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| Community Tasting History |
| Community Tasting Notes (average 92.6 pts. and median of 93 pts. in 12 notes) - hiding notes with no text | | | Tasted by kendrickbaker on 12/24/2023 & rated 93 points: 2009 is drinking well right now. Precise, ripe raspberry on the nose, great fruit freshness (still) with well balanced integrated mellow tannins. Finish is a little short my only quibble. (1057 views) | | | Tasted by 5laton on 7/24/2020: Initially closed, showing mostly oolong tea and sassafras oak notes. The palate reflects the warm vintage with soft mulled red fruit and expensive leather on the palate and lowish acidity. No doubt this will improve, but this bottle today shows like an elegant California pinot noir, and it's pretty far from what I want from Cote de Nuits grand cru.
On day 2 this is prettier with subtle hints of star anise, and on day 3 it's downright lovely with an exotic spice component moving to the front, and relatively more svelte profile. This clearly has better days ahead. (2824 views) | | | Tasted by vulgar little monkey on 6/17/2020 & rated 93 points: Still shows that deep black cherry fruit with a real sap to it. Anise/licorice and herbal snap to the edges of the fruit. The structure is well hidden but the acids provide good shape. A "hedonistic" Burgundy that expands on the palate with air where some spices and flowers lace the fruit. While this drinks well now (one of the reasons I like Geantet) there is plenty more to come in the future. I have no idea when I'll drink the next bottle, probably when I get a whim. I would bet that it's apogee is 7-10 years away but the fun it displays now means you won't be bummed to try it now if you have a few. (2506 views) | | | Tasted by vulgar little monkey on 11/24/2019 & rated 94 points: This was better than last year's showing in that it was a little more open and a little more gentle. Doesn't have the sheer fruit of the 2012 but shows a fine earth and mineral bead. Lovely. (2588 views) | | | Tasted by vulgar little monkey on 12/28/2018 & rated 93 points: This showed more like the 2005, except maybe more closed in on itself and tannic. Air helped it spread out, but it doesn't seem to want to be fully open quite yet. I was hoping to catch it in an open phase as many 2009s can be. The fruit is dark and rich with that mineral, animal earth and a hint of bark that I get from Geantet's Charmes. I really like the shape of the fruit in these wines. I broke my own rule and bought this and the 2012 at a recent HDH auction. I justified it because they were original unbroken cases and since no one cares about Geantet, I had hoped that I would be the second owner. The bottles were in great shape and this one seemed totally correct. Looking forward to re-visiting in 3-5 years. (3523 views) | | | Tasted by Bacchus&Ceres on 8/5/2017 & rated 91 points: Bright garnet, full aromatics complex with floral violet, purple fruits, fresh clean. Medium fast tears. Soft yet significant & approachable tannins, fruits are bright and fresh, sweet , concentrated flavors, cleansing with short finish. Well-balanced. Delightful & lovely! (3692 views) | | | Tasted by Burgundy Al on 5/6/2017 & rated 93 points: Another Saturday at Chevalier...Mostly Blind: Tasted double blind alongside Ponsot 2009 Chapelle-Chambertin. The two were very different, but it was slightly unclear which bottle was which at the end of the discussion, but I am reasonably confident this TN is for the Geantet-Pansiot! Elegant combination of maturing black fruit, leather, savory spice. At a very good point now, but very advanced for 2009. I thought it 2002 tasted blind. I will have to open one of my bottles some time soon, which is much earlier than I was ever expecting. (3605 views) | | | Tasted by Shaddo on 9/27/2014: Quite magical. (4866 views) | | | Tasted by lolo66 on 9/23/2014 & rated 90 points: 2009 Red Burgundy - BLIND (NY, NY): finished tied for last out of 12 wines. Disappointing finish for this wine. I Found it had ample fruit, not any secondary notes, but this was young. slightly short finish (5273 views) | | | Tasted by Shaddo on 12/26/2013: Beautiful, balanced, fruit with backbone, sensational. (4324 views) | | | Tasted by Vin Lover on 9/17/2012 & rated 92 points: Such a unlikely nose - musky, funky and lots of ripe sweet red cherry fruits, mushroom, earthy leaves too thats similar to CDP aroma. On the palate its back to Burgundy again, Transparent, clean & pure, it has lots of sweet, ripe red cherries and currant, coupled with some minerality and forest-like earthiness. Finish is long and dominated by sweet cherry and savory notes. There is still some hidden elements which is still not showing due to its young age. (5071 views) | | | Tasted by Paul S on 9/14/2012 & rated 94 points: Sean's Birthday 2012 (Imperial Treasure, Great World City): I loved this. On paper, it represents a lot of what I do not like about the 2009 vintage - huge gobs of fruitiness and a rather Grenache-like largesse for instance - but I must say this really was an excellent wine. As much as the Barolo that preceded it nosed like a Rhone, this was even more so, with very pure Chateauneuf-du-Pape-like aromas of sweet, almost liquered cherries rushing out of the glass alongside some glycerol, a toss of earth, some brambly garrigue notes and a nice whiff of smoke. Quite attractive, but a bit too modern for my tastes in its fruit-drivenness. I thought the palate was miles better. It was rich and powerful, yet absolutely perfectly balanced, with gloriously integrated acidity woven through pure flavours of red cherries and raspberries. A huge Burgundy, but still poised, focused and delicious, with the finest tannins and beautiful fresh acidity, so that the wine had both grip and transperancy in measures that elude even the best new world Pinots. While still primary, there were already little complexities emerging, with bits of smoke and garrigue drifting out at the finish. The finish just weakened that very little bit at the very end I thought, but I do think it will fill-out with time. This is another wine that needs a lot of time, easily a decade or more I think, but the quality is there to make an absolutely splendid Charmes. (4968 views) |
| Geantet-Pansiot Producer Website | Importer web site for Geantet-PansoitPinot 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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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