Domaine Dublère

Charmes-Chambertin Grand Cru Pinot Noir

9.26 ratings
9.32 pro ratings
Gevrey-Chambertin, Côte de Nuits, Burgundy, France
Pinot Noir
Turkey, Game, Exotic Spices, Soft Cheese, Duck, Goose, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Mushrooms, Chicken, Meaty & Oily Fish, Shellfish, Crab & Lobster, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa, Shellfish
Top Notes For
david decker

Merci

Merci

1 person found it helpfulJun 13th, 2017
Jessica Garcia

Color has turned garnet, stewed fruit, lively acidity, long finish, soft tannins. I don't know how much longer it'll last. Drinking really well now!

Color has turned garnet, stewed fruit, lively acidity, long finish, soft tannins. I don't know how much longer it'll last. Drinking really well now!

Sep 1st, 2016
Keith Levenberg

This was a very weird split personality of a wine. I believe Jancis had a note calling it New Worldy. When I poured the first glass I thought she was on crack. From the pale color barely darker than rosé to its welterweight presence and flavors very reminiscent of a Truchot but sans funk, New World pinot would have been the last thing on my mind. And then... and then! A bit of sweet licorice pokes through the otherwise fairly tertiary and earthy flavors and the material steadily gets more and more glossy. It is a really dramatic change. It's not that it even feels much riper, just shinier. It still has burgundian proportions but dammit if it doesn't taste kind of New Worldy. Maybe more New Zealand like than California though.

This was a very weird split personality of a wine. I believe Jancis had a note calling it New Worldy. When I poured the first glass I thought she was on crack. From the pale color barely darker than rosé to its welterweight presence and flavors very reminiscent of a Truchot but sans funk, New World pinot would have been the last thing on my mind. And then... and then! A bit of sweet licorice pokes through the otherwise fairly tertiary and earthy flavors and the material steadily gets more and more glossy. It is a really dramatic change. It's not that it even feels much riper, just shinier. It still has burgundian proportions but dammit if it doesn't taste kind of New Worldy. Maybe more New Zealand like than California though.

Nov 9th, 2015
Geoffrey Luce

Geoffrey had this 8 years ago

Geoffrey had this 8 years ago

May 23rd, 2016
Stephanie Chen

Stephanie had this 4 years ago

Stephanie had this 4 years ago

Jul 19th, 2020
Frederik Duus Flyger

Frederik Duus had this 8 years ago

Frederik Duus had this 8 years ago

Jun 17th, 2016