2001 Domaine Robert Groffier Gevrey-Chambertin

Community Tasting Notes (5) Avg Score: 89.8 points

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  4/11/2020 - Miggs42 Likes this wine: 93 Points

  In a great spot for aged burgundy. Had everything you want. Fruit, spice, acid, earth and structure. Probably at its peak.

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  6/1/2012 - Tao wrote: 89 Points

  Light ruby in color, nose of strawberries, raspberries! It is simple but also charming!

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  2/18/2009 - pifcho wrote: 88 Points

  I wasn't thrilled about this on night one, but warmed up to it on the second night. Relatively dark purple color. Medium bodied. Very nice aromatically with red fruits on the nose mixed with earth and some meaty tones. Nice sour cherry on the palate with smoky, earthy and spicy undertones. Good mid-palate development, but a bit flat on the finish (better the 2nd night). While I thought the wine was better integrated on the 2nd night, the fruit was much less prominent, so not sure this will benefit too much further aging... Good structure and a pleasing wine, but just lacked excitement...
  
  Price paid: About $30
  Would I buy again? Probably.

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  6/21/2008 - KeithAkers wrote: 89 Points

  soft light red color
  
  nose: sweet soft and feminine nose of raspberry, sweet cherry, floral tones, along with bits of spices and earth
  
  taste: very pretty feel with raspberry, sweet cherry, floral tones, along with spice notes and earthen tones
  
  overall: very polished with a silky elegance of soft rounded tones on both the nose and palate. Very pretty and feminine that is scored by an understated raspberry attack and polished tart cherry finish

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  11/14/2003 - La Cave d'Argent wrote: 90 Points

  Consumed with dinner at Tapenade. Bottle purchased the same day at Vintage Wines, Ltd. Bright disc. Medium ruby robe with red rim. Clean nose, showing moderately intense aromas of bing cherry, smoke, spice and toasted oak. Medium-bodied on the palate, with medium acidity and light sweet tannins. The flavors mirror the nose. Medium, smooth finish. Excellent with the ravioli of braised wild hare (with foie gras whipped cream in Burgundy red wine sauce). Also wonderful with the wild pheasant pate (in a puffed pastry tort with chanterelles and savoy cabbage).

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