2016 Domaine Frédéric Esmonin Gevrey-Chambertin 1er Cru "Estournelles St-Jacques"

SKU #1341840 92 points Allen Meadows - Burghound

 A more elegant if not necessarily more complex nose combines strikingly fresh notes of plum, earth and spice with an appealing floral wisp. There is excellent purity to the transparent and more mineral-driven if lighter-bodied flavors that possess a lovely mouthfeel while delivering even better length on the lingering finish. Unlike the Lavaut this could be approached young but should age just as well.  (1/2018)

92 points Vinous

 Good medium red; a bit less saturated than the Champonnets and Lavaux Saint-Jacques. The most expressive on the nose of these three premier crus, offering scents of black raspberry, smoky minerals, rose petal and spices. Plush, savory and sweet, boasting excellent depth to its restrained flavors of red and darker berries. Still youthfully wound-up but the wine's breadth and fine-grained texture are already impressive. A step beyond the other Gevrey premier crus in sweetness, finesse and length. Finishes with serious but integrated tannins and noteworthy subtle length. This is almost 2015-like in its richness but can't match Esmonin's two 2016 grand crus for texture. (ST)  (1/2018)

Jancis Robinson

 Bottled. Mid crimson. A little more red-fruited than the Clos Prieur and less immediately oaky, though there is some oak sweetness. That dark, charry quality on the palate but a lovely core of fruit to fill out the youthful framework and the definite tannins. Some chocolate on the finish and yet still supple and fresh. (JH) 17/20  (1/2018)

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Price: $64.99

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Staff Image By: Alex Pross | K&L Staff Member | Review Date: 1/22/2018 | Send Email
I love this wine, especially for the price! This has everything you could ever want in a top-flight 1er cru Burgundy. The nose is alive with notes of bright red berry, spice and that tell-tale cola note all fine Gevrey-Chambertins have. Layer after layer of complex fruit notes mingle with spice and earth notes to create a breathtaking Gevrey-Chambertin. There's a powerful core of fruit, tannin and acidity here and even though this is showing well now, I have to believe we are still just scratching the surface of what this wine will eventually reveal. A great showing for one of the first 2016s to reach our shelves.
Drink from 2018 to 2038

Additional Information:


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.


- 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.
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.