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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by Dogsbert on 1/4/2019 & rated 90 points: Dark fruit immediately obvious on the nose and palate. NSG rusticity and tannins slightly on the rough side. Well balanced overall and decent intensity drinking very well now. (1163 views) | | | Tasted by clayfu on 6/30/2014: Wine is in a great place right now. Not as deep and beautiful as the Ruchottes, but still a really good drink. Soft on the palate, nice dark flavor with above average concentration. Just a really well balanced wine that's ready to drink. (4484 views) | | | Tasted by DAN BAILEY on 4/20/2013: My last bottle from a full case. I'd started drinking them up a few years ago because they were so delicious and lately, starting to fade a little. Not so with this bottle which was absolutely superb. The same waves of silky fruit as all the other bottles but with more energy and vitality. In any event, time to move onto the 01s! (4359 views) | | | Tasted by DAN BAILEY on 11/8/2012: Drunk over 2 nights. Yet another splendid bottle from a case that has delivered more pleasure than any other case I can recall. Consistently delicious. (4574 views) | | | Tasted by DAN BAILEY on 10/13/2012: Corks popped 4 hours before serving. Both bottles utterly magnificent, with no hint of the fading that the last bottle showed. Dark colour, reflected in dark fruit on the nose and palate. Delicious smokey and gamey notes to the deep but fleshy and quite vibrant fruit. Fabulous. (4618 views) | | | Tasted by SimonG on 5/24/2012 & rated 90 points: Shama's Mugneret-Gibourg @ Medlar (The Medlar, London): Quite a full ruby. Nose a little mute. Very smooth and rounded and with a surprising amount of stuffing. Lovely. ***1/2 (1776 views) | | | Tasted by DAN BAILEY on 5/24/2012: Ripe, supple and fleshy but starting to fade a little compared to bottles 12-24 months ago. (1758 views) | | | Tasted by Rupert on 5/24/2012 & rated 88 points: A mix of Mugneret-Gibourgs (Medlar, Chelsea, London): A bit neutral, though woth time in the glass red fruits came through (4709 views) | | | Tasted by DAN BAILEY on 5/6/2012: Lush, velvety smooth, dark fruit but a little flat tonight compared to previous bottles. Clearly beaten by the 01 served alongside it. (1159 views) | | | Tasted by DAN BAILEY on 9/25/2011: Winner every time. Dark, supple, deep fruit. Gorgeous. (1545 views) | | | Tasted by aof on 8/28/2011 & rated 90 points: Bright and pleasing, if a little on the lighter end of style- and thus atypical of an NSG. (1321 views) | | | Tasted by DAN BAILEY on 8/12/2011: Just about the most consistently delicious wine I have bought. Soft, dark fruit, typical of 2000 but with a hint of iron and structure from NSG. Absolutely gorgeous wine. (1416 views) | | | Tasted by DAN BAILEY on 6/1/2011: Impossible to resist these at the moment. Wine was raring to go from the first minute. Loads of dark berries and rich fruit on the attack with some licorice too. Surprisingly powerful and rich. With air it became a little less explosive and developed more red fruit and acidic spine. Superb wine. (1473 views) | | | Tasted by DAN BAILEY on 5/21/2011: Popped and drunk after 2 hours of air. This is just in such a great spot right now. Lots of supple, dark fruit with some iron and earth thrown in for good measure. Utterly delicious. (1527 views) | | | Tasted by DAN BAILEY on 2/20/2010: Served alongside the 99 Heresztyn MSD Millandes which was a very illuminating pairing for some friends new to burgundy. Smooth, glossy, black fruit with a gorgeous, intoxicating nose. Seemed a little too soft (classic 2000) in the mouth, almost gloopy, certainly compared to the Millandes. Still, this was very easy drinking and disappeared fast to much praise from the guests. (1637 views) | | | Tasted by DAN BAILEY on 2/14/2010: Drinking beautifully right now. Dark colour with lovely, succulent, spicey, lush, black fruits. (1644 views) | | | Tasted by DAN BAILEY on 6/22/2009: I am so helplessly in love with Mugneret-Gibourg wines and it's all Paul Dellar's fault for that 03 Echezeaux at The Oak OL a few weeks' back! Noticeably darker colour than the 2000 Michel Gros VR Clos des Reas that it was paired with. Black fruit, licorice and Hoisin on the nose. Again, so supple on the palate. Spicy black fruit and weightier on the palate than the Reas and a little more serious although not quite as joyous for me. Still awesome! This wine won't get you to homebase on its own but it will give you a better chance at a longer lasting, deeper relationship in the long run (1759 views) | | | Tasted by Rupert on 3/4/2008 & rated 87 points: An evening of Mugneret-Gibourg (Le Deuxième, Long Acre, London): Quite hard to taste after the three younger vintages, this was still dark and young, no sign of any secondary development, just restrained pinot fruit (2382 views) | | | Tasted by aof on 2/3/2008 & rated 91 points: Lovely,. structured with soft tannins (1977 views) | | | Tasted by Cheryl on 2/6/2007: Did not enjoy (1870 views) |
| By John Gilman
View From the Cellar, Sep/Oct 2015, Issue #59, Be The Match Foundation October Red Burgundy Tasting
(Nuits St. Georges “Chaignots”- Domaine Georges Mugneret-Gibourg) Login and sign up and see review text. | By Chris Kissack
Winedoctor, November 2010
(Mugneret-Gibourg Nuits-St-Georges Premier Cru Les Chaignots) Subscribe to see review text. | The World of Fine Wine, September 2010, Issue #29
(Nuits-Saint-Georges, Les Chaignots, Domaine Georges Mugneret-Gibourg.) Login and sign up and see review text. | By John Gilman
View From the Cellar, Jul/Aug 2007, Issue #10, Domaine Georges Mugneret-Gibourg: The Epitome of Vosne-Romanée Elegance
(Mugneret-Gibourg Nuits St. Georges “Chaignots”) Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, 2000 Red Burgundy In the Bottle (April 2004)
(Nuits St. Georges “Chaignots”- Mugneret-Gibourg) Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, Domaine Dr. Georges Mugneret and Domaine Mugneret-Gibourg: The Epitome of Vosne-Romanée Elegance (June 2002)
(Nuits St. Georges “Chaignots”- Mugneret-Gibourg) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaines Georges Mugneret et Mugneret-Gibourg Nuits St.-Georges Les Chaignots 1er Cru Red) Subscribe to see review text. | By Lyle Fass
Rockss and Fruit (2/10/2003)
(Mugneret-Gibourg Nuits-Saint-Georges 1er Cru "Les Chaignots") Awesome nose of blueberries, spice, animal fur. Ripe palate with sweet fruit. The fruit is so defined and the texture of the wine is like satin. Very accesible today but will age. A beauty. |
NOTE: Scores and reviews are the property of View From the Cellar and Winedoctor and The World of Fine Wine and Burghound and Rockss and Fruit. (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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