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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 9 notes) - hiding notes with no text | | | Tasted by Sonoffalstaff on 7/12/2020 & rated 93 points: JSHP sums it v well. It is fantastic with food but it is not the stunner that justifies a £150+ price tag. (731 views) | | | Tasted by JHSP on 5/7/2020 & rated 92 points: better than the previous bottle - nice batard - good body and precision with acidity - good length and somewhat oily mouthfeel - but still not the best (714 views) | | | Tasted by JHSP on 1/31/2020 & rated 91 points: Nicely evolved - lacking a bit body and typical batard buttery boldness - good length - nice but not the best Batard experience (736 views) | | | Tasted by dcwino on 9/20/2019 & rated 94 points: Another lost Friday afternoon gathering – 96 Dom, 08 Cristal and a Rudy blend (Blacksalt, Washington DC): Medium expressive nose displaying ripe yellow fruit, peach, apple, a hint of lemon curd, custard, strong cedar/oak, honey, spicy spices and limestone. Excellent concentration, packed ripe yellow fruit, steely, bright acidity, medium mineral and a medium to long ripe yellow fruit driven finish with spicy spices and limestone at the end. Very good showing. (1628 views) | | | Tasted by Paul S on 6/8/2018 & rated 93 points: Lunch at Spring Court (Spring Court, Singapore): A solid Batard, even if it was rather too early to drink at this point. This had a lovely nose of flinty, smoky mineral drifting through a core of ripe yellow fruited aromas, with just a kiss of sweet oak at the corners. Quite an evolved nose for a 2010 I thought. The palate was rather less warm and developed than the nose suggested though, showing tons of vibrant energy tingling through its veins, with a real muscular seam of juicy, lemony acidity running through otherwise rich, powerful yellow fruit flavours. The finish was very dry and structured with all that citrus acidity, revealing a nice bite of mineral under it all. A wine that needs a lot of time to come together yet, and will probably drink better in 6-8 years, but there is certainly quality here. (760 views) | | | Tasted by Burgundy Al on 6/2/2018 flawed bottle: Wine Dinner Extravaganza (Smyth and The Loyalist - Chicago IL): An off bottle. So toasty that everything else seemed lost and adrift, despite good concentration. (1345 views) | | | Tasted by dcwino on 6/2/2018 & rated 92 points: Annual gathering with Chicago winos in Chicago - Burgs, old Bordeauxs, Cult Cabs and SQN (Smyth and The Loyalist - Chicago IL): Medium expressive nose displaying succulent yellow fruit, peach, apple, noticeable oak, crème brulee and sweet spices. Medium concentration, nicely layered ripe yellow fruit, bright acidity, medium mineral and a medium long yellow fruit driven finish with strong oak/vanilla at the end. The most oaky wine of the flight. (1751 views) | | | Tasted by HowardNZ on 3/10/2018: Dinner for Blair Walter at Noble Rot (Noble Rot, Wellington, NZ): The first notes on the nose are of a little reduction and spicy, vanillin oak, then a sense of mealiness I often see with Girardins. Then poached pears, peaches and other orchard fruit with some citrus and touches of pineapple and other tropical fruits. On palate, rich, full and expressive. A classic '10 Grand Cru style, open and relatively forward. Still however with signs of reduction. Largely in the orchard fruit flavour spectrum, with elements of more exotic fruits and blanched almonds and cashews. Most tasters preferred this wine over the Sauzet. I preferred the Sauzet, but this is a top quality Girardin. I'm a big fan of the Girardin house of this era. However, Girardin seems to have gone a little backwards since their great set of 2010s. I expect this Girardin to remain pretty open and drink in this style for many years. Very good. My rating 3/4. (1191 views) | | | Tasted by Iceman611 on 6/17/2017 & rated 95 points: Matchless. By far the most elegant and balanced white wine I've tasted. It easily matches my memory of the latour batard Montrachet from 2004. Without a head to head I can't rate it even higher. (1114 views) |
| By Allen Meadows
Burghound, June 2012, Issue #47
(Domaine/Maison Vincent Girardin Bâtard-Montrachet Grand Cru White) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/9/2012)
(Vincent Girardin, Grand Cru Bâtard-Montrachet White) Subscribe to see review text. | By Stephen Tanzer
Vinous, September/October 2011, IWC Issue #158
(Domaine/Maison Vincent Girardin Batard Montrachet) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and Vinous. (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.info |
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