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| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 91 pts. in 40 notes) - hiding notes with no text | | | Tasted by Wineisfordrinking on 4/2/2023 & rated 80 points: Over extracted, secondary fermentation, there is nothing I like about this wine. (645 views) | | | Tasted by Gary N on 2/8/2023 & rated 92 points: I'm delighted to see the more recent reviews recognizing that this is indeed a very pleasant drink. That said, my last bottle of 6 had an odd "off" note, that perplexed me and made me lower my assessment of this wine. I simply can't imagine this wine is in decline. It's still far too young for that. But not to worry. If you have this, you possess a very enjoyable drink, and one I imagine you purchased at what has now made this a bargain drink. (682 views) | | | Tasted by jmoore431 on 10/19/2022 & rated 93 points: Tasted blind in tasting including Xavier94, I defer to his excellent note; thoroughly secondary in fast-track development; hint of brett, almost Rhône-ish, slightly poopy; reportedly sourced from Camus. 93+ (1205 views) | | | Tasted by Xavier94 on 10/17/2022 & rated 94 points: I have only ever had a very small handful of these wines but this Charmes was quite charming with a very developed nose (already) of leather, smoke and game with rhubarb, soil notes,incense, tea spice and a meaty/bacon fat quality- very Gevrey but no one would imagine this to be an ‘09, already. Gentle, soft tannin, with juicy acidity in the form of an orange zest note, again, common in much more devleloped wine. Very enjoyable but a bit on a fast track for ‘09 Grand Cru!! We all liked the aromatic detail. 94! (1251 views) | | | Tasted by Enfantterrible on 6/2/2021 & rated 90 points: Massive improvement. Smoky nose, a hint of menthol. Tannins are present but receding. Lacks complexity. Structure is quite fine. (1321 views) | | | Tasted by Gary N on 4/25/2021 & rated 94 points: So many ugly, ugly reviews. I bought a dozen, then after an uninspiring first bottle, auctioned 6. Now I regret that. Maybe i''m being too uncritical, but after drinking roughly 4000 red burgundies over the past ten years, I can safely say this is a very nice Charmes, sourced from the very best spot within that vineyard. My last several of this were an easy 94; soft, silken, yes, lacking in complexity to go higher, yet lovely stuff. And at half the price of more renowned producers. A terrific value. (1268 views) | | | Tasted by EB2 on 3/27/2020 & rated 92 points: Changes character after 3 hours decant. Really nice then but needs this long to get past the tingly tongue taste. At 4 hours is even better. Colour is less bricked too (1357 views) | | | Tasted by Chuck Miller on 3/4/2019: Reductive with a little spritz. Smells like Mentholatum. Everything I look for in Grand Cru burgundy. Dumped after forcing down a glass. (2126 views) | | | Tasted by fingers on 12/21/2018 & rated 90 points: Much friendlier now than my note from a year and a half ago indicates. Still reductive, sour, and oaky on the first night but it softened into a more elegant portrayal by breakfast ;)
I think it is still holding back some and I should not have sold it so short in my prior comments. Of course, every bottle and every cork is a crapshoot with MI. 4+11+17+8= 90 (2006 views) | | | Tasted by IvanKrazy on 2/12/2018 & rated 93 points: I feel I was a little too eager to try this wine as it felt very young and a bit tight but make no mistake, this is a Grand Cru through and through. Loved its palate presence, and its long finish. Beautiful nose full of black fruit laced with sandalwood. Loved it. (1903 views) | | | Tasted by budman on 2/9/2018 & rated 86 points: Not a fan. Guess I'm more of a new world fan than an old world fan.
This bottle did nothing to wow me. (1731 views) | | | Tasted by budman on 1/24/2018 & rated 85 points: Horrible QPR. (1558 views) | | | Tasted by fingers on 6/29/2017 & rated 90 points: Followed for about 6 hours open before making notes. Light to medium bronze-ruby color starting to show some age. Clear and sound, no sediment. Started off very rough and tumble, with some severe barnyard reduction, seaweed, and dark-toasted oak driving an intense bouquet, though it softened into better balance as we went along. It ended up showing the femininity from Charmes, but maybe a little too much so. Just a little more fruity oomph in the midpalate would really make me happy. I'm not nearly as confident in the end drink dates as Gilman (2045) and I'm not even sure it will get any better than it is now. I say drink at will, with a good long aeration. 4+12+16+8 = 90
Update: this really declined overnight and turned dull and insipid. (2564 views) | | | Tasted by WinoMine on 10/10/2016 & rated 93 points: Tons of ripe fruit and barnyard aromas. Very plush and soft on the palate indicating this is not a long haul wine and can it enjoy it now. (3042 views) | | | Tasted by Dids on 6/20/2015 & rated 86 points: This was served in a flight with Roumier Ruchottes Chambertin 2001 and Dom Coquard Loisin Fleurot 1995 Echezeaux at a lunch in La Trompette, London and served with Raviolo of calf's tail with cauliflower, ceps and almonds.
Initially on the nose creamy vanilla oak, but not masses of it. Ripe red fruits aswell. It was struggling to reveal that feminine elegance one comes to expect from Charmes-Charmbertin. But there was some of that feminine character. In the mouth this was sweet ripe red cherries, a little spicy nuance. It was most definitely verging on new world in it's character. When I came back to it, that ripeness had expanded inot cherry cola. The fruit was blowsy and no sense of balance with what acidity you could find. Though not having tasted from barrel, I tasted 10's and 11's from barrel and there was no sense of identity too these. They had that feminine elegance, I love in Charmes. (4162 views) | | | Tasted by Frank Murray III on 10/11/2014: Rhys Tasting With The Gang (My House): This was poured blind alongside some 2006 Rhys pinots, notably the Swan Terrace. This MI showed jammy to me, with blue and red fruit, some funk and seemed a bit too ripe for my tastes. Some at the table said they got some spritz, although I didn't pick up on it. FWIW, the Swan Terrace was much better than this MI. (6021 views) | | | Tasted by Enfantterrible on 9/6/2014 & rated 83 points: Way too young. Day 1, lots of cherry cola and vanilla, unbalanced and chunky. Day 2 it's smoother, but still not much of a pleasant drink. I really hope these improve with another 5 years of sleep (4913 views) | | | Tasted by Charlie Carnes on 2/20/2014: This is actually really nice. I drank this after much back and forth on WB and needed to check on this for myself. OK, so it is young and at first pop just not ready to swallow, as it is reduced and unyielding. After a day or so corked in the cellar, it has turned out lovely, if Charmes can be lovely. It is rather strong, and, to borrow a term that I don't use much anymore, but is apt, persistent. The fruit is sappy, red and dark cherry. There are perceptions of earthy soil, chalky mineral, and some fairly strong tannins and just some of that 2009 sappy large-ness. This is a very good wine with plenty of upside potential. (5525 views) | | | Tasted by Burgundy Al on 11/4/2013: Charmes-Chambertin Dinner (Boka - Chicago IL): Final bottle opened as we wrapped up a long evening. Obviously much younger than anything else we opened tonight, so showing lots of baby fat, oak spice and 2009 lush/ripe character today. But lots of good fruit concentration and great potential. A sneaky wine that seems forward and lush but shows textures and Gevrey hints from middle to finish. (6061 views) | | | Tasted by clayfu on 9/19/2013: served blind. The moment I took a sip I guessed this wine. Very similar to my prior note. Just gobs of dark stewed fruit on the palate with chocolate and oaky tannin. Everyone at the table agreed the palate being too rough. The palate stands out so significantly. Dr Kim brought it and he stated it was similar to the one he opened a year ago that he also served blind. (5257 views) | | | Tasted by Loren Sonkin on 9/12/2013 & rated 93 points: Drouhin Laroze, M. Ilan, old Sauternes & Ports (JV's): We opened this as a starter and my score was 91. Going back to it after the tasting, the wine had really opened up more and I raised my score. Ruby/purple in color. The nose is nice with cherries and some dry dirt/funk notes. Very soft quality made some question how long it will last, but I think those are different qualities. Creamy texture. Long, clean finish. I think this was good now, but will improve in a cellar for a while. (4668 views) | | | Tasted by Robert Pavlovich on 8/11/2013: Some sulphur on the nose along with reticent red fruits. Shows a big palate, more towards new world in taste, slightly heated with roasted dark fruits. This was decanted three hours before tasting, then drank over another several hours, opening slightly but mostly unmoved. Will be interesting to track in the mid to long term but I'd be even more curious to try the 2010. (4050 views) | | | Tasted by NathanT on 8/10/2013: 3 hours in the decanter
Color- dark, slight purple brown.
Nose- ripe fruit, rich, with slight floral touch. Very good fruit mixture with a touch of Cali pinot twist to it.
Taste- did not match the nose. Red and some dark fruit. Very good acidity backbone mixed very well with the fruit blend. Medium bodied. Some texture. Medium tannins. Good length and slight bitterness on the finish.
6 hours in the decanter, last pour.
Nose- much more expressive than previously. Cali pinot twist was gone.
Palate- Same flavor profile, but much more balanced and toned down. No bitterness on the finish. (3685 views) | | | Tasted by doctorwes on 8/8/2013 & rated 93 points: Dumb nose with deep fruit. Closed and dense, with rich dark berries, earth and oak. Fine, complex, balanced and remarkably long. After a couple of hours, more delicate berry flavors emerged. Should have waited another five years before opening it, but my wife was glad we did. (2977 views) | | | Tasted by olm2000 on 1/7/2013: Decanted and heavily swirled occassionally over 4 hrs per Ray's instructions...consumed over next 5...nose bit shy all night...wonderful depth, texture and length on palate...not sure I could identify as Gevrey blind though, oak is masking terroir at this stage....not nearly as ripe as the limited 09s I've had so far (a good thing IMO)....this is excellent but clearly needs time to absorb the oak and mature...great rookie effort! (4417 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Maison Ilan 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.infoCharmes-Chambertin Grand Cru On weinlagen.info
Maison L’Orée is a negociant house created by Rajat Parr, a celebrated San Francisco sommelier, and Charles Banks, an entrepreneur and former owner of Screaming Eagle. Parr was already a well-known wine director for the Michael Mina restaurants when he started making wine in 2004 in California’s Central Coast. He has continued to collaborate with vineyard owners and winemakers in California creating numerous wines, some under the Sandhi label. He and Banks debuted their first Burgundy with a 2009 vintage and are now producing more than a dozen red and white Burgundies under the Maison L’Orée label. The estate produces Premier Cru and villages wines.
Charmes-Chambertin is a 78-acre Grand Cru vineyard in Gevrey-Chambertin that traditionally includes the acreage of nearby Mazoyeres-Chambertin. For nearly 200 years the growers of Mazoyeres have been legally allowed to sell their wines under the more famous name of Charmes-Chambertin, and virtually all of them do. Charmes-Chambertin is the largest of the Gevrey-Chambertin Grand Crus, and it generally has an excellent reputation. The slope of the vineyard is gentle and the surface soil poor. |
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