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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.5 pts. and median of 93 pts. in 15 notes) - hiding notes with no text | | | Tasted by Argrath on 2/19/2022 & rated 94 points: (2010-tasting: Volnay x 3, Vosne x 3, Gevrey x 3)
Rich and full nose. Complex. Blood and iron. Dark plum and dark cherry. Oaky and rich. But also a load of forest floor and wet earth. Very easy to like, but perhaps lacking a bit in elegance.
Fullish, rich and toasty. Raspberry and dark plum. Very generous. Stalky. Extremely good concentration, grip and intensity, but also comes across as a bit four-square.
The concentration and intensity is GC-level, but the lack of elegance is not. (1585 views) | | | Tasted by Taffi on 10/29/2021: Veldig lukket til å begynne med, men åpnet seg noe etter en time. Tror allikevel at jeg vil la den ligge noen år til. (2222 views) | | | Tasted by Nicephoras on 1/16/2021: Double Blind. The nose is dark red fruit with a touch of spice and a good amount of oak. The palate is similar - it's dark red fruit, a fari amount of concentration a lot of oak, and there's a touch too much extraction on the finish. There's a good amount of acidity and tannin - what this wine will be like in the future remains to be seen. I thought this was younger. Given the vintage and the terroir, it's much too young to really judge this wine, but it currently lacks the grace and complexity I'd want from the site. (3042 views) | | | Tasted by Palisades57 on 1/2/2021 & rated 92 points: Absolutely beautiful nose as commented previously. However, I think it still needs time to integrate. Will hold next bottle for three - five years. (2562 views) | | | Tasted by alion on 4/6/2019 & rated 96 points: Pnp in Burgundy Zalto and followed over a night. Hauntingly beautiful on the nose. Precise, exquisite, fresh. Oak sheen still evident. Stems. Violet, red and black fruit on the palate with a slight Gevrey wildness. Lovely leafy undergrowth. Magical, magnificent wine. Drinking - just - from now, especially with air. (3776 views) | | | Tasted by WoodieBayArea on 2/6/2015: on the pnp the nose was big with cherries and florals, the palate had a sense of place (gevrey), fruit but also some meatiness and a touch of bitter on the finish, hoped at that point that it would open further as it was tight… no such luck, this shut down in an hour, was completely shut on night two, opened up just a hint on nights three and four… feels like there is "there there" but too tight to rate in any meaningful way, am debating buying or not but probably will on the recommendation of the other reviewers (6648 views) | | | Tasted by HowardNZ on 2/14/2014 & rated 94 points: 2009 and 2010 CSJ Horizontals Tasting: Tasted with all 2009 and 2010 Clos St Jacques. Colour darker than the surrounding wines, but not as dark as the 2009 Esmonin. Heavy toasty oak on the nose, the heaviest in the line up, a bit overpowering. Underneath it I detected aromas of tobacco, undergrowth and red fruits. On palate, much better, very smooth entry with real depth and power. The big oak was clearly there, but I concluded there was the dry extract to handle it. Excellent texture to this wine. Very primary, with serious structure and length, good acidity and impressive tannins. A wine to cellar for 20+ years. 94. (7191 views) | | | Tasted by pclin on 6/12/2013 & rated 93 points: Good nose. Pungent and intense. Better than Arnoux Chaumes 2010 tasted alongside. Notes of dungeon, spicy stem, vanilla, cool and peppery with toasty oak finish. Good mixed of black and red fruits, sweet and smooth on entry. Chalky texture, good viscosity. Fresh acidity level typical of this vintage. Label indicated 13% alcohol with little hint of it. Shows good improvement 2 hrs after uncorked, soft and round tannins. Elegant and harmonious, very good balance with structure and length. Maintains great balance on 2nd day, delicious. Quite a bargain vs Rousseau CSJ and Fourrier CSJ. 93 - 95 pts. (6929 views) | | | Tasted by chatters on 4/23/2013: deep ruby coloured. Medium plus intensity aromas of cream, vanilla, ripe berry fruit, toast, spice becoming more earthy and welcoming with time. There are also some herbal and green peppercorn notes here as well. In the mouth there is medium plus acidity, ripe berry fruit, coffee notes, medium plus body, chocolate and coffee notes joint the fruit on the very long finish. Not for me I'm afraid. (6188 views) | | | Tasted by Sleepy Dave on 4/11/2013 & rated 92 points: Alcohol :: 13%
This is flat out beautiful wine! The 2009 I had was loaded with power (no detail note) but the 2010 is flirting with finesse and elegance. Blue and red floral scents kicking off the wonderful aromatic profile and added seductiveness with sweet and fresh dark fruits and complex with savoriness, earthiness and mineral. The richness here is amazing, it has so much dry extract and fresh fruits and ripe tannin to give the solid acid backbone a good balance. It is hard to believe that the 100% new oak is perfectly hidden and the 100% whole cluster didn't do any harm to the wine but only added better inner perfume. Silky smooth with good energy drive here. Finish is long and lingering, with precision and focus. Amazing. 92-94 (6886 views) |
| By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine Sylvie Esmonin Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, June 2012, Issue #47
(Domaine Sylvie Esmonin Gevrey-Chambertin "Clos St. Jacques" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Sylvie Esmonin Gevrey-chambertin Clos Saint-jacques 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine Sylvie Esmonin Gevrey-Chambertin Clos Saint-Jacques) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/8/2011)
(Dom Sylvie Esmonin, Clos St-Jacques Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Gevrey-Chambertin “Clos St. Jacques”- Domaine Sylvie Esmonin) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar. (manage subscription channels) |
| Sylvie Esmonin (Michel et Fille) Producer website
Imported by Louis / Dressner in NYPinot 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.Clos St. Jacques 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 Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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