International Wine Cellar | Rating: 89($125) Deep red. Exotic but pure aromas of purple fruits, violet and spices. Supple and juicy, with a strong spice character and a suggestion of crystallized fruits. Finishes with firm, building tannins and a medicinal suggestion of menthol. This village wine really calls for five or six years of aging.Author: Stephen TanzerIssue: March/April 2008
Burghound | Rating: 89A fresh, very ripe and moderately earthy nose features subtle spice and underbrush nuances that can also be found on the rich, full and sweet flavors that offer excellent delineation and verve on the persistent finish. There is ample mid-palate fat that does a fine job of buffering the relatively fine underlying structure and this should be approachable young but have the capacity to age over the mid-term. A high quality villages.Drink Dates: 2012+Author: Allen MeadowsIssue: 1st Quarter, 2008
Wine Spectator | Rating: 93Pure and concentrated, yet silky and harmonious at the same time. Blackberry, violet, blackcurrant and tobacco notes are buoyed by the solid structure. Fine length. This will repay cellaring. 2,900 cases made.Drink Dates: 2012-2024Author: Bruce Sanderson
Jancis Robinson | Rating: 17Sweet start. So charming and seductive! Deep and gorgeous. Tingles and races over the palate. Real tingle.Drink Dates: 2010-2018Author: Jancis Robinson
Wine Advocate | Rating: 92The 2005 Gevrey-Chambertin Mes Cinq Terroirs perpetuates the practice begun with the 2004 vintage, of combining the fruit from Au Velle, En Motrot, Combe du Dessus, En Deree and En Champs (all downhill from Champeaux on the north side of Gevrey) into a single and - at least in this instance -- highly synergistic village wine, representing nearly half of the estate's total acreage. Fruit from these sites is co-fermented in two lots segregated by age of vine, and then blended (which we did in the glass, since like its stable mates, this wine will be racked only once, in March, pursuant to bottling). Ripe black fruits with carnal, fungal and mineral nuances combine for a clear, bright, satin-textured, and substantially-concentrated impression, free of any superficial sweetness and successfully resisting the influence of the all new barrels. Long, rolling low tones of black fruits and forest floor complete a picture very 2005 in its combination of bright fresh-fruit acids with dark, even slightly somber hues of flavor.Author: David Schildknecht
Self | Rating: 88I was expecting a lot from this wine, but didn't get much beyond pinot flavors and earth. Only had a tasting size pour though, so would love to see what time/air could do for this wineAuthor: Daniel F397
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
- 564 bottles owned
- 86 collectors
- Average collector rating: 88
(Out of 86 collectors)