2011 Domaine Joseph Drouhin Griotte-Chambertin Grand Cru

SKU #1144336 92-94 points Allen Meadows - Burghound

 This is very reduced though there is good freshness and verve to the notably rich and generous medium-bodied flavors that display enough minerality to add lift to the taut and muscular finish that packs plenty of punch but not rusticity. This is markedly austere and exceptionally serious and I would also describe this as very old school. I would advise buying this only with the intention of cellaring it for the long-term.  (4/2013)

92 points Robert Parker's Wine Advocate

 The 2011 Griotte-Chambertin Grand Cru is from a half-hectare located in the top right hand corner as you look at the climat on the map. It offers a charming and gentle, almost Charmes-Chambertin-like bouquet that unfolds in the glass. The palate has a slight reduction on the palate that smudges the overall effect and yet it is rounded and supple in the mouth with cranberry, raspberry leaf and a pinch of black pepper toward the tender finish. Fine. (NM)  (8/2013)

90-92 points Stephen Tanzer's International Wine Cellar

 Bright dark red. Aromas of black raspberry, crushed stone and iron are currently a bit blocked by an element of smoky reduction. Chewy and savory in the mouth, conveying complex, saline soil tones but with fruit in the deep background today. A bit dumb at present, and not at all sweet. Finishes with a serious dusting of oak tannins. In a rather awkward stage but there's plenty of material here. (ST)  (2/2013)

Jancis Robinson

 Very low yields. Dark crimson. Very scented and flattering. Juicy with sweet fruit. Exciting. Sweet and dense with very fine tannins and concentration of subtle fruit. Very subtle and charming. Not quite as explosive as the Bressandes but nearly. 18/20 points.  (11/2012)

K&L Notes

93 points John Gilman: "The 2011 Griotte-Chambertin had not yet been racked at the time of my visit and was ready, showing just a bit of reduction on both the nose and palate. However, underneath is a lovely wine in the making, offering up scents of red and black cherries, plums, cocoa, a touch of nutskin, grilled meats and a bit of new oak. On the palate the wine is pure, full-bodied and rock solid at the core, with fine, nascent complexity, fine-grained tannins and superb length and grip on the focused and youthful finish. Lovely juice. (Drink between 2022-2050)" (12/2012)

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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.


- 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.


- 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.