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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by Two Winos on 5/3/2020: Not sure what to think of this. Color was funky, so golden it was almost a rose. Drank just fine, not premox. Disappointing for my expectations. Perhaps there were storage issue prior to my ownership. (646 views) | | | Tasted by bacchus on 9/9/2016 & rated 91 points: shared with pat at selkirk manor. celebrating her birthday. we have tried the rest. now, it was time to try the best. this is a very prestigious bottling. i was forced to open it as i feared that i may have kept it too long. golden color. just a hint of oxidation, but not enough to detract significantly from an overall pleasurable experience. generous nose and palate with a broad spectrum of aromas and flavors. citrus (lemon), oceanic minerality, some acid. more complexity than is offered by most california chardonnays. although, a comparative tasting with ramey would be interesting. medium finish. will look for this wine again but in a younger vintage. (1391 views) | | | Tasted by RR47 on 12/5/2013 & rated 91 points: Gold color. With some open time, lemon and wet stone on the nose. Good structure with a mineral finish. This was paired with a chicken dinner, but has the acid to work with just about any fish. (2201 views) | | | Tasted by 3daywinereview.com on 4/6/2012 & rated 93 points: Winestreets does 2009 Red Burgundy (Acqua Restaurant): Drinking really well right now and a rich wine. Good concentration on the palate featuring shells, orange peel, spice and minerals. Complex medium to long finish and a balanced wine. Drink now or enjoy over the next three years. (3602 views) | | | Tasted by ArtF on 2/14/2011 & rated 92 points: Light gold. Citrus, summer fruit on nose. Palate starts off delicate, adding some weight after 30 minutes. I would pop and pour. Plus this bottle had a hint of oxidation on the finish, but seemed to disappear after 30 minutes, so I would drink up. (3039 views) | | | Tasted by Milhous on 3/27/2009: mistakenly opened instead of the '02. i was taken aback by the more apparent oak, density, and less lush palate, but that's because i was expecting te '02 which is a peach bomb. As this opened up, i was very impressed with its density from mid-palate to finish. it's not too complex on the nose yet and the oak is quite upfront. Leave it along and pay attention to the vintage when opening. (3343 views) | | | Tasted by BradE on 11/1/2008: Good juice. Drinking well now, but no hurry. (2667 views) | | | Tasted by Matt T on 7/27/2008 & rated 88 points: Nice enough, but somewhat heavy and clumsy. Lacking a bit of acid and minerality, which made it less refreshing than other white burgundies from the same vintage. (2039 views) | | | Tasted by BradE on 7/11/2008: Group drank two bottles the other night. One as a starter alone - great balance, good from initial nose to finish. Second botlle with some nice spicy tuna, and some crab. Sublime combo. Great wine, decent value. Getting more. (1862 views) | | | Tasted by Siggy on 3/9/2008: Tasting Group Dinner - Miscellaneous Whites (Ocenaire, Minneapolis): Second time I've had this. Consistent with prior TN. Steely citrus flavors, with terrific minerality and acidity. Fresh and incredibly young. Delicious. (2629 views) | | | Tasted by Siggy on 1/23/2008 & rated 93 points: Tasting Group Dinner - Paella, White Burgundy, Steaks, and Bordeaux (Chris Palm's House, Minneapolis): Light gold color. The palate is an intense, racy blend of citrus, minerals, honey, and a hint of grassiness. Very young and tightly wound. Packed with minerals. Nice steely cut here -- classic Puligny. Really long finish. Delicious. (3545 views) | | | Tasted by Dave Dalluge on 1/23/2008: Dinner at Chris Palm's: Minimal notes taken on this one. The nose was big with a good expression of lemon/citrus, mineral and oak. No notes on the taste but I recall it being packed with fruit and very nice. (3454 views) | | | Tasted by jamiekutch on 7/21/2006: 2004 Puligny Montrachet's: Groups #3, My #1 - Light like a feather with loads of minerality infused in the nose. The fruit is pretty while on the lighter side and the balance is there. The drawback is that it lacks some push or reverence. Still, a delight to drink and the one I most enjoyed. (3758 views) | | | Tasted by rourkem on 4/21/2006: 2004 Vincent Girardin Tasting (Vino Vino Wine in Palo Alto): Very full, more oak than others. Finish is the best part of this, and maybe the nicest finish. If only there were more fruit throughout the rest of this. Later a sharp, spicy oak nose -- what I think of as ressiny. Smoothed out with time. Very clean. (o/+ ... + ) (5736 views) | | | Tasted by rjonwine@gmail.com on 4/21/2006 & rated 90 points: Light lemon mousse nose; solid, lemon mousse, oak palate; medium finish 90+ pts. (1092 views) |
| By Stephen Tanzer
Vinous, September/October 2006, IWC Issue #128
(Domaine/Maison Vincent Girardin Puligny Montrachet Le Cailleret) Subscribe to see review text. | By Richard Jennings
RJonWine.com (4/21/2006)
(Domaine / Maison Vincent Girardin Puligny-Montrachet 1er Cru Le Cailleret) Light lemon mousse nose; solid, lemon mousse, oak palate; medium finish 90+ pts. 90 points |
NOTE: Scores and reviews are the property of Vinous and RJonWine.com. (manage subscription channels) |
| 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.
Chardonnay The Chardonnay GrapeFrance 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 Beaune
Côte de Beaune (Bureau interprofessionnel des vins de Bourgogne)
Vineyard maps on weinlagen.infoPuligny-Montrachet 1er Cru On weinlagen-info |
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