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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 19 notes) - hiding notes with no text | | | Tasted by robferguson1 on 2/14/2022 & rated 92 points: Shows bricks but is very fruity and deep , a great example of a gutsy Nuit . (742 views) | | | Tasted by Cote d'Or on 10/1/2021: Tasted over 2 hrs
-dark red minimal clearing
-roasted plummy prune spice smoke
-med acidity, med weight somewhat thick textured sweet but faded roasted plummy fruit and spice with some earthy minerality, bit of heat and a faint caramel note on the finish accompany the med slightly dried out tannins
-no mistaking this is an '03 but overall pleasant and far easier to drink than the Les St Georges, doubt there is any significant upside but doesn't seem to be at risk of tanking any time soon either (931 views) | | | Tasted by jjct on 12/24/2020: Ripe, rich fruit, mushrooms, fully mature. Short finish with coarse, rustic tannins. Moderately enjoyable on its own, but a very nice pairing with beef wellington. (1098 views) | | | Tasted by Frijole on 1/3/2015: brownish leather maroon plum red, medium clarity, brickish hue
Nose: plum, cherries, coffee, leather, wet earth, orange rind, white pepper, thyme, ethylene, touch oak
Pal: plum, cherries, coffee, leather, cola, wet earth, orange rind, black pepper, peach stone, ethylene, touch oak
Feel: medium, savory
Finish: medium
TC8 (3725 views) | | | Tasted by bonnesmares on 11/26/2014 & rated 92 points: Excellent. Rich full nose, spicy. great mouth feel. Sexy wine. Plan to purchase additional bottles. (4023 views) | | | Tasted by ctjared on 11/28/2013: good stuff. Restrained nose of cherry and funk. (3457 views) | | | Tasted by TinMan on 8/11/2013 & rated 96 points: A perfect dirty dark ruby red. Magnificent and alluring in the nose with subtle but sharp spice and earth and just enough perfectly balanced dark red fruit. But there's more! On the tongue, go with what I just wrote plus fresh mushrooms, earth, subtle tangy minerality AND a bright cherry finish which goes on and on. Yes, this is a nice juice. (3506 views) | | | Tasted by ccn on 7/16/2011 & rated 88 points: Very forward black/red fruit, almost confit, slightly exotic / pan d'epices. Very ripe, even slightly hot. A very fleshy and forward wine that is easy to drink but lacks acidty; quite marked by the vintage. Drink up -- this is not going to improve over time. (3943 views) | | | Tasted by TinMan on 5/1/2011 & rated 94 points: Wow. Earth, flint, truffles in the nose with a SUPERB silkiness and subdued, dirty cherries on the tongue. This wine is one great reason I experiment with red burgundies. Holy Cow! Cellared properly (of course), this wine is good for another 10-15 years. A great quality-to-price ratio too. (2249 views) | | | Tasted by calnative on 3/6/2011 & rated 92 points: I was surprised. A bit of sweetness but Grand Cru like in weight and finish. Complex and quite balanced with sweet rasberry, dark cherry, earth, mineral, and lively with good acids. (2180 views) | | | Tasted by Jeremy Holmes on 4/15/2009: A little reduction can't hide the Southern Rhone character of this wine. It is charged with liqueur cherry, garrigue, tar and earth on the nose. In the mouth the acidity is as low as the tannins are high (I guess you could call this balance). My early criticism of many 03's having hollow mid palates is dispelled here as the squishy fruits have collapsed into the centre provided a sweet liquorous heart. This is quite possibly the best Chateauneuf du Pape I've had this year. (1623 views) | | | Tasted by baroloboy55 on 8/15/2008 & rated 91 points: Beautiful, restrained blackish red pinot fruit. Moderate oak. Beautiful, earthy entry. Could use a little more mid palate. .Tannins evident on back of the palate. Over the course of the evening with more air the fruit emerges and gets redder, but still on the darker side of red. Changes and evolves with each tase. Very fine, darker earthier side of red. Second night -- stopppered in fridge -- wine continues to evolve nicely. This is a vere fine NSG and could be better in a few years as the tannins resolved and more fruit emerges. But highly satisfying now. Heady pinot. (2051 views) |
| Domaine Robert Chevillon Producer website
U.S. Importer (Addt'l Info)
The adventure started with Symphorien Chevillon who started working approximately thirty acres of vines at Nuits-Saint-Georges in his own name.
Then, Eugène-François (around 1914), following 2 years of military service and 5 years of war, took over the domain and bought a few plots as Premier Cru.
In 1946, the vines were taken over by the 2 sons (they separated later on).
Maurice bought 2 stills (39) and (46) and became an itinerant distiller. He continued to expand the Domain by buying new plots of Premier Cru.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.Les Cailles 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 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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