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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 25 notes) - hiding notes with no text | | | Tasted by Shiaxonna on 1/18/2022 & rated 89 points: A bit over the top tonight. Feels somewhat light and slightly disjointed. Still has lots of developed fruit and marked tannins. Unsure if this one will benefit from further cellaring or just dry out. I fear the latter is more likely. (643 views) | | | Tasted by bertie on 3/21/2020 & rated 92 points: Absolutely lovely. Faint cinnamon/spice on the nose. Lovely red fruit palate. Very soft/gentle but lovely palate. Not much tannin so no idea how long this will last. Probably at peak but defer to others who know better. 92 (979 views) | | | Tasted by winelegends.net on 7/31/2017 & rated 91 points: Dunkles Rot mit Lila
Schwarzkirschig,Schwarzbeerig,extrem würzig,erdig,irgendwo noch ein bisschen Rumtopf.
Dicht,fleischig,konzentriert,prägend,aber auch irgendwo balsamisch,gute Säure,viel Körper.
Längerer leicht alkoholischer,schwarzfruchtiger Abgang.
Auch nach so vielen Jahren immer noch absolut jugendlich.
Aber passt momentan doch gut zusammen und kann sehr gut genossen werden. (2007 views) | | | Tasted by Shiaxonna on 1/20/2017 & rated 90 points: From magnum. Dark, unclear color. Fine grained sediments. Developed nose of leather, forest floor, moss and ripe fruits. Palate is powerful and has fine grained tannins. A very good wine, but not the stuff of some of the '05s I've tasted some times earlier from other addresses. Good though. Entering it's peak drinking window now, and staying there for perhaps 5-10 years.
50+5+13+14+8 (90p) (1641 views) | | | Tasted by capacious on 1/27/2016 & rated 90 points: Needs more time- reticent, closed for the first 45 minutes, then started to reveal. But needs much more time in the bottle. Don't see decanting as the path here. The mineral and structure are there, I think, and I very much hope this evolves and doesn't crump (2796 views) | | | Tasted by spillwine on 11/20/2015 & rated 89 points: 1ère bouteille appréciée à sa juste valeur. 4 bouteilles ouvertes trop tôt, le vin commence à s'ouvrir après 10 ans. Reste 1 bouteille... (2274 views) | | | Tasted by spillwine on 4/5/2015 & rated 86 points: Nez prometteur, mais inexpressif en bouche, comme bloqué. Trop jeune, certainement, mais le temps n'arrangera probablement rien, à voir... (2467 views) | | | Tasted by Hermosabritdad on 1/30/2015 & rated 86 points: This one takes a while - to start with there was a minimal/flat bouquet, and it was pretty tight on the palette. But after a couple of hours gentle fruit - black fruit berry - appeared on the nose, and the palette softened considerably and made for a nice pinot. Still a question of value for the price, and the jury is still a little bit out for me. Probably could benefit from more time - either in a decanter, which I will do next time, or perhaps even a few more years in bottle (how much longer I have no idea - I don't have much practical experience with the aging profile question.) (1892 views) | | | Tasted by spillwine on 6/1/2014 flawed bottle: Bouchon, quel dommage (2106 views) | | | Tasted by ingar on 4/22/2014 & rated 89 points: Jeg synes denne var bedre som ung. Mye av charmen er borte - men det er fremdeles en fin kommunevin. (1589 views) | | | Tasted by drewpurdy on 12/13/2013 & rated 92 points: Great year for Gevrey-Chambertin. was a forward fruit-filled wine with flint and mineral notes. (1658 views) | | | Tasted by winelegends.net on 6/19/2013 & rated 90 points: Dunkles Rot mit lila Reflexen.
Steckt noch in den Kinderschuhen.
Schwarze Kirschen,"Eisen",recht erdig,rauchig,würzig,insgesamt sehr dunkelfruchtig,zwischendurch entsteht eine florale Note,die sich aber immer wieder zuerst konzentrieren muss im Glas.
Säure und Tannine doch recht präsent,momentan eher burschikos.
Insgesamt recht dicht,mit mittellangem,schwarzfruchtigen Abgang.
Würde ich nochmals 5 Jahre warten.
Aber gefällt mir auch burschikos. (1671 views) | | | Tasted by spillwine on 6/5/2012 & rated 85 points: Fermé (2129 views) | | | Tasted by ingar on 3/20/2012 & rated 89 points: Favorittvinen vår da den var ung. Det er helt tydelig at denne er i en slags dvale. Intensiteten fra de første flaskene er ikke tilstede, men fremdeles godt drikke. (1968 views) | | | Tasted by Pebben on 12/3/2011 & rated 89 points: Decanted for nearly two hours before tasting. Medium ruby colour. Dark Pinot fruit and lots of earthiness on the nose and palate. Although by no means fat or opulent, there’s enough ripeness to match the still quiet high levels of tannins and acidity. Enjoyable today and better than the bottle I had in May 2010, but still early days. This might turn out to be something special in three to four years time. (2197 views) | | | Tasted by spillwine on 10/1/2011 & rated 90 points: Très élégant. (2066 views) | | | Tasted by Biglama on 4/6/2011 & rated 89 points: diep donkerrood, iets paars, neus is kersen, kirsch, kruidig. iets van chocolade, mocca, koffie, best wel veel indrukken, smaak is donker en mooi met rijpe tonen, veel structuur, stevig, heeft veel inhoud, nu al drinkbaar, maar heeft nog genoeg tijd (1971 views) |
| By Allen Meadows
Burghound, 1st Quarter, 2007, Issue #25
(Domaine Louis Boillot et Fils Gevrey-Chambertin Villages Red) Subscribe to see review text. | By Bill Nanson
Burgundy-Report (7/1/2008)
(Boillot Louis & Fils Gevrey-Chambertin Vieilles Vignes) Medium-plus colour with plenty of purple at the rim. High tones of violets over blackberry fruit and faint earth. In the mouth it’s got reasonable concentration but lovely flavours of black cherry jam edged with faint oak toast. Fine balance and a subtly penetrating length. Not the ‘flash’ of many 05’s, and far from the best value too - but it’s still a beauty! |
NOTE: Scores and reviews are the property of Burghound and Burgundy-Report. (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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