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| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 87 notes) - hiding notes with no text | | | Tasted by nadecesse on 1/2/2024 & rated 90 points: Superbe bouquet parfumé et légèrement évolué de complexité moyenne. Bouche à l'attaque fine et légère devenant plutôt acidulée en milieu de bouche. Longue finale poudreuse où la structure tannique pointe davantage que dans mon souvenir. À la fin de son plateau et ma dernière bouteille. Idéalement en accompagnement d'un repas. 90-91 (468 views) | | | Tasted by chcook on 7/17/2023: ONP. Cork perfect. Color garnet w hints of brick. Nose shows oaky cherry that evolves to rhubarb. Swishing show’s persistent oak tannin but there is still primary fruit. A little heavy but i think will progress w even more time. (855 views) | | | Tasted by jww on 2/14/2022 & rated 91 points: has a nice Burgundy smell
Barnyard, earthy, slightly musty
cherries and mushrooms taste complicated and very nice (1541 views) | | | Tasted by Harley1199 on 6/11/2021: Bottle pop & poured for lunch. Delicious aroma of rusty apple pie, strawberries and dusty cherries accompanying that smell of bleeding flesh. Also a note of camphor. This degree of complexity belongs to a 1st Cru and not just a Givry one. On the palate it is simpler, highlighting its still sharp acidity, its medium-bodied wine texture with a moderate persistence. Direct and warm in the throat. No depth. Null aftertaste. On the other hand pretty Gevrey today. Clearly a winter character wine. That's why I understood roi Henri IV.
Botella abierta e inmediatamente servida para el almuerzo. Delicioso aroma a pastel de manzana oxidado, fresas y cerezas polvorientas acompañando al olor de la carne sangrante. también una nota a alcanfor. Un grado de complejidad de 1er Cru y no sólo en Givry. Al paladar es más simple, destacando su todavía puntiaguda acidez, su textura de vino de cuerpo medio con una moderada persistencia. Directo y cálido en la garganta. Sin profundidad. Nulo retrogusto. De otra parte, hoy ha sido bastante Gevrey. Claramente un vino de carácter invernal. Es por eso que finalmente entendí al rey Enrique IV de Francia. (1730 views) | | | Tasted by JM_MadTown on 3/19/2021 & rated 90 points: My last bottle. And it is still going strong. Lots of cherry fruit, forest floor, minerality and a medium finish. A lovely burgundy. (1684 views) | | | Tasted by Jonathanmustang on 3/3/2021 & rated 92 points: Joblot servoisine 2009, magnifique nez sur la griotte, épices, gomme baloune. C’est ouvert et expressif !
Bouche mature, canneberge, cerise, et une belle dose d’épices, Tellement suave
Finale sur le fruit, un peu d’amertume. Beau vin à point, c’est delicieux ! (1862 views) | | | Tasted by JM_MadTown on 2/21/2021 & rated 90 points: Pretty much the same experience as my previous bottles. The wine, while fully mature, probably has a few years of life ahead of it. But why wait to drink these? It has sour cherry on the palate and good minerality. It is not a rich wine and is a little astringent on the finish. (1565 views) | | | Tasted by JM_MadTown on 12/12/2020 & rated 90 points: Same notes as last time. A little sour cherry comes across the palate. (1203 views) | | | Tasted by samzicomposer on 10/20/2020 & rated 91 points: Toujours excellent, prêt a boire et peut être en début de pente descendante. (1212 views) | | | Tasted by JM_MadTown on 10/8/2020 & rated 90 points: The wine has a pretty red color with an orange rim and some nice aromatics. It has nice cherry fruit, good minerality and a very savory, medium finish. Probably time to drink these up. (915 views) | | | Tasted by JM_MadTown on 6/25/2020 & rated 90 points: Nice dark red color with an orange rim plus some good aromatics. On the palate it is a lovely mature burgundy with good berry fruit, including some cherry and cranberry, with a little sour component. Like my notes from a year ago, it has good tannic grip to it with proper acidity. The minerality is pleasant too. It is not a rich wine, but it has a good mouthfeel and a medium finish. While fully mature, I think these wines will age just fine for a few more years. (1046 views) | | | Tasted by Oskiwawa on 2/28/2020: Opened and let breath in the bottle for an hour. Drank over the next two. Last bottle of a case purchased upon release. Not sure if this bottle is representative but it is a step down from the last drank a couple of years ago. I would drink these sooner than later. (1313 views) | | | Tasted by d'Artagnan on 1/24/2020: Un nez de cerises rouges, avec un peu de volatile. Bouche acide, un côté bien surette, un peu bonbon, loin de la belle bouteille prise en 2018. Sans doute imparfaite. Piqure acétique? (1748 views) | | | Tasted by mhudes on 1/11/2020 & rated 92 points: Watching the NFL divisional playoffs with Walter (Vikings vs 49'ers). Walter makes a delicious 3 mushroom "impossible" beef Burgundy, so I open this. Garnet red in color. Violets, kirsch and a bit of sweet tea on the nose. In the mouth, I taste cherries, raspberries and yes, mushrooms. Medium body, with nice acidity and still a touch of tannin. In a good spot right now and should remain there for a few more years. (1454 views) | | | Tasted by nadecesse on 4/19/2019: Bouquet jasant dès l'ouverture avec de jolis arômes de fruits rouges sombres, de fleurs, d'épices asiatiques et de terre humide. Le secondaire pointe à peine, mais le fruit reste tout jeune encore. Attaque sur un fruit soyeux se faisant plus volumineux à l'aération, la fraîcheur est bonne et la structure moyennement fine s'adoucit le lendemain. Finale persistante légèrement végétale. Un très beau vin déjà, que j'attendrai encore. 90-91+? (1839 views) | | | Tasted by JM_MadTown on 1/30/2019 & rated 90 points: I opened this bottle about one hour ago. It has the typical burgundy stink. So, I thought, this could be good and it is. It has good berry fruit, including some cherry and cranberry, with a little sour component, but not off putting. It has good tannic grip to it with proper acidity. The minerality is pleasant too. It is not a rich wine, but it has a good mouthfeel and a medium finish. (1831 views) | | | Tasted by d'Artagnan on 7/28/2018 & rated 92 points: Un Givry somptueux! Je suis persuadé qu’à l’aveugle j’aurais recherché à quel premier cru de Chambolle j’ai affaire. Profitant des largesses du millésime il se trouve magnifié en un vin dense mais élégant, avec une belle colonne vertébrale, une finale savoureuse, épicée, de belle longueur. J’ai depuis longtemps une admiration pour les 2009 de ce producteur, qui s’est confirmée deux fois cette semaine. 92-93 pts (3042 views) | | | Tasted by d'Artagnan on 6/15/2018 & rated 92 points: Que c’est bon! Avec une bonne acidité et surtout ce fruit sucré propre au millésime, un peu acidulé dans ce cas précis. Encore fringuant et jeune, le vin est bien ouvert, avec une profondeur rare pour un vin de ce prix. Atypique certes, mais très savoureux, un pur délice. 92 pts (2867 views) | | | Tasted by easttide on 11/26/2017 & rated 89 points: Mushroom and damp earth. Muted fruit behind the funk. (2665 views) | | | Tasted by jww on 10/31/2017 & rated 93 points: great open and pour and after for an hour
clear light to but full bodied color bright nose fresh fruit and complex taste
great now seems like it will last for a few years as well (2430 views) | | | Tasted by samzicomposer on 8/5/2017 & rated 92 points: Superbe. Plein de fruits, riche, fin, digeste et volubile. Pas du tout en déclin. (3023 views) | | | Tasted by mat600 on 8/2/2017 & rated 91 points: Wow, ma meilleure bouteille, fruit pur, belle longueur, séducteur. 91 sur 100 (2430 views) | | | Tasted by chcook on 6/17/2017: brief note. PNP. cork perfect. color is garnet. this is really nice right now. earthy with a core of cherry fruit, there is both acid and tannin structure but neither obtrusive. i believe a bit more feminine than the aux moines. i think has lots of mile left in the tank (2627 views) | | | Tasted by Edouard84 on 5/20/2017 & rated 92 points: Just perfect to drink now. Really good QPR (2349 views) | | | Tasted by mat600 on 4/14/2017 & rated 90 points: Mon avant-dernier Joblot de ce millésime. Un beau fruit pur. Le vin pinotte ! Belle longueur, le tout est harmonieux et possède une belle finale sur les cerises et la fraise des champs. 90 sur 100. (2263 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Domaine Joblot Producer website
U.S. Importer (Addt'l Info)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.Clos de la Servoisine On weinlagen.infoFrance 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 Chalonnaise Single vineyards on weinlagen.infoGivry 1er Cru The vineyards |
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