2011/2012 Burgundy

[Robert_Panzer]

I’m counting back from '15. Once it’s picked…
'11 should also be on your “soft” list, Dennis.
Tender freshness was/is my go to phrase for the vintage.

[Jeremy_Holmes]

@Fred C

@Gerhard P.

In white 2011 is livelier than 2012 … the latter is fatter … the best wines are better balaced, but many are also too broad …
2013 white suffered of hail … but what remained is often good to very good, but lacking a bit length …

Interesting. Initially 12 and 13 were hailed as excellent white burg vintages and “better” than 11.

Sounds like your preference is for the 11?

I have really enjoyed the 11 white burgs that I have tried (only purchased 2 bottles of 11 red burg as I have plenty of 07 at better prices). The only thing that concerns me is a recent note by Jeremy about some green in a Raveneau Clos.

We’re popping one on Friday to see for ourselves.

Hi Fred,

I was referring to '11 Cote de Beaune. I’m not a huge fan of '11 Chablis.

[Craig_G]

I’m drinking a 2011 Guillemot Savigny Narbantons now and finding it very attractive. I’ve heard many descriptions of 11s as “green” but my feeling is that they might be more “brown,” and in this case that’s not at all bad. It has a lot of earthy, woodsy character but other than being fairly light there’s no sense of underripeness. No brown color - it’s a very nice looking wine, again light but very pretty cherry red.

[Gerhard_P]

First: for me a Burg vintage is NOT for “drinking” over the next 5/7 years … one can taste early (from cask … or right after bottling), but for “drinking” a greater number of bottles I´ll take vintages (usually) 12+ years of age …
That doesn´t mean that no 2011s (or 12s or 13s) can be enjoyed - but they are in no way near maturity (which for me means developed into something NOT primary …)

In this view 2012 is definitely superior to 2011 - and slightly to 2013. ´12 is usually riper, with sweeter tannins, more depth, better balance, less noticable acidity and no green and astringent elements - the vintage had immense charm from barrels … and will show that again at maturity, too.
On the other side it may need longer to reach full maturity - AND some wines are beginning to close down.

There are good 2011s, even excellent ones, but quite a lot have dry tannins, more or less green notes (not from meanies …) and less depth than 2012.
2013 is better in my view (than 2011), but has less sweetness and higher acidity (than 2012) … I miss the charm and balance of ´12 … but it´s a good vintage and will develope nicely.

All very generally - and in red only!

Faiveley: they have changed style in 2007 … more fruity, more foreward, earlier drinkable …

Marc MOREY: he´s a domaine as well as a negociant … so attention what is on the label … (the domaine wines are usually better).

[Hans_Werge]

I’ll second that 2011 is underrated for whites. I have universally been very happy with whites frim this vintage

[g.colangelo]

@Jo W Harbitz

@Martin Steinley

I like all three in red. I have had far too many really delicious 2011s to call it a weak vintage. The wines are generally lower in alcohol, and more transparent (other things showing) and red-fruited than any other recent vintage. They shine at the table already, as Craig suggests. I believe that, in 10-20 years, Burgundy drinkers will be pleased to have them in their cellars. In my experience, the 2012s have more flesh and density, darker fruit, and not the transparency. I find that the 2013s have pretty, fresh fruit and plenty of verve (unlike some 2012s). The more I drink, the more I like the vintage.

This nails it.

+1

[Craig_G]

Completing my tour of 2011 Guillemot Savigny 1ers is the Gravains: A little brighter on the nose than the Narbantons and more tannic. It smells of red fruit, dry underbrush, and maybe a bit of smoke. Very happy with these, and if they’re the weakest of the boatload of Guillemot I’ve bought, I’m in good shape!

[Ian_Fitzsimmons]

Guilemot is good.