Red

2005 Georges Descombes Brouilly Vieilles Vignes

Gamay

  • France
  • Burgundy
  • Beaujolais
  • Brouilly
Drink between 2010 - 2020 (Edit)
CT91.3 34 reviews
2005
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Community Tasting Notes 30

  • drwine2001 wrote:

    April 7, 2019 - Light ruby. Red fruits, secondary perfume, and the slightest hint of animale. Proper light weight. Tart, brambly cherry fruit, great acidity, light tannin, and substantial soil toward the end. Here is a Gamay that has not turned into Pinot with age; it is still a bit raspy and hasn't turned more silky. That said, it was in great shape and really good in its own right. Probably another 5+ years of aging potential, although I wonder if it has reached its apogee already.

  • d'Artagnan wrote: 90 points

    June 16, 2017 - Dégustation Beaujolais 2005 et 2009 (Au Petit Resto): Nez un peu fermier à l'ouverture, puis de la rose et des cerises.
    Belle bouche ronde, typée brouilly, gouleyante et assez minérale. Il n'est pas complexe mais encore délicieux. Il s'est bien maintenu depuis le temps, mais je ne crois pas toutefois qu'il se soit bonifié. À boire sans trop tarder. 90 pts

  • WetRock wrote:

    July 14, 2015 - Lots of earthy, sweaty sock brett on the nose. Just over the line for my personal tolerance. There is some great concentration and structure underneath but you get distracted a bit too much getting to it. The wine itself is certainly not showing much age and is probably in a great spot if you get a bottle with less brett than this one. Note that the wine was holding up quite well 2 and 3 days later of fridge storage.

  • JOsgood wrote:

    April 15, 2015 - A massive stinky nose. Huge brett. Notes of glue on the nose. Dry with mineral extract on the palate. Drinkable but not very appealing.

  • senna22 Likes this wine:

    April 21, 2014 - Last of a case. Tight on opening. Opens up after 45 minutes. No rush on this one - a great beaujolais.

1 - 5 of 30 More notes

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Vinous

  • By Josh Raynolds
    July 2008 (link)

    (Domaine Georges Descombes Brouilly Vieilles Vignes) Subscribe to see review text.

Garagiste

  • By Jon Rimmerman
    12/13/2007 (link)

    (G. Descombes BROUILLY VV) Brouilly

    Dear Friends,

    George Descombes produced the best wines in Beaujolais in 2005. There were many successes in this region in 2005 (perhaps the greatest vintage for Cru level Gamay ever) but none were as tannic, chiseled, bright and nearly painful expressions of their site-place as Descombe’s Brouilly Vielles Vignes and Morgon Vielles Vignes. Many may prefer the exquisite detail of the Morgon but it is this Brouilly that has me thinking there is a fatal flaw in the logic of love (thanks Mercer). One’s love of Cru level Beaujolais is about lightness, freshness and minerality - even a touch of candy cane can be present. If this is the case, then why am I in love with the most tannic, masculine Gamay produced in many a moon - one that would not be out of place in Margaux (produced from Gamay of course).

    Descombe’s red wax sealed Vielles Vignes bottle is almost a sign that the juice within should not be disturbed - it should lie in a catacomb of wine - laying in wait for the unsuspecting palate to gain access via a National Treasure-like maze of puzzles and chambers. It is dark-fruited and full of luminescent red fruit all at once. Ripped form a piece of earth that is half rock and half soil I think they forgot to filter out the small pebbles that cause your enamel to be pulverized by this marvel of a vineyard site. Incredible levels of cool-toned dry extract, natural acidity and tannin engage, perplex and force the taster to question the motive for something this outside the bounds of normalcy - one that should age for a decade or two. Whatever it is, I'll take it en-mass.

    If you like the singular expression of the best red wine, this is for you - all in a medium weight package that still maintains it’s 12.5%-13.0% alcohol level without pumping up anything but your interest. An amazing achievement and a benchmark for Beaujolais like 1982 Mouton was for Bordeaux. Do not purchase if you expect sweet fruit or oak.

    VERY RARE (much harder to find than the Morgon VV)

    VERY HIGHLY RECOMMENDED as the pinnacle of 2005 Beaujolais.

    ONE SHIPMENT ONLY directly from the source

    2005 George Descombes Brouilly Vielles Vignes (wax seal)
    (this is not the regular Brouilly and this is not Jean Descombes or Duboeuf’s Descombes - this is the Vielles Vignes)

    Thank you,

    Jon Rimmerman
    Garagiste
    Seattle, WA

    Burg8660

Rockss and Fruit

  • By Lyle Fass
    12/10/2007 (link)

    (Georges Descombes Brouilly Vieilles Vignes) As soon as I stuck my nose in the glass I thought Vosne. This mimics great Vosne-Romanee with spice box, saddle-leather, violet-tinged red fruits and lovely minerality on the enormously aromatic and complex nose. Palate initially is closed and all strucuture but there exceptional length and lots of concentrated tiny red berry fruit. The ripeness of the vintage is very apparent as the fruit flirts with confectionary but does not go over the edge. There is a wonderful cooling menthol aspect that is striking as this wine opens up. The balance is superb. Just damn incredible wine. The vines here are all 60 years old with some going into their 80's.

  • By Lyle Fass
    10/18/2007 (link)

    (George Descombes Brouilly Vieilles Vignes) This was all out of wack. Red cherry syrup on the nose with some violets and alcohol. Palate was all over the place. Just a formless jumble of fruit, alcohol and an off-putting cough syrup-like complexity. The next day it firmed up and came together a bit more and the fruit became sweeter and more concentrated but there was still heat. Think the big sleep for this one. I'd say check back in five years.

Wine Definition

  • Vintage 2005
  • Type Red
  • Producer Georges Descombes
  • Varietal Gamay
  • Designation Vieilles Vignes
  • Vineyard n/a
  • Country France
  • Region Burgundy
  • SubRegion Beaujolais
  • Appellation Brouilly

Community Holdings

  • Pending Delivery 0 (0%)
  • In Cellars 50 (33%)
  • Consumed 103 (67%)

Food Pairing

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