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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 91 pts. in 25 notes) - hiding notes with no text | | | Tasted by chatters on 7/26/2023: An evening with George (Bistro Cocotte, Haberfield): Medium minus intensity aromas show aa little meaty note - again quite closed - black cherry, sweet spice, leather. Juicy, savoury, dark hued cherry fruits, sweet spice, long, plenty of textured grip that travels long, not quite there for me. (782 views) | | | Tasted by The Vines That Bind on 10/12/2022 & rated 93 points: Much better bottle than the last (same source) and really enjoyed this today. Red fruit is vibrant and bright off a fresh pour, and then quickly adds secondary nuance with more savoury and tomato flavour. Some green stems still. Slight earth and sauvage. Palate has dark red fruit. Very good, I'd say drink good bottles within five years. (1229 views) | | | Tasted by The Vines That Bind on 6/5/2022 & rated 92 points: Outstanding looking bottle but showing a flicker
tired. Fruit is slightly muddled and stewed. Sous bois, dark spice, damp earth. Has some flashes of floral and perfumed red fruit. Will drink the other shortly. (1520 views) | | | Tasted by fcxj on 5/8/2020 & rated 90 points: Relatively dark and unyielding, stylistically different to today's wines. Perhaps just needs more time. (2280 views) | | | Tasted by vulgar little monkey on 12/24/2019 & rated 92 points: A deep but not quite open bottle of this. I was hoping 20 years would be a nice spot. Either it is an off night (nothing showed particularly well) or I'm hitting this bottle in a tweener zone. There's plenty of depth of fruit and complexity it's just a bit awkward and muted. Probably better a few years ago or in a few years. (2119 views) | | | Tasted by The Vines That Bind on 8/9/2019 & rated 92 points: [Magnum] Although I far preferred the ‘01 750 a few nights later, this was still a good classic example of Echezeaux, clean and pure red berry with spice and nice soil influence. Maybe too young, especially in magnum format, not nearly as expressive of classically beautiful as the ‘01 which is a little backward. (2202 views) | | | Tasted by The Vines That Bind on 10/10/2016 flawed bottle: Red Burgundies With Allen Meadows (Eleven Madison Park): Oxidizing or heat damaged - Really sad... Led to a 90-minute lecture on the five strains of brett. (3899 views) | | | Tasted by BradE on 1/12/2016: The Boys of Bedrock without Bedrock. BBM and Dujac Clos St. Denis; 1/11/2016-1/14/2016: I really liked this from the first sip. It had class, character, and depth. My table mates took about fifteen minutes to agree with me. (4256 views) | | | Tasted by Pacalet on 8/22/2015 & rated 90 points: The nose seems ever so slightly tainted, which didnt improve with time. Palate is full of red fruit, pure and not affected by the nose. If only the wine is more complete this would have been a great wine. (3437 views) | | | Tasted by Burgnick on 8/18/2015 & rated 90 points: Black fruit, strong oak, red fruit, menthol and some muskiness on the nose. The palate was inbalanced with oak and alcohol a bit overwhelming relative to the fruit and structure. The wine was very tannic which showed its youth. We will have to give it more time, say 5-10 years, to see if the different components can blend in nicely. (3366 views) | | | Tasted by Machiavelli on 7/24/2014: Send-off to Ottawa dinner. Took awhile to open. Surprisingly red-fruit, and tart, this got better with air and you could almost see the weight it put on. Just a great wine, though didn't scream VR to me. Held its own, super bottle. (3668 views) | | | Tasted by dcwino on 1/9/2014 & rated 96 points: Belated holiday dinner - Mostly Burg and Bordeaux (Ripple Restaurant in DC): Very youthful nose displaying red fruits, raspberry and cherry, cola, rhubarb tart, nutmeg and flowers. Excellent concentration and noticeable tannins. This is a big scale wine with noticeable structure that still needs minimum ten more years. Already quite impressive but need time. (3790 views) | | | Tasted by PanosKakaviatos on 1/9/2014 & rated 97 points: Bordeaux matters, along with Burgundy and Champagne and Port and ... (Ripple Restaurant in Washington D.C.): Here again, an initial nose of wet sock, but gives way to dark fruit and freshness. Far more youthful in aspect to the 1969, but you guessed that. What was amazing about this wine was the way it combined both substance with opulence and verve - and how it ended with a long and focused finish. The contents in the bottle did not last very long, I must say. And it certainly matched the perfectly rear roseda farms new york strip steak I ordered with a delectable potato gratin. Here a case of superlative Burgundian Pinot Noir, terroir and food and wine pairing. (4549 views) | | | Tasted by Sycamore on 8/8/2012 & rated 87 points: Pretty disappointed by this overall. Cork in perfect condition, as was the wine. Double-decanted. Nice medium-red color, just the slightest of bricking. Excellent aromatics -- runs the full spectrum of bright fruit, earth, etc. Palate was a bit of a rollercoaster. Some stewed tomato elements at first burned off some over the course of the bottle, but the wine was always a bit disjointed and even when the mouthfeel smoothed out and some secondary components started to emerge, there was something not quite right, including a little bit warmth on the back-end along with the rusticity as called out in Allen Meadows' notes. Leave last bottle alone for several years. (3398 views) | | | Tasted by jlm on 12/11/2010: Nice aromatic complexity here, with a real kinship to a '99 Potel Beauxmonts drunk alongside. There are intriguing savory elements that defy my descriptive powers but proved a lovely combination with the dark fruit qualities. One the palate this is a lighter wine than the Potel; plenty of flesh on its bones, but it is a little more elegant and has a finer structure. Still very much in the mold of the inviting '99 fruit though. All in all a wine that's well put together and quite classy. (3682 views) | | | Tasted by Frank Murray III on 12/4/2010: Burg Dinner (CA and France--Served Blind!) (Murray Casa): This was Ramon's 2nd bottle, to replace the corked Taupenot-Merme mid-way into the dinner. This Mugneret got very little air, although it did finish the entire red flight going last so it got some decanter time between being opened and then being served, maybe 30 mins. Fresh and vibrant, hitting the whole palate with some rocky tannin on the finish. I got the impression that the wine was very balanced but we surely didn't give it the fair due. The group voting still picked up the caliber, as it got 4 votes, a total of 8 points and it finished in the latter half of the placing but given its 'johnny on the spot' role, it did quite fine. Thank you, Ramon. (4129 views) | | | Tasted by WetRock on 12/4/2010: California Vs Burgundy Blind (Frank Murray's Casa): Served blind. This was decanted shortly before serving. Not much on the nose. Big yet pretty mouthfeel, well balanced with lots of grip. Concentrated with an acidic core and underlying complexity. I wish we had had this with more air but it was a winner even as tight as it was. I guessed France and voted it #2. Very good. (4150 views) | | | Tasted by SimonG on 2/12/2010: Nigel P's Mugneret Offline (The Ledbury, London): Still tight, lovely precision. Needs a while yet but this will be lovely. ***(*) (3464 views) | | | Tasted by Paul D on 2/12/2010: Mugneret-Gibourg at The Ledbury (The Ledbury, Notting Hill, London): Deep ruby core, medium pale garnet rim. Slightly weird, honeyed peanutty nose, which eventually did blow off to reveal ripe plum and blackcurrant fruit and good depth and length on the palate with an attractive slightly savoury finish. ***1/2 (3859 views) | | | Tasted by Jossik on 4/25/2009 & rated 89 points: Festa Winesnob 2009 (Pizzeria di Giulio a Roma): molto profondo e pieno, terroso e speziato, un po' di ciliegia (3534 views) | | | Tasted by vulgar little monkey on 11/16/2007: Upon opening, this had a really explosive, very sexy spicy Vosne nose. Super suave and deeply fruited both on the nose and palate. Really excellent and shocking at how open it was. A real combination of purity, focus, depth, and length. It stayed that way for a couple of hours, but then, mysteriously, started to get a bit loose and blowsy, which was surprising. I'm pretty confident, given my experience with Mugneret Echezeaux, that this is a great wine in the making. Reports from the next day in the open bottle said that it had firmed back up. When to open this depend on how you enjoy your Burgundy. I'll probably re-visit in 5-7 years, but my last bottle I'll save for 15-20. (3421 views) |
| By Jasper Morris
Jasper Morris Inside Burgundy, 1999 Vintage: 20 Years On (6/1/2019)
(Echezeaux Grand Cru, Domaine Georges Mugneret-Gibourg, Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Glorious 1999 Red Burgundies (Mar 2018) (3/18/2018)
(Domaine Georges Mugneret-gibourg Echézeaux Grand Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jul/Aug 2007, Issue #10, Domaine Georges Mugneret-Gibourg: The Epitome of Vosne-Romanée Elegance
(Mugneret-Gibourg Echézeaux) Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, Domaine Dr. Georges Mugneret and Domaine Mugneret-Gibourg: The Epitome of Vosne-Romanée Elegance (June 2002)
(Echézeaux- Mugneret-Gibourg) Login and sign up and see review text. | By John Gilman
View From the Cellar, Bonus Articles, 1999 Red Burgundy in the Bottle (May 2002)
(Echézeaux- Mugneret-Gibourg) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaines Georges Mugneret et Mugneret-Gibourg Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine Mugneret-Gibourg Echezeaux) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2001, Issue #1
(Domaines Georges Mugneret et Mugneret-Gibourg Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Mugneret-Gibourg Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Mugneret-Gibourg Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine Mugneret-Gibourg Echézeaux Grand Cru Red) Subscribe to see review text. | By Lyle Fass
Rockss and Fruit (2/10/2003)
(Mugneret-Gibourg Echezeaux) Explosive nose of spice, grapefruit, sweet cherries, earth. Very flashy nose. Sweet and ripe on the palate with great depth and incredible finesse. Layers upon layers of concentrated red fruits. Will age a long time. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and Vinous and View From the Cellar and Burghound and Rockss and Fruit. (manage subscription channels) |
| Domaine Georges Mugneret-Gibourg Producer websitePinot 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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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