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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 14 notes) - hiding notes with no text | | | Tasted by BillyT on 8/12/2016 & rated 92 points: Well, I rarely ever decant Burgundy. This time at a restaurant the somm decided to decant into a decanter which had a top closure allowing her to invert and put the wine back in the bottle. Prior to decanting we tasted and nose and palate were aggressive with structure and balance displaying potential but high tannins. After decant and return to bottle...WOW...what a difference. Supple, softer with residual tannins but extremely silky and smooth with great fruits and balance. Wouldn't have believed it had the somm not recommended it. (1466 views) | | | Tasted by Pancreatitis on 2/9/2016 & rated 90 points: Give it another 10+ years.
Unmistakably Gevrey.
Drunk over 2 nights.
Night 1 very reticent. Cola, sloe and a hint of black cardamom.
Night 2 still very reticent. Smokey, coffee, vanilla, chocolate, pomegranate. Plush, rich and powerful. (1536 views) | | | Tasted by rxfudd on 12/27/2015 & rated 90 points: Very good, but perhaps not great. Expected more earthiness, this nearly tastes like an American Pinot. (1612 views) | | | Tasted by primitivo on 1/16/2014 & rated 90 points: Closed bouquet typical of french wines, with hints of green pepper, cherries, light smoke. My initial taste was uninspiring. A bit of sour, but smooth and balanced. Finish was.....nebulous. Nothing wrong with it, but nothing to inspire singular sipping. However, it paired quite nicely with the dinner bruschetta. I've struggled to find a wine pairing for this salty dish, but I think I have found it. Recommended (the bruschetta and the wine). (2307 views) | | | Tasted by Burgundy Al on 7/26/2013: IPNC Lunches and Dinners; 7/26/2013-7/27/2013 (McMinnville OR): Tasting. Mostly black fruit aromas and flavors, both meaty and dense with some sauvage hints, good concentration and firm tannic structure that will benefit from a few more years to soften. (3528 views) | | | Tasted by awolosewicz on 3/17/2013: Did not like (236 views) | | | Tasted by Burgundy Al on 3/5/2013 & rated 89 points: Two bottles opened for dinner tonight, the first slightly better than the second. First bottle was nicely floral with charming red and black cherry aromas. Flavors more black fruit driven with good weight and density throughout, particularly for its level. This bottle was a "90 point" wine. The second bottle was far less floral or aromatically alluring while much closer on palate, overall probably "88 points." (2029 views) | | | Tasted by Burgundy Al on 3/20/2012: Joyaux en Côte de Nuits (Marsannay/Gevrey-Chambertin) - Les Grands Jours de Bourgogne (Maison de Marsannay): Tasting. Black fruit, hint of oak, with a forest character. Moderate black fruit flavors come through with a classic, meaty Gevrey character, everything in excellent harmony today. Very good for its level. (2724 views) | | | Tasted by cos65 on 2/18/2012: At the new Bliss in SATX. medium ruby colored. Some baked raspberry and blueberry pie spice. some candied flavors on palate with decent finish. Just **** (1773 views) | | | Tasted by soyhead on 8/13/2011 & rated 85 points: Some subtle red fruit flavors are fast blown away by long piercing acidity. If I had to sum it up in one word: 'sour'. Use with food in lieu of lemon - perhaps pair with fried calamari. (1449 views) | | | Tasted by SimonG on 6/3/2011: Cellar Visit: Domaine Marc Roy (Gevrey Chambertin): A little tighter and more restrained on the nose. Raspberry fruit comes through on the front of the palate, opens up, a touch of mineral and spice. Long silky finish. Lovely. *** (1732 views) |
| Domaine Marc Roy Producer website
Domaine Marc Roy
Domaine Marc Roy is located in Gevrey-Chambertin in the north part of the Côte de Nuits. Gevrey-Chambertin is home to an astonishing nine Grand-Cru appellations of Burgundy’s thirty-three. Accordingly, it is one of the most prestigious villages of Burgundy.
Only one grape varietal is grown in this neck of the woods: Pinot Noir. Travelling south from Dijon via Marsannay and Fixin, Gevrey-Chambertin is the tip of a narrow length of terrain that stars the world’s paramount Pinot Noir vineyards. It’s the Pinot Noir equivalent of the Hollywood Walk of Fame, emblazoned with the famous appellations Chambertin, Clos de Bèze and Latricières-Chambertin.
Additionally, Gevrey-Chambertin has twenty-six Premier Cru climats*, making it arguably the most exciting and pivotal contributor to Burgundy’s outstanding reputation. The monks of the Abbaye de Bèze recorded the planting of vineyards here in 640 AD, proving the unparalleled viticultural heritage of the appellation.
The Roy family has been cultivating grapes for four generations and in 1982, they began bottling their own production to fulfil their passion. With much effort and an acute focus on further enhancing their wines, Marc and his daughter Alexandrine bought a few more blocks of vineyards to increase the size of the Domaine to four hectares.
In 2003, Alexandrine took over the Domaine with the intent on further raising the bar. Gradually, she reduced the yields, to produce fewer but better grapes with greater concentration of flavour. The vineyards are grown organically, strictly maintained, with great attention to detail.
The Domaine is composed of 3.5 hectares of Pinot Noir for four different cuvées. The ‘Vielles Vignes’ or old vines cuvée is made from the oldest vines of the estate – averaging 70 years old. ‘La Justice’ cuvée – named after its climat that Alexandrine bought in 2010 – produced its first vintage as recently as 2011. La Justice is located in the northeast part of Gevrey-Chambertin. The cuvée “Clos Prieur” is from another small block, located below the prestigious Grand Cru vineyards of Mazis-Chambertin.
The most recently released vintages of La Justice and Clos Prieur are so exceptionally made, that most wine critics consider them to be of a Premier Cru standard.
The cuvée “Alexandrine” was created in 2005 to showcase Alexandrine’s talent. She selects the grapes over six of her favourite plots of vineyards. She is only taking the grapes that are “millerandées” meaning the grapes that are naturally smaller and concentrated. It requires a doubly long selection process and twice as many locations to create this cuvée with Grand Cru complexity, sans the Grand Cru price tag.
Domaine Roy is also producing a Chardonnay grown on a stunning half hectare vineyard located in the village of Marsannay called “les Champs Perdrix”.
In the Domaine, the winemaking is traditional with the utmost attention given to expressing the different terroirs* and vintages. Every cuvée is matured in French oak barrels for at least eleven months. Alexandrine uses new French oaks; taking care not to overpower the purity of the fruit or the terroir. The wines are bottled at the Domaine and stored in optimal conditions.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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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
Côte de Nuits on weinlagen.infoGevrey-Chambertin On weinlagen.info |
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