2007 Jean Noel Gagnard Chassagne-Montrachet 1er Cru Les Caillerets

Community Tasting Notes (16) Avg Score: 91.2 points

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  1/26/2024 - stephanm Likes this wine: 91 Points

  Just wanted to reflect to the group that I opened my magnum without any reductive issues and certainly no need to keep aerating overnight. Colour was not golden but still fresh. Only complaint was a very faint and distant element of CTA but hardly noticeable.

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  11/1/2020 - Tubulus wrote:

  Slightly worrying color in the decanter, but after a short decant and coming up much closer to cellar temp this is singing. It still has some reduction but otherwise the flavors are certainly correct for a 13 year old wine from an OK vintage, some nuttiness, some honey, a bit of white fruit left, medium-minus acidity. It all works well together.

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  8/10/2018 - MAOC wrote:

  Similar to last note but without the heavily reduced phase at the outset - opening a couple of hours early and then splash double decanting served the wine very well. Really a top Chassagne 1er ****+

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  1/28/2017 - MAOC wrote:

  Quite similar to note from domaine below. Cork was tight and wine very reduced on opening - toffee notes; however entirely correct in colour. A decant for an hour brightened it up but it actually required being open in fridge overnight to show correctly. And a nice wine it is... Citrus, floral notes, good minerality, rich but balanced and with a lovely touch of white almond on the finish (potentially this was more pronounced from being in fridge overnight and therefore oxygen). Worth opening bottles 6 hours before drinking to assess how reduced they are. **** once suitably aerated.

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  4/9/2016 - Ben Christiansen wrote:

  The cork is very stick to the bottle, more evolved than she thought it was. Second bottle the cork comes out more easy, well taste that one I guess.
  
  On premox “ah, ugh,”
  
  So this vintage in particular she thinks could use a decanting because it is very reductive from bottle (as this bottle is showing) and then it will brighten back to life as the decanting continues.
  ’07 when it tasted younger Caroline notes at the same time it was very difficult because in November they start to show the vintage ready to bottle – it was awful all the appellation was tasting the same because it was very acidic and in flesh still quite austere and over time really gain in pleasure and texture but it will never be very fruity.
  
  Lots of white flower and beeswax, desiccated white peachy fruit, nuts, Caroline says the smells is not oxidized but its not fresh, (I’d say that is a darn hard sell because of the smell but I am liking the wine). Burnished hazelnuts, palate is lovely and interwoven, has this sweet-mineral finish, very long very long.
  
  So the question is the nose. What to do or say or think about a roasted hazelnut / ox nose. Nobody is calling ox, but I am sitting in the cellar as opposed to sitting in America.
  
  Second bottle, the difficult one: sweet and pretty nut thing, with more freshness on it. “perfet” Caroline notes. It’s a little bit more evolved, more advanced evolvution, more advanced in caramel. And to me that is a good place to put it. Caramel. And it depends if you want carmel in your white burgundy.Very long and sappy.

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