International Wine Cellar | Rating: 93(vinified with 40% whole clusters): Deep red. Aromas of black cherry and sweet oak are lifted by a mineral pungency. Dense, sappy and saline, with its serious volume leavened by energy and cut. Less oaky today than the Champeaux, with a hint of peppery pungency (from the stems?) giving shape and lift to the broad, full middle palate. Finishes with serious but harmonious tannins, a hint of chocolate and excellent life and lift.Author: Stephen TanzerIssue: March/April 2014
Burghound | Rating: 92Generous amounts of wood fight slightly with the otherwise very fresh aromas of plum, wet stone, dark berries and humus. There is excellent richness to the mineral-driven medium-bodied flavors that possess excellent energy on the supple and suave mid-palate that possesses a relatively sophisticated mouth feel before culminating in a well-balanced and persistent finish. Even though the Lavaut is consistently Mortet's best 1er, it's presently no more complex or persistent than the Champeaux. I should also note that this is a bit too woody for my taste though it's not over the top.Author: Allen Meadows
Vinous | Rating: 96Layers of blue and purple fruit, smoke, licorice, violets and cloves all flesh out in the 2011 Gevrey-Chambertin Lavaux St- Jacques. Layered, silky and expressive to the core, the 2011 shimmers across the palate with gorgeous intensity. The 2011 is naturally not quite as rich as the 2012, but it is compelling for its combination of intense fruit and floral/savory overtones.Author: Antonio Galloni
Wine Advocate | Rating: 94The 2011 Gevrey-Chambertin 1er Cru Lavaux St Jacques was matured entirely in new oak. It has a very ripe, lifted bouquet carried by the new oak at the moment, but there appears to be sufficient fruit underneath to keep it balanced and allow the terroir to show through with age. The palate is medium-bodied with a vibrant spicy opening. This is a vivacious Lavaux with fiery red and black fruit mixed with licorice and a crisp, tense, very spicy finish that leaves an impression. Allow it several years to shed that new oak and you will have a superb Gevrey on your hands. Drink 2017-2033.Author: Neal Martin
Wine Spectator | Rating: 92This red is rich and full of cherry, raspberry and violet flavors, yet shows a firm underpinning of acidity and tannins. Suave and silky in texture, with a lingering finish that echoes the cherry, floral and spice notes.Author: Bruce Sanderson
See other similar producers:Domaine/Maison Dujac,Domaine des Chezeaux,Domaine Dupont-Tisserandot
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
- 105 bottles owned
- 19 collectors