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| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2018 (based on 6 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 28 notes) - hiding notes with no text | | | Tasted by UpfromtheCellar on 7/21/2021 & rated 87 points: Blueberries and blackberries but no lift. Perhaps its past its prime but this was a grapey fruity thing without an edge or any focus. Easy enough to drink but not what I look or when I open a bottle of Chiroubles. (278 views) | | | Tasted by brandomonium on 6/24/2017 & rated 89 points: Truly enjoyable in every way. Simplicity (565 views) | | | Tasted by celestialmundane on 1/16/2016 & rated 88 points: Inky purple. Cherry & black pepper nose. Lovely smell. Something bitterish too. Medium body. Sour cherry. Medium finish. (852 views) | | | Tasted by Francophile on 5/2/2015 & rated 89 points: Strong color, and pretty full body for Gamey and lots of fruit (921 views) | | | Tasted by thebonnydooner on 4/18/2015 & rated 88 points: Again, this was crunchy and delicious and showed way better than two high end CA pinots. Lots of birght cherry and strawberry fruit, with nice acidty. decent finish. (954 views) | | | Tasted by bg3034 on 2/24/2015 & rated 87 points: PnP through Nuance Wine Finer. Cherry, a little dirt on nose. On palate, tart red cherry, a little cola. Opens up with air. 87 pts. Aloha! (942 views) | | | Tasted by celestialmundane on 12/24/2014 & rated 88 points: Lovely fruit with a tannic backbone. Delicious. (725 views) | | | Tasted by tmoritz1 on 12/21/2014 & rated 91 points: Deep ruby colored-.Nose of raisin, strawberrybut not jammy. Spicy notes clove and black pepper.Mediumbody with a slight leathery texture. Finish medium-long a bit of minerality in the taste (534 views) | | | Tasted by Francophile on 10/28/2014 & rated 89 points: Light and a good representative of this area (421 views) | | | Tasted by thebonnydooner on 8/25/2014 & rated 88 points: Nice - bright fresh nose, cherry and notes of stems, juicy, soft cherry fruit, but with a spicy bite from the stemmy tannins. This is interesting with good acidity but tastes better than my note would indicate. Maybe leave the other bottle a year. (514 views) | | | Tasted by Francophile on 5/29/2014 & rated 89 points: This was a lovely deep Chiroubles, and I was quite surprised by the depth of bady and fruit. A very nice example (513 views) | | | Tasted by wormfarmer on 3/2/2014 & rated 89 points: This is delicious. Can't be beat at the price, either. Mid-weight, less feminine than some Chiroubles. Tannic bite. Raspberries, stems. Great acidity -- went with roast chicken like a dream. Will happily buy from the guy who's pouring it down the drain! (601 views) | | | Tasted by The Fickle Palate on 1/23/2014: Beaujolais Trade Tasting 'The Glory of Gamay' with Tim Atkin MW (The Taj Hotel and Residences, Buckingham Gate, London, UK): This has to be one of the heaviest Chiroubles going! Nose of coffee and bitter chocolate, racy tang of acidity, raspberries and gooseberry even. Sappy, stemmy character, a whack of tannin which makes this full-bodied, red berries, pepper and spice. (1015 views) | | | Tasted by f22nickell on 12/19/2013 & rated 70 points: Donated ... as in "donated to the kitchen sink drain." I like my grape jelly with peanut butter on toast, not in my wine glass. (675 views) | | | Tasted by Francophile on 11/22/2013 & rated 90 points: This was a lovely Chiroubles with good depth of body of a normally fairly light wine. Glad that I bought six bottle of this winner (566 views) | | | Tasted by bg3034 on 9/9/2013 & rated 88 points: PNP through nuance wine finer. Cherry candy on the nose. On palate, cherries and minerals. Fruity and gritty, slightly tannic. Rather short finish. 88pts. Aloha! (596 views) | | | Tasted by UpfromtheCellar on 7/5/2013 & rated 88 points: On the more mineral side of Chiroubles, with taunt structure and strict pleasure measured out very linerally. Nice but not in the perfume and spice manner of others from the area, but rather wild fruits and berries. Short finish.
Still over all, solid stuff. Great price quality ratio! (745 views) | | | Tasted by gordoyflaca on 4/18/2013 & rated 91 points: This was really nice, just pleasing, good, happy stuff. Yum. (618 views) | | | Tasted by UpfromtheCellar on 1/13/2013 & rated 87 points: Wonderful pure nose of wild fruits - that heady perfume that smells of Beaujolais and Chiroubles. On the palate its ripe but a big streak of minerals and acids keep everything humming. The finish is a bit shorter than I would have liked, but then if it was a fruit driven finish the mid-palate would probably have been too "sappy". For the modest price ($14) for a Cru Beaujolais, this is terrific! (837 views) | | | Tasted by Francophile on 12/26/2012 & rated 88 points: A good representative wine from this village very pleasant (645 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gravallon-Lathuiliere Producer WebsiteGamayPlant RobezFrance 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
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop ChiroublesThe vineyards of the appellation can be found in the administrative commune of Chiroubles, roughly in the center-west of the northern Beaujolais crus. The commune shares a border in the south with Morgon and one in the north with Fleurie (with which it shares a similar terroir).
Around the village of Chiroubles, a type of sand called gore provides the grapes near-perfect growing conditions. As it stores and reflects heat, it optimizes the ripening of the grapes, which moderates the cooler night-time temperatures. Good drainage also causes some water stress, ensuring that the vines focus their resources on the production of high-quality berries rather than leafy foliage. Temperatures in Chiroubles are lower than in other parts of Beaujolais, which means that the vines are five to 10 days behind the normal growing cycle. Chiroubles is also the Cru grown at the highest altitude, cultivated between 820 and 1,475 feet above sea level. The result is a texture so delicate, Chiroubles wines are referred to as the “most Beaujolais” of all the Crus. A little more than one square mile accommodates the area’s 60 growers, who produce an average of 2.3 million bottles a year.
The village was officially delimited as an AOC in the 1930s, along with seven other communes in northern Beaujolais, including Brouilly and Moulin-a-Vent. The villages of Saint-Amour and Regnie followed in the 1940s and the 1980s, respectively. The commune also holds a special place in the 19th Century fight against phylloxera: ampelographer Victor Pulliat, who contributed significant research into the grafting of vines onto phylloxera-resistant rootstock, resided in the area. A monument to his work stands today in the village of Chiroubles.
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