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| Drinking Windows and Values |
| Drinking window: Drink between 2013 and 2021 (based on 46 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.9 pts. and median of 89 pts. in 12 notes) - hiding notes with no text | | | Tasted by ArizonaWineGuy on 1/7/2018 & rated 87 points: Over the hill and on its last legs. A disappointing effort from this producer. (1295 views) | | | Tasted by Derek Darth Taster on 10/1/2016 & rated 88 points: Pop and poured. Drank over 2 hours at home.
Appearance is clear, pale intensity, ruby colour. Legs.
Nose is clean, medium intensity, with aromas of earth and red cherries, slight spice. Developed.
On the palate, dry, high acidity, medium alcohol (13%), medium- tannins, medium- body. Medium flavour intensity, with flavours of earth, slight undergrowth, tart red cherries, baking spice. Medium finish.
Acceptable quality. Simple juice pleasant on the palate with some air. Better than Bourgogne for sure, but does this really feel like a good Gevrey Village? Drink up. Not for further ageing in my opinion.
Day 2: Less tart. Still simple nonetheless. (1643 views) | | | Tasted by ccn on 6/15/2015 & rated 91 points: Lovely. I am not always a fan of Dujac's wines, but this one gets the balance of delicacy/finesse and structure right. Very pure dark-red fruit with great acidity, ripe but present tannins. Pure and primary, light and delicate but with structure. Should be singing in 5-10 years but very pretty now. (1739 views) | | | Tasted by Hex triplet #43302E on 10/16/2013: Very pale brick color. Sweet, lacking both fruit and intensity. The youthful energy was gone and nothing replaced it. Maybe a bad bottle? (2363 views) | | | Tasted by omakasekt on 12/13/2012 & rated 88 points: Fairly consistent compared to last tasting, with lessened intensity overall. Wine had minor developments over a 2 hour dinner, with slight oak aromas replacing fading fruit and earthy tones by the end of the meal. Flavours were not overwhelmed by the food (Indian curry), bit of a surprise. (2744 views) | | | Tasted by Tartiflette on 11/23/2012 & rated 89 points: (Le Formal, Aix en Provence) Had this in a restaurant and liked it. Not quite as Dom. Dujac but still good p/q. No notes (1808 views) | | | Tasted by johnh1001 on 9/22/2012 & rated 90 points: Drank over 1 hour. Obviously young, great nose of earth, red fruit and some spice. Sweet and light in the mouth with plenty of grip. Narrow on the palate, but great red fruit. Some tannin is felt on the the medium finish. (1732 views) | | | Tasted by Papies on 5/7/2012 & rated 86 points: Light and straight fwd village. Not much to remember from it though which is not a good sign usually. Dont over pay fro the name. 86-87 (1617 views) | | | Tasted by omakasekt on 3/17/2012 & rated 89 points: Tasted at event at local wine retailer after decanted for ~2 hours.
Very earthy nose typical of the region. Lovely fruit and tasty balance with good acidity and tannins.
There were 8 red burgundies tasted from village to grand cru level covering Gevrey, Nuits St Georges mainly. This along with a JJ Confuron 08 Clos de Vougeot were the only ones I liked enough to buy. Excellent wine and village level only too, but value for money is not super great maybe retailer had high mark up. (1179 views) | | | Tasted by VHJV on 2/12/2011 & rated 89 points: This is an excellent villages in a forward style. It was drinking well immediately after popping the cork and had a very nice open Gevrey nose of dark fruits and earth. In the mouth it was fresh and smooth with a good balance. The left-overs on the next day had a more pronounced acidity and even a slightly grapefruity taste. I wouldn't forget this wine to the cellar for too long a time, but might very well buy some more for short-term drinking. (1243 views) |
| Dujac Fils et Père Producer website
U.S. Distributor, actually, as the producer's site is under constructionPinot 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.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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