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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.9 pts. and median of 90 pts. in 16 notes) - hiding notes with no text | | | Tasted by MJReb on 1/5/2024 & rated 91 points: Needed some minutes of air to shine: mainly black cherries, spices, high density, mouth coating stuff with good length. Exceptional Villages. Not afraid of another decade. (486 views) | | | Tasted by Mazy on 3/19/2022 & rated 91 points: Très bien. Une belle structure non astringente mais il y a beaucoup de vin dans le verre. Une belle complexité, il change en cours de dégustation mais était déjà très bon à l’ouverture. J’aime beaucoup cette cuvée de M Boillot. Pour moi, l’éponyme du Gevrey village (1285 views) | | | Tasted by persen on 1/23/2022 & rated 89 points: Moden frukt - bringebær, kirsebær, plommer, - blå blomster - litt støv. Fin syre. Glatt tekstur med fine tanniner. Jevn og lang smakskurve. Drikker godt nå, men et par år til vil antakelig gjøre den bedre. (1111 views) | | | Tasted by vinkeger on 4/16/2021 & rated 91 points: Får halvannen time på karaffel. Dyp, mørk og krydret nese. Er noe overdådig men seriøst over nesa her. Ganske krevende. Tett og konsentrert i munn. Sødmefull og rik frukt. Veldig god lengde. Opulent stil, trenger nok tid for å komme bedre ut av skallet sitt. Ellers veldig bra village. (1701 views) | | | Tasted by Rote Kappelle on 4/1/2021 & rated 93 points: I confess that whilst I really like Pinot, I have struggled to find Burgundy that has truly excited; it isn't for lack of trying the high end, either. Too often I have found them to be over-extracted, poorly balanced and grossly overpriced. Stay the rage, reader, for I remain committed to the chase and I have had the odd bottle that has kept me in the hunt.
The colour is surprisingly concentrated - maybe a good sign, but maybe another over-extracted swine of a wine?
The nose is cinnamon notes, some woody aromas and potent, vibrant red fruit notes - some strawberry perfume but something more potent beneath that - almost a raspberry/red currant reduction - but it isn't reductive. Enticing. This is a village wine not a Cru - should it excite like this?
The palate is everything I love in this grape - at one level it is massive but at another, it is so light in the mouth. Very impressive concentration and intensity, length of finish also very good, though perhaps not quite as impressive as intensity and concentration. The palate gives flavours as per the nose. The tannins are exemplary - supportive but not assertive and fully ripe.
I confess that I had fairly low expectations of this wine and maybe it is a case of low expectations leading to an over-reaction when they are exceeded. However, I have to say that for a village level wine, albeit a G-C this is verging on extraordinary. It drinks well now but has everything there to evolve over another 10-15 years, while more storied wines (hopefully) come around. Noting earlier reviews of this wine, I suspect it is now starting to come into its own, but it remains a very youthful 5 year old. Worth hunting out. (2265 views) | | | Tasted by Mazy on 8/28/2020 & rated 90 points: Plus difficile d'approche que le Marc Roy à l'ouverture, il s'améliore le lendemain. Un vin qui me semble davantage réduit, tendu et tannique que celui de l'autre domaine donc un vin qui tiendra la route en cave sans problème. Note potentielle plus élevée dans quelques années car semble davantage complexe que l'autre. (2002 views) | | | Tasted by Mazy on 4/29/2020 & rated 90 points: Gevrey-Chambertin 2016: confrontation: Un peu gêné à l'ouverture et prend un peu plus de temps à s'ouvrir que le Trapet. On est ici davantage sur les cerises. Une couleur et un registre un peu plus profonds, avec des tannins modérés et peu d'élevage apparent. (1708 views) | | | Tasted by Mazy on 3/25/2020 & rated 89 points: Plus léger que ce que je m'attendais avec un jeune Gevrey donc j'ai mal choisi l'accord avec le mets. Encore assez primaire, agréable mais je sais qu'il sera une coche au-dessus de ma note avec un peu de patience. (1571 views) | | | Tasted by Owlbass on 2/29/2020: Red Fruit, raspberry, cherry, strawberries, earthy, mushroom, strong tannins, minerally (991 views) | | | Tasted by rc@ughey on 12/30/2019 & rated 86 points: Solid Gevrey — decent but unremarkable. (1294 views) | | | Tasted by d'Artagnan on 5/9/2019: Un joli vin épicé, qui a la race de Gevrey et qui se livre néanmoins très bien à un si jeune âge. Bel équilibre, avec une dimension minérale, un fruit épicé, un peu de réglisse. Très bon. (1331 views) | | | Tasted by d'Artagnan on 4/17/2019: Impressions similaires à la dernière fois. Ça pinotte, c'est bien fruité, avec une belle vigueur digne de l'appellation, un équilibre et une précision agréables. Sans doute meilleur dans un an, mais déjà fort agréable.
Comme l'écrit Allen Meadows, "this is wonderfully complex and examples of Gevrey villages rarely get much better than this beauty". (1152 views) | | | Tasted by d'Artagnan on 4/10/2019 & rated 90 points: Nez discret, une bouche bien équilibrée qui offre de belles promesses, peu expressive en ce moment (il vient de débarquer du bateau). Fraicheur et équilibre impeccables, un coté authentique, du bel ouvrage. 89-90 pts (1167 views) | | | Tasted by d'Artagnan on 3/16/2018: Un Gevrey typé, épicé, charnu et bien équilibré. (1361 views) | | | Tasted by d'Artagnan on 7/14/2017 & rated 90 points: Visite au Domaine Louis Boillot (Chambolle-Musigny): Beau fruit, pur et frais, c'est typé, plus ouvert que le chambolle à ce stade. 89-90+ (1920 views) |
| By Stephen Tanzer
Vinous, Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018) (1/18/2018)
(Domaine Louis Boillot Et Fils Gevrey-chambertin Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/8/2018)
(Dom Louis Boillot Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-18, Issue #69
(Domaine Louis Boillot et Fils Gevrey-Chambertin Villages Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2017, Issue #72, The 2016 Burgundy Vintage: Often Excellent Quality Tempered By a Very Short Crop
(Gevrey-Chambertin- Domaine Louis Boillot) Login and sign up and see review text. | By William Kelley
Decanter, Burgundy 2016 EP Gevrey (10/19/2017)
(Domaine Louis Boillot, Gevrey-Chambertin, Burgundy, France, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2016: The Vintage Report (Côte d'Or)
(Gevrey-Chambertin, Domaine Louis Boillot, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2016: The Vintage Report (Côte d'Or)
(Gevrey-Chambertin, Domaine Louis Boillot, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Burghound and View From the Cellar and Decanter and Jasper Morris Inside Burgundy. (manage subscription channels) |
| Domaine Louis Boillot et Fils Producer website
U.S. Importer, actually, as the producer doesn't appear to have a functioning URLPinot 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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