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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.2 pts. and median of 90 pts. in 20 notes) - hiding notes with no text | | | Tasted by similia on 12/26/2020 & rated 91 points: some gamey notes and violet on the nose, deep dark fruit on the palate and an elegant long mineral finish, this is in the sweet spot right now, even thoug it is on the heavier side for burgundy it has an absolutely brilliant acidity to give it tension and structure (632 views) | | | Tasted by winebonanza1 on 3/6/2020 & rated 91 points: wet forest and mushroom on the nose. Perfect Balance between tannins and fruit. Lovely. Drink within the next year. (735 views) | | | Tasted by winebonanza1 on 7/30/2019 & rated 91 points: nose: Earth, woodland and leaves in the Autumn. Taste: Dark berries, tannins are delicate and acidity is not to dominant. A well composed Gevrey Chambertin! (842 views) | | | Tasted by winebonanza1 on 4/6/2019 & rated 91 points: delicious cent of classical burgundy. on palate: smooth tannins, good fruit, and a long finish. Nice Gevrey-Chambertin (938 views) | | | Tasted by Jurgens on 5/6/2018 & rated 91 points: Nice but drink up (1128 views) | | | Tasted by Andrewbdc on 4/20/2018 & rated 89 points: Consistent with previous notes.
Bright fruit, fresh, oak nicely integrated, balancing acidity, some tertiary development.
But doesn’t last - two nights later, tertiary flavours had come to the fore, particularly stewed fruit, freshness gone.
Drink up. (812 views) | | | Tasted by Thellie on 10/8/2017: Good wine. Dark crimson with clear rim. Plenty of iron and dark fruit on the nose. Not a gentle wine; definitely a serious one. Critics recommended consumption now or sooner, but I believe it will get better with time. Represents not only the terroir and winemaker, but also the vintage. Great with my steak tonight, a little firm afterwards. (1074 views) | | | Tasted by Andrewbdc on 6/16/2017 & rated 90 points: Fantastic quality for a village wine. Bright fruit, fresh, oak nicely integrated, balancing acidity, some tertiary development. Drinking beautifully now. (1004 views) | | | Tasted by Andrewbdc on 5/6/2017 & rated 89 points: From memory. Very bright fruit, some tertiary development but remains very youthful. Nicely balanced acidity, tannins, and fruit. Very good quality, suitable for further ageing. (987 views) | | | Tasted by Sheila62 on 8/31/2016: Paired this with a spicy cumin lamb dish. The fruits are dark, more to the plum side with a hint of ref fruit. Powerful as Sylvie's wines are, but also a bit of elegance. This is still young, and enjoyed by all at the table (1739 views) | | | Tasted by Jeanda on 4/4/2015 & rated 91 points: Nez mêlant fruits rouges et noirs bien mûrs avec de belles notes tertiaires : champignons, humus, sous-bois. Bouche concentrée, presque luxuriante, parfaitement équilibrée, dégageant une petite note sauvage qui donne au vin sa personnalité. Le vin affiche clairement plus sa richesse que sa finesse, mais c'est bien une grande bouteille ! À maturité. (1270 views) | | | Tasted by palfr2 on 7/12/2011: Fast-forward 2 days with extended stay in fridge of the remaining half of the bottle. Tannins have mellowed somewhat and wine has a nice mid-palate weight and lots of freshness. With the darker colour I could mistake this blind for a Loire cab. I feel this will be long-lived and not worth revisiting before 5 years. (2582 views) | | | Tasted by palfr2 on 7/10/2011 & rated 88 points: promising but still way too young and tannic. (2326 views) | | | Tasted by David McDuff on 1/21/2009: A bit clumsy right out of the gates, the sweet red fruit immediacy of Sylvie Esmonin’s Gevrey was marred at first by slightly disjointed alcohol. It didn’t take long for its grace to emerge, though. Definitely lots of red fruit, both fresh and caramelized. A campfire set in a forest clearing on a nippy fall day comes to mind, not through any reductive characteristics, just through the wine’s overall expression of brambly fruit and energy. Esmonin gets her knocks from some quarters for the concentrated, forward nature of her wines but I dig them. This has a wonderfully barky, sinewy character that helps to back up its boisterous, spicy red fruit. It’s slightly lean yet sappy and generous all at once, topped off with a beguiling nose of sandalwood. (2575 views) |
| 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.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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