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    88

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  • ST: 80

    Stephen Tanzer Score

    89-92

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  • WA: 80

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    (89-90)

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Vincent Girardin Volnay les Santenots Premiere Cru 2002

Winemaker's Notes:

"Steven Tanzer 89-92: Full ruby. Ripe aromas of black cherry and leather. Fat, dense and chocolatey, with a very suave, seamless texture. Not especially elegant, but stuffed with material."" Clive Coats: Very good colour. Lovely nose. Really sophisticated fruit. Profound and elegant. Very Volnay. Fullish body. Quite firm, rich, balanced and intense. Long and lovely. Fine, from 2007/8 Wine Spectator 92: Deeply colored, this needs air to reveal blackberry, violet and mineral flavors. Rich and silky, yet backed by a firm, finely grained structure, with a long, sweet fruit-filled aftertaste. Modern yet classy, especially on the finish. Drink now through 2015. 200 cases imported. (BS) Wine Advocate 89-90: The 2002 Volnay Santenots reveals rich, dark aromas of black cherries and roasting spices. Broad, plummy, and jammy, it has expressive blackberry flavors in its lengthy medium-bodied personality. It should be drunk over the next 7-8 years.(6/04) 2004-2012 Geoff Kelly 16.5: Ruby, carmine and velvet, extraordinarily deep for fine pinot. This wine is different from all the others in the sub-set, being made in a broad, rich, soft plummy presentation which is reticent on bouquet. On palate it has some aromatics, and is deeply plummy with furry tannins, as rich as some Dry River and Pegasus Bay pinot noirs have been in New Zealand. It is hard to capture much of the subtle beauty of pinot here, but its fruity ample approach will appeal to many. It should cellar for 10 – 20 years, and maybe will fine down. It is not typical of Volnay, and reflects more the Girardin house style at the more affordable end of its red burgundy range: good colours and relatively rich juicy fruit, big and modern. GK 08/04 """

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Vincent Girardin:
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread thr... Read more
The Girardin family has been making wine as far back as the 17th century, making Vincent Girardin an 11th generation winemaker. In 1982, Vincent incorporated his namesake négociant house with only 2 hectares of vines. Since then, Vincent has steadily grown his production, with both purchases of land and grapes. Today, the Girardin estate represents about 20 hectares of vines spread throughout 42 parcels in 8 different villages in the Cote de Beaune. Bought fruit completes the range.   Vincent adheres to the principles of integrated and reasoned viticulture, emphasizing the benefits of bio-dynamism in the vineyards (no herbicide or insecticides are used, the ground is deeply plowed, compost comes from a biodynamic farm in the district) while still allowing himself the flexibility to apply a soft treatment to the vineyards should bad meteorological conditions seriously threaten the sanitary condition of the grapes.   Vincent is committed to making wines that are a direct expression of the individual grapes and terroirs. Harvest is done by hand and grapes, both of the estate and bought, are sorted twice before entering the winery (once when picking and again on the sorting table). During fermentations, strict and daily monitorings are the norm. Each cuvée represents a different hillside and a different exposure; thus, the winemaker’s decisions are paramount. Vincent’s roots are deep in the most prestigious terroirs of Burgundy. He knows every vine, every parcel of land. He ensures that the highest quality is maintained by following each wine’s development every step of the way, along with his winemaker, Eric Germain, respecting, at all times, the most important element of Burgundy – the individuality of its terroirs.   The white wines of the estate are lightly pressed and after a gentle racking of the must, put in French oak casks (with 10 to 35% of new oak depending upon the appellation). Fermentations begin with only indigenous yeasts and ageing is long, the wine resting on fine lees for 14 to 20 months, depending on the cuvée. The lunar calendar is consulted to find an auspicious bottling date. These wines find their essence in their finesse, extreme aromatic purity, and fine balance between acidity and richness.   The red wines of the estate are produced from partially de-stemmed grapes that ferment in stainless steel thermo-regulated tanks with their natural yeasts. The must is very gently pumped over and crushed in order to avoid extracting harsh tannins, always keeping in mind the search for purity and terroir expression. The must is then gently pressed and clean juice is put into French oak casks (with 30 to 60% of new oak depending upon the appellation) to settle. The wines are aged for 16 to 18 months on fine lees and also bottled according to the lunar calendar without fining or filtering. The resulting wines are often fruit-forward and elegant, with supple tannins.   “Expressing the emotion of each individual terroir is of the utmost importance” – Vincent Girardin Source: http://vinconnect.com/wineries/girardin/ Read less

"Steven Tanzer 89-92: Full ruby. Ripe aromas of black cherry and leather. Fat, dense and chocolatey, with a very suave, seamless texture. Not especially elegant, but stuffed with material."" Clive Coats: Very good colour. Lovely nose. Really sophisticated fruit. Profound and elegant. Very Volnay. Fullish body. Quite firm, rich, balanced and intense. Long and lovely. Fine, from 2007/8 Wine Spectator 92: Deeply colored, this needs air to reveal blackberry, violet and mineral flavors. Rich and silky, yet backed by a firm, finely grained structure, with a long, sweet fruit-filled aftertaste. Modern yet classy, especially on the finish. Drink now through 2015. 200 cases imported. (BS) Wine Advocate 89-90: The 2002 Volnay Santenots reveals rich, dark aromas of black cherries and roasting spices. Broad, plummy, and jammy, it has expressive blackberry flavors in its lengthy medium-bodied personality. It should be drunk over the next 7-8 years.(6/04) 2004-2012 Geoff Kelly 16.5: Ruby, carmine and velvet, extraordinarily deep for fine pinot. This wine is different from all the others in the sub-set, being made in a broad, rich, soft plummy presentation which is reticent on bouquet. On palate it has some aromatics, and is deeply plummy with furry tannins, as rich as some Dry River and Pegasus Bay pinot noirs have been in New Zealand. It is hard to capture much of the subtle beauty of pinot here, but its fruity ample approach will appeal to many. It should cellar for 10 – 20 years, and maybe will fine down. It is not typical of Volnay, and reflects more the Girardin house style at the more affordable end of its red burgundy range: good colours and relatively rich juicy fruit, big and modern. GK 08/04 """

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