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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 35 notes) - hiding notes with no text | | | Tasted by edjBoca on 9/24/2021 & rated 89 points: I bit dry and low on fruit at this stage.... (875 views) | | | Tasted by grafstrb on 10/3/2017: -- popped and poured --
-- tasted non-blind over 2.5 hours --
NOSE: dark fruited; reserved; some tertiary aromas coming into play now.
BODY: dark violet-garnet color with some bricking throughout; medium bodied.
TASTE: medium+ acidity; very fine tannin; purple fruited with a moderate oak note; medium-light leather aspect, with hints of mineral and spice; alc. is just barely noticeable; this is definitely "big" and far from "graceful," but it is good; I'd be willing to bet this is in its prime drinking window right now. gut impression score of 89 – 90, despite a "bigness" or "lack of typicity" that will turn some off. (2733 views) | | | Tasted by Rieslingfan on 9/17/2017: Sweet cherry fruit and pretty floral and earthy tones make for a delicious drink. It is showing worlds better than a year and a half ago. Good time to drink it. Fun wine. (2747 views) | | | Tasted by vanpe003 on 2/10/2017 & rated 92 points: No detailed notes. Started out with a slight awkwardness on the pop, but wow....what a transformation over 30 minutes in the glass. Aromatic and perfumed on the nose, with a hint of sweet leather and wood. On the palate, rich fruit and lush mouthfeel. Balanced, with remaining structural components in the background. I don't see any reason to hold these based on the way it's drinking today. 92+ points. (3229 views) | | | Tasted by DollarMenunaire on 4/4/2016: Maturing color and very pretty aromas when it went into the decanter. But in the 20 minutes of warming from cellar temperature, it hardened up. Pretty aromas changed and the palate was a bit drying with a rusty nail background that tells me something has been lost. This was okay, but I swear this producer always over-extracts and tries to make too much out of mediocre grapes. Could have used some restraint. I suspect that the hardness is outlasting the pretty stuffing. (3241 views) | | | Tasted by Rieslingfan on 2/27/2016: Catching up on some notes from last week, this was good though in the competition (Arnoux, Fourrier, Chevillon) the fact that it showed as good seemed like a victory. Still plenty of dark cherry fruit, as well as some burly tannin. What it lacked, especially by comparison was complexity. It did well with dinner though, so points for that. I would never kick it away if a bottle showed up on the table, just not something I would seek out. The true definition of a B wine. (2827 views) | | | Tasted by jfpwine on 11/4/2015 & rated 90 points: Intense nose of dark fruits and forest floor. Medium body, fairly austere. Medium+ finish. (1535 views) | | | Tasted by jfpwine on 2/26/2015 & rated 89 points: Funky nose that blew off quickly to reveal earth and some red fruits. Mostly balanced on the palate, with a little acidity showing. Medium finish. Good wine. (1752 views) | | | Tasted by winejnky on 1/24/2015 & rated 90 points: Savory with good acidity, light cranberry and strawberry fruit. (1456 views) | | | Tasted by winejnky on 10/9/2014 & rated 91 points: Very similar to bottle from 10/2103; cherry, earthy, perhaps leaning a bit more toward savory and more subtle fruit. Excellent Pinot, silky smooth, but with some real volume and presence, medium weight expression. (1414 views) | | | Tasted by khmark7 on 6/27/2014 & rated 91 points: Very balanced and drinking well currently. (1780 views) | | | Tasted by 1961Vintage on 6/12/2014 & rated 92 points: Soft and supple. great fruit. Wonderful wine (1579 views) | | | Tasted by winejnky on 10/21/2013 & rated 92 points: Very fine expression of Pinot noir, definitely in drinking window but still appears to have long life ahead, inviting cherry and plum flavors supported by good minerality, medium plus body bolstered by light acidity, so smooth it feels like you could drink this forever. (1816 views) | | | Tasted by fournet on 8/13/2013 & rated 84 points: Odd. Lot of tannins for burg. Low acid. Fruit understated. Nose certainly burg. (1517 views) | | | Tasted by fournet on 8/13/2013 & rated 85 points: Odd. Lot of tannins for burg. Low acid. Fruit understated. Nose certainly burg. (1753 views) | | | Tasted by Blake Brown on 4/29/2013 & rated 88 points: This drank well some noticeable vanilla toast oakiness surrounded by coffee, chocolate and black currant flavors; welcomed indeed. (1506 views) | | | Tasted by Surfdoc on 3/8/2013 & rated 89 points: Simple black cherry and French oak with moderate acidity. (1515 views) | | | Tasted by winelovr2001 on 2/12/2012 & rated 93 points: Really came around this last year. Still young but in its window at least. (2138 views) | | | Tasted by Kirk Grant on 1/2/2012 & rated 88 points: Color: Ruby
Smell: Earth, cherry, an almost muted nose
Taste: Cherry, strawberry, and tart red fruits
Overall: There is something there in reserve for this to blossom with some more time in the cellar. The tannins are still quite firm. Med+ tannin, Med+ acidity, med- fruit and a short finish. Very good now, with what appears to be promise that in another 2-3 years this could be outstanding. (2339 views) | | | Tasted by Xavier94 on 10/16/2011 & rated 90 points: Immediately black cherry fruits jump from the glass but shortly there after, everything tighens up. Good base of fruit (quite sweet and ripe, though lacking precision today) and eventually reveals more dusty black fruit, plums and a hint of cassis both on the nose and palate with mixes of animal, meaty aromas on top of a gripy tannic structure. Disjointed today, very young but shows some good potential for development. 90 points for benefit of the doubt as there is good material here. (2459 views) | | | Tasted by drwine2001 on 4/14/2011: Medium and healthier looking than the Grivot that was younger. Some mint fragrance. Earthy, black fruit-quite Gevrey, but thin, stringy feel and tannic finish. Out of balance and not enough fruit to age further. (2503 views) | | | Tasted by vine20 on 2/20/2010 & rated 91 points: Medium ruby in color with a distinctive, subtle pinot nose. Layers of raspberries and cherries with layers of darker red fruit -- black cherries -- over 90 minutes. Complex flavors of fruit mix with earth and evolve as the wine opens. (2937 views) | | | Tasted by winelovr2001 on 1/27/2010 & rated 90 points: Tannic and and closed, but showing hints of what it will be in a decade. (2823 views) | | | Tasted by grafstrb on 7/15/2009: -- TN reflects Day 3 --
-- Had a pour of this a couple days after it had been opened ... tasted from large paper cup --
Dark fruits, spice, leather, and typical Pinot funk on the open bouquet. Medium bodied, and very darkly colored. Juicy dark berries on the palate, with notions of spice and earth following right behind. Medium length finish. Showing absolutely no signs of having been open for 2+ days. An amazing deal for $40. Better than most Burgs. I've had in this price range. Hold.
No detailed score, but gut impression score = 89 - 90 points (2983 views) | | | Tasted by vine20 on 9/19/2008 & rated 90 points: Very nicely balanced, moderate fruit with a classic pinot taste of raspberries, some cherries and earth. (3057 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine / Maison Vincent Girardin Producer Website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.
Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.
Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.
The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.
The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.
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.Vieilles Vignes Old Vine/Vieilles Vignes (Wikipedia)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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