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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 97.3 pts. and median of 97 pts. in 7 notes) - hiding notes with no text | | | Tasted by Xavier Auerbach on 1/31/2023 & rated 97 points: Chassagne Ruchottes / Vosne-Romanée Grand Cru tasting (Groot-Ammers, Netherlands): Magnum. Deep and rich and structured, glossy black fruit, real power and concentration, big tannins are well integrated, incredibly fresh and lively, great amplitude and complexity. Authoritative. Clearly the red WOTN. (2121 views) | | | Tasted by drjb on 7/29/2020 & rated 97 points: Wine Group Dinner #176, Harvey's Restaurant, Brisbane. 2005 Grand Cru ( Ex-Gevrey ) Burgundy Dinner. (Harvey's Restaurant, James St, Fortitude Valley, Brisbane.): Wine Group Dinner #176, Harvey's Restaurant, Brisbane. 2005 Grand Cru Burgundy Dinner. This is another classic Richebourg with a deep dark cherry colour and a scented nose of black berry fruit, dark cherries, violets and dark chocolate with touches of game, Asian spice and limestone. The palate is quite dense and unfolded slowly in the glass to reveal a complex layered and quite structured wine reflecting the characters on the nose and leading to a long finely tannic finish. Another bottle in 10 years would be fun ! (2409 views) | | | Tasted by Collector1855 on 1/18/2020 & rated 99 points: PoB - Grivot Richebourg vertical dinner (1992-2013) (Hong Kong): I think we have a 100 pointer in the making here, but dont even think of opening this before 2025. The wine was completely closed and the tell tale Grivot Richebourg aromas (for which you shell out top dollar) not yet on display. From the structure and balance you can see though that they managed this vintage well, not overly tannic like so many 2005. Etienne Grivot said that 2005 was the last great vintage where getting to optimal ripeness was a challenge, buy that he meant that there are plenty of 2005 with unripe tannins. In 2009/10/15 that was not a problem anymore in Burgundy due to global warming and better viticulture. (4238 views) | | | Tasted by KoalaHK on 1/9/2020: Drunk at Arbor Restaurant Hong Kong - Ex Domaine Grivot Richebourg vertical - Now we're talking! A beautiful Burgundian perfume greets you together with a much more balanced palate than all the previous vintages we sampled. Well integrated tannins and a touch of acid on the finish. No doubt the tail wind of the great '05 vintage helped but generally the younger the vintage the better the wine. (2044 views) | | | Tasted by dcwino on 6/11/2019 & rated 97 points: Five winos excellent adventure , mostly in Burgundy; 6/7/2019-6/15/2019 (Beaune, France): Youthful expressive nose displaying perfectly mature black fruit, blackberry, raspberry, truffle, a hint of sous bois, sweet, mint, cherry cola and limestone. Perfectly balanced palate, very finely layered sweet black fruit, silky and airy, bright acidity, strong mineral and a long black fruit driven finish with mint and caramel at the end. It will be perfect in a decade or two. (4942 views) | | | Tasted by grapemaven on 10/7/2008 & rated 98 points: How can a 2005 Burgundy drink so well? (7696 views) | | | Tasted by gorm on 2/29/2008 & rated 96 points: Uncorked DK tasting: 2005 Burgundy (Karlebo Kro): A somewhat hesitant, yet very complex nose of raspberries, herbal tea and earthy dust. In the mouth this is very intense, yet light and tightly wound. Probably the most closed wine of the night, yet intellectually seducing. Those dried dusty herbs are just so piquant. This has great potential. Group average: 96. (8000 views) |
| By Clive Coates MW
Decanter, Clive Coates Book - Grivot (3/1/2018)
(Domaine Jean Grivot, Richebourg Grand Cru, Burgundy, France, Red) Subscribe to see review text. | The World of Fine Wine, December 2016, Issue #54
(Richebourg Domaine Jean Grivot) Login and sign up and see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Domaine Jean Grivot: Richebourg (11/1/2015)
(Richebourg Grand Cru, Domaine Jean Grivot, Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2008, Issue #29
(Domaine Jean Grivot Richebourg Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2007, IWC Issue #131
(Domaine Jean Grivot Richebourg) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Jean Grivot Richebourg Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and The World of Fine Wine and Jasper Morris Inside Burgundy and Burghound and Vinous. (manage subscription channels) |
| Domaine Jean Grivot 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.info |
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