2010 Serafin Gevrey-Chambertin 1er Cru "Les Corbeaux"

SKU #1119268 91 points Stephen Tanzer's International Wine Cellar

 Good medium red. Musky but reticent aromas of black cherry and red berries. Sappy, juicy and very firm, with an impression of strong acidity keeping the red fruit flavors under wraps today. Powerfully structured wine with a bit of finishing toughness. This seemed to close up in the glass. 91(+?)? points  (4/2013)

90 points Allen Meadows - Burghound

 Soft wood frames ripe and nuanced aromas of red and dark berry fruit, warm and pungent earth and a discreet hint of game. There is excellent mid-palate concentration and plenty of sap that imparts a velvety mouth feel to the muscular flavors that possess a distinct Gevrey style sauvage character that continues onto the long if mildly rustic finish where a touch of bitterness surfaces. The tannins seem sufficiently ripe so I suspect that the bitterness comes from the wood toast and thus it should dissipate in due time though I have put a question mark after the score for this reason. 2022+  (1/2013)

88-90 points Robert Parker's Wine Advocate

 The 2010 Gevrey-Chambertin Les Corbeaux is rather exuberant in its up-front fruit, but that first impression dissipates a bit as the wine finds its sense of classicism with time in the glass. The Corbeaux possesses gorgeous mid-palate pliancy with an underpinning of firm tannin that will allow it to age gracefully for a number of years. Anticipated maturity: 2015-2025.  (2/2012)

K&L Notes

Additional notes from Burghound: "I was quite honestly shocked when the normally laconic Christian Serafin, who I promise you is simply never given to hyperbole and has seen some 40+ vintages in his career, announced that 2010 'should be a great vintage. It has everything it needs to be superb. The crop was tiny, the phenolics very ripe, the acidities perfect and the skins were clean. The 2010s are powerful wines and are meant for long-term aging. I picked from the 25th of September to the 3rd of October and brought in perfectly clean fruit. In fact, the fruit was so clean that it reminded me of 2005 and 2009 where there was literally nothing to sort save perhaps for the odd leaf or bug...2010 is going to enormously please those who have the discipline to wait for the wines to mature.' I have never heard M. Serafin ever be so positive about a vintage before and this includes the 1999, 2005 and 2009 vintages." (01/2012)

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Price: $89.99

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Additional Information:

Varietal:

Pinot Noir

- One of France's most legendary grapes and the grape that earned Burgundy its reputation. The parent of varietals like Pinot Gris/Grigio and Pinot Blanc, Pinot Noir is blue to violet to indigo in color with relatively thin skins, and it is said to have been cultivated in France for more than 2,000 years. At its best, Pinot Noir creates elegant wines that are filled with primary red fruit aromas and flavors while young, revealing with an array of secondary characteristics like earth, smoke, violet, truffle and game with age. The varietal is also known, perhaps better than any, for its ability to translate terroir, or a sense of place. While the best Pinot Noir still comes from Burgundy, it is being produced with increasing success in cooler climates around the world. In France, it is part of the trifecta of grapes that can go into Champagne, and it is also grown in Alsace, Irancy, Jura, Savoie, Lorraine and Sancerre. Outside of France it is produced under the names Pinot Nero and Blauburgunder in Italy's mountainous regions, as Spätburgunder in Germany and as Blauburgunder in Austria. In the US, Pinot Noir has found suitable growing conditions in the cooler parts of California, including Carneros, the Russian River Valley, the Anderson Valley, the Sonoma Coast, Monterey County, the Santa Lucia Highlands and Santa Barbara County, as well as in Oregon's Willamette Valley. In recent years, New Zealand has demonstrated its ability to interpret this hard-to-grow varietal, with successful bottlings coming from careful and attentive growers in Central Otago, Martinborough and Canterbury. Chile is also an up-and-coming region for Pinot Noir, creating fresh, fruit-forward, early-drinking and affordable Pinots from the coastal Casablanca Valley and the Limari Valley.
Country:

France

- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them. Click for a list of bestselling items from all of France.
Sub-Region:

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 Côte d'Or (the Golden Slope). It is divided into the Côte de Beaune, south of the town of Beaune (famous principally for its whites), and the Côte de Nuits, North of Beaune (home of the most famous reds). In addition, the Côte Chalonnaise and the Mâconnais are important wine growing regions, although historically a clear level (or more) below the Côte d'Or. Also include by some are the regions of Chablis and Auxerrois, farther north. View our bestselling Burgundy.
Specific Appellation:

Gevrey Chambertin

- For many wine aficionados, Gevrey Chambertin is the northernmost end of the true Côte d'Or. The largest of all of the communes, it has 9 Grands Crus (Chambertin, Chambertin Clos de Bèze, Chapelle Chambertin, Charmes Chambertin, Griotte Chambertin, Latricieres Chambertin, Mazy Chambertin, Mazoyeres Chambertin and Ruchottes Chambertin). The best Premier Cru wines come form the vineyards nestled along a hill to the west of the village. The Grands Crus are planted in compacted limestone, while the soils in the rest of the village vary as to their clay content. If we are to characterize broadly, the wines are powerful, muscular and need time in the bottle to develop.