Blind I liked GB in the past. At the moment it is too much oak and too much roasted aromas. The 2012 last week was undrinkable. This one much more balanced but not elegant enough for a PC or GC burgundy. At his peak or at least close. 92-93
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Lots of ripe red berries and ripe cherries. A lot of fruity notes, missing some more depth and a little more acidity. Interesting but a little unbalanced at all. Drink up now.
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Gantenbein Pinot Noir Vertical: All 16 vintages from 2001 to 2016. Four highlights and conclusions: 1) Consistency: the reputation as „best“ Swiss wine seems deserved. Quality across the years is on very good levels. 2) Style shift? It seems that the winery younger vintages tend to have more toast and roast aromas and are crafted in a more modern, denser and richer style. Older vintages seemed more classic and cool. To me this felt more like a slight shift in style than just youth vs mature wines. 3) The best vintages were 2010 (average score 5 tasters: 95.2), 2004 (94.8), 2013 & 2005 (94.0). Only 2002 was oxidized with the 2008 (89.3), 2003 (90.6) and 2011 (91.0) being at the lower end of the scale. 4) The 2013 lives up to its reputation as „vintage of the century“ with an off-the charts complexity level - but it needs time. Other vintages currently offer better drinking pleasure. Overall it was a great experience trying to capture the essence of this Swiss cult winery.
Short TN: Sadly this bottle had strong oxidative notes. A Gantenbein expert at the table said that this is a bottle issue, not a vintage or winery issue.
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Gantenbein vertical 2001-16 (Restaurant Musigny, Zurich): This was unfortunately cooked beef broth and clearly has had it. No comparison to 2001 or 2003 which stood next beside hence probably just a bad bottle (was bought in auction).
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2/4/2020 - aquacongas wrote: 93 Points
Blind
I liked GB in the past. At the moment it is too much oak and too much roasted aromas. The 2012 last week was undrinkable. This one much more balanced but not elegant enough for a PC or GC burgundy. At his peak or at least close. 92-93
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2/4/2020 - DrZett wrote: 91 Points
Lots of ripe red berries and ripe cherries. A lot of fruity notes, missing some more depth and a little more acidity. Interesting but a little unbalanced at all. Drink up now.
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2/14/2019 - Collector1855 wrote: flawed
Gantenbein Pinot Noir vertical 2001-2016 (Restaurant Musigny Zurich): Oxidized
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2/8/2019 - Cailles wrote:
Gantenbein Pinot Noir Vertical: All 16 vintages from 2001 to 2016. Four highlights and conclusions: 1) Consistency: the reputation as „best“ Swiss wine seems deserved. Quality across the years is on very good levels. 2) Style shift? It seems that the winery younger vintages tend to have more toast and roast aromas and are crafted in a more modern, denser and richer style. Older vintages seemed more classic and cool. To me this felt more like a slight shift in style than just youth vs mature wines. 3) The best vintages were 2010 (average score 5 tasters: 95.2), 2004 (94.8), 2013 & 2005 (94.0). Only 2002 was oxidized with the 2008 (89.3), 2003 (90.6) and 2011 (91.0) being at the lower end of the scale. 4) The 2013 lives up to its reputation as „vintage of the century“ with an off-the charts complexity level - but it needs time. Other vintages currently offer better drinking pleasure. Overall it was a great experience trying to capture the essence of this Swiss cult winery.
Short TN: Sadly this bottle had strong oxidative notes. A Gantenbein expert at the table said that this is a bottle issue, not a vintage or winery issue.
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2/8/2019 - sirpat00 wrote: flawed
Gantenbein vertical 2001-16 (Restaurant Musigny, Zurich): This was unfortunately cooked beef broth and clearly has had it. No comparison to 2001 or 2003 which stood next beside hence probably just a bad bottle (was bought in auction).
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