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2005 Chevalier Pere et Fils - Ladoix Les Corvees 1er Cru Pinot Noir - France - Burgundy - Cote de Beaune - Ladoix - Red - Premier Cru

France - Burgundy - Cote de Beaune - Ladoix

Red Pinot Noir - Premier Cru
Producer Notes

When Claude Chevalier took control of the family cellars in 1994 the first thing he instituted was a new mindset. He began a renovation in the cellar and an emphasis that the wine is made first and finally in the vineyards. In 2000, Claude made a radical change - he hired the well know Greek oenologist, Kyrakos Kynigopoulos, a.k.a. "the vineyard magician."

Claude's wines reflect the... More »

Drink Dates
Comm: 2009-2017

Author Laura C
Site / Blog About me Trust Rating 96.875%
Tasted On 01/06/2010
Drink Dates 2009-2018

I really enjoyed this wine as a great value Burgundy. In terms of color, it had a deep ruby core and on the nose the aromas were pronounced with notes of spice and bramble (or underbrush), reminiscent of Rhone wines. On the nose I detected red fruits such as raspberry and currant. The palate matched the nose revealing clove, cranberry and earthy elements. This wine has medium plus acidity, soft tannins, and light body. This is a very good quality wine that could age another five to ten years and pair wonderfully with light meats or hard cheeses.

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Author Levi H
Site / Blog   Trust Rating 100%
Tasted On 01/06/2010
Drink Dates 2010-2017

This is the third 2005 vintage wine from this producer which I've tasted in as many weeks (filling the 1er Cru spot between the Village and Grand Cru offerings of theirs I've had recently and enjoyed immensely). Color is dark rose red. Nose is unexpectedly dark and brooding, but quite pleasing with its briar/bramble/underbrush qualities. Reminds me more of a Rhone varietal based wine than of Pinot. Lots of blue-black aggregate fruits - blackberry, raspberry, boysenberry, loganberry. Interestingly, this also has a bit of a high-end Barolo tar note and trailing hints of more typical Pinot-esq bright sour cherry and allspice. The palate does an amazing 180 on the nose - bright, clean, sprightly, and super fresh. The acidity is mouth watering and it compliments the bright raspberry fruit and allspice/clove finish.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.