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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 57 notes) - hiding notes with no text | | | Tasted by Jabulani on 3/15/2024 & rated 94 points: So delicate! Limpid, sappy red fruit, cranberry juice, hint of spice, toasty notes. The palate is superbly juice, red cherry and dried strawberries, fading into rooibos tea and rhubarb. Very impressed at how well this is showing, and surprised at the contrast to the way this wine shows when young - from a monster to a kitten in 15 years... (116 views) | | | Tasted by FransS on 3/10/2024 & rated 90 points: Winefield's pre-sale tasting: For me the recognizable style of Gouges, slightly fumé, green tea, ripe, smooth, nice bitters, firm, bit dry tannins. (165 views) | | | Tasted by JonathanP on 9/11/2023 & rated 92 points: Pristine cork. Slow ox’ed for 2 hours. Just a lovely NSG that’s right in the zone. Cherry, cherry pit, iron and some earth. Initially a bit of bitterness on the finish, which reduced over the 90 minutes it took to polish off the bottle. Acidity and tannins very well balanced. Last mouthful was the best. (318 views) | | | Tasted by Alex Barbera on 8/28/2022 & rated 93 points: Was ein PGV es damals gab, hach, herrlicher Village. (635 views) | | | Tasted by JonathanP on 6/18/2022 & rated 91 points: Drunk from a half bottle. Slow ox’ed for about 30 mins. Fairly open. Sweet and savoury cherry with a nice dose of earthiness. Slightly bitter on the finish, but pleasantly so. Subtle creaminess on the mid palate. I think it will open up more as time goes by but no crime to enjoy now. Lovely. (671 views) | | | Tasted by Gargantua on 1/1/2021: Seeemed ready for business and resolved immediately upon opening and pouring into a glass, noted the meniscus, but recoiled and still felt tensile after a double decant. I feel it could have used some more age, as some fruit character seemed masked behind tense acid and tannin. But perhaps this really is the peak for this wine; hard to say. (1424 views) | | | Tasted by BradE on 10/8/2020: Textbook Gouges, and extremely enjoyable. In a world of high priced burgundy, this is great value and a nice wine. (1707 views) | | | Tasted by ProfByron on 7/21/2020 & rated 89 points: Some 2009 Burgundies are drinking very well now. Not OTT, nor opulent, rather correct textbook Burgundy. Character and balancing acidity. (1358 views) | | | Tasted by Wineloon on 7/11/2020 & rated 94 points: This is just lovely. I don’t need much more than this from my burgundy. When it drinks this well, village level burgundy is such a treat. Glacier cherry nose, a lovely earthiness and sour cherry acidity on the palate which continues into the finish. (1269 views) | | | Tasted by Sen4469 on 10/13/2018 & rated 90 points: Nice ready to drink wine. Had it with roasted quail. Very good pairing. Good village wine. Enjoyed it. (1700 views) | | | Tasted by Burgundy Al on 9/2/2018 & rated 86 points: Mostly black cherry, some red. Good+ weight and length for its level, but slightly more bretty than I would prefer. (1926 views) | | | Tasted by collin on 12/21/2017: Much better than I expected. Wonderful texture; sappy and young. Not as open on the nose, but a lovely bottle nonetheless. (1730 views) | | | Tasted by EhrlichDY on 5/8/2017 & rated 90 points: Popped and poured. I've now had 3 2009 Burgs recently and all are showing very generously. This wine has great density for a village wine with sappy fruit reinforced by mineral. This is really good for its level. Suave tannins and no signs that it will shut down. My recommendation is to enjoy these now. (2035 views) | | | Tasted by dead puddle on 9/7/2016 & rated 91 points: Very extracted style with exuberant red cherries, almost like a NZ pinot. Long and irony after-taste. Oak integrated. Not really my best style. (2462 views) | | | Tasted by JonathanP on 5/17/2016 & rated 91 points: Double decanted and drunk over three days. Initially a little grumpy and angular with firm tannins and some funkiness. Slowly opened up and on day three it was starting to sing, revealing ripe red fruit, iron, earth and a bit of spice. Moderate weight on the palate and nice integration. A touch rustic but also showing a silky side, hinting at what it might evolve into. Good juice that will require patience. (2323 views) | | | Tasted by cliftonng on 5/15/2016 & rated 89 points: This bottle was double decanted the night before, resulting in approachable tannins. The nose and palate were initially closed, before revealing red fruit and slight meatiness. There is a good level of complexity. (2276 views) | | | Tasted by ccn on 10/24/2015 & rated 88 points: Though tannins shorten the wine at first, after 30 minutes they soften revealing a pretty, balanced wine of pure red fruit, medium length, low complexity, good balance, tart with nice acidity. Drinking well now and for 3-5 years. (2268 views) | | | Tasted by Billigan on 9/13/2015 & rated 91 points: A six-year-old Gouges that's actually approachable! Not just approachable, but warm and inviting, with an open nose, full of iron-rich earth, smoke, and rich red fruit. Soft tannins with only the slightest bite and lush cherry flavor. Unbelievably, this Gouges villages is ready to drink now. (2161 views) | | | Tasted by BradE on 7/22/2015: From 375ml. Nice. (2155 views) | | | Tasted by ccn on 7/20/2015 & rated 88 points: Very pleasant and drinking well. On the light side with red fruit, iron, and integrated tannins. Not particularly long. Likely to improve 2-4 years. (1904 views) | | | Tasted by adams.damiani on 5/16/2015 & rated 90 points: It's good if you're drinking a village Henri gouges. You can keep it a little more. (1956 views) | | | Tasted by Burgundy Al on 5/13/2015 & rated 88 points: Bottle fill level was excellent (1/2 cm) but there were some some of leakage (perhaps at bottling?). Clearly ripe black and red cherry aromas and flavors. This has a real meaty, minerally, iron-driven palate that balances the wine's ripe fruit. To me this comes across as slightly older than a 2009, but that might just be this bottle. I have several more in the cellar and will try another shortly. (2086 views) | | | Tasted by juffer on 2/14/2015 & rated 92 points: I served this in my wine course. Intense nose of low pitched dark fruit, with something low pitched and citrus-like, in the direction of orange. Orange continues in the finish. (1882 views) | | | Tasted by JonathanP on 1/20/2015 & rated 91 points: From a 375 mL. Given 2 hours of air before drinking. Serious juice for a village. Nose is a complex combination of red fruit, wet earth, iron and meat. Palate lives up the nose, which initially presents the sweeter fruit followed by the savoury elements. Quite plush in the mouth, which hints at the vintage, and length is impressive. All the elements are there, but it still needs time to melt together. The quality and substance of the extract reminds me of the old fashioned Wendouree wines that are a national treasure from the Clare Valley. Lovely. (1939 views) | | | Tasted by BradE on 8/28/2014: From 375ml. Solid for the price, but not inspiring. (2342 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Henri Gouges 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.infoNuits St. Georges A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges) |
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