External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2018 (based on 56 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.5 pts. and median of 89 pts. in 20 notes) - hiding notes with no text | | | Tasted by rocknroller on 4/25/2017 & rated 89 points: Pizza Night with Mostly Italians (Brad & Marcia's Place, St. Paul, MN): Medium red color. PNP, drank 1 glass over 20 minutes. Light floral notes, dried earth, red fruits, somewhat firm tannins yet, simple, tangy, and tasty. (1963 views) | | | Tasted by Ben Christiansen on 4/24/2015: Spicy and more savory, tight still, but just opened. (2468 views) | | | Tasted by Yagil on 10/29/2014 & rated 87 points: Popped and poured, then consumed along 90 min.
Translucent diluted garnet color.
Classic Bourgogne earthy-fruity nose with notes of cherries and strawberries
Medium bodied, firm tannins, medium fruity (mainly cherries & red bush) flavours, seems a classic simple solid Bourgogne.
Simple and pleasant. (2734 views) | | | Tasted by chablis28 on 8/31/2013 & rated 92 points: Another stunning btl paired with some fresh tuna in our Soho London apartment tonight. Open, earthy, spicy with forest floor nose. Tremendous value at 21lbs and surprisingly still on the shelf at Fortnum and Mason tonight. Great end to an amazing day in London! (3551 views) | | | Tasted by Sheila62 on 3/28/2013: This was a relatively simply bourgogne rouge from Chevillon in this vintage. Not much complexity but it was satisfying. I bought these for a ridiculous close-out price of $10 so it was a good QPR. (3404 views) | | | Tasted by Wine Sparty on 3/5/2013 & rated 90 points: Popped and poured one night, then finished most of it two nights later by throwing in the decanter. Quite aromatic with some light earthiness, herbs and cherry fruit. Taste is very light with some red to black cherry fruit. Get a hint of milk chocolate in the taste, too. Has some decent acidity to it too. (2309 views) | | | Tasted by wondersofwine on 2/9/2013 & rated 86 points: Diluted garnet color with semi-transparency. A little tart or bitter. Not as beguiling as my past experiences with this domaine which have usually been at the 1er Cru level. Okay, but I'm probably getting more value for my money by sticking to the village or 1er cru wines. It did improve a bit with aeration--some cherry notes coming through. I had this with leftover lamb and a baked potato and another evening with a cheeseburger. (1589 views) | | | Tasted by jsioris on 1/25/2013 & rated 92 points: This wine continues to impress me with it's elegance. Light on the palate with nice minerality and complexity for a bourgogne. (1472 views) | | | Tasted by chablis28 on 1/25/2013 & rated 93 points: This really is superb for its lowly Bourgonge status and a tribute to the greatness that is Chevillon. I have owned a couple of these and continue to kick myself for not buying at least a dozen. I love everything about this wine but particularly its amazing autumnal nose. I buried my nose in the glass a lot that night. The palate is almost equally facinating with tart red fruit, spice and minerally flavors. My WOTN for a recent pizza night. THis drinks so well now there may be no reason to hold any of these for the long haul.If I owned more I'd likely drink most of them and keep 1 or 2 to see where they go. I admit, 93pts seems over the top for a Bourgogne but, I love this wine and feel compelled to rate it reflective of my experience. I've had the '10 version recently and so far its a bigger, tougher, more closed wine that I can only hope will arrive where this '08 has been almost from day one. Bravo! (1827 views) | | | Tasted by Dave Dalluge on 7/26/2012 & rated 90 points: Totally consistent with my previous note. Tasted as good or better on day 2. (1107 views) | | | Tasted by Bellissimo on 7/26/2012: PnP, note from night one. Light Pinot characteristics with red fruits, a bit a cran-goodness, minerals, nice acids, mid weight. Nice for the money. (1027 views) | | | Tasted by tomandlu on 7/1/2012 & rated 83 points: Popped and poured. Moderate garnet color. The nose is classic pinot noir - beets, and earth - but is somewhat subdued, even for a 2008. On the palate the wine is a bit rough and chunky but there's decent fruit there. Not bad. (1066 views) | | | Tasted by Bellissimo on 6/16/2012: Got a taste on night 2 of being opened. Smooth, enjoyable. Red fruits, minerals, a bit of forest floor. Picked up sub $20 and will get some more. (968 views) | | | Tasted by Dave Dalluge on 3/28/2012 & rated 90 points: First bottle from a case. The color is a very light red with some darker hues. The nose is killer with tons of spicy red fruit (cherry/strawberry) and mineral. Barely mid-weight on the palate, but with nice red fruit and just enough acidity. Good flavor intensity. Barely showing any tannin and drinking plenty well right now. Killer wine (to my palate anyway) for the price. (1242 views) | | | Tasted by chablis28 on 3/23/2012 & rated 90 points: This is a great little Bourgogne with classic Burg nose and palate. Translucent crimson with amber tinge on the edges. Popped and poured. It took about 45 minutes for the matchstick to blow off. The nose was really rocking after 2 hours, so, open this an hour before you drink it. Strawberry, tart cherry, minerality and spice on the palate. The nose takes on intriguing forest flloor notes after 2 hours. Terrific value and cerebral pleasure here. 90+ OTOH, if you like huge wines, this is not for you. This is all about elegance and refinement. 12.5 alc. (1170 views) | | | Tasted by VHJV on 6/18/2011 & rated 87 points: A classic Bourgogne with an acidic structure and not too much fruit, but still quite a lot of charm. Certainly not for everyone, but I really liked this. (1508 views) | | | Tasted by Traxx on 12/25/2010 & rated 88 points: Bright acidity, almost candied red fruits, though lithe and in no way jamby. Very nice wine, especially for the money. (1504 views) | | | Tasted by Capt Cutlass on 10/17/2010 & rated 84 points: Light brick with a watery rim. Sweet plums and almonds with a dried fruit character in the nose. Light weight, slightly bitter and a bit short on the finish. (1656 views) | | | Tasted by microbox on 6/14/2010 & rated 85 points: bright red, translucent. nose: tart fruit, cherry, underbrush, soil. palate: good balance. fruit - acid - tannins. "classic vintage" bourgogne of good quality. (1729 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.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
Bourgogne Bourgogne AOC (Terroir-France) |
|
