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| Community Tasting History |
| Community Tasting Notes (average 91 pts. and median of 92 pts. in 38 notes) - hiding notes with no text | | | Tasted by JulianSkeels on 10/24/2023 & rated 93 points: Barnyard nose, looks light but deepens in the glass, lots of tannins which are slightly rustic (stems+wood?), noticeably high acidity and a lovely satisfying menthol tannin finish. The agricultural nature really adds to the appeal as there aren’t actually many fruit notes - it’s winemaking imperfections add to the appeal. Perfect with charcuterie and pate (paired wonderfully with fennel saucisson tonight), don’t drink this on its own. 93pts (with food), drink to 2028 (460 views) | | | Tasted by Keith Levenberg on 7/30/2022 & rated 97 points: This has been fully mature for awhile now but this might have been my best bottle yet. On the decant the color was surprisingly pale especially knowing what a superfruit beast this used to be, but the aromatics leave no doubt that it still comes fully packed. It's pungent with earthy funk and has such grippy fruit it practically sticks to the roof of your mouth like peanut butter, yet still has a sharp acidic slice. I could almost see myself confusing this for super-old Hermitage if I didn't know what it was. (3044 views) | | | Tasted by Sleepy Dave on 8/13/2020: This has got my surprised. No 1996 high acidity, instead very nice fruits and softnesss, with decent acidity and fine tannin. Earth, Sous Bois, has flakes and autumn leaves. Initially pretty funky and old notes but refreshes with air. Slightly dried fruits. Juicy, leathery in a good way. Still very lively with good juice. Decent complexity and depth too. (1939 views) | | | Tasted by drwine2001 on 8/9/2020: Light ruby center, faded outer quarter. Blackberry, creosote, and menthol aromas. Medium to light weight, pure, persistent clay base. Cooler, more classic profile without any trace of wood. Black berry more than red fruit with a teasingly sweet component, classic 1996 acidity that has been very well incorporated, outstanding poise, refinement, and length. Waiting on this has proven to be completely worthwhile. Best showing by far and perhaps not even at its potential apex. Certainly at least 2 or 3 more years of pleasure here. (2260 views) | | | Tasted by SeaSea on 3/25/2020 & rated 94 points: Lovely farmer’s grand cru. Smells of barnyard and tastes of ethereal. Happy (1870 views) | | | Tasted by MJReb on 12/8/2019 & rated 91 points: Chez MG: cherries, structured, good. (1980 views) | | | Tasted by Remony on 6/7/2019 & rated 93 points: At Arras, York, with Peter S, Mark G, Rodney T, Tony and Simon B. From the rocky true Charmes, not from Mazoyeres. Slightly watery at rim, diffuse soft colour, and minute solids in suspension. Fully mature, in perfect harmony, no trace of excess acidity. A really good example of mature Gevrey GC. Warm, friendly but complex flavours, and good length. Earthy and inviting. Lovely. (1852 views) | | | Tasted by jmoore431 on 3/1/2018 & rated 91 points: Slightly brownish purple color; beautifully rich and mature nose on opening/decanting. Taken to dinner out and when tasted, it had lost a good bit of the freshness and richness of fruit. More muddied, some good spice qualities still but became more soil-inflected and iron dominated. Balanced and very good but I had expected more. (1706 views) | | | Tasted by drwine2001 on 1/17/2018: Ruby center, lighter outer third. Game and ripe cherry, then more perfume. Light to begin, then fuller bodied. Tart cherry, earth, definite 1996 acidity, and then a nice citrus twist to finish. Light for Grand Cru, even taking into account that it is a Charmes, but it did unfold nicely over time. Very good rather than outstanding. (1940 views) | | | Tasted by mnh on 11/21/2017 & rated 95 points: Finally coming around. Good fruit and balance. (2024 views) | | | Tasted by Levantine on 9/29/2016: The second bottle and much different from the previous bottle
Let it breathe for 2 hours and nose opened up to a very seductive delicate cherry and Pinot fruit nose
But this time the mouth was lean and very acidic (2457 views) | | | Tasted by Keith Levenberg on 5/4/2016 & rated 96 points: Eating crow on my negative tasting note from 8 years ago. This is a stunner. Intensely rich black fruit with tons of sticky sap and a glossy sheen, yet not a "fruity" wine as it's practically tarry in the manner of a Barolo. Lots of savor and earth to this. This is so unlike the profile you expect to get out of a 1996 - it is inviting and expressive, no structure holding anything back yet you could expect this to coast for awhile yet on sheer density alone. (7588 views) | | | Tasted by drwine2001 on 2/26/2016: Even ruby. Gamy, iron tones joined by secondary perfume after an hour. This began dry and earthy, but over time, tangy red fruit in the 1996 style emerged. Rising herb and wintergreen. As befits Charmes, not a big wine at all, but excellent persistence makes up for its lack of palatal impact. Very consistent with notes from last year. A few more years will lead to even greater resolution of the acidity. Excellent but not profound. (2575 views) | | | Tasted by drwine2001 on 6/27/2015: Yet Another 60th Birthday Dinner (The Hills of Northern California): Medium ruby core with some lightening at the rim. Really wonderful nose of game and char. More substantial weight than Charmes often has. Tangy acidity, attractive mix of both black and red fruits and soil. Moderate tannins. I was very impressed by this bottle, which could have still used some time to fold in its tart, acidic core. Excellent. (3389 views) | | | Tasted by Levantine on 6/17/2015: Red wines in the Greek summer is a doubtful propositions
The wine regained its composure once cooled
An excellent wine with fruit structure and a hint of tertiary (2612 views) | | | Tasted by drwine2001 on 12/28/2013: Healthy medium ruby throughout. Prototypical sour cherry nose. This begins rather light and very tart, with the acidity overrunning the fruit, but as it gets going, there is much better equilibrium, body, and a fine, long coating of soil to guide it. I would say that it is very much a product of vintage (high acidity), terroir (light for Grand Cru, cherries and earth), and producer (correct but not thrilling). Who could ask for more typicity? This could still improve modestly, as it did in the glass for us tonight, but don't expect miracles. Holding it too long runs a real risk of leaving behind nothing but shrill acidity, so on balance, I would err on the side of early consumption from this point onward. (3129 views) | | | Tasted by Rupert on 2/20/2013: Fine burgundy dinner (Alyn Williams at the Westbury): Some funk, fresh, swampy (that's good), enticing (3795 views) | | | Tasted by mychurch on 9/19/2012 & rated 87 points: Just hanging in there. Touch of brown on the rim and the fruit has disappeared from the nose. Still there is a bit of tea and animal and its the first complex wine of the tasting. Could drink this over dinner and it would probably grow on me. Don´t leave it any longer though if its in your cellar. (3737 views) | | | Tasted by TBAFB on 1/11/2012: Hardly any change from previous bottle. Still young, primary and relatively simple. Texture just thinned out a little. Hold for another five years to see what happens. (3887 views) | | | Tasted by cortoncharlie on 3/28/2011 & rated 86 points: Hard and flat. little fruit (4018 views) | | | Tasted by salil on 10/15/2010 & rated 91 points: Still very primary, though quite impressive right now - there's a core of fresh black cherry fruit accented with spice and earth, impressive tannin and acid structure and serious length. That said it's still very youthful and giving the impression there's a lot more in its future. (3498 views) | | | Tasted by t-slow on 8/13/2010 & rated 92 points: Complex nose. Lovely barnyard, red fruit.... fresh on the palate with good length. (3183 views) | | | Tasted by RiedelBeagle on 11/22/2009 & rated 86 points: Washed up. Nothing much left in this bottle. (3758 views) | | | Tasted by t-slow on 7/13/2009 & rated 86 points: Fruits are fading. Disappointing. (3337 views) | | | Tasted by Vinotas on 4/14/2009: Decanted 3 hours before serving, this was absolutely gorgeous. Fabulous sous-bois and mushrooms and some strawberries on the nose, with a bright core of red berries, a velvety mouthfeel that ended with lovely acidity. Stunning, with a long slightly tannic finish. Wow. (2133 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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