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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 91 pts. in 35 notes) - hiding notes with no text | | | Tasted by redders on 5/30/2021 & rated 90 points: Last bottle. Pale red with some browning. Delicate warm earthy but light on its feet. Delicious fresh with some tertiary ceps and autumn leaves. Lovely balance and the bottle quickly emptied. (1133 views) | | | Tasted by 559Cheers on 1/14/2021 & rated 92 points: First night, nice char, juice and aromatics we’ll have to see when it opens up more.
Cola on the nose and cherry on the palette.
* 5th night spice box on the nose and drinking well. (1077 views) | | | Tasted by Callix on 4/11/2020 & rated 80 points: Rust color, sadly clearly passed its peak, drinkable all the same (1517 views) | | | Tasted by Richard P Howden on 1/8/2020 & rated 89 points: Decent earthy red fruited nose, but fairly simple palate, short. Sweet and enjoyable but not a great effort. Also missing the acidity and possible balance I look for in 2001s. (1541 views) | | | Tasted by skye on 1/11/2019 & rated 91 points: Couldn't ask for anything more than from a villages wine. Deep red fruits, still a bit of the animal gevrey profile, pure flavors, and good aromatics. I can't go above 91 for a villages wine so 91 it is (1553 views) | | | Tasted by BurgFixx on 5/6/2017 & rated 93 points: A classic Gevery Chambertin. Sweet red berries, earthy, savory secondary aromas, char. The flavor was almost identical to the nose. All with the 01 vintage purity I love. Pop this now and enjoy. (2067 views) | | | Tasted by dbkitc on 3/20/2017 & rated 92 points: Red fruit, earth and violets fill out a wonderful nose on this medium ruby colored wine that shows mature color notes. Wonderfully sappy and pure 0n the palate. Terrific and classic Gevrey that doesn't have the length to be great but it sure is great for what it is. (92) (1987 views) | | | Tasted by redders on 2/15/2017 & rated 90 points: Pale colour some maturity. Complex nose , firm mineral crunchy fruit. Secondary notes. Fresh on palate lot of drive and energy. Lovely balance and fruit in mid palate. Lovely and excellent for village wine (1797 views) | | | Tasted by redders on 12/11/2015 & rated 91 points: Mid red, intoxicating fragrant wild red fruits with hint of underbrush and ceps, brought a smile to the face,. Deep on palate, mineral fruit with plenty of vigour and firmness on finish. Outstanding village wine. (2735 views) | | | Tasted by SAND on 9/28/2014: Medium garnet core, somewhat paler rim.
Nose: Lovely perfume of red berries, some earthiness, some mushroom and forest floor, hint of leather.
Taste & palate: Fruity, medium to full body, nice and fresh acidity, spicy and lively tannins, minerals. Medium to long, spicy aftertaste.
Very structured burgundy. Should develop for several more years and probably hold even longer. (3348 views) | | | Tasted by Paul D on 7/12/2013 & rated 90 points: Medium garnet core, medium pale garnet/mahogany rim. Developed meaty yet sweet mainly red berry fruit. Medium/full bodied, meaty, very spicy, masculine Gevrey, with sweet underlying fruit, lovely fresh acidity and a good length if still slightly firm finish. Drinking well, but absolutely no hurry. (3782 views) | | | Tasted by calnative on 2/8/2012: earth and brambles in the nose. light to medium Flavors of tart cherry and earth that leads to a slight rasberry sweetness and then a long earth and mineral finish with orange peel and iron. very nice balance. classic Gevrey earthiness. no strong sense of age and would not be afraid to age a bit longer. (4901 views) | | | Tasted by hlaburg on 12/28/2011 & rated 90 points: With steak at CUT. This wine took some time to open but it's definitely in a closed state at the moment. It showed dark pinot fruit with underlying minerals of earth, softened out tannins and a nice medium finish. Going to hold remaining bottles for another 5 years as this wine has tremendous potential. (4903 views) | | | Tasted by profiler54 on 12/25/2011 & rated 93 points: Opened and decanted for 45 min, served in Riedel Vinum Burgundy stems at 63 F. Clear garnet color of medium intensity, Nose of damp forest floor, mushrooms, cherries, rubarb, and plum. Very elegant and concentrated. This wine evolved a great deal over the course of drinking. Outstanding Gevrey-Chambertin (3890 views) | | | Tasted by Paul D on 6/17/2011 & rated 92 points: You always know what you are going to get with Mes Favorites, one of the most reliable (and best) village burgundies there is. Medium garnet core, medium pale garnet rim. Rich, open nose, showing red cherries, liquorice, notes of earth, spice and game. Full bodied (in burgundy terms anyway) on the palate, with rich red cherry fruit, notes of liquorice and game, lovely contrasting vibrant acidity, soft tannins, a flash of sweet strawberry fruit then a surprisingly long, sweet fruited finish. Yum, yum, and will be fine for at least another 5 years (if it's been stored properly that is). (3637 views) | | | Tasted by mdavis on 3/29/2011: Very elegant, delicate wine in a style that is under-stated...yet complex for it's level. Not at peak yet, but drinking very well. Good wine that evolved over the evening. HOLD OR DRINK. (3124 views) | | | Tasted by ccn on 2/6/2011 & rated 86 points: Very light, a bit hollow. Still some fruit at the core but not much else happening here. Fruit dried up after 45 minutes. (2694 views) | | | Tasted by Jeff W on 10/20/2010: On first opening it's very pure, focussed, and refreshing. After an hour in the decanter it takes on more weight, without ever losing its attractive freshness. Beautifully balanced, light and pure fruit, a touch of autumn, a touch of spice, and well integrated tannins offering pleasing length. Serious wine, and quite delicious. dg- (3055 views) | | | Tasted by cybergod on 8/1/2010 & rated 87 points: A bit over the hill. Should have drunk up a few years ago. Nonetheless, a classic Gevrey, with a mix of floral and berry aromatics and flavours and earthy characteristics. A bit of soy-sauce type of volatility and some funk too, from perhaps a bit of brett, but also age. This bottle was probably excellent a few years back, but is definitely in the early stages of decline now. (3087 views) | | | Tasted by rwilmeth on 5/9/2010 & rated 92 points: Did not decant but did let bottle stand open for 45 min or so; this wine was a stunner -- all the characteristic Burgundy experience -- barnyard, leather, dirt, dark fruit -- ripe plum, ripe red currant with just a hint of clove and licorice. Great texture and finish -- perfect with a plate of epoisses and other stinky lovelies. (3351 views) | | | Tasted by Paul D on 3/13/2010 & rated 91 points: Decanted 1 hour. Medium/deep ruby core, medium pale garnet rim. Sweet red fruit, spice, hint of soil and slight autumnal edge. Medium/full bodied - quite mouthfilling but fresh and invigorating too. Red fruited, spicy, rich red cherry, autumnal and liquorice notes, fine tannins already well integrated, savoury and just a hint of game on the very good length finish. Excellent and still should improve from here. (3357 views) | | | Tasted by jonradus on 2/5/2010 & rated 94 points: The nose begins with immense black cherry with hints of mint and forest floor. Some mushroom and herb peaks through to hint at what's to come when you taste it...a smooth, fresh mouthfeel with prying tannins that just cut right through your palate. The finish turns juicy and earthy with absolutely gorgeous rich, sweet, cherry fruit pulling through for at least 30 seconds. The finish is almost tingly, it's so good. Wow. I am way impressed with this wine and wish I had more. This is what a great Pommard should taste like. This is hitting its stride now so drink up. It will still last for another 5 to 10, but I can't imagine it getting much better than this. (3390 views) | | | Tasted by The Klipper on 9/7/2009 & rated 86 points: 2001 Burguet Gevrey-Chambertin Mes Favorites Vieilles Vignes - delicious; surprisingly mature; didn't show a lot of sausage until the end... (4945 views) | | | Tasted by wineismylife on 4/24/2008 & rated 89 points: WIML89
Tasted April 24, 2008. No formal tasting note. Ordered as part of the tasting menu at Alinea in Chicago. This was a pleasant Gevrey-Champertin with good varietal characteristics that only lacked a little more weight on the palate. I'd drink over the short to medium term myself. (3903 views) | | | Tasted by EricBe on 5/13/2007 & rated 91 points: Luann didn't like it, but I thought it was terrific with roast pork. (4410 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Alain BurguetBurguet è un produttore piuttosto buono che vinifica village e 1er cru di Gevrey Chambertin: si tratta in genere di vini old stile piuttosto rustici ma veraci, adatti all'invecchiamento; visto che il 1998 è un anno eterogeneo e da invecchiamento, Burguet lo preferirei nel 1995/6/7/9.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
Côte de Nuits on weinlagen.infoGevrey-Chambertin On weinlagen.info |
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