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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.8 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by fitzi on 1/11/2022: This bottle started off where my bottle 17 months ago left off, that is, starting to open, some flavor seeping through the still ample tannins, but not really at its best. Over three nights, it improved steadily, developing into a really interesting wine with engaging complexity and depth, good balance, and still that bit of austerity and restraint. There was a bit of cherry in there, no doubt, but my main impression was of coffee and almost a bit of chocolate, which is unique in my experience of Burgundy so far. Tannins were still durable and ample, but it didn't really matter because the other interesting characteristics stood up to them. Really the most satisfying bottle I've enjoyed in a very long time.
Both this bottle and the 2002 Karthaeuserhaus Spaetlese I opened at the same time, are object lessons in the compensations of buying wines to cellar for 10-30 years. Unless you're willing to put down quite a lot of money at restaurants with deep cellars, or are adept at auction scouting, there's no other way to get these flavors into your life. A good couple of nights with these two bottles. (819 views) | | | Tasted by fitzi on 8/17/2020: Rolled the dice on a bottle of this, based on the last two posted notes. The first day I thought it was too acidic and rough for real pleasure. But it smoothed out, becoming more elegant with time. Not a lot of fruit aroma or flavor, but a pleasing tension, texture, and - if you cite this as a virtue in a red Burgundy - austerity. Very different than the Pernand 1er profile I get from Rollin and Jadot, which is dense, almost meaty, with fine, sandy tannins. Very good with food; as a sipper, more interesting than pleasing. Better the second day than the first. An apt, streamlined illustration of the house style. (1040 views) | | | Tasted by James1977 on 12/17/2019 & rated 92 points: This was a magnum. Drinking beautifully now. Very fruity nose. Cherry and strawberry with the age showing as mushroom with subtle white pepper (1081 views) | | | Tasted by ricemanhk on 7/22/2019: Pale red with a touch of brick orange on the edge. From the color I would've assumed oxidized...and yet on the nose it was a lovely bouquet of red fruits, spices and that unmistakable perfume that only stems bring. Medium light on the body but there is an alluring intensity of more red fruits and spices with a nice lengthy finish. This is the total opposite of a fruit bomb, and may not please those who look for more body and fruit, but it's my preferred style of wine and just lovely right now. Even the empty glass was amazing to smell after the wine was all gone...
2nd day (kept with argon) it showed even more fruit and intensity, which suggests still more life ahead, though I think it's drinking wonderful now already. That fragrance...bravo! (1271 views) | | | Tasted by David_K on 8/30/2016: A surprisingly evolved, pale ruby with orange around the edges. Also surprisingly evolved on the palate, with gentle acids and soft, pretty, dried fruit. Firmed up a little on the second night, which led me to believe there is perhaps more left in the tank than I first thought, but I would still err on the side of drinking this sooner rather than later. (2519 views) | | | Tasted by englishman's claret on 5/15/2016 & rated 92 points: I liked this best with a short decant; out of the gate it really did show a lovely Pernand profile, full of red fruits and minerality. With time it took on a bit of a Savigny-like blood/tomato kind of thing which was nice in moderation but eventually detracted from the fruit. An excellent value. (2655 views) | | | Tasted by Lizizwhereitiz on 7/14/2013 & rated 75 points: Peppery. Dry. (3470 views) | | | Tasted by Keith Levenberg on 5/10/2011 & rated 89 points: This is basically like staring at a construction site when the only thing there is the foundation. There is a lot here to build on, but nothing else is really evident. At the moment it is basically a showcase of the techniques used to make it, primarily the whole-cluster treatment -- with its pale, translucent color and a mouthfeel that's linear, precise, and tensile, it's about as perfect a textbook example of what whole clusters do to a wine as you could ever hope to find. Within that frame the fruit has a fairly gentle touch and a chocolatey oak aroma dissipated with airtime. And that's pretty much all I can say about it. (5117 views) | | | Tasted by sehill on 4/16/2011 & rated 88 points: Nice showing for this wine; however, it was overshadowed by the previous '99 Rousseau "Clos de la Roche". This offers aromatics of red cherry, spice, floral and funky earthy notes. The medium bodied palate shows good balance with a somewhat shortened finish. This very good wine lacks the overall harmony that would make it outstanding. This may benefit from a few years of additional bottle age. (4562 views) | | | Tasted by rjonwine@gmail.com on 4/16/2011 & rated 91 points: 2008 Burgundy New Releases: Chandon de Briailles, Gouges, Bruno Clair, Ponsot (Vin Vino Wine, Palo Alto, California): Medium ruby color with pale meniscus; tart cranberry, orange, rosehips nose; tasty, tight, tart cranberry, orange, mineral palate; needs 3 years; medium-plus finish 91+ points (2312 views) | | | Tasted by blancdeblancs on 5/28/2010: peppery, old roses, earthy, pretty aromatic. super-delicious, lots of acidity and purity. light in color---strawberry. (3476 views) |
| By Stephen Tanzer
Vinous, March/April 2011, IWC Issue #155
(Domaine Chandon de Briailles Pernand Vergelesses Ile des Vergelesses) Subscribe to see review text. | By Allen Meadows
Burghound, April 2010, Issue #38
(Domaine Chandon de Briailles Pernand-Vergelesses "Ile de Vergelesses" 1er 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, March 2010, Issue #27
(Domaine Chandon de Briailles Pernand-Vergelesses Premier Cru Ile de Vergelesses Rouge) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/6/2010)
(Dom Chandon de Briailles, Ile des Vergelesses Premier Cru Pernand-Vergelesses Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2009, Issue #24, The Superb 2008 Burgundy Vintage- Already in the Shadow of 2009?
(Pernand-Vergelesses “Ile de Vergelesses”- Domaine Chandon de Briailles) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and The World of Fine Wine and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Domaine Chandon de Briailles Producer website
U.S. Importer (Addt'l Info)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.Ile des Vergelesses On weinlagen-infoFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPernand-Vergelesses 1er CruThe appellation
At the confluence of two valleys, the appellation of Pernand-Vergelesses, perched between 290 and 360 meters, is in the northern portion of the Côte de Beaune. The AOC Pernand-Vergelesses covers 123 hectares: 90 hectares of red of which 44 are Premier Cru and 53 of white of which 17 are Premier Cru.
“Sous Frétille” has been classified as a Premier Cru since 2001 (but only for white wines.) The word “Frétille” is a derivation of “forestelle”, or forest in old French. Hence, “Sous Frétille” indiquates the geographic location of the parcel, just under the forest.
Vineyards on weinlagen-info |
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