Burghound | Rating: 86A slightly riper nose of extract of red and dark pinot fruit that has a slight liqueur quality but also noticeable vegetal notes dissolves into sweet, round and very supple middle weight flavors that carry an odd note that is something akin to the taste of a pickle. While not overtly flawed, this is atypical and definitely not to my taste.Drink Dates: 2011+Author: Allen MeadowsIssue: 1st Quarter, 2009
Wine Spectator | Rating: 90A stiff, chewy red, sporting cherry, leather, tobacco and mineral flavors. It's a struggle between the fruit and tannins, but they seem to be in balance in the end. Good length.Drink Dates: 2011-2021Author: Bruce Sanderson
Wine Advocate | Rating: 88Musk oil, wood smoke, fresh cherry, and roasted red meats dominate in the nose of Raphet's 2006 Gevrey-Chambertin Les Combottes. The tartness of fresh cherry takes the lead on the palate, and when paired with the wine's smokiness and a salted beef stock aspect, makes for an invigorating finish. There is not much substantiality here, but the tannins are admirably refined.Author: David Schildknecht
See other similar producers:Domaine Georges Roumier,Domaine des Lambrays,Domaine Comte Georges de Vogue
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 65 bottles owned
- 17 collectors