Cheers on 3/15/2021 & rated 86 points: Bland and no nose. My bottle was uninteresting. Tasted over four nights and little change. (1257 views) | | | Tasted by Burgundy Al on 1/29/2021 & rated 89 points: Mostly mature black fruit with braised meat, leather and mushroom, this was lots of charm and nuance for Village level wine, with impressive weight. Popped-and-poured, this was best once open 20-45 minutes. Probably better a few years back, but still easily within its peak drinking window. (1868 views) | | | Tasted by onboisduvin on 1/27/2020 & rated 91 points: characteristic aroma and mild heavy taste. For that maybe a bit expensive. (1387 views) | | | Tasted by englishman's claret on 1/5/2019 & rated 91 points: A wine of transparency; the fruit-forward 2006 style marries with classically Gevrey themes to generate a wine with ripe cherry, smoke, fur, and mineral notes. This might be a bit more interesting when it picks up more tertiary components though it's pleasurable now and certainly delivers for a village-level wine. (2217 views) | | | Tasted by collin on 1/22/2018: Not ready. I've had good experiences with 2006 Burgundies recently, so I thought I'd open this. Feels closed; not sure where this ends up... or when. But another 5-10 years won't hurt, I don't think. (2356 views) | | | Tasted by suburbanfrog on 11/28/2016 & rated 88 points: Wine was best upon opening. Interesting funky and gamey notes mixed with Smith Bros. Cherry cough drops on the nose. The wine was dry needing some fruit to balance it out on the palette. After being open several days under vacu vin, each day the wine seemed to develop more green woody flavors and just lost its balance becoming difficult to enjoy. (2757 views) | | | Tasted by rgenotti on 8/26/2016 & rated 86 points: The color is between garnet and brick. The nose is more interesting than lovely: big game, barnyard and black fruit/berries. Taste doesn't really compare to the nose, although there is blackberry, black currant (cassis), and gaminess, spices, almost like a barbecue sauce. It's surprisingly thin though, and finishes short. Was expecting more. Still, fun to try. Better with food. I'd drink it now. Won't last another 5 years (at least from tasting this bottle). (2907 views) | | | Tasted by WoodieBayArea on 1/24/2014 & rated 88 points: had with the Maddings, nothing special, not a buy, a little drying on the mouth and frankly not much on the palate to please, drinkable with food but not a buy based on this bottle (5074 views) | | | Tasted by Burgundy Al on 12/4/2011 & rated 90 points: Knightsbridge Holiday Burgundy Sale (Northbrook, IL): Far better than another bottle from a few weeks ago. Black fruit on nose and palate with good meaty spice as well. Good minerality and acidity complement the big black fruit nicely, providing good textures and energy. Nicely balanced and accessible now, should be better in 3 or 4 more years. (7615 views) | | | Tasted by beezer6 on 12/4/2011 & rated 90 points: Grand Burgundy Tasting (Knightsbridge Wine Shop (Northbrook, IL)): Floral. Okay nose. Really nice but the palate didn't show as well. (8088 views) | | | Tasted by rickspicks on 11/12/2011 & rated 90 points: I thought this was a very nice Gevrey - especially for a village wine. Full nose of dark berry/cherry with a dose of barnyard. Dark fruits, oak and earth on the palate with a slightly lean texture, but also with good depth and grip. Very Gevrey in style - dark, aggressive, slightly rough and lean. More bottle time will likely show improvement. (5652 views) | | | Tasted by Burgundy Al on 10/12/2011 & rated 88 points: Bobby Kacher Tasting and Dinner (Knightsbridge - Northbrook IL): Black fruit on nose, spice more in background. Same dense fruit on palate with lots of tannins and acid, so this needs another 3+ years to fully integrate. there is a slight muddled element emerging in the middle and end that I didn't really enjoy, so hope it's just this bottle. (6050 views) | | | Tasted by Fabio79 on 7/19/2011 & rated 90 points: Very good villages Gevery-Chambertin. Dense with new oak, but it's Dugat after all. Dinking well right now. (3459 views) | | | Tasted by Beavis77 on 11/15/2009: Nose had barnyardy, earthy funk. A touch of oak. Baked cherry and minerals.
Velvety upfront with baked black cherry. Strong, young tannins, but not unpleasant. Long oak and pepper finish. (3035 views) | | | Tasted by milwaukeewino on 11/15/2009: Knightsbridge Burgundy Tasting (Knightsbridge Wine Shop (IL)): Wine 7---
Oak. First impression of much oak.
Herbs, spice and wood.
Fattest and fullest yet. Long finish. Oak, tannins and spice.
A little broader and fuller than previous wines. (4329 views) | | | Tasted by KeithAkers on 11/15/2009 & rated 89 points: Knightsbridge's New Release Burgundy Tasting (Knightsbridge, Northbrook IL): nose: robust nose filled with dark red cherries, earth tones and some tones of dark berries. Good depth with the classic gevrey style that one would expect
taste: taught tannins with a good medium feel and robust tones of dark red cherries, spice tones, raspberries, earth, and dark berries. Very good complexity on the palate as well as medium/high acidity
overall: a real quality young gevrey village wine. Robust and with some good power behind it, it does need some time to fully come around and show off what it really has. There is good balance and complexity that brings a bit more then a normal village wine (4296 views) | | | Tasted by Burgundy Al on 11/15/2009 & rated 89 points: Knightsbridge Burgundy Tasting: New Releases (Northbrook, IL): Wine tasting. Black cherry and elements of roast meat on nose. Black cherry and boysenberry flavors, good tannins, very good acidity and minerality. Showcases Gevrey well. Very good density and textures for a Villages level, this wine should age nicely. (2843 views) | | | Tasted by noppakit s. on 10/27/2009 & rated 91 points: A Night of Burgundy 2006 : Terroir Express @ Vintage 21, Bangkok
[Charlopin : Chombolle-Musigny, Anne Gros : Vosne-Romanee, Clude Dugat : Gevrey-Chambertin and Robert Chevillon : Nuits Saint Georges 1er Cru Les Roncieres]
I got this bottle from Burgundy, visited at the harvest on 23 Sep 2009.
After Anne Gros, I put NSG 1er Cru to be the last one so the next wine is Gevrey-Chambertin : Clude Dugat.
Surprise !!! there is no terroir smell in first nose but fragrance, perfume like, stunning, everybody feels the same impact. Wowww....very easy to fall in love with this wine. I can't put the glass down and still wonder how it was made.
In the mouth, yes, that's the Gevrey-Chambertin. Tannic, earthy, dense, rough and aggressive but in the good way.
The finish is just nice. Anyway, this is my, WOTN, winner of the night. The mild-blowing wine !!!
Drink 2010 - 2025....................91-92/100.........................
ps. This wine is special, that's all I want to say. (3278 views) |
| Claude Dugat Importer website
About Domaine Claude Dugat
Without doubt in the top 10 producers in Burgundy, and one of the top 2 or 3 producers of Gevrey Chambertin. Claude knows every inch of his vineyards and it is this zeal and fanaticism that makes his wines so extraordinary. They are also made in tiny quantities with strictly limited availability and are quite expensive.
With some of the oldest vines of any Domaine in Burgundy, some as old as 70 years old, it is with no surprise that Dugat yields as little as 18 hectolitres per hectare. Dugat's Pinot berries speak of terroir and deliver focused fruit flavors that can electrify, even shock, the palate with uncompromising purity. With no filtration, no fining and little intervention during vinification, it should come as no surprise that Dugat's Pinots are so highly prized for their clean and racy style.
Domaine Claude Dugat is located in Gevrey Chambertin, a wine village of the Cote de Nuits that sits south of Dijon. The land surrounding this village produces some of the finest Burgundy in the world at the Premier Cru and Grand Cru level. The vineyards at Dugat has some of the oldest vines in Burgundy. With some vines as old as 70 years, they only produce about 18 hectolitres per hectare. The grapes are so concentrated with terroir that they deliver focused flavors of fruit that provide clean, racy Pinot Noirs.
The heavily concentrated wines of this house bear rich fruit notes. They are produced from grapes that are sourced from a variety of regional, village, Premier Cru and Grand Cru vineyards such as Bourgogne, Gevrey Chambertin Premier Cru and Lavaux St-Jacques Premier Cru, Griotte Chambertin and Charmes and Chapelle Chambertin.
Dugat is a premier Burgundy producer and one of the top 10 in the region. Unfortunately for collectors, the winery only produces a handful of barrels each year. The wines are relatively rare so if you can get your hands on a bottle or two, keep it well cellared and pull it out for a special occasion.
The Dugat Family
Claude Dugat is one of the top two or three producers of Gevrey Chambertain. He is well known in the industry for having an incredible knowledge of his vineyards, a knowledge that create some of the best wines in the world. Claude Dugat makes his wines in very small quantities with a limited availability. For example, he produced only four barrels of his superb 1995 Griotte-Chambertin.
The Dugats, Claude and his wife Jocelyne Py, tend to their vines with great care, cutting them in order to lower the yield and concentrate the terroir from the soil. The couple live on Rue Planteligone at the top of Gevrey and just outside their back door are some of the 50 year old vines that are the base for one of their top wines called the cuvee Coeur du Roi.
Duget continues to work the vines that his grandfather selected for their small bunches and small berries, in addition to their concentrated juice. He maintains the grapes to 10-12 tiny clusters per vine. This creates an even more concentrated juice that yields incredible wines.
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.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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