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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 32 notes) - hiding notes with no text | | | Tasted by Collector1855 on 12/12/2023 & rated 93 points: Salon Ficofi Paris walkabout tasting and dinner, no detailed tasting notes. Impressive for a village, soft, succulent. (1658 views) | | | Tasted by Peter Spijker on 8/26/2022 & rated 91 points: This was great and easy drinking; juicy red fruits, soft tannins, some forest floor, good acidity. The finish could have been a bit longer for me. (1862 views) | | | Tasted by Paul S on 7/9/2022 & rated 92 points: Lunch at Bar-a-Thym (Bar-a-Thym, Singapore): Very yummy. This is really drinking well now. The nose was lovely as always, with notes of dark cherries, mineral and flinty spice speaking eloquently of Gevrey. The palate is starting to be really soft and approachable now, with velvet tannins and juicy acidity beautifully integrated into a mouthful of dark cherries, red berries and spice, these drifting into a minerally finish with just that little bit of chew at the back. Yummy. A great Gevrey village. (896 views) | | | Tasted by franinnyc on 6/3/2022: Still bretty. (1893 views) | | | Tasted by SARED on 3/18/2022: Another shut down 2016. Opened juicy and a little tart, eventually giving way to softer/darker fruit in the glass after 90 minutes of air. Wish I decanted this in the AM. But really.. hands off this (and other 2016s it seems) for 5 years... (1800 views) | | | Tasted by Paul S on 2/4/2022 & rated 92 points: CNY drinks (Casa Esperanza): Delicious, and really starting to come into a nice drinking window. I loved the nose on this: classic Gevrey, in a slightly less delicate mold than the Drouhin village that preceded it, with notes of earth and wilting roses, cherries and wild berries, and just a hint of mineral at the edges of the bouquet. The palate was absolutely delicious. Juicy, generous, open, with fresh lip smacking orange acidity and the finest tannins. These still gave a little sense of grip to deliciously addictive flavours of red cherries and berries, infused with notes of spice and mineral, and then just a little kiss of florals at the end. Not the greatest finish on this bottle, but there was definitely a very nice sense of substance to it for a village. This felt very nicely integrated, and very satisfying indeed. A very gulpable wine, and starting to show beautifully now. (2121 views) | | | Tasted by Paul S on 2/2/2022 & rated 92 points: At home with the Chans (Casa Esperanza): Such a lovely village to drink now. This had a classic Gevrey nose of red cherries and berries, and the some orange peel, all patted down with savoury earth, spice and mineral aromas. With time, a drift of florals came out as well. Really alluring. The palate was just starting to show really nicely, with velvet tannins and fresh acidity framing yummy flavours of red cherries and juicy berries on the attack. Like the nose, the midpalate showed delicious savoury undertones of earth, meat and mineral, all drifting into a lovely finish kissed with a little bit of spice. A polished, elegant village, really starting to come into its own now. Great stuff. (1905 views) | | | Tasted by schan109 on 12/25/2021 & rated 93 points: Bottle breathe for 1 hour. Nice nose with cherry and bright fruit, the palate is smooth, balanced with food, wood, a bit earthy and nice acidity. Medium finishing. Best 1 hour after in the glass, and the palate added some mint. Not a complex wine but so enjoyable now (1621 views) | | | Tasted by Paul S on 12/16/2021 & rated 92 points: Lunch at Les Amis (Les Amis, Shaw House, Singapore): This was absolutely lovely today. A Gevrey village par excellence. I loved the nose on it, with its cool tones of dark cherries and dried blueberries, earth and meat and mushrooms, ferrous mineral and spicy pepper and cloves, and some floral violet notes at the edges. Really nice. The palate was a touch simpler, but very pleasing also. There was decent weight for a village, with a pleasing if not exactly bright balance to its delicious flavours of dark cherries and wild berries, wet earth, mineral and a little seasoning of spice, especially as the wine trailed away into a nicely full finish. A lovely village - starting to show very nicely at this point of its evolution, but with plenty left in its tank yet. (1869 views) | | | Tasted by Paul S on 8/16/2021 & rated 91 points: Dinner at Summer Pavilion (Summer Pavilion, Ritz Carlton, Singapore): This is really starting to fire on all cylinders now. Similar notes to a bottle I had a few months back, starting out with a nicely floral nose with aromas of cherries and berries, with a little earthy mineral at the side. This just that this felt a little lighter on the palate when first popped and poured, and needed just a little time and and air to put on a bit of weight. Otherwise, it was a fresh, elegant expression of Gevrey, with lovely transparent notes of red berries and cherries, some floral touches, and then an accompaniment of mineral and a little spice - all this nicely woven together on a seam of fine tannins and nice acidity. A really nice Gevrey village. No blockbuster, but a real delight to drink. Great with roasted duck too. (2153 views) | | | Tasted by NostraBacchus on 7/1/2021 & rated 90 points: This was slightly reductive when served, opening up a little with some more air. Still I would give this another 2-3 years or decant it a good 2 hours or so before drinking it. It‘s still a very pretty wine, with lots of red berries, some crushed flowers, a mineral vein going through it but just still holding back a little. It‘s medium bodied, with good persistence, has medium-high acidity and medium- tannin that is very good quality. All this needs is a little more time and/or oxygen. (2185 views) | | | Tasted by Paul S on 3/25/2021 & rated 92 points: A lovely Gevrey village, and really coming into its own now. It had classic Gevrey nose, with red fruited berries and cherries laced with lifted aromas of fragrant spice, earth, touches of dried flowers, and just a little stream of mineral. I really liked the palate too, light, lithe, certainly with less weight on it than the NSG 1er Cru we had alongside, but with no lack of authority and quiet intensity to its flavours of red cherries and berries. These then pulled away into an energetic finish with a little dusting of earth and spice. Transparent, pure, and starting to drink nicely now, but still very youthful - there was lots of juicy acidty to and a little grip of fine tannins, all lending the wine a nicely elegant sense of structure. Very good indeed, and will continue to improve in the next few years. (2147 views) | | | Tasted by franinnyc on 8/9/2020: This bottle bretty. (2225 views) | | | Tasted by AdamHitchcock on 7/15/2020 & rated 89 points: Raspberries, red cherries, forest floor and some spice
Med+ acid, med tannin, med body.
Long finish. Can drink now but will age well. (2002 views) | | | Tasted by 560 B&W on 7/1/2020 & rated 91 points: Very nice villages stuff. 13% (1785 views) | | | Tasted by Paul S on 6/23/2020 & rated 91 points: Popiah Party Post-CB lunch (Pura Brasa, Guoco Tower): First post-circuit breaker lunch. This took a little while in the decanter to get going, but was really charming when it did. The nose was young but expressive, with little notes of loamy earth floating around higher toned aromas of red cherries, spice and a little kiss of florals. The palate was really clean and lively, with a lovely juiciness and cut lent to its red cherry and berry flavours by a backbone of fine tannins and fresh acidity. A bit sweet and primary still, but this is a stylish Gevrey village, still with its best years ahead of it. (1996 views) | | | Tasted by franinnyc on 6/18/2020 & rated 91 points: A big burgundy. Stands up well to food. Good now. Better later. (1604 views) | | | Tasted by Nipperu on 1/11/2020 & rated 92 points: Clear medium purple
Dark red fruit, blackcurrants, red cherries,
Earth, bramble
Spice
Dry
Med body
Med+ acid
Med alc
Med tannins
Med- finish
Tastes as it smells
Powerful, masculine pinot; like Yarra but with more concentration and power. VG. (2157 views) | | | Tasted by SARED on 8/22/2019 & rated 90 points: Holy smokes qpr. Paid 30 bucks and this punches above its weight. Raspberry cherry and earth for days. A faithful village level representation of what the 1er gevrey labels of the house represent. Can see this aging for a decade so easily. Can see this at 92 with a lot more time. (2087 views) | | | Tasted by Kenryuu on 7/29/2019 & rated 93 points: 良いブルゴーニュ ラ・ベ (2900 views) | | | Tasted by Nanda on 7/1/2019 & rated 90 points: Barrel Tasting at Domaine Duroche (Gevrey Chambertin): PnP. Bold nose with rich black cherry and spice. Palate is fully approachable with rich fruit and intense meat spice. Classic Gevrey that is ready to go. Terrific for its level. (3080 views) | | | Tasted by Capt Cutlass on 5/19/2019 & rated 92 points: Modern with polished oak yet fresh and full of fruit. No formal notes taken so this is just to remind me to look out for this producer.... (2626 views) | | | Tasted by Paul S on 1/1/2019 & rated 91 points: New Year's lunch at the Law's: A rather frustratingly inconsistent bottling. After a couple of bottles that did not show that well, this was singing right off the bat - a lovely village. The nose was still young and primary, but had lovely Gevrey shades of stream of red cherries, florals and a twist of earth and spice. A touch sweet smelling for my taste. The palate was where the wine showed it chops though - lovely fine tannins and bright acidity framed unusually deep flavours of red fruit, mineral, and a hint of spice and earth. Really good substance for a village. It may be the fact that I served the last two bottles a bit too warm, but this one was far better and back on form. (2819 views) | | | Tasted by Paul S on 10/16/2018 & rated 92 points: A really, really solid village. My first time with Duroche, and I must say I was very impressed. This started out a bit blowsy and not quite together when first popped, even a bit tart, but it really blossomed after a couple of hours in the decanter. It had a lovely nose, full of bright red fruit, bits of earth, and just a touch of florals, with a little spicy twist at the edges of the bouquet. It was on the palate where this really showed its mettle though. Fine, bright and grippy, with beautifully shaped tannins and wonderfully judged acidity running through juicy, chewy flavours of red cherries, strawberries and a soupçon of spice. Superbly elegant, yet with a lovely structural grip, all leading into a beautifully long finish. A wonderfully balanced village. Bravo. Will get better with time too. (2482 views) | | | Tasted by Burgaddict on 10/9/2018: Nose is really off, should not be present in a wine like this. After long contact with air and swirling the dirty tones slowly dissapear. Taste is excellent, lovely red fruit, cool and concentrated, mineral, long finish. (2179 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (1/9/2018)
(Dom Gilles Duroché Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-18, Issue #69
(Domaine Duroché Gevrey-Chambertin Villages Red) Subscribe to see review text. | By William Kelley
Decanter, Burgundy 2016 EP Gevrey (10/19/2017)
(Domaine Duroché, Gevrey-Chambertin, Burgundy, France, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2016: The Vintage Report (Côte d'Or)
(Gevrey-Chambertin, Domaine Duroché, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Decanter and Jasper Morris Inside Burgundy. (manage subscription channels) |
| Domaine Duroché Producer website
Domaine Duroché is run by fifth-generation Pierre Duroché. His extensive Gevrey-Chambertin holdings include three Village wines, four Premiere Crus (Champeaux, Cazetieres, Estournelles st-Jacques and Lavaux st-Jacques) and four Grand Crus (Charmes Chambertin; latricieres Chambertin, Chambertin Clos de Beze and a tiny holding in Griotte Chambertin).
The domaine’s holdings amount to a total of 8.25 ha. All the grapes are destemmed except for the Griotte Chambertin, which is vinified as whole clusters. Only natural yeasts are used during the fermentation, which usually takes 10 to 12 days.
Aging is done in barrels of which 10-20% are new for the village, 30-50% for the Premier Cru and 50-75% for the Grand Crus.
Between 2005 to 2008 Pierre made the wines along with his father, Gilles, and since the 2009 vintage Pierre got full control of the wine making and vineyard management. The wines are gaining recognition by wine critics and wine enthusiasts as among the very best in their relative appellations.
Since the 2014 vintage Pierre introduced a new special Cuvée: “Gevrey-Chambertin Lavaux St Jacques Vignes 23”: This wine is made exclusively from vines planted before 1923. Most of the grapes come from a parcel adjacent to Clos St Jacques with no access to motorized vehicles and therefore, it is plowed exclusively by horse (2-3 barrels will be made annually).
Producer website
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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