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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.3 pts. and median of 92 pts. in 34 notes) - hiding notes with no text | | | Tasted by alveoli on 5/5/2024 & rated 95 points: Looked slightly aged on initial pour, weak nose
But after about 1 hr much better color, nose, ruby red, earthy, dark berries , excellent with Beef Wellington at Ponte’s restaurant in Tampa I would Say 93-95 (41 views) | | | Tasted by Jdrake on 3/10/2024 & rated 93 points: Still lovely - enjoyed it with beef bourguignon, fantastic pairing. (171 views) | | | Tasted by Burgundy Al on 3/1/2024 & rated 86 points: Some Wine Tasted at the Acker La Paulée Auction (Maybourne Hotel - Beverly Hills CA): Tasted at auction. Good enough volume, but slightly bitter in the manner of the vintage, even without anything noticeably green. (420 views) | | | Tasted by dlduchon on 4/23/2023 & rated 93 points: I love this vintage and what it offers for pre global warming, traditional Burgundy style and flavor profile. A lovely balancing touch of herbaceousness offers another dimension of complexity. (696 views) | | | Tasted by Nels+ on 2/1/2019 & rated 92 points: Intense nose, findings with every sip. Sorrel, juicy rasperry and strawberry, some slate, smoke and meat. Long and well structured, not showing its age. BoW 18.5/20 (2423 views) | | | Tasted by gajalaa on 12/29/2018 & rated 89 points: I probably held this too long.very thin drink up (2364 views) | | | Tasted by pgb67 on 5/14/2018 & rated 89 points: Since these M-G wines keep going up in price and seem scarce, it's hard to pull one from the cellar - in this instance, I probably held it too long. Mushroom and herbs tended to dominate the palate and the fruit was threadbare, but it still had good stuffing and showed a quality long finish. Mother's Day 2018. (2582 views) | | | Tasted by graemeg on 12/4/2017: NobleRottersSydney - some burgundy only (360 Bar & Dining, Sydney): {cork, 13%} [Graeme] Developed nose; a bit fungal; mushrooms; there’s some underlying red fruit but no real hint of green. The palate is different; there certainly seems to be a stalky barely-ripe quality here. Flavours of cranberry, tobacco, black cherry. Medium chalky tannins, medium acid. It’s nicely balanced along the palate though, and medium-bodied. Still, the vintage is starting to assert itself; I think time won’t help this anymore now. Showed better last time. Drink up. (2871 views) | | | Tasted by William Kelley on 5/30/2016 & rated 90 points: Like the sisters' Clos Vougeot, the 2004 Chaignots is also showing beautifully, and now seems to be the time to drink it. A sappy bouquet of red plums, earthy, spicy soil tones and a top note of blood orange peel is followed by a juicy, expansive wine with fully melted tannins and nice balancing acidity. Very expressive and appealing. (5028 views) | | | Tasted by CabIsKing on 8/31/2015 & rated 93 points: Drank the last one over 5 years ago and to me this has not skipped a beat. Possibly just more opened for business giving everything it has on nose and palate. Just a terrific wine. Glad I have a couple more tucked away. (3026 views) | | | Tasted by Sheila62 on 6/8/2015: no hint of 2004 green. This was good, but was riper with more dark fruits than I expected from this vintage. Good structure with good acidity. I will wait a couple of years before opening another one of these. (3192 views) | | | Tasted by PC73 on 2/28/2015 & rated 90 points: Note initially showing quite a bit of stewed fruit and savoury flavours. Bit of spice.
Palate is similarly savoury biased. Really opened up with an hour in the decanter. Much more fruit on display.
Very smoothe and delicate in the mouth.
Overall was slightly lacking brightness and liveliness on the palate. Good wine, but not blown away good.
(3065 views) | | | Tasted by Pinotnut on 1/30/2014 & rated 92 points: The consensus best of the 3 NSG's at the event - all 2004, all 1er cru. But all 3 were very good and from very good producers. (3843 views) | | | Tasted by graemeg on 6/3/2013: NobleRottersSydney - Random night (Verde, East Sydney): [cork, 13%] {Graeme} The vintage has a poor reputation, so this was approached with some trepidation, but it defied expectation easily. Developing nose of smoke, earth and plums. No greenness evident here. It has medium chalky tannins and medium acidity, but the dusty & fairly opaque texture doesn’t obliterate the earthy cherry fruits. There’s a touch of stalk to the flavours, but nothing untoward; a nicely balanced palate finishes a little abruptly, but that’s about the worst you can say for it. Pretty good wine all round. (3957 views) | | | Tasted by BurgAndy on 6/13/2012: Pink grapefruit meets pink lemonade. Good mouthfeel but a victim of the vintage. What a contrast to the 2003 we had yesterday. (3895 views) | | | Tasted by wilmette vino on 12/11/2010 & rated 90 points: despite double decanting, this still took a while to open. The last glass was the best. Brickish edge, so looked older than 6 years. Nose was mostly dark berry fruit but reticent. On the palate, it was rounded and approachable, but not as much personality and spice as expected. Pleasant enough but mostly a bit underwhelming. The last glass seemed more fragrant, as well as more complex tasting. But then it was gone. No hint of green. (4509 views) | | | Tasted by Keith Levenberg on 8/23/2010 & rated 92 points: 2004 Red Burgundies (Brooklyn): A very interesting comparison with Chevillon's rendition - interesting in the sense that the two had absolutely nothing in common. This is seriously impressive with a grand cru-like caress, expansive on the palate and essentially seamless, with a saturating finish. That said, there is something about the flavor which is a little jarring, and I understood some people's reasons for not liking it - this was probably the only wine in the lineup with an obvious blackishness to the fruit complexion, and in addition to that it does seem to oscillate with a little bit of oak. Still, I thought it was an excellent wine and among the highlights of the evening albeit in a richer, deeper style. (7049 views) | | | Tasted by pifcho on 7/15/2010 & rated 88 points: Maroon color - slightly bricking - this looks older than 2004. Nose dominated by plums, spices and some wet leaves. Medium bodied. Slightly sharp acidity which I associate with the vintage. Black fruits and some spices dominate the palate, but no greenies (caution -I'm not too sensitive to them apparently). Very feminine - tastes more like Vosne than NSG. This is open for business. Not a lot of complexity. The fruit lacks a bit of freshness and comes out tasting somewhat cooked. Works better with food. Pretty good, but nothing special overall. I would drink this in the next few years. (3875 views) | | | Tasted by CabIsKing on 6/6/2010 & rated 93 points: Same notes except for the mouthfeel improved to very silky and coating the palate. Very nice. (3748 views) | | | Tasted by DHJ1968 on 6/4/2010: Nice bottle; smoky black cherries, plums and minerals with hints of anise and mint; elegant and precise, with plenty of cut. No green issues here for me, enjoyed this very much. (3315 views) | | | Tasted by Paul D on 2/12/2010: Mugneret-Gibourg at The Ledbury (The Ledbury, Notting Hill, London): Pale/medium garnet - quite developed appearance. Nose however is relatively youthful with dark cherry and plum fruit. Only moderately intense. Pleasant enough on the palate if lacking a little punch and intensity. Some attractive slightly earthy dark cherry fruit, a little short and firm on the finish. No 04 pepperiness here for me a decent lunch-time burgundy. ** (4048 views) | | | Tasted by SimonG on 1/15/2010: Eric Levine at The Ledbury: Slightly high-toned nose, touch of cherry-scented furniture polish if such a thing exists. Good, nicely-balanced attack, possibly a little light and pinched in the middle. Enjoyable but it's the high-toned character that dominates rather than any NSG typicity. *** (4720 views) | | | Tasted by Rupert on 1/15/2010: Eric LeVine comes to London (The Ledbury, London): Ultra-fresh lifted cherry menthol nose, a lot of sweet sappy fruit, not at all mean, bracing and very attractive (4368 views) | | | Tasted by chambolle on 12/9/2009: I have by now drunk this wine on three occasions over the course of about as many months. Would that I had bought more than half a dozen bottles, because it's a lovely wine and, as the economy soured and the 2004s took it on the chin in the press (and in the shadow of the 2005 frenzy), it sold for a scant $30 a bottle! The wine has a lovely lipstick red hue that takes on more purple with some aeration. The nose on the first, recently shipped bottle had quite a bit of the green leafy character so many 2004s show, but bottles two and three exhibited that trait very little if at all. Bottle one showed as rather delicate on the palate -- the fruit profile was lovely and --- is this the power of suggestion, knowing that three women are responsible for the wine? -- very feminine and quite Vosne. Of course Chaignot's posture near the VR "county line" has a lot to do with that as well. On the second day open, this first bottle hinted at what this wine might show with some more time to settle down. I'll focus on bottle three, drunk with a nice wood-oven roasted chicken a couple of days ago. This has the deepest color I've seen among the three. The nose is opulent and presents a melange of red and black cherries, some strawberry and hints of plum. There are the barest hints of star anise. On the palate, the wine is becoming quite round and velvety, with very aromatic and mouthfilling fruitiness. The tannins are quite soft and nicely integrated, there is a slight touch of orange peel at the back end quickly followed by a good citrus/mineral whack right before the finish line to let you know the structure is there. All in all, a very nice bottle of wine and one that is fast developing into a charmer for current drinking and likely well stored bottles of this will provide good drinking over the next five years or more. (3948 views) | | | Tasted by CabIsKing on 7/3/2009 & rated 93 points: Dark fruit, spice and cassis on the nose with hints of leather on the finish. Good lasting finishing 20+. Terrific wine. (3982 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Chris Kissack
Winedoctor, January 2010
(Domaine Mugneret-Gibourg Nuits-St-Georges Premier Cru Les Chaignots) Subscribe to see review text. | By John Gilman
View From the Cellar, Mar/Apr 2009, Issue #20, The 2004 Red and White Burgundy Vintages
(Nuits St. Georges “Chaignots”- Domaine Georges Mugneret-Gibourg) Login and sign up and see review text. | By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaines Georges Mugneret et Mugneret-Gibourg Nuits St.-Georges Les Chaignots 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (9/22/2006)
(Dom Mugneret-Gibourg, Les Chaignots Nuits-St-Georges Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Mugneret-Gibourg Nuits Saint Georges Les Chaignots) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (1/12/2006)
(Dom Mugneret-Gibourg, Les Chaignots Nuits-St-Georges Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaines Georges Mugneret et Mugneret-Gibourg Nuits St.-Georges Les Chaignots 1er Cru Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Mugneret-Gibourg Nuits St. Georges “Chaignots”) Login and sign up and see review text. | By Bill Nanson
Burgundy-Report (4/1/2007)
(Mugneret Dr Georges Nuits St.Georges Les Chaignots) Darker than the Gevrey that preceded it, and a shade lighter than the Vosne that preceded that. The nose is deep and dark, initially just a little monolithic, slowly it gives a peek of black cherry, cream, and faint coffee mixed with smoke. Seems to fill the mouth and has a super intensity to the mid-palate. Powerful and mouthwatering this shows a higher level of tannin than the Gevrey and it’s perceptibly grainier too - though certainly not misbehaved - it’s very well covered. The finish is longer with an edge of cream to the fine burst fruit. A super NSG. |
NOTE: Scores and reviews are the property of Winedoctor and View From the Cellar and Burghound and JancisRobinson.com and Vinous and Burgundy-Report. (manage subscription channels) |
| Domaine Georges Mugneret-Gibourg 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 1er Cru A.O.C. Nuits-Saint-Georges (Syndicat Viticole de Nuits-Saint-Georges)
Vineyard map on weinlagen-info |
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