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| Drinking Windows and Values |
| Drinking window: Drink between 2008 and 2011 (based on 9 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 86.1 pts. and median of 87 pts. in 57 notes) - hiding notes with no text | | | Tasted by mtwehr on 11/3/2013 & rated 88 points: Dark colored, earthy, rich flavors of dried dark cherries, plenty of acid, smooth finish, little tannins. Great with pork chop with cherry sauce, butternut squash and couscous. (3850 views) | | | Tasted by Tangy1570 on 3/31/2013 & rated 87 points: Good example of the mineraliness of red burgundies. Dark stone fruit with a little pepper and a nice tin/mineral finish (4205 views) | | | Tasted by nrk99 on 3/16/2013 & rated 89 points: I had this with my wife at a local restaurant that has an entry level WS seal of approval. Pretty nice selection with the expected 150% markup, this was a nice burgundy that I picked on the basis of vintage and the domaine. This slowly accruing kind of knowledge was augmented by my enjoyment of the wine. Crisp, tart cherry that is light and right on the tannins while leading with acidity.
89 because it was a terrific night with the right meal and the right companion. 88 for a well-balanced and ordinarily affordable wine that I'd buy time and again for table wine at home. (4219 views) | | | Tasted by vegasoenophile on 3/12/2013 & rated 87 points: Lush, dark black cherry on the nose along with licorice, crushed red berries, light cedar and a graphite minerality. Tart cherry up front with substantial acid. A loamy, chalky note throughout, it displays a somewhat underbrush-laced array of cherries and hints of lavender. Powerful frame and dark fruit. Dry finish, but the acidity keeps the mouth watering. Nice but needs food. (4233 views) | | | Tasted by FredF on 11/24/2012 & rated 89 points: Very smooth, earthy and ready to drink. (4310 views) | | | Tasted by FredF on 8/24/2012 & rated 89 points: fruity, yet with a sense of earth and terroir. Drinkable, and very nice with seared tuna. (1754 views) | | | Tasted by vino_per_tutti on 2/21/2011 & rated 84 points: Cherry and red fruits (strawberry) on the nose. Tart cherry on the attack, but fades quickly. Short, thin finish with little to no complexity (or interest). Crisp acidity, however, for those who like this kind of thing in a Burgundy. (3284 views) | | | Tasted by ruffem on 2/16/2011 & rated 89 points: Smooth, flavorful wine, but with a very thin mouthfeel, which may account for some of it's low scores. I thought the flavors of red fruit were well balanced and supported by the smooth tannins. A very easy-drinking but more complex pinot that others at this price. I enjoyed it. (3220 views) | | | Tasted by adams828 on 1/15/2011 & rated 87 points: PnP - Big cherry nose. Average on the finish. Not overly complex, but some earth/mineral notes. (3474 views) | | | Tasted by nicefish on 12/12/2010 & rated 86 points: Cherries and red fruit on the nose. A little flat and simple going down, zero complexity, but still a very drinkable, accesable wine. Good for a big dinner. (3461 views) | | | Tasted by SonomaWilliam on 11/29/2010 & rated 84 points: fairly disappointed this was a @klwines club choice, but for the price....uninspiring, it went into cooking with a lamb dish. (4143 views) | | | Tasted by leighhunt on 10/9/2010 & rated 90 points: Excellent! (3896 views) | | | Tasted by nebre8 on 9/16/2010 & rated 77 points: Disappointing choice by the K&L wine club. A screwtop '05 Pinot that had little to offer except acidity. Deep purple in the glass, sharp nose, fruity with little lingering aftertaste. Did not improve any from one day to the next. (3868 views) | | | Tasted by yankee22 on 8/26/2010 & rated 75 points: I found this wine very bland and thin, and, most of all, uninteresting. It had no finish. Big disappointment from my wine club. (4080 views) | | | Tasted by woof on 8/15/2010: good balance; not complex (4181 views) | | | Tasted by anonymoose12345 on 7/11/2010 & rated 88 points: Terrible label, good bottle. Subtle nose, but very bright red fruit with tons of acidity. Short finish. Great with food. (4297 views) | | | Tasted by stephenv on 5/19/2010 & rated 87 points: Nice value. (4674 views) | | | Tasted by Rob MacKay on 5/14/2010 & rated 85 points: My first impression of this was that I found it to be rather simple and fruity, but the more I got into it the more it started to take on some interesting secondary characteristics. Some floral elements started to mix in with the fruits and perhaps a slight earthy element emerged as well. For the money, this is pretty decent. (4572 views) | | | Tasted by Sparkotron on 5/6/2010 & rated 88 points: I rather enjoyed this, especially on the second day, when some of the hotter notes dissipated and some nice earthy complexity emerged. (4707 views) | | | Tasted by James Kim on 5/4/2010 & rated 87 points: From memory. Nice, elegant. Well made but nothing really memorable. Good for the sale price of $20 but not for it's normal retail price of almost $40. (317 views) | | | Tasted by xtian on 4/24/2010 & rated 75 points: disappointing; flat, and uninteresting (4527 views) | | | Tasted by SanFranSoxFan04 on 4/22/2010 & rated 85 points: Fruity, drinkable, slight fizzyness good value but not elegant or exciting. (4523 views) | | | Tasted by gjv115 on 4/8/2010 & rated 88 points: Very smooth, balanced. Light with some earthiness. A little tart. Nice, fair QPR for $20. (4487 views) | | | Tasted by VanDuser on 4/5/2010 & rated 88 points: not complex, strong cherry nose, smooth but quick finsih. Paired well with salmon. (5034 views) | | | Tasted by drwine2001 on 3/6/2010: Burgundy Potpourri (K&L Wines, San Francisco): Good saturation of color. Earthy, funky aromas. Medium weight and a chocolatey core of dark cherry fruit. Simple but very well constituted for a Bourgogne. (5260 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine / Maison Vincent Girardin Producer Website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.
Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.
Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.
The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.
The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.
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.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
Bourgogne Bourgogne AOC (Terroir-France) |
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