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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by 5laton on 8/7/2015: This was tasty from the time the cork was pulled. Black-fruited with some tomato-y flavors and a little hot, perhaps reflecting the vintage. But strongly mushroomy with some mild spice notes and pleasing bottle sweetness. Not extraordinary but a happy drink, this is ready and probably as good as it will ever be, for my taste. No sign of brett, either. (3253 views) | | | Tasted by 5laton on 2/28/2015: Developed, with sweet maple-y strawberry fruit and mushroom, with gentle soy notes. A bit roasted per the vintage, with barely moderate concentration. Mature and resolved, I see no upside to holding this further. Did not decant, but this was best after several hours open. There were initially some metallic brett notes that mostly moved to the background as this opened up. Very tasty but a little disappointing for what it is. (3099 views) | | | Tasted by Spencer on 9/13/2013 flawed bottle: Corked. (3637 views) | | | Tasted by Jeff Hellman on 7/31/2011 & rated 94 points: Really outstanding, but actually improved in the glass over several hours. I thought that this would be fully mature, but I think that it should actually wait another 3 years. (4929 views) | | | Tasted by rosesandthorns on 5/10/2011 & rated 91 points: Brought this to my wine tasting group featuring red Burgundies 2002 and older. Beautiful expression of elegance in this richly flavored lighter burgundy. Nose was ripe cherries and some strawberries and same fruit faded by time around the edges. Not so much dried as much as less ripe. An earthiness to the nose tethers the fruit and I tasted a rich roundness to the wine that was part sweet and part savory with a touch of schist wrapped in cherries. There was a yeast component somewhere between mid-palate and finish that was like tomato brioche. Beautiful flavors that were well integrated and segued smoothy to a long and light finish. The wine ended on a higher note from a flavor profile standpoint - I tasted optimism in the finish and I was ecstatic. I've had some disappointing vosne-romanees from the same vintage and it was gratifying to drink such a beautiful wine from this producer. (4447 views) | | | Tasted by subtlet on 4/26/2011 & rated 92 points: Third Thursday Does More Red Burgundy (Willamette Wine Storage, Portland OR): The nose is meaty, suggesting a dry steak. I also get something that reminds me a lot of Dr. Pepper, without the syrupy sweetness that would seem to imply. Some deep cherry scents linger underneath these other two elements. Cherry flavors are delicate and clean as the wine runs long across the palate. The structure is gentle and even, with the tannins settling gracefully on the sides of the palate. I actually noticed a second bloom of fruit flavor late on the finish! The structure remains gentle and persistent while the fruit goes through a wonderful evolution. The length and texture on this is just wonderful! 92+ (3211 views) | | | Tasted by gripNsip on 4/21/2011 & rated 91 points: Smells rich and delicious, a bit savory, cooked mushroom, fresh bread and strawberry. The palate is full with strawberry and dirty cherries, and old wood with balanced structure. The richness from the nose shows on the palate. I like where this is drinking today, it is very delicious with a nice trade-off between savory old characteristics and youthful, fresh red fruit. (2119 views) | | | Tasted by David Paris (dbp) on 4/21/2011 & rated 90 points: Musty, with mild spice. Slightly dusty book aromas. Overall light and subtle, but really nice and pleasing. Quite soft and pleasing exuberant fruit on the palate, with a slight metallic notion as it lingers (it feels like the tannins themselves are metallic). Wow, big time pepperoni pizza crust on the finish. Odd. Really rich fruit as well. Nice. (2560 views) | | | Tasted by salil on 8/19/2010 flawed bottle: Score another one for the Portuguese menace. (2021 views) | | | Tasted by spacewrangler on 7/12/2010 & rated 91 points: Maybe the best of the three bottles. Elegant with plenty of depth, not a powerhouse. (2114 views) | | | Tasted by spacewrangler on 4/13/2010 & rated 91 points: Much better place than the prior bottle, full resolved and should be drank soon. (2122 views) | | | Tasted by spacewrangler on 2/7/2010: Perfectly stored bottle, starts off a touch mustardy but opens to reveal delicate and beguiling aromas of earth and red fruits. I thought this would be prime-time drinking but it was reticent, I'll hold my remaining bottles for a few years. (2093 views) | | | Tasted by Will on 11/27/2004: The wine clearly benefited from one hour in the decanter, but apart from that it's ready for consumption, although it didn't really start to develop tertiary aromas yet -- deciding to drink it now or later is more a question of taste than anything. This wine is a very good example of the level of elegance, purity and balance that can be achieved in Burgundy, but even more than that it is one of the most charming wines I can remember tasting. I could have drunk the bottle by myself and another one after that. Although the palate was delicious and the finish adequate at this level, the most impressive trait was the nose, incredibly fine and seductive. This wine has everything I'm looking for when I open a bottle, and easily brings a smile to my face -- I wish all my bottles were like that. (2588 views) |
| By John Gilman
View From the Cellar, Jul/Aug 2007, Issue #10, Domaine Georges Mugneret-Gibourg: The Epitome of Vosne-Romanée Elegance
(Mugneret-Gibourg Echézeaux) Login and sign up and see review text. | By Allen Meadows
Burghound, 3rd Quarter, 2005, Issue #19
(Domaines Georges Mugneret et Mugneret-Gibourg Echézeaux Grand Cru Red) Subscribe to 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)
(Echézeaux- Mugneret-Gibourg) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 1999, IWC Issue #83
(Domaine Mugneret-Gibourg Echezeaux) Subscribe to see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Burghound and Vinous. (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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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