Jen

9.1

Random wine in the basement of otemachi station, Tokyo. What my father would describe as easy drinking. ❤️ — 3 months ago

garry post

9.1

September 2023 sampling with chicken Coq au vin. — 3 years ago

Rufus King

9.3

Light, smooth Bourgogne Pinot Noir with Coq au Vin at Petit Robert Bistro in Boston’s South End — 5 years ago

Guillermo Gonzalez

9.2

Garnet purple. Raspberries with vegetal undertones of tomato and graphite. Was delicious with coq au vin and, mixed green sal and thick buttered toast. Great finish to a long stretch of cab francs. — 6 years ago

Austin Hohnke

9.0

Damp earth. Cherries. Mineral. High acid and tight tannin. I’d like to drink this on a Monthelie basis. Wants coq au vin, mushrooms, or grilled salmon. — 6 years ago

David Nicewicz

9.1

Perfect pairing for coq au vin — 6 years ago

Ichiro Kawachi

9.1

Dark garnet / too young to develop earthy nose / quite muscular / good accompaniment to coq au vin that we had tonight — 7 years ago

Jessica Heath

9.1

We had this New Year’s Eve with Eriks excellent Coq au vin. This was a very nice balanced wine that didn’t over power the meal. Balanced with good spice, tannin and berry. Full body — 7 years ago

Freddy R. Troya

9.4

Domaine Chevillon-Chezeaux – Nuits-Saint-Georges Vieilles Vignes 2022
Côte de Nuits, Burgundy, France 🇫🇷

Overview
Crafted from old vines (Vieilles Vignes) in the heart of Nuits-Saint-Georges, this 100% Pinot Noir captures the appellation’s signature structure and depth. Domaine Chevillon-Chezeaux is a respected family estate that farms traditionally, bottling wines with both authenticity and age-worthy finesse. Unlike the silkier Chambolle-Musigny or the perfumed grace of Vosne-Romanée, Nuits-Saint-Georges is known for its firmer tannic backbone and savory, earthy character, making it one of Burgundy’s most robust expressions of Pinot Noir.

Aromas & Flavors
Opens with dark cherry, raspberry, and wild strawberry layered with subtle spice, forest floor, and a gentle mineral streak. Hints of violet and dried herbs lend additional elegance.

Mouthfeel
Medium-bodied, silky yet firm, with polished tannins and bright acidity carrying through to a persistent, savory finish. Youthful now, but its layered fruit and backbone suggest strong aging potential.

Winemaking Notes
Old vines (many 40–60 years of age) deliver concentration and depth. Traditional Burgundian vinification with careful élevage in French oak barrels (a proportion new, though never overpowering).

Food Pairing
Perfect alongside roasted duck, mushroom-based dishes, lamb chops, or simply a classic coq au vin. Its balance of fruit and earthy complexity makes it versatile with Burgundian-style cuisine.

Verdict
A benchmark Nuits-Saint-Georges VV—structured yet refined, with depth of fruit, mineral poise, and a sense of place. One to enjoy now with decanting, or cellar for 8–12 years for even greater reward. — 10 months ago

Arecibo Message

8.9

So cheap that there’s no year on this thing. Piron, huh? Not bad. Not very characteristic. — 5 years ago

David Nicewicz

9.1

To Pauillac last night and what was a muted but enjoyable claret. More tertiary-driven flavors like tobacco and lacking some fruit. Nose was completely unyielding. That said, the classic Pauillac flavors in a well-structured wine - enjoyable with coq au vin. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Haut-Bailly Dinner in SF with Veronique Sanders of Haut-Bailly.

The 2012 is living up to its reviews. It’s good & well priced. The dark fruits are ripe, juicy, cola notes, menthol, dark, moist, turned earth. Drinking nicely now but, still a hold for another 5 years plus.

Served with Coq au Vin. Baby Carrots, Mushrooms, Pearl Onions & Red Wine Sauce. Mathilde French Bistro

Photos of; Clyde Beffa Owner of K&L Wine Merchants & Veronique Sanders, dinner menu & pairing & dinner guests. — 6 years ago

Evan Bienstock

9.4

Wow. 1985. Amazingly soft and elegant. With Coq au Vin and fire in Vermont. Can we ask for much more. All the best for 2020 everyone! — 6 years ago

Mark Farrell

9.1

After my rating of the wine two nights ago with the thought that it would pair well with Coq Au Vin, I couldn’t help myself and decided to cook some up. Pairing works very nicely together. — 2 years ago

Brian Hearty

9.3

2016. Pulled from the cellar to add to a marinade for coq au vin and once opened and sampled, I can tell you I used a little less than called for in the recipe. Spicy, cherry, rich mouth filling body, smooth tannins. One of the better <$30 Pinot noir I can remember. The chicken and mushrooms should be tasty! — 3 years ago

Drew Summers

Sales Northampton Wines

9.1

No Red Burgundy on hand for Coq Au Vin, but this did the trick! — 5 years ago

HODL

8.9

I like the blend but the wine didn't do much for me — 6 years ago

Steve Rura

9.1

Gattinara is a new region for me. It’s in Northern Piedmont, with smaller output than nearby Langhe, but produces Nebbiolo with a similar “nervy” acidity. This bottle is great, with earthy red fruit and brick red color. Still young, but tasty. Had it with coq au vin 🇫🇷✖️🇮🇹 — 6 years ago

B

10

1999 Vina El Pison Rioja. Drank after the ‘85 Lopez de Heredia for A&S’ Anniversary lunch at Coq SF. Didn’t decant very long, but delicious. Much more fruit, tannin, and structure than the Heredia, since much younger. Delicious, but different. — 7 years ago

Colin Wright

9.5

Invited this Somm 3 movie star to dinner and it definitely didn’t disappoint. It is Burgundy in California, and like Tom Hardy in Hollywood, it has plenty of talent. Cherries and raspberries with violet and a subtle earth, finely balanced in the mouth. Trying not to finish it before the coq au vin is done, ask @Lyn Farmer for a solid coq au vin story. — 8 years ago