After 16 years we can finally taste and judge this wine on its merits rather than on the vintage. Stewed, baked, jammy? No. I found this to be the firm, smoky and feral NSG that I would expect from Chevillon. This gives me hope for the rest of my long-sleeping 2003 stash. Excellent.
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Ten years into the 2003 vintage and I guess the form it's taking now is what it's always going to be. This is actually better than the last few 2003s I've had in that it's not chemically off or badly imbalanced, but it's not especially appealing either and only distantly tastes like Burgundy. It has very ripe aromatics - surprisingly fruity for its age, and ripe without crossing the line into jamminess or figginess. Instead it's more of a saucy fruit concentration. But none of that fruitiness translates to the palate, which is starting to show a faded patina and really needs some food in order for any of the fruit sweetness to poke through. It's a weird incongruity, aromatics that suggest a wine that's going to be fat and sweet but instead of tasting like a New World pinot, it hews to the general proportions of Burgundy while being hollowed out in the middle.
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Slow-ox 30 minutes, tasted over 3 hrs and day 2 -dark maroon with mild bricking -plum ripe cherry stewed prunes slight scorched element -lower acidity, med weight/concentration with some faded but quite sweet plum/black fruit over an earthy core, coffee notes with a little heat and residual med tannins on the average length finish; tannins better integrated and cooked features less prominent on day 2 -OK but not particularly transcending the vintage, might have a couple years of upside to resolve more of the tannic structure
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Better than I remember the '03 Chevillons being on release, this isn't roasted or pruney, but it is very ripe and a tad flabby. Popular at table, but for me lacking any NSG character - more like Cali PN. B-/C+
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First one to try. Ten years after the vintage is normally too soon for a Pruliers but given the heat of 2013 it seemed worthwhile to check in. Opened let it briefly breathe for abouy 40 minutes, then drank over several hours. At first thtere was nothing but brawny tannin on the palate, which gave way to mildly stewed red fruit, earth, spice and funk. As with other 03 Burgundy the spice was muted. There was decent complexity in this wine but never anything outstanding either, as there was always an unfortunate sweet note to distract.I will check back in five years. Very Good.
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It has lost some of the fruit over the last couple of years. Still soft tannins left and the wine can easily live another five years. Stable in the nose. The wine improved over time while open. We started drinking it after 1 hour without decanting. Wonderful glas of pinot.
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Consistent with previous notes. Good red fruits with touch of black, burgundy funk a bit at first then blew off, mature fruit on the palate with some dried rose petals, acidity that comes to the front, medium finish.
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popped and poured at near cellar temp, warming in glass. Still had wonderful flora and red fruit nose. Signficant richness, depth and length with pure somewhat sweet red and dark fruit from start to end. Additional earthy complexity in the finish. drinking very well right now.
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This wine is hitting on all cylinders... It was decanted and put in the fridge for almost 4 hours. Blackberries in the nose and an underlying taste of liquorice. It is in the early phase of the smell of stable. It still has some tanins, but it tastes like if the nordic gods played a role in the production. Great wine! Keep it cold while drinking. Thank God I have 8 bottles left. Can be kept for another 5-8 years - I guess.
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This bottle a bit heat compromised with leaky cork, but not bad ullage. A bit reticent in the nose but good sous bois tones to the mature pinot aromas, medium + bodied in the mouth with almost California Pinot flavors. Quite tasty but not complex. Fair value.
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For the price, a fair value. Time will tell if it is a terrific one. This is one of the few burgs (and from one of the few burg vintages in general) that I can compare to CA pinot. Delicious dark fruits, some structure, some Nuits funk (or is that "terroir"), and a medium finish. Although there is nothing crisp or linear about this wine, that is perhaps a good thing, in that it is a sound drinker for the interim. Drink or hold.
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For me this was unidentifiable as Pinot Noir, let alone Burgundy. A clumsy effort due, no doubt, to the torrid weather. I'll bet they don't drink a lot of this chez Chevillon.
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Gravelly, penetrating aromas of berries; secondarily, there are wisps of menthol, subtle chocolate and perhaps coffee notes. Ripe, yes, and that is the first thing that grabs you. There is some grip here, however, that becomes more apparent as the wine breathes. This is not unstructured; the tannins are fine grained, and subterranean, although I do not think this will age long, nor is there any particular reason to want to do so. This is coming into its own, and that it is doing so relatively early (for the producer and the vineyard) does not change the fact that, for me any way, this is drinking very well, and I love the terroir that it shows, which I can only describe as one part gravel and one part something akin to a limestone minerality, and (in any event) ineffable.
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I like this better than the Perrieres,but still seems too ripe and low-acid for me. The redeeming feature is a real minerality that runs underneath the black fruit. Still, I'm not thrilled to find on Cellartracker that I have a couple coming.
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VVW tasting. Blackish deep red fruit color. Dried fruits and a little bit of rasberrry jam on the nose. Dry dusty 2003 Chevillon palate, but the fruit is starting to emerge. Lighter and more refined compared to the Vaucrains, but still powerful. Medium long finsih, that is somewhat drying.
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Deeper, more polished, and possessing more supple texture than the 2003 Chevillon NSG V.V. (see TN). Somewhat reluctant but deep aromas of dark fruit, cocoa and cola. On the palate, quite concentrated, with ripe fruit and suave texture despite the big underlying tannic structure. Dark fruit, prune, chocolatey tannins, and hints of wood and spice. Good freshness. This is a rather monsterous red Burgundy. I would think this would age fairly well, as it seems balanced, well-structured, and, importantly in '03, the fruit seems fresh, without any oxidative or raisiny quality. Impressive.
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Group #6, My #11. Full deep red color. Medium tight aroma of canned black fruits with stemmy notes. Ripe briary black fruit, concentrated firm tannic backbone.
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6/20/2020 - theRealPepe Likes this wine: 92 Points
After 16 years we can finally taste and judge this wine on its merits rather than on the vintage. Stewed, baked, jammy? No. I found this to be the firm, smoky and feral NSG that I would expect from Chevillon. This gives me hope for the rest of my long-sleeping 2003 stash. Excellent.
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5/29/2018 - robferguson1 wrote: 91 Points
Deep dark , a touch behind the vaucrains but good
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9/23/2016 - Keith Levenberg wrote: 79 Points
Ten years into the 2003 vintage and I guess the form it's taking now is what it's always going to be. This is actually better than the last few 2003s I've had in that it's not chemically off or badly imbalanced, but it's not especially appealing either and only distantly tastes like Burgundy. It has very ripe aromatics - surprisingly fruity for its age, and ripe without crossing the line into jamminess or figginess. Instead it's more of a saucy fruit concentration. But none of that fruitiness translates to the palate, which is starting to show a faded patina and really needs some food in order for any of the fruit sweetness to poke through. It's a weird incongruity, aromatics that suggest a wine that's going to be fat and sweet but instead of tasting like a New World pinot, it hews to the general proportions of Burgundy while being hollowed out in the middle.
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1/2/2016 - Cote d'Or wrote:
Slow-ox 30 minutes, tasted over 3 hrs and day 2
-dark maroon with mild bricking
-plum ripe cherry stewed prunes slight scorched element
-lower acidity, med weight/concentration with some faded but quite sweet plum/black fruit over an earthy core, coffee notes with a little heat and residual med tannins on the average length finish; tannins better integrated and cooked features less prominent on day 2
-OK but not particularly transcending the vintage, might have a couple years of upside to resolve more of the tannic structure
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10/4/2015 - DaleW wrote:
Better than I remember the '03 Chevillons being on release, this isn't roasted or pruney, but it is very ripe and a tad flabby. Popular at table, but for me lacking any NSG character - more like Cali PN. B-/C+
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12/31/2013 - theRealPepe wrote:
First one to try. Ten years after the vintage is normally too soon for a Pruliers but given the heat of 2013 it seemed worthwhile to check in. Opened let it briefly breathe for abouy 40 minutes, then drank over several hours. At first thtere was nothing but brawny tannin on the palate, which gave way to mildly stewed red fruit, earth, spice and funk. As with other 03 Burgundy the spice was muted. There was decent complexity in this wine but never anything outstanding either, as there was always an unfortunate sweet note to distract.I will check back in five years. Very Good.
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11/9/2013 - Jornlinde wrote: 90 Points
It has lost some of the fruit over the last couple of years. Still soft tannins left and the wine can easily live another five years. Stable in the nose. The wine improved over time while open. We started drinking it after 1 hour without decanting. Wonderful glas of pinot.
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1/30/2013 - thirstyman wrote: flawed
Cooked - wine bid purchase
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1/19/2012 - ginfizz wrote: 90 Points
Consistent with previous notes. Good red fruits with touch of black, burgundy funk a bit at first then blew off, mature fruit on the palate with some dried rose petals, acidity that comes to the front, medium finish.
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12/8/2011 - calnative Likes this wine:
popped and poured at near cellar temp, warming in glass. Still had wonderful flora and red fruit nose. Signficant richness, depth and length with pure somewhat sweet red and dark fruit from start to end. Additional earthy complexity in the finish. drinking very well right now.
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6/1/2011 - Jornlinde wrote: 92 Points
This wine is hitting on all cylinders...
It was decanted and put in the fridge for almost 4 hours.
Blackberries in the nose and an underlying taste of liquorice. It is in the early phase of the smell of stable.
It still has some tanins, but it tastes like if the nordic gods played a role in the production. Great wine!
Keep it cold while drinking. Thank God I have 8 bottles left. Can be kept for another 5-8 years - I guess.
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1/12/2011 - ginfizz wrote: 89 Points
This bottle a bit heat compromised with leaky cork, but not bad ullage. A bit reticent in the nose but good sous bois tones to the mature pinot aromas, medium + bodied in the mouth with almost California Pinot flavors. Quite tasty but not complex. Fair value.
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8/9/2010 - ginfizz wrote: 90 Points
For the price, a fair value. Time will tell if it is a terrific one. This is one of the few burgs (and from one of the few burg vintages in general) that I can compare to CA pinot. Delicious dark fruits, some structure, some Nuits funk (or is that "terroir"), and a medium finish. Although there is nothing crisp or linear about this wine, that is perhaps a good thing, in that it is a sound drinker for the interim. Drink or hold.
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3/7/2010 - slanum wrote:
For me this was unidentifiable as Pinot Noir, let alone Burgundy. A clumsy effort due, no doubt, to the torrid weather. I'll bet they don't drink a lot of this chez Chevillon.
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2/6/2009 - FieldingYost wrote: 91 Points
Gravelly, penetrating aromas of berries; secondarily, there are wisps of menthol, subtle chocolate and perhaps coffee notes. Ripe, yes, and that is the first thing that grabs you. There is some grip here, however, that becomes more apparent as the wine breathes. This is not unstructured; the tannins are fine grained, and subterranean, although I do not think this will age long, nor is there any particular reason to want to do so. This is coming into its own, and that it is doing so relatively early (for the producer and the vineyard) does not change the fact that, for me any way, this is drinking very well, and I love the terroir that it shows, which I can only describe as one part gravel and one part something akin to a limestone minerality, and (in any event) ineffable.
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1/10/2009 - jimbomatic wrote: 87 Points
Very '03. More vintage than place. Good but not really Chevillon.
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8/8/2006 - DaleW wrote: 86 Points
I like this better than the Perrieres,but still seems too ripe and
low-acid for me. The redeeming feature is a real minerality that runs
underneath the black fruit. Still, I'm not thrilled to find on
Cellartracker that I have a couple coming.
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7/29/2006 - llink wrote: 90 Points
VVW tasting. Blackish deep red fruit color. Dried fruits and a little bit of rasberrry jam on the nose. Dry dusty 2003 Chevillon palate, but the fruit is starting to emerge. Lighter and more refined compared to the Vaucrains, but still powerful. Medium long finsih, that is somewhat drying.
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7/3/2006 - Ben Andersen wrote:
Deeper, more polished, and possessing more supple texture than the 2003 Chevillon NSG V.V. (see TN). Somewhat reluctant but deep aromas of dark fruit, cocoa and cola. On the palate, quite concentrated, with ripe fruit and suave texture despite the big underlying tannic structure. Dark fruit, prune, chocolatey tannins, and hints of wood and spice. Good freshness. This is a rather monsterous red Burgundy. I would think this would age fairly well, as it seems balanced, well-structured, and, importantly in '03, the fruit seems fresh, without any oxidative or raisiny quality. Impressive.
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4/27/2006 - Burgundy Al wrote: 90 Points
Red Burgundy 2002/2003 1er Cru Blind Tasting (Chez Kailin - Northbrook IL): Blind tasting. Black fruit aromas with some earthy hints. Tannin, meaty and ripe, this was one of the only wines where i correctly identified the commune from which it came. A very successful 2003.
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4/27/2006 - winefool wrote: 89 Points
Group #6, My #11. Full deep red color. Medium tight aroma of canned black fruits with stemmy notes. Ripe briary black fruit, concentrated firm tannic backbone.
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